This double chocolate Bundt cake captivates with its rich chocolate flavor. Its moist, silky texture literally melts in your mouth, and the chopped chocolate pieces add a chocolaty experience to every bite.
Delicious is the ultimate double chocolate Bundt cake as a festive Christmas dessert, and it's an absolute must-have dessert for chocolate lovers. It also delights young and old as a sweet snack to coffee and tea in the afternoon.
- 15.87 oz (450 g) Soft Unsalted Butter
- 19.40 oz (550 g) Dark Chocolate Couverture (chopped)
- 7 Medium-sized Eggs
- 5.29 oz (150 g) Granulated Sugar
- 9.52 oz (270 g) Cake Flour
- 2 Teaspoons Baking Soda
- 15.29 oz (150 g) milk chocolate couverture (chopped)
- butter and breadcrumbs (for the Bundt cake pan)
What makes this homemade chocolate Bundt cake recipe so unique?
In addition to the ingredients working wonderfully together, the beaten egg whites that you fold into the cake batter make this cake extra silky in its way. The chopped chocolate then gives this texture the crowning touch. The melted chocolate chips give each bite a chocolaty experience. The chocolate chips and the beaten egg whites make the Bundt cake not dull and dry but incredibly moist and chocolatey to the max! What this Bundt cake additionally still comes to good, is that it is fructose-free. 👍
I love this double chocolate cake and bake it several times a year because it just tastes so terrific.
To prepare, and before you can actually start with this delicious chocolate cake, preheat your oven to 356 °F / 180 °C top/bottom heat. Butter the Bundt pans and sprinkle with breadcrumbs. (This will help immensely so that the cake can be removed from the pan quickly and easily after baking. It also saves you from using a nonstick spray (which I'm not a fan of anyway). I prefer it as natural as possible. So: butter and breadcrumbs! 😉)
First, melt the butter with 14.12 oz (400 g) of the dark chocolate coating in a water bath. Meanwhile, separate the eggs and whisk the egg whites stiff in a mixing bowl. Afterward, combine the yolks and sugar and mix for five minutes until you get a creamy texture.
Now pour in the butter-chocolate mixture while stirring, and then fold in the flour and baking powder (use your kitchen machine on medium speed for all that mixing and folding).
Now add the chopped milk chocolate and the rest of the chopped dark chocolate couverture pieces and mix the mixture well.
In the next step, fold the beaten egg whites into the dough. (This whipped egg whites will give you that wonderful light, pleasant consistency in your cake.)
Pour the batter into your prepared Bundt pans and 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. As soon as no more dough sticks to the toothpick, the cake is ready.
Take the Bundt cakes out of the oven and let them cool for 15 minutes before removing them 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; that's all it takes. Neither glaze nor whipped cream you need here because the cake is the best 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 chocolate recipes? Check out the following recipes: Chocolate Chip Ricotta Loaf Cake, No-Bake Chocolate Ricotta Cheesecake, No-Bake Roasted Almond Slivers with Chocolate Cookies.
What is the difference between a Bundt cake and a recular cake?
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 do you put in a Bundt pan?
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.
Can you make chocolate cake ahead of time?
Yes! This Bundt cake is wonderful for baking a day in advance. It even becomes better and richer after one or two days. He thus has enough time to cool and settle.
How to store this double chocolate Bundt cake?
This cake is best kept under a cake cover so that it does not dry out. That would be a shame!
Will this double chocolate bunt cake freeze well?
Since there is no chocolate icing, you can easily freeze this cake. It's best to cut the cake into serving-sized slices and freeze it afterward. That way, whenever you're craving a chocolate cake, you can take out a piece, let it thaw, and enjoy. Sounds terrific, doesn't it? 🙂
How to make a chocolate glaze for a Bundt cake?
If it really has to be a glaze, 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). Boil the cream and empty it over the chopped couverture. Let stand for five minutes and then stir until smooth. Now pour the glaze over the Bundt cake and let it set.
The Ultimate Double 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 soda
- 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.
- Melt the butter with 14.12 oz (400 g) of the dark chocolate coating in a water bath
- Separate the eggs and beat the egg whites in a mixing bowl until creamy.
- Combine the yolks and sugar and mix for five minutes until you get a foamy texture.
- Pour in the butter-chocolate mixture while stirring.
- Fold in the flour and baking powder.
- Add the chopped milk chocolate and the rest of the chopped dark chocolate couverture pieces and mix the mixture well.
- Fold the beaten egg whites into the dough.
- 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; that's all it takes. Neither glaze nor whipped cream you need here because the cake is the best as it is.
If you can't get enough of chocolate - use a chocolate glaze for this ultimate chocolate bundt cake!If it really has to be a glaze, 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). Boil the cream and empty it over the chopped couverture. Let stand for five minutes and then stir until smooth. Now pour the glaze over the bundt cake and let it set.
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