Deep Dark Chocolate Bundt Cake
Serves: (1) 6 cup bundt cake
  • 1 cup (226 g) unsalted butter, room temperature, cut into 1-in pieces
  • ½ cup (115 g) brewed coffee
  • ⅓ cup (30 g) natural cocoa powder
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¼ cup (55 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Spray inside of a 6-cup bundt pan very well with nonstick cooking spray.
  2. Combine butter, coffee, and cocoa powder in a metal bowl and set over a saucepan filled with simmering water. Heat the mixture, whisking regularly to prevent burning, until butter is melted and mixture is smooth. Remove bowl from heat and set aside to cool slightly.
  3. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Pour the melted butter and cocoa mixture into the flour mixture and mix with a wooden spoon to combine until smooth.
  4. Whisk egg, sour cream, and vanilla together in a small bowl. Pour into the batter and mix to combine until very smooth with no lumps.
  5. Pour batter into prepared pan and bake 40-45 minutes, until tester inserted into center of cake comes out clean.
  6. Let cake cool in bundt pan on wire rack for about 5 minutes, then invert pan, remove cake, and let finish cooling on wire rack.
Recipe by Dessert First at