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

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.

3. 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

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.

3. Scrape down the bowl and add the eggs one at a time, mixing each time until well combined.
4. 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.

5. 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

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!

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.

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

This really good chocolate Bundt cake has a soft crumb and rich flavor, topped with a glossy chocolate sauce. Perfect for chocolate lovers and special occasions.

Serves 12

5 from 8 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 25 minutes mins

Cook: 1 hour hr

Cool: 30 minutes mins

Total: 2 hours hrs

Course: Dessert

Cuisine: American

Calories: 1035kcal

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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

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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.

Notes

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

Chocolate for sauce – make sure you use good quality dark chocolate. Something with at least 70% cocoa solids in it. I use the Nestle Bakers’ Choice Dark Choc Melts. A Lindt chocolate would also work but it’s much more expensive

Brown sugar – you can use dark or light in this recipe. Both will work. If you’re making a white chocolate sauce with this recipe using white chocolate, swap the brown sugar out for equal parts caster sugar or leave it out.

Glucose syrup – also known as corn syrup is what’s going to help make your sauce glossy and stop it from crystalizing and lessen the chances of it splitting.

Heavy Cream – this is the type of cream you use for whipping and contains at least 30% fat content.

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 – is an approximate and is based on per slice. This serves 12

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

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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