Really Good Chocolate Bundt Cake
This Really Good Chocolate Bundt Cake is a decadent chocolate lovers dream! I know there are a thousand chocolate Bundt cakes on the internet, and they’re probably good, but this is REALLY good chocolate cake. It’s soft, moist and full of flavor. The secret ingredient? Coconut milk. You can’t taste it, but it adds so much moisture! The cake is topped with my easy, glossy and smooth on-bowl chocolate sauce. So what’re you waiting for, start measuring and get it in the oven!
Vela ★★★★★
Baked the chocolate bundt cake today was a massive hit with the family. Very delicious so moist. Thank you very much 😊
My favourite thing about this Chocolate Bundt Cake!
What I love about this Really Good Chocolate Bundt cake is how easy it is to make. And let me tell you, prepping the cake tin ahead of time really is the best way to avoid those ‘it stuck to the cake tin’ tantrum. It’s foolproof! I love that about this recipe. The whole darn thing is fool proof!
What does it taste like?
Well, if you’re a chocolate lover like I am then you’ll love how decadent this moist cake is. It’s so chocolatey. Which is what you want out of a chocolate cake right? It’s easy to make, easy to get out of the pan. And that chocolate syrup on top is the perfect hit of sweetness which evens out the not-too-sweet cake.
What are the ingredients I need to make this Really Good Chocolate Bundt Cake?
All-purpose flour – also known as plain flour.
Caster sugar – also known as superfine sugar.
Cocoa powder – I used unsweetened cocoa powder.
Bicarb soda – This is used to make the chocolate cake rise.
Fine salt – I used fine salt.
Unsalted butter – Make sure your butter is softened.
Eggs – Make sure your eggs are room temperature.
Coconut Milk – The coconut milk I used is canned coconut milk. It helps make the cake really moist. Alternatively, you can replace it with almond milk or cow’s milk.
Dark chocolate – I used Nestle cooking melts.
Heavy cream – this is the type you use for whipping.
Brown sugar – light or dark is fine.
Glucose syrup – this helps make the chocolate sauce smooth and glossy. You can use corn syrup in it’s place. It’s basically the same exact thing.
Let’s go through each step to make this Really Good Chocolate Bundt Cake
Cake Tin Coating
- To make this recipe you’ll need a large Bundt cake tin. I used the classic Bundt cake tin from Williams Sonoma. If you’re using a small cake tin, halve the recipe. Use a pastry brush or paper towel to coat the inside of the cake tin with butter.
- Then dust with cocoa powder.
- Turn the cake tin over into the sink or a baking tray and tap gently to get rid of excess cocoa powder. Set aside.
Cake
- Preheat your oven to 140C / 285F. To a large mixing bowl, add the all-purpose flour, cocoa powder bicarb soda and salt. Use a whisk to combine. Set aside.
- To a separate large mixing bowl add the softened butter and sugar and use an electric hand beater to mix until creamy and pale, about 3 minutes.
- Scrape down the bowl and add the eggs one at a time, mixing each time until well combined.
- Once all the eggs are in there add half the dry ingredients and half the milk and mix until no dry ingredients are showing. Scrape down the bowl and add the remaining ingredients until well combined.
- Pour the mixture into the cake tin and use a spoon to spread around evenly and smoothen off the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Chocolate Sauce
- Add all the ingredients into a large heatproof bowl and microwave for 30 seconds at a time, string each time
- Until smooth.
Let’s Decorate!
- Allow to cool for 10 minutes before flipping over onto a serving plate or cooling rack. Carefully lift the tin to release the cake. If it doesn’t come out clean, don’t panic, just use some sauce to stick any pieces that stuck to the cake tin on the cake.
- Allow to cool completely before drizzling with chocolate sauce.
My Top Tips!
- If the cake doesn’t come out clean when lifting up the cake tin, don’t panic. Just use some sauce to stick any pieces that stuck to the cake tin on the cake.
- The coconut milk I used is canned coconut milk. It helps make the cake really moist. Alternatively, you can replace it with almond milk or cow’s milk.
- Preparing the cake tin with butter and cocoa powder is the best way to ensure you get a nice clean looking bundt cake that doesn’t stick to the tin.
Loved this Really Good Chocolate Bundt Cake? Here are some other recipes you might love too!
- Passionfruit And Chocolate Cake
- Salted Caramel And Chocolate Cupcakes
- Chocolate Poke Cake
- Chocolate Pudding Pie
- Double Chocolate Mousse Cake
- One-Bowl Chocolate Sauce Recipe
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Easy Moist Chocolate Bundt Cake
Serves 12
Ingredients
Cake Tin Coating
- 125 g unsalted butter, melted
- Cocoa powder to dust
Cake
- 350 g all-purpose flour, spoon and leveled
- 450 g caster sugar, spoon and leveled
- 100 g cocoa powder, sifted
- 1 tsp bicarb soda
- 1 tsp fine salt
- 350 g unsalted butter, softened
- 4 large eggs, room temperature
- 350 g coconut milk, room temperature (see notes)
Chocolate Sauce
- 400 g dark cooking chocolate, see notes
- 60 g unsalted butter
- 20 g brown sugar, see notes
- 20 g glucose syrup, see notes
- 250 g heavy cream, see notes
Instructions
Cake Tin Coating
- To make this recipe you’ll need a large Bundt cake tin. I used the classic Bundt cake tin from Williams Sonoma. If you’re using a small cake tin, halve the recipe. Use a pastry brush or paper towel to coat the inside of the cake tin with butter. Then dust with cocoa powder. Turn the cake tin over into the sink or a baking tray and tap gently to get rid of excess cocoa powder. Set aside.
