Cakes are an indispensable part of any festive occasion. And especially when the flavour is chocolate, the excitement is sure to double up. Bake this unique Bundt Cake and let everyone go awestruck with its oh-so-enticing look and fine taste.3

For the cake:
2 1/2 cups unbleached, all-purpose flour

3/4 cup natural unsweetened cocoa powder (not Dutch process or Rouge)

1 1/2 cups packed dark brown sugar

2 teaspoons baking powder

1 teaspoon kosher salt

3 1/2 ounces semisweet chocolate, coarsely chopped

2 teaspoons vanilla extract

1 1/2 cups unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 large eggs, at room temperature

1/2 coffee powder

5 large egg yolks, at room temperature

1/4 teaspoon baking soda

1/2 cup sour cream, at room temperature

For the glaze:
125 grams milk or white chocolate

1/2 cup heavy cream, at room temperature (more if needed)

How to Bake


1.Grease the inside of the Bundt pan and its tube with butter and set aside. Heat the pan up to 350o in the oven.

2.Take a large bowl and sift flour, cocoa powder, baking powder, baking soda, salt, and coffee powder and set the mixture aside.

3.In another large mixing bowl, combine butter, granulated sugar, brown sugar, and mix at low speed with the electric mixer for around 2 minutes. Gradually, increase the speed and beat the mixture for another 4 to 5 minutes until it becomes fluffier and lighter in colour. The sugar might not dissolve, so the mixture could look a little grainy. Leave them as such.

4.Into the same mixture, add, one at a time, the mentioned quantity of eggs and egg yolks and beat the mixture gradually increasing the speed until the mixture becomes fluffy again.

5.Heat the semisweet chocolate into