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.



{ 27 comments… read them below or add one }

bul bul October 12, 2013 at 17:42

thanks for share Black Chocolate Bundt Cake recipe. i can’t wait to taste. yummy


Choc Chip Uru March 15, 2012 at 20:48

Loving this cake recipe – simply beautiful :D

Choc Chip Uru


Mei Sze November 21, 2010 at 15:17

("I like big bundts (4) and I cannot lie…") – HAHAHAHAHAHAHAHAH
Looks damn yummy!! :)


iloveusacandy November 18, 2010 at 11:32

Looks delicious! Fancy sending some up to the Sunshine Coast? Lol!


simon@theheartoffood November 17, 2010 at 11:06

Not at all surprised that there is a national holiday for bundt cake considering the number of <insert anything random> Day days there are out there.

Love that you went with something different with the lighting. So moody :)


FFichiban November 17, 2010 at 07:08

I don't think you got enough bundts in the post! But it is a might fine black one you got ;)


dining table November 17, 2010 at 01:08

This is something that I would love to try. This looks so delicious and perfect. Thanks for sharing!


passionateaboutbaking November 16, 2010 at 12:27

bundt bundt bundt bundt bundt…one of my fave cakes for the way they look. Now even more fave for the way you made it look! This is a certain bundt celebration…and a sexy one at that! OOOOOH, and then you take it to another level by soaking it! You really bundted this one up!


Conor @ HoldtheBeef November 16, 2010 at 09:09

Happy bundt day! You've got to bundt it up, don't you know, bundt it up..


katie November 16, 2010 at 07:54

Wow it looks fabulous and I love the deep earthy red colour. Very mysterious looking.


Rhonda November 16, 2010 at 04:48

Wow an impressive looking bundt my dear! .. hehe BLACK on the outside but moist and chocolatey looking on the inside,,, wouldnt mind a slice of that with some fresh cream! mm


citrusandcandy November 15, 2010 at 12:35

Not as sweet as yours! Bundtilicious! Hahahaha


citrusandcandy November 15, 2010 at 12:35

Miss you too! Hope you had a fabulous day! I definitely owe you some cake when you get back!


citrusandcandy November 15, 2010 at 12:34

Hehe when it comes to chocolate… the darker the better :D


citrusandcandy November 15, 2010 at 12:34

Oooh yes do it! We should have a bundt party!


citrusandcandy November 15, 2010 at 12:33

LOL no competition! I'd say, why not enjoy both bundts? :D

Besides in all honesty… chocolate AND pb and jelly? How can anybody resist that combo?! YUM


citrusandcandy November 15, 2010 at 12:31

Nah, your bundt is sweet :P


citrusandcandy November 15, 2010 at 12:31

Hehe gladly! I'd go anywhere if chocolate/cocoa is involved! :D


shaffy November 15, 2010 at 12:21

i think i just died and gone to cocoa heaven. are you gonna join me?


mlle délicieuse November 15, 2010 at 11:29

I wonder if my bundt looks big in this…


Beer Club November 15, 2010 at 08:30

It's a toss-up between which bundt looks the most delicious, the Black Chocolate Bundt cake or Chocolatesuze's Chocolate, Peanut butter and Jelly bundt. . . Too close to call!


citrusandcandy November 15, 2010 at 08:07

LOL it looks that way but rest assured that it's definitely not "burnt". ooppssss

If you were to read through the recipe you'll see that the cake was brushed with a cocoa and coffee syrup which made it very dark. Also fyi (for your information fyi), Dutch processed cocoa is extremely dark hence the colour of the syrup and cake. They don't call it "Black Chocolate Cake" for nothing!


rosapimpolloflor November 15, 2010 at 07:12

doesn't it look a bit burned???ooppssss


Phuoc'n Delicious November 15, 2010 at 03:30

Hehe… BUNDT!!

All this talk of bundt makes me want to make some bundt tonight. I'm thinking apples and cinnamon. Mmmmm…


Matt Masterchef November 15, 2010 at 03:11

That is a pretty intense looking cake. It is so dark!


chocolatesuze November 14, 2010 at 22:28

baby got bundt! bundty bundty bundt! my what nice bundts you have :D


Steph November 14, 2010 at 15:43

NAWWW!!! Thank you!! I am feeling so loved and my birthday has barely started yet :) Haha you girls are so funny, I was wondering what all the bundt talk was about earlier. I heart bundt cakes and double heart black forest, totally wishing this was my birthday cake right now! Miss you!!!!


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