How stunning is this bundt cake? We all need a cake that can impress guests but is simple enough to make without a fuss! And this is that cake! I’ll admit the heritage bundt pan makes it shine but the flavour equally matches its beauty! The fluted edges in a bundt pan makes the cake look elegant, like a professionally baked dessert. The hole in the centre of the cake pan helps the cake to bake evenly which results in a moist cake.
Anyone who is a dark chocolate lover will want to sink their fork right in and indulge, as this cake is exactly what you love in dark chocolate; little sweetness and more boldness. You can soften or sweeten the cake by adding caramel sauce, ice cream, etc.
Ingredients
What makes this dark chocolate cake different from others is the black cocoa powder. It adds a dark strong colour, and a bolder, richer flavour. It’s still important to add light cocoa powder to even out the boldness and the buttermilk adds fat that the black cocoa is missing. You can find black cocoa powder at your local Bulk Barn food store.
- All-purpose flour
- Black cocoa powder
- Light cocoa powder
- Baking powder & baking soda
- Light brown sugar
- Granulated sugar & icing sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Buttermilk
- Whipping cream
- Brewed hot coffee
- Salt
- Fresh fruit, raspberries, strawberries, etc.
What is Black Cocoa Powder?
Black cocoa powder is used often in recipes to create a dark ‘black’ colour in cakes, cookies, etc. It’s commonly used to make chocolate wafers or Oreo cookies. It’s a processed unsweetened form of cocoa powder that has added alkaline to reduce acidity, is smooth and super dark in colour.
What makes this dark chocolate bundt cake special?
- It’s not sweet and perfect for those who aren’t into sugary, sweet desserts.
- You can dress this cake up as you please – with caramel sauce, chocolate ganache, or leave it simple and plain.
- It’s super, super simple to make but looks stunning!
- You only need a small slice to be satisfied, so the cake feeds a large crowd approx. 16.
How to Make a Chocolate Bundt Cake
Step One: Make your batter – In a large bowl add flour, sifted cocoa powders, baking powder, baking soda and salt. Mix to combine ingredients and set aside. In a large bowl of a stand mixer add sugars and oil, beat. Add eggs one at a time and beat until the mixture is thick and pale in colour. Add vanilla extract. Next, add dry ingredients in two additions and the buttermilk to the sugar mixture, beating on low speed until incorporated. Carefully and slowly add the hot coffee mixing on low speed until the batter is smooth.
Step Two: Grease the bundt pan well and dust the pan with black cocoa powder or use a good quality baking spray. Pour the batter into the greased bundt pan. Gently bang the pan on the counter to release any air bubbles and bake in the middle of the oven.
Step Three: Let the cake cool for 10 minutes in the pan, then carefully turn the cake out onto a serving tray (you may want to trim the cake to even it out and make the bottom flat). Lightly dust the cake with icing sugar once cooled. Serve cake with a dollop of whipping cream and fresh fruit.
Storing
You’ll find a lot of different ways to store cakes on the internet. I find the best way is to use a cake dome and to store the cake at room temperature for up to 3 days. Avoid storing in the direct sunlight or near heat sources, as it may cause the cake to spoil or become dry quicker.
Freeze for Longer Storage. If you need to store the cake for an extended period, then freezing is the best option. Wrap the cooled cake in plastic wrap and then in an airtight container or a freezer-safe bag. When ready, thaw the cake at room temperature and enjoy.
Tools/Equipment
For successful baking, I highly recommend utilizing essential tools and equipment that have proven to elevate the baking process. From accurate measuring cups and quality baking sheets to powerful stand mixers, incorporating these tools into your kitchen will take your baking creations to the next level. In this recipe I used;
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Dark Chocolate Bundt Cake
This dark chocolate bundt cake is sophisticated, rich and surprisingly light. It’s a cake for those who enjoy bold dark chocolate that’s not overly sweet! This is the perfect dessert to make for a special occasion or to celebrate the holidays. You can fancy up the cake to your personal desires; adding rum caramel sauce, Dulce de leche, or fresh sweet raspberries.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1/2 cup black cocoa powder, sifted
- 1/4 cup light cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 2 1/2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup brewed hot coffee
Topping
- whipping cream
- fresh fruit, raspberries, strawberries, etc.
- icing sugar
Instructions
- Preheat oven to 350ËšF. Â Set out a large (10-cup) bundt pan.
