Black Chocolate Bundt Cake

November 15, 2010


“It’s National Bundt (1) Day on Monday!”,
she gleefully exclaims, “you should make a bundt cake! (2)”.

Who would’ve thought a humble cake like this can get its own holiday? But the love for all things bundty (3) is strong in this household and her enthusiasm was infectious from all her chants (“I like big bundts (4) and I cannot lie…”). How can I resist?


Happily I joined
Chocolatesuze for a bit of hot bundt (5) action on the weekend. I’ve also just realised that I’ve never uttered the word ‘bundt’ (5) so much in my life. Bundt bundt bundt bundtity bundt (6, 7, 8, 9, 10). So why am I so enamoured? Because I lurve the shape of these cakes! The smooth perfect exterior, the gorgeous mounds and ridges and I confess that I have a secret love for amazing bundt (11) tins – cathedral, spiral, fleur de lis – this website is pure bundt (12) porn.

No surprises that I headed down the chocolate road for my bundting (13) day. Black Chocolate to be exact. Frankly the name just oozes sex. Because no actual chocolate is involved, awesome cocoa powder such as Dutch-processed for maximum chocolatey-ness is paramount for this recipe. And don’t let its dense looks deceive you. It’s still unbelievably moist. (Moist Suze. Moist). But that’s not all. The subsequent soaking in a boozy cocoa-coffee concoction just adds another level of fun.


So Happy Bundt (14) Day people! May your bundts (15) be delicious and plentiful for the coming year.

By the way, did I mention that it’s a special day today? Even moreso because today is also the birthday of the awesome Raspberri Cupcakes! Woowee, check out her amazing bundt too (17). Happy birthday Steph!

Now without further ado… the bundt! (18)

Ceasing bundt count now…

Black Chocolate Bundt Cake


240g sour cream (about 1 cup)
55g Dutch-processed cocoa powder (the good stuff!)
3 eggs (at room temperature)
2 tsps (10ml) vanilla extract
225g plain flour
250g caster sugar
1 1/4 tsp baking powder
1/2 tsp bicarb (baking soda)
3/4 tsp salt *
225g unsalted butter (slightly softened) *

* Note – if you’re using salted butter then reduce the salt to a scant 1/2 tsp)


Place oven shelf in the lower third of your oven and preheat to 175°C (160°C if you’re using a darker bundt tin). Grease a 10-cup capacity bundt tin well, making sure to get every little nook and cranny.

In a medium bowl, stir together the sour cream, cocoa, eggs and vanilla extract until moistened and then whisk together until it resembles a slightly lumpy muffin batter.

In a large mixing bowl, gently whisk together the flour, sugar, baking powder, bicarb and salt until combined. Add butter and half the cocoa mixture. With an electric mixer, mix on low speed until dry ingredients are moistened, then turn the speed up and mix until combined.

Add remaining cocoa mixture in batches, making sure to beat for 30 seconds after each addition. Don’t forget to scrape down the sides.

Scrape the mixture into the bundt tin and tap it on the benchtop a couple of times to settle the batter. Level the top and bake for 50-60 minutes or until the skewer comes out clean and cake springs back when lightly pressed in the centre (test skewer between the sides and tube).

Shortly before the cake is ready, make the syrup recipe follows).

To assemble the cake

As soon as the cake comes out, place on a wire rack and poke the cake all over with skewer, then brush it with a third of the syrup. Cool in pan for 10 minutes.

Now here comes a bit of cake juggling…

Drape a large sheet of clingwrap over the cake. Place a large plate or board over the cake and invert the cake, removing the pan and flattening the clingwrap.

Brush on the remaining cocoa-coffee syrup over the entire cake. Bring up the sides of the clingwrap so the cake will soak up the puddles of syrup that has pooled on the bottom.

Allow to cool completely. When ready to serve, line another large board or large plate with clingwrap and place on top of the cake and flip it over (it’llbe upside down again). Remove the clingwrap on the bottom of the cake carefully so it doesn’t tear the bottom of the cake.

Place the serving plate or cake stand on top of the cake and re-invert so it’s the right way up.

Cocoa Syrup

20g Dutch-processed cocoa powder
65g caster sugar
80ml (1/3 cup) boiling water
3/4 tsp vanilla extract
4 tsps (20ml) of liqueur such as Tia Maria, Kahlua or Frangelico – purely optional or can be replaced with strong espresso coffee


In a small saucepan, mix the cocoa and sugar to combine. Add a dash of boiling water and whisk until mixture is moistened, then whisk in the remaining boiling water.

Bring the mixture to a full boil over low heat, stirring often. Remove from heat and cool slightly. Whisk in the vanilla and liqueur if using. Use it while it’s still hot (reheat if you have to) to brush on the warm cake. You’ll need about 160ml (2/3 cups) of syrup. If necessary add more hot water to make up the quantity if you like.

Print this recipe!

Recipe adapted from Rose Levy Beranbaum.