Chocolate Bundt Cake

PREP: 30 minutes
BAKE: 55 minutes
COOL: 1 hour
MAKES: 12 servings


  • 1/4 cup Unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 oz. unsweetened chocolate, chopped (2/3 cup)
  • 3/4 cup (11/2 sticks) salted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3 eggs, room temperature
  • 11/2 tsp. vanilla
  • 11/4 cups water
  • Powdered sugar


  1. Preheat oven to 325°F. Generously grease a 10-inch fluted tube pan. Add cocoa powder. Shake and tilt pan to generously coat bottom, sides, and tube; shake out any excess cocoa powder.
  2. Stir together flour, baking soda, and salt in a medium bowl. In a small bowl microwave unsweetened chocolate in 30-second intervals 1 to 2 minutes or until melted, stirring until smooth. Cool slightly.
  3. Place butter in a large bowl. Beat on medium to high 30 seconds. Add granulated and brown sugars. Beat until combined, scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla; beat until combined. Alternately add flour mixture and the water to chocolate mixture; beat on low after each addition just until combined. Pour into prepared pan, spreading evenly.
  4. Bake 55 to 60 minutes or until a toothpick inserted near the cake’s center comes out clean. Cool in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack. Sift powdered sugar over cooled cake. If desired, sift additional unsweetened cocoa powder over cake.

Be the first to comment

Leave a Reply