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Really Good Chocolate Bundt Cake

by Nick Makrides
Chocolate being poured on a 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!

Close up of chocolate sauce being poured onto chocolate bundt cake

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!

Top front shot of chocolate bundt cake with chocolate sauce drizzled on top

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?

Ingredients image for Best Ever 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.

Top down shot of a chocolate bundt cake with chocolate sauce drizzle

Let’s go through each step to make this Really Good Chocolate Bundt Cake

Cake Tin Coating

Instructional image for Best Ever Chocolate Bundt Cake 01

  1. 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.
  2. Then dust with cocoa powder.

Instructional image for Best Ever Chocolate Bundt Cake 02

  1. 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

Instructional image for Best Ever Chocolate Bundt Cake 03

  1. 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.
  2. 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.

Instructional image for Best Ever Chocolate Bundt Cake 04

  1. Scrape down the bowl and add the eggs one at a time, mixing each time until well combined.
  2. 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.

Instructional image for Best Ever Chocolate Bundt Cake 05

  1. 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

Instructional image for Best Ever Chocolate Bundt Cake 06

  1. Add all the ingredients into a large heatproof bowl and microwave for 30 seconds at a time, string each time
  2. Until smooth.

Let’s Decorate!

Instructional image for Best Ever Chocolate Bundt Cake 07 

  1. 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.
  2. 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.

Front on shot of chocolate cake with slice taken out

Slice of chocolate bundt cake

Loved this Really Good Chocolate Bundt Cake? Here are some other recipes you might love too! 

Top down shot of a jug filled with chocolate sauce and spoon sitting in it.

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I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Really Good Chocolate Bundt Cake

Chocolate being poured on a chocolate bundt cake

Really Good Chocolate Bundt Cake

Serves 8

5 from 2 votes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Course: Dessert
Cuisine: American

Ingredients

Cake Tin Coating

  • 1/2 cup unsalted butter melted
  • cocoa powder to dust

Cake

  • 2 cups all-purpose flour
  • 2 1/4 cups cups caster sugar
  • 1/2 cup cocoa powder
  • 1 tsp bicarb soda
  • 1 tsp fine salt
  • 1 1/2 cups unsalted butter softened
  • 4 large eggs room temperature
  • 1 1/2 cups coconut milk see notes

Chocolate Sauce

  • 1 cup dark chocolate
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 1 tbsp glucose syrup


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 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.

Notes

Storage
Bundt Cake can be stored in an airtight container for up to three days.
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.

Nutrition

Serving: 100g
Calories : 1035kcal
Carbonhydrates: 104.4g
Protein: 11.3g
Fat: 67.9g
Saturated Fat: 45.1g
Polyunsaturated Fat: 20g
Monounsaturated Fat : 10g
Trans Fat : 10g
Cholesterol: 234mg
Sodium: 631mg
Potassium : 449mg
Fiber: 10g
Sugar : 72.8g
Vitamin A: 2IU
Vitamin C: 49mg
Calcium: 110mg
Iron: 4mg
Nutrition Disclosure

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4 comments

Ítalo Campanelli March 15, 2022 - 2:41 am

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?

Reply
Nick Makrides April 28, 2022 - 3:16 am

Hi Italo! Hmm, it really depends on the recipe, but most of the time I use weight measurements N x

Reply
Dora March 21, 2022 - 4:58 am

Nice and interesting recipes for on the go.

Reply
Nick Makrides April 27, 2022 - 1:28 am

Thanks so much Dora! N x

Reply

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