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.
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.
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 | Carbohydrates: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
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