The Best Chocolate Bundt Cake Ever

The topping is formed with a base of nonsweet chocolate, butter, and sugar, however it gets its spectacular flavor from the addition of soured cream, coffee, and cream.

The Best Chocolate Bundt Cake Ever

But then the low and cream and your light however persistent whisking begin transferral it all at once, and therefore the topping begins to appear sort of a made mocha caffe latte, and you’ll get all the nice feelings back, as a result of currently you’re essentially a master baker and barista in one.

This chocolate soured cream topping lies somewhere between spreadable and pourable. It's quite thick, and quite straightforward to eat by the containerful, however I suppose that’s beside the purpose. If you’d am fond of it to be a touch additional pourable, you'll be able to add additional milk or cream.

The Best Chocolate Bundt Cake Ever

For the cake:

  • 1 1/3 cups brewed coffee 
  • 2 1/2 teaspoons baking soda
  • 2 large eggs
  • 1 egg yolk
  • 1 1/3 cups buttermilk
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
  • 1 cup plus 2 Tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted

For the glaze:

  • 6 oz. unsweetened chocolate
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup brewed coffee, cooled
  • 1/4 cup half and half or cream
  • 3/4 cup unsalted butter
  • 3 cups powdered sugar


  1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
  2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
  3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
  4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
  5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.
  6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.
  7. Melt butter in another pan or in the microwave.
  8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.
  9. Whisk in sour cream and the remaining powdered sugar. Don't worry! It will come together! And it will be magical.
  10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you'd like a more pourable glaze, simply add additional cream or half and half until you reach your desired consistency.

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