- In a large bowl add flour, sifted cocoa powders, baking powder, baking soda and salt. Mix to combine ingredients and set aside.
- In a large bowl of a stand mixer add sugars and oil, beat to combine. Add eggs one at a time and beat until the mixture is thick and pale in colour. Add vanilla extract.
- Add dry ingredients in two additions and the buttermilk to the sugar mixture, beating on low speed until incorporated.
- Carefully and slowly add the hot coffee mixing on low speed until batter is smooth.
- Grease the bundt pan well and dust the pan with black cocoa powder or use a good quality baking spray (be careful that the spray doesn’t drip and pool into the bottom of the pan). Make sure to do a thorough job, you don’t want the cake sticking to the pan.
- Pour the batter into the greased bundt pan. Gently bang the pan on the counter to release any air bubbles.Â
- Place the cake into the middle of the oven and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to overbake!Â
- Let the cake cool for 10 minutes in the pan, then carefully turn the cake out onto a serving tray (you may want to trim the cake to even it out and make the bottom flat).
- Lightly dust the cake with icing sugar once cooled.
- Serve cake with a dollop of whipping cream and fresh fruit. See notes for other serving suggestions.
Notes
If you don’t have a fancy bundt pan, any round 10-cup bundt pan will do.
Personalize this cake by adding rum caramel sauce, dulce de leche sauce, chocolate ganache, creme fraiche, vanilla ice cream, raspberry sauce or fresh fruit like raspberries or blueberries.
Nutrition
- Serving Size: 1
- Calories: 275
- Sugar: 11.2g
- Sodium: 165mg
- Fat: 18.6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25.8g
- Fiber: 2g
- Protein: 3.6g
- Cholesterol: 35mg
FAQ’s
Black cocoa powder is used often in recipes to create a dark ‘black’ colour in cakes, cookies, etc. It’s commonly used to make chocolate wafers or Oreo cookies. It’s a processed unsweetened form of cocoa powder that has added alkaline to reduce acidity, is smooth and super dark in colour.
Black cocoa powder can be found at your local Bulk Barn food store in Canada. You can purchase it online or in store and buy as much or as little as you like.
The best way to grease a bundt pan is with oil and then dust with flour (or cocoa powder for a dark/chocolate cake). You can also use a good quality baking spray but be careful that the spray doesn’t drip and pool into the bottom of the pan. Make sure to do a thorough job, you don’t want the cake sticking to the pan.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
I came across your blog post through an online ad for Bulk Barn. When I saw this gorgeous cake I immediately knew I had to find this pan and make your cake! My children surprised me at Christmas with this Nordic Ware pan and so my first cake had to be this recipe! I am an avid at-home baker and I have to say, this cake did not disappoint! We served it with whipped cream and a homemade raspberry sauce and it is amazing! The texture is beautiful, and the flavour is intense and not-too-sweet, so it was perfect for a post-Christmas celebration when we were sugared out! This recipe will be placed on my regular rotation from now on!
Charisse this comment has made my day! I’m so, so happy you and your family love the cake. And what a beautiful gift your kids got you as a home baker- this pan is not cheap, lol but agree is absolutely stunning and you’ll have it as a beautiful collection piece. What I love about this cake is how it’s not sweet and you can add any toppings to make it your own, whipped cream and raspberry sauce sound perfect! I’ll have to try it the next time I make it too! Happy Baking 🙂
OMG! This is the best chocolate cake I’ve ever had! It’s not sweet at all and it’s actually light!! I’ve never used black cocoa powder before, but I’m a fan now! I served it with raspberry sauce and whipping cream and it was a HUGE hit! Thanks for the recipe, I’ll be adding this to my baking list for special cakes!
Racheal this makes my heart happy! Thank you for taking the time to leave a comment and I’m so glad the recipe was a hit. Raspberry sauce and cream would go perfect with this cake, what a great choice! xo
Am I blind but when do you add buttermilk? Don’t see it in the instructions
Hi Danny, it’s in step 4 – “Add dry ingredients in two additions and the buttermilk to the sugar mixture, beating on low speed until incorporated”
This is the best chocolate cake I’ve ever had! So different and not sweet, exactly what I love!! I served raspberry sauce on the side and it paired perfectly. Thanks for the recipe.
Great pairing Jonathan, raspberry and dark chocolate go perfectly together! Thanks for the review and so happy to hear this cake made your ‘best’ list ;).