Cake
- Preheat a fan-forced oven to 140C / 285F (160C / 320F for no fan).
- Dry ingredients – To a large mixing bowl, add the all-purpose flour, cocoa powder bicarb soda and salt. Use a whisk to combine. Set aside.
- Cream butter and sugar – To a separate large mixing bowl add the softened butter and sugar and use an electric hand beater to mix until creamy and pale, about 3 minutes.
- Add eggs – Scrape down the bowl and add the eggs one at a time, mixing each time until well combined.
- Form batter – Once all the eggs are in there add half the dry ingredients and half the milk and mix until no dry ingredients are showing. Scrape down the bowl and add the remaining ingredients until well combined.
- Bake – Pour the mixture into the cake tin and use a spoon to spread around evenly and smoothen off the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Chocolate Sauce (Microwave Method)
- Add the dark chocolate, butter, brown sugar, glucose syrup and heavy cream to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly, about 10 minutes, before pouring on top of some desserts. Goes nicely on top of ice-cream when it’s warm.
Chocolate Sauce (Double Boiler Method)
- To make the chocolate sauce over a double boiler, simply add the dark chocolate, butter, brown sugar and heavy cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
- To thin the sauce – To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s smooth and pourable.
Let’s Decorate!
- Allow to cool for 10 minutes before flipping over onto a serving plate or cooling rack. Carefully lift the tin to release the cake. If it doesn’t come out clean, don’t panic, just use some sauce to stick any pieces that stuck to the cake tin on the cake. Allow to cool completely before drizzling with chocolate sauce.
15 comments
Baked the chocolate bundt cake today was a massive hit with the family. Very delicious so moist. Thank you very much 😊
Aww thanks so much for letting me know Vela! N x
Hey! Do you use weight or cups to actually make your recipes? I know both versions are available on your posts, but which one do you use when baking / recording?
Hi Italo! Hmm, it really depends on the recipe, but most of the time I use weight measurements N x
Nice and interesting recipes for on the go.
Thanks so much Dora! N x
I have tried this cake twice each time when I take it out the oven it goes flat. What am I doing wrong? It tastes great. We still eat it. But I want to know how I can make it correctly. Please advise..
Hi Roydell! I’m sorry to hear your bundt cake is sinking. One of the main things that can cause this is an oven that hasn’t been preheated properly or enough before the cake is added. Another is the cake not having the correct ingredients or enough air whipped in it. Let me know how you go if you try this again! N x
Hi Nick, This looks like a delicious cake and I can’t wait to make it! I see that the recipe calls for 2 cups or 350g flour. In many references, 1 cup of flour is usually equal to 130-140g. I like to bake by weight, so I just wanted to make sure that 350g was correct. Thanks!
Hi Rebecca! Thanks so much for letting me know. I’ve gone ahead and adjusted the grams to be 300g. 1 cup of flour in my kitchen is equal to 150g 🙂 N x
Hi Rebecca! Just a quick update. I’ve gone in and re-tested the recipe using 350g of flour. Sorry for the run around and hopefully this helps anyone reading this comment looking for clarification! N x
This cake is amazing! Super moist and absolutely the best cake I’ve made or tasted. I didn’t have the ingredients to make the icing and used a different chocolate glaze. The cake ŵas easy to make too. . The only question I have Is the temperature says 285 f I did that for 50 minutes but the cake was not done so I increased the temp to 350 f for 15 minutes. This worked the cake was cooked. Is the 285 right? I’ve never baked a cake on that low of a temp.
Hi Tina, I’m so glad the cake turned out well in the end! Ovens can vary a lot, but it sounds like your adjustment worked perfectly. I’m planning to re-test the recipe soon to make sure everything bakes up just right. Thanks for sharing your experience, and I hope you’ll give the icing a try next time. N x
Hi Nick,
What a fabulous website you have! I’m just finishing up the Easy Moist Chocolate Bundt Cake. I had to cook it for 50 mins extra at 160°C (my oven is pretty reliable for baking, and I’m a confident baker). In the last 15 mins, I put it up to 170. It has turned out lovely, though!
A couple of questions at this point of decorating…
Your picture of the ingredients for this recipe here in this site says you are to use glucose/corn syrup but no mention of quantities, and the printed version of the recipe uses butter but no glucose. Any suggestions on which I should use, and if I am to use glucose, how much please?
I also saw a comment here and your reply about flour quantities, with the effect that the recipe was to use 300g instead of 350g… but I didn’t see this until after I baked the cake… do you think this might have affected my cooking time?
Congrats again on such an awesome site… about to try the iced vovo cake for a loved one’s birthday!!
Thanks,
Therese
Hi Therese, thank you so much for your kind words! When I received your comment, I re-tested the recipe and adjusted the baking temperature to 160°C (320°F) for fan-forced ovens or 180°C (355°F) for no-fan ovens. I really appreciate the feedback—it helped refine the recipe. I’ve also gone in and added the measurement and instructions for the glucose syrup. It’s 20g, and it goes into the bowl with the rest of the ingredients for the chocolate sauce. The flour measurement is correct at 350g, which is what I tested the recipe with this time around. Hope that helps, and I’d love to hear how the Iced Vovo cake goes! N x