Rating: 4 stars
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Intensely chocolatey and incredibly moist, this is truly the perfect chocolate bundt cake—and undoubtedly, a chocolate lover’s dream. The cake’s rich chocolate flavor is enhanced with the addition of coffee in the batter and coffee liqueur in the glaze. Be sure to coat the inside of  your bundt pan with either shortening plus a thin layer of flour or baking spray (which is nonstick cooking spray that contains flour) in order to ensure that your cake comes out clean and easy. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
3 hrs
Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Liberally coat Bundt cake pan with baking spray (cooking spray with flour). Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside.

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  • Combine buttermilk, coffee, oil, vanilla, and eggs in the bowl of an electric stand mixer, and beat on medium speed until well blended. With mixer on low speed, gradually add dry ingredients, and beat until well blended, about 2 minutes.

  • Pour cake batter into prepared Bundt pan, and bake in preheated oven until a pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 10 minutes before inverting onto a cake plate. Let cool completely, about 1 hour. 

  • Place chocolate chips in a medium bowl. Heat cream in a small saucepan over medium until just beginning to boil; pour over chocolate chips. Stir until smooth and chocolate is melted. Stir in coffee liqueur. Drizzle ganache over cooled cake.

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