Name: Chocolate Coffee Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: 8
Ingredients: 50 g chopped roasted hazelnuts (optional); 160 g chocolate; 160 g easy cream (+20g extra due to evaporation); 240 g all-purpose flour, sifted; 400 g granulated sugar; 100 g cocoa powder, sifted + 2 extra tablespoons to coat the bundt cake; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 2 large eggs; 230 ml warm coffee; 230 g sour cream (at room temperature); 80 ml vegetable oil (I used sunflower oil); 2 teaspoons vanilla extract; 2 - 3 tablespoons unsalted butter at room temperature, to grease the bundt pan

This Chocolate Coffee Bundt Cake is what every chocolatey dessert lover would dream of. It has a rich, decadent and moist texture and it’s topped with a velvety chocolate ganache and roasted hazelnut crumble. A sinful delicious treat!

JUMP TO RECIPE

I’m super excited about sharing today’s recipe because it combines two of my favourite ingredients: chocolate and coffee. This dessert’s outrageously delicious and well-balanced, it has a surprisingly light and soft texture and it’s super easy to put together. You’ll love it!

Ingredients for the Chocolate Cake

There’s really no excuse not to make this cake, as the ingredients that compose it are everyday cupboard staples.

Let’s have a closer look at what you’ll need to make the cake batter:

All-Purpose Flour: This type of flour is very common and will work well with this recipe. I would advise you to sift the flour before using it, however.

Granulated Sugar: Plain, white granulated sugar it’s all you need. to sweeten the batter.

Cocoa Powder: Source good quality cocoa powder as this will be the ingredient that will create that chocolatey taste. I like to use organic, a dutch processed cocoa powder that can be easily found in supermarkets. Sift the cocoa before using it to eliminate any lumps.

Baking Soda + Baking Powder: These are the leavening agents that will create a beautiful rise in your cake.

Salt: This will help to further enhance the flavours.

Eggs: Use large eggs, at room temperature for best results as they will be easier to incorporate with the rest of the ingredients.

Coffee: I use and recommend making espresso for this recipe, however, any type of coffee would work here as long as you use it warm. The coffee will intensify the chocolate flavour and the cake will not actually taste like coffee.

Sourcream: Sourcream or buttermilk (as a substitute) is what will help activate the baking soda which, in turn, will help raise your cake. Use the sour cream at room temperature.

Vegetable Oil: You can use sunflower oil, as I have, or any other vegetable oil of your liking.

Vanilla Extract: Combines very well with the other ingredients.

HOW TO MAKE SOFT AND MOIST CHOCOLATE CAKE

Using sour cream in this cake is what contributes to a moist and soft texture. You can substitute sour cream with buttermilk or combine both in equal measure, allowing them to come to room temperature before mixing with other ingredients.
Don’t overmix the batter. When combining the wet with the dry ingredients, add the dry in batches and only combine until each batch is incorporated. When making cakes, we want to minimise the development of gluten as much as possible, otherwise, the result will be a dry and unappetising dessert.

HOW TO PREPARE THE BUNDT PAN TO PREVENT THE CAKE FROM STICKING

This is a key factor as it will contribute to the visual end result of the cake. Taking a few more minutes to properly prepare the bundt pan it will pay off in the end.

Use soft, room temperature butter. Alternatively, melt one or two tablespoons of butter in a small bowl.
Use your hands or a pastry brush to spread the butter evenly in all the groves of the cake pan.
A quick tip when making chocolate cake is to coat the bundt pan with cocoa powder instead of flour. This way, you will have a beautiful and dark-looking cake throughout. Add a few tablespoons of cocoa to a small sifter and dust over the inside of the pan. Then share the pan well for even coating. Remove the excess cocoa by turning the bundt pan upside down over the sink and tapping gently on the side with your hand.
Set aside in the refrigerator until ready to use.
After the cake is baked, allow it to cook for no longer than 5-7 minutes. Then, using your hand, gently loosen the cake from the sides, then turn it out onto a cooling rack. If you allow the cake to cool completely in the bundt pan, it will likely stick.