Chocolate Bundt Cake
Chocolate Bundt Cake is one of those almost perfect additions to any coffee morning or for that matter, any cup of coffee!
Unsweetened cocoa powder and instant coffee granules give this decadent chocolate cake a deep chocolate flavor with a hint of coffee all in the same bite. Do yourself a flavor and try this Chocolate Bundt Cake recipe for yourself: and keep some coffee handy as well.
As you will see, the presentation is beautiful and with a bit of ice cream and hot coffee as accompaniments, your dessert is going to be the talk of the party.
Don’t be surprised when friends and family ask you for your chocolate bundt cake recipe!
Preheat the oven to 350 degrees Fahrenheit.
Spray a 12-cup bundt pan with cooking spray and then sprinkle the pan with ¼ cup unsweetened cocoa powder.
Bundt Cake Ingredients
- 1 ¼ cups boiling hot water
- 1 ¾ cups unsweetened cocoa powder
- 3 Tablespoons instant coffee granules
- 2 ¼ cups white sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 5 egg whites
- 3 cups Bisquick or your favorite baking mix
- 1/4 cup white chocolate baking squares or white chocolate chips, melted
- Fresh red raspberries, fresh blueberries, and fresh mint leaves
How To Make Your Chocolate Bundt Cake
Combine 1¼ cups boiling hot water with 2 Tablespoons of the instant coffee granules and 1 cup of the unsweetened cocoa powder. Whisk the three ingredients together until well blended. Set aside and allow the mixture to cool.
In a mixing bowl: blend together 1¾ cups white sugar, sour cream, and softened butter until the mixture is smooth and has a creamy consistency.
Add the 5 egg whites and mix until well blended.
Add the cooled cocoa mixture and 3 cups Bisquick to the batter in the mixing bowl and blend using the lowest setting on the mixer. It will blend together nicely in about 2 minutes, give or take.
Pour the chocolate bundt cake batter into the prepared bundt cake pan.
Bake 35 to 40 minutes. Check to see if a toothpick inserted into the middle of the cake comes out clean. If so, it’s ready to come out of the oven. If not, bake for another 5 minutes and check again.
Cool the cake in the bundt cake pan for 20 minutes on a wire rack.
Remove the cake from the pan directly to the wire rack and allow the cake to cool completely.
The Glaze for Your Chocolate Bundt Cake
**Before topping the cake, make sure you transfer the cake onto the platter, cake stand, or dish on which you want to display it. Believe me, if you don’t, once the glaze and toppings are on it, it’s nearly impossible to transfer it in one piece!**
To make the chocolate glaze for the cake, combine the remaining ¾ cup cocoa, 1-cup water, ½ cup sugar, and 1 Tablespoon instant coffee granules in a small saucepan.
Bring the mixture to a boil and then reduce the heat to medium heat.
Cook on medium heat for about 3 to 4, maybe 5 minutes, until the glaze is thickened.
Cool the glaze to the point that it’s still “pourable”.
Glazing and Decorating Your Cake
Pour the glaze over the cake. I found that the glaze had to be spread over the surface of the cake carefully with a knife or spatula so that it covered the entire cake surface.
Allow the glaze to harden. It will appear beautifully shiny!
Heat the white chocolate squares or chips until melted. Drizzle the melted chocolate over the cake randomly using a spoon.
Once the white chocolate is cooled, dress up the cake with the fresh fruit.
Fill the center of the cake with fresh fruit and keep piling it on until it’s nicely spread over the top. Place some fruit on the sides of the cake too for added color.
Last, add mint leaves on the top and sides of the cake until it looks "nice"...and you just know it will taste just as good. Enjoy!
Get More Cake Recipes HERE!
Brownie Pie Recipe HERE!
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