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Chocolate being poured on a chocolate bundt cake

Really Good Chocolate Bundt Cake

Serves 8

5 from 2 votes
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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