# Super Moist Chocolate Bundt Cake: A Decadent Delight
This Super Moist Chocolate Bundt Cake is a showstopper, perfect for any occasion, from a casual gathering to a celebratory feast. It’s rich, decadent, and unbelievably moist, thanks to a few key ingredients and techniques. Forget dry, crumbly cakes – this recipe guarantees a velvety smooth texture and intense chocolate flavor that will have everyone begging for seconds. Get ready to bake a masterpiece that will impress your friends and family!
## Why This Recipe Works
* **Oil-Based:** Using oil instead of butter creates a moister cake that stays fresh for longer.
* **Buttermilk:** Buttermilk adds tenderness and a slight tang that balances the sweetness of the chocolate.
* **Hot Coffee:** Blooming the cocoa powder with hot coffee intensifies the chocolate flavor and creates a richer, darker cake.
* **Sour Cream:** Sour cream adds moisture and richness, contributing to the cake’s incredibly tender crumb.
* **Bundt Pan Preparation:** Properly greasing and flouring the bundt pan is crucial to prevent the cake from sticking.
## Ingredients
### For the Cake:
* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup (240ml) buttermilk, room temperature
* ½ cup (120ml) vegetable oil
* 2 large eggs, room temperature
* 2 teaspoons vanilla extract
* 1 cup (240ml) hot coffee
### For the Chocolate Glaze (Optional):
* 4 ounces (115g) semi-sweet chocolate, chopped
* 4 tablespoons (2 ounces or 57g) unsalted butter
* 2 tablespoons milk
* 1 cup (120g) powdered sugar, sifted
* 1 teaspoon vanilla extract
## Equipment
* Bundt pan (10-12 cup capacity)
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Whisk
* Spatula
* Liquid measuring cup
* Cooling rack
* Small saucepan (for glaze)
## Instructions
### Step 1: Prepare the Bundt Pan
This is the most crucial step to ensure your cake releases cleanly from the pan. Thoroughly grease every nook and cranny of the bundt pan with shortening or baking spray containing flour.
**Detailed Instructions:**
1. **Grease:** Use a pastry brush or your fingers to apply a generous layer of shortening (like Crisco) to the entire interior of the bundt pan. Make sure to get into all the crevices and details. Alternatively, use a baking spray specifically designed for releasing cakes, which often contains flour.
2. **Flour:** Sprinkle about 2 tablespoons of all-purpose flour into the greased pan. Tilt and rotate the pan to coat the entire surface with flour. Tap out any excess flour. This creates a barrier between the cake and the pan, preventing sticking.
3. **Alternative:** For an extra layer of security, you can use a baking spray with flour already incorporated, followed by a dusting of cocoa powder instead of flour, especially if you want to avoid any white residue on a dark chocolate cake.
### Step 2: Preheat the Oven and Combine Dry Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa powder.
**Detailed Instructions:**
1. **Preheat:** Place an oven rack in the center position and preheat the oven to 350°F (175°C). Accurate oven temperature is important for even baking.
2. **Combine Dry Ingredients:** In a large mixing bowl, combine the 2 cups (250g) all-purpose flour, 2 cups (400g) granulated sugar, ¾ cup (75g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
3. **Whisk:** Use a whisk to thoroughly combine the dry ingredients. This ensures that the baking powder and baking soda are evenly distributed, which will help the cake rise properly. Whisk for at least 30 seconds to ensure everything is well mixed. Pay close attention to breaking up any clumps of cocoa powder.
### Step 3: Combine Wet Ingredients
In a separate mixing bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
**Detailed Instructions:**
1. **Combine Wet Ingredients:** In a separate mixing bowl, combine 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
2. **Whisk:** Use a whisk to thoroughly combine the wet ingredients until they are well blended. Ensure the eggs are fully incorporated.
3. **Room Temperature:** It’s important that the buttermilk and eggs are at room temperature. This helps them emulsify better with the other ingredients, resulting in a smoother batter and a more tender cake. If you forgot to take them out of the refrigerator ahead of time, you can quickly warm the eggs by placing them in a bowl of warm water for a few minutes.
### Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
**Detailed Instructions:**
1. **Gradual Addition:** Slowly pour the wet ingredients into the dry ingredients while mixing on low speed with an electric mixer (stand or hand mixer). Start with about one-third of the wet ingredients and mix until just combined.
2. **Avoid Overmixing:** Continue adding the wet ingredients in two more additions, mixing on low speed until just combined after each addition. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake.
3. **Scrape Down Sides:** Use a spatula to scrape down the sides and bottom of the bowl as needed to ensure that all ingredients are evenly incorporated.
### Step 5: Add Hot Coffee
Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin.
**Detailed Instructions:**
1. **Hot Coffee:** Carefully pour 1 cup (240ml) of hot coffee into the batter while mixing on low speed. The hot coffee will bloom the cocoa powder, intensifying the chocolate flavor.
2. **Thin Batter:** The batter will be quite thin at this point, which is normal. Don’t be alarmed; this is what helps create the moist texture of the cake.
3. **Even Incorporation:** Mix until the coffee is just combined. Avoid overmixing.
### Step 6: Pour Batter into Bundt Pan
Pour the batter into the prepared bundt pan.
**Detailed Instructions:**
1. **Even Distribution:** Pour the batter evenly into the prepared bundt pan.
2. **Smooth Surface:** If desired, gently smooth the surface of the batter with a spatula.
3. **Optional: Swirl:** For a marbled effect, you can reserve about 1/2 cup of the batter and mix it with a tablespoon of cocoa powder. Swirl this darker batter into the main batter in the bundt pan before baking.
### Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
**Detailed Instructions:**
1. **Baking Time:** Bake in the preheated oven for 50-60 minutes. Start checking for doneness at 50 minutes.
2. **Doneness Test:** Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
3. **Oven Variations:** Baking times may vary depending on your oven.
4. **Even Baking:** If your oven tends to bake unevenly, rotate the cake halfway through the baking time for more even browning.
### Step 8: Cool and Invert
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
**Detailed Instructions:**
1. **Cooling Time:** Allow the cake to cool in the bundt pan for 10-15 minutes. This allows the cake to firm up slightly, making it easier to remove from the pan. Cooling for too long in the pan can cause the cake to stick.
2. **Invert:** Place a wire rack over the top of the bundt pan. Carefully invert the pan and rack together. Gently tap the pan to help release the cake. If the cake doesn’t release immediately, let it sit inverted for a few more minutes.
3. **Complete Cooling:** Allow the cake to cool completely on the wire rack before glazing or serving. This prevents the glaze from melting and ensures the cake is stable.
### Step 9: Prepare the Chocolate Glaze (Optional)
While the cake is cooling, prepare the chocolate glaze. In a small saucepan, melt the chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and whisk in the milk, powdered sugar, and vanilla extract until smooth.
**Detailed Instructions:**
1. **Melt Chocolate and Butter:** In a small saucepan, combine the 4 ounces (115g) chopped semi-sweet chocolate and 4 tablespoons (2 ounces or 57g) unsalted butter.
2. **Low Heat:** Melt over low heat, stirring constantly with a whisk or spatula, until the chocolate and butter are completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.
3. **Remove from Heat:** Remove the saucepan from the heat.
4. **Add Milk, Powdered Sugar, and Vanilla:** Whisk in the 2 tablespoons milk, 1 cup (120g) sifted powdered sugar, and 1 teaspoon vanilla extract until the glaze is smooth and glossy. Sifting the powdered sugar helps prevent lumps in the glaze.
5. **Adjust Consistency:** If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. If the glaze is too thin, add a little more powdered sugar, one tablespoon at a time.
### Step 10: Glaze the Cake (Optional)
Once the cake is completely cooled, pour the chocolate glaze over the top, allowing it to drip down the sides.
**Detailed Instructions:**
1. **Cool Cake:** Make sure the cake is completely cooled before glazing.
2. **Pour Glaze:** Place the cooled cake on a wire rack set over a baking sheet or parchment paper to catch any excess glaze.
3. **Even Coating:** Pour the chocolate glaze evenly over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the glaze if needed to ensure an even coating.
4. **Set Glaze:** Allow the glaze to set for about 15-20 minutes before serving. The glaze will harden slightly.
### Step 11: Serve and Enjoy!
Slice and serve this Super Moist Chocolate Bundt Cake. Enjoy!
## Tips for Success
* **Room Temperature Ingredients:** Using room temperature ingredients, especially the eggs and buttermilk, helps them emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, which can make the cake tough. Mix until just combined.
* **Accurate Oven Temperature:** Make sure your oven is properly calibrated. An oven thermometer can help ensure accurate temperature.
* **Proper Bundt Pan Preparation:** This is the key to a beautiful, release-clean cake. Don’t skip this step!
* **Cool Completely:** Allow the cake to cool completely before glazing to prevent the glaze from melting.
* **Bloom the Cocoa:** Blooming the cocoa powder with hot liquid is a game changer for chocolate flavor.
## Variations
* **Chocolate Chips:** Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
* **Nuts:** Add ½ cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
* **Different Glazes:** Experiment with different glazes, such as a vanilla glaze, cream cheese glaze, or a simple dusting of powdered sugar.
* **Liqueur:** Add a tablespoon of your favorite liqueur, such as coffee liqueur or chocolate liqueur, to the batter or glaze for an extra layer of flavor.
## Storage
This cake can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
## Serving Suggestions
* **With Ice Cream:** Serve with a scoop of vanilla ice cream or chocolate ice cream for a decadent dessert.
* **With Berries:** Serve with fresh berries, such as raspberries, strawberries, or blueberries, for a burst of freshness.
* **With Whipped Cream:** Serve with a dollop of whipped cream for a light and airy accompaniment.
* **With Coffee or Tea:** Enjoy a slice of this cake with a cup of coffee or tea for a perfect afternoon treat.
## Nutrition Information (approximate, per slice, without glaze)
* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 5-7g
* Cholesterol: 50-60mg
* Sodium: 250-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 4-5g
**Enjoy this Super Moist Chocolate Bundt Cake! It’s a guaranteed crowd-pleaser.**