This is hands down without a doubt my favourite chocolate cake to bake and to eat. No mixer required BUT you will needs a bundt pan and some bowls:)
I bought a bundt cake pan years back and used it pretty sparingly. So when I came across this recipe from here, I decided to whip it out and try said cake. The recipe calls for mainly mixing the ingredients separately and then lastly combining them together.
In the first bowl, you mix the butter (must be at room temp), chocolate, cocoa powder and coffee powder adding some boiling water to it and mixing it all together.
Then comes the next bowl. Here you mix the brown sugar, flour and baking soda together. Set aside.
And then lastly, in a …yup you guessed it…bowl, you mix in the eggs, sour cream and vanilla essence until well combined. So now you have the trifecta needed to create this DELISH chocolate cake coming your way.
Once combined all mixtures into a single bowl, pour into a bundt pan which has been greased (See recipe notes below).
The cake is baked for about 45-55 minutes depending on your oven. It comes out gorgeous as you can see but you will need to flip it. The beauty of the flipping process is that the cake does not in any way stick to the pan (thanks to the greasing) and comes out looking perfect.
One of the resons I love bundt cakes is because they are so easy to slice. I don’t tend to slice cakes into even sized pieces so this is a plus point for me! I have frozen leftovers before and they freeze very very well. I have frozen parts of the cake before to make Chocolate Rum Balls for Christmas.
The coffee enhances the chocolate taste to a somewhat rich but not too indulgent hit. The sour cream gives it a very tender, moist crumb.
You can also make some ganache and decorate the cake which we did two years during lockdown for my husband’s birthday. The cake was a winner!
If you have a bundt pan, I would highly encourage you to give this recipe a try. Trust me, it will be worth washing up the bowls after!
See more baking recipes here and do let me know if you try any of them:)
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Chocolate Bundt Cake
Bowl A - Combine all ingredients in one bowl. Pour boiling water over and mix using a whisk until well combined.
- 135 g salted butter softened, at room temperature, cubed
- 70 g milk chocolate broken into pieces
- 70 g dark chocolate broken into pieces
- 35 g cocoa powder
- 1 tsp coffee powder I just use my normal Nescafe coffee powder
- 145 ml boiling water
Bowl B - Combine all ingredients in one bowl and mix
- 225 g plain flour
- 340 g brown sugar
- 3/4 tsp baking soda
Bowl C - Combine everything in one bowl and mix
- 4 eggs
- 190 g sour cream
- 2 tsp vanilla essence
- Pre-heat oven to 170C.
- Add Bowl C (egg mixture) into Bowl B (flour mixture). Mix and combine well. Then add Bowl A (chocolate mixture) and mix all together until nice and smooth.
- Pour batter into greased bundt pan. Bake for 45-55 minutes. Test with a skewer into the centre of the cake, if there is no batter attached, it is cooked.
- Let cake cool completely. Then place a piece of baking paper on top of cake, and a cake rack upside down on the paper. Holding all in place firmly, flip cake over and it will be released.
How to grease the bundt pan (IMPORTANT!)
- Use a spoon and combine 10g softened butter, 1 tsp cocoa powder and 1 tsp plain flour well. Use a small piece of baking paper apply some paste on it and grease pan paying attention to the nooks and crannies.
- Greasing the bundt pan is important. I've never had any problems with the cake sticking to the pan. It releases very well. Allow cake to cool completely before flipping over.
- Choose to add ganache or just slice as is. Trust me it's lovely even without the ganache.