This impressive chocolate cake captivates with its intense chocolate flavor. Its moist, silky texture literally melts in your mouth, and the chopped chocolate bits add a chocolaty experience to every bite.
As an afternoon companion to coffee, a Christmas dessert, or something special for holiday guests! This Bundt cake is the family favorite and a real feast. It is a cake that delights both young and old, and rarely is anything left over! An absolute must-have dessert for chocolate lovers.
- Soft Unsalted Butter
- Dark Chocolate Couverture (chopped) or mini chocolate chips
- Medium-sized Eggs
- Granulated Sugar
- Cake Flour
- Baking powder
- Milk chocolate couverture (chopped) or mini chocolate chips
- Butter and breadcrumbs (for the Bundt cake pan) - or baking spray
See the recipe card for quantities.
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First, preheat the oven to 356 °F / 180 °C top/bottom heat. Butter the Bundt pans and sprinkle them with breadcrumbs. (This will help immensely so that the cake can be removed from the pan quickly and easily after baking.
It is also a great replacement if you don't have a baking spray at hand.
Next, we have to melt the butter. Place the butter and 14.12 oz (400 g) of the dark chocolate couverture using a water bath or tempering device.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F
Meanwhile, separate the eggs into two mixing bowls. Take the bowl with the egg whites and beat them with a whisk until very stiff.
Now take the second bowl, the one with the egg yolk. Add the sugar and mix the egg yolk and the sugar for five minutes, or until you get a creamy texture.
Next, pour the butter-chocolate mixture while stirring, and fold in the flour and baking powder afterward. It's best to use the kitchen machine on medium speed for all that mixing and folding.
Add the chopped milk chocolate and the rest of the chopped dark chocolate couverture pieces and mix well into the batter.
Fold the beaten egg whites into the dough by hand using a spatula or wooden spoon. The beaten egg whites will give the cake that incredible, light consistency that you will appreciate in this cake.
Pour the cake batter into the prepared Bundt pans and place them in the preheated oven. Bake on the second rack from the bottom for about 50 minutes.
To be on the safe side, check the cake with a toothpick at the end of the baking time. The cake is ready when no more dough sticks to the toothpick.
Take the cakes out of the oven and let them cool for 15 minutes before removing them from the Bundt pans.
Let them finish cooling on a cooling rack before serving.
Dust the cool cake with a tad of powdered sugar and serve this delicacy as is; that's all it takes. Neither chocolate glaze nor whipped cream is necessary, since the cake is perfect as it is.
Now that I've put the recipe on "paper" in this blog post, I've got such an appetite for this Bundt cake that I'm about to bake myself another one! Yummy! I can not wait! 🥰
Fancy more cake recipes? Check out the following recipes:
If you have an enormous chocolate craving, you can add an additional chocolate glaze on top of the chocolate cake.
You'll need 5.29 oz (150 g) whipped cream, 5.29 oz (150 g) dark couverture (chopped), and 5.29 oz (150 g) milk couverture (chopped).
Place the dark chocolate couverture chunks in a mixing bowl. Bring the heavy cream to a boil and pour it over the chopped couverture. Let it stand for five minutes, and then stir it until smooth. Pour the glaze over the Bundt cake and let it set.
Store this chocolate Bundt cake under a cake cover, so it does not dry out. You can freeze this cake after cooling.
Cut the Bundt cake into slices after it has cooled and place them in an airtight container or wrap them tightly in a plastic wrap. This way, you can defrost it in small amounts.
The main difference between Bundt cake and regular cake has less to do with the ingredients than with the pan itself. Simply put, the most essential element of a Bundt cake is its shape.
How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.
Yes! This Bundt cake is terrific for baking a day in advance. It even becomes better and richer after one or two days.
Best Chocolate Bundt Cake
- 450 g Soft unsalted butter
- 550 g Dark chocolate couverture chopped
- 7 Medium-sized eggs
- 150 g Granulated Sugar
- 270 g Cake Flour
- 2 teaspoon Baking powder
- 150 g Milk chocolate couverture chopped
- butter and breadcrumbs for the bundt pan
- Preheat your oven to 356 °F / 180 °C, top/bottom heat.
- Butter the Bundt cake pans and sprinkle it with breadcrumbs.butter and breadcrumbs
- Melt the butter with 14.12 oz (400 g) of the dark chocolate coating in a water bath450 g Soft unsalted butter, 550 g Dark chocolate couverture
- Separate the eggs and beat the egg whites in a mixing bowl until creamy.7 Medium-sized eggs
- Combine the yolks and sugar and mix for five minutes until you get a foamy texture.150 g Granulated Sugar, 7 Medium-sized eggs
- Pour in the butter-chocolate mixture while stirring.
- Fold in the flour and baking powder.270 g Cake Flour, 2 teaspoon Baking powder
- Add the chopped milk chocolate and the rest of the chopped dark chocolate couverture pieces and mix the mixture well.150 g Milk chocolate couverture
- Fold the beaten egg whites into the dough.7 Medium-sized eggs
- Pour the batter into your prepared Bundt pans and bake on the second rack from the bottom for about 50 minutes.
- Take the Bundt cakes out of the oven and let them cool for 15 minutes before removing it from the pan.
- Let it finish cooling on a cooling rack, and then it is ready to be eaten.
- Dust the cake with a tad of powdered sugar and serve this delicacy as is.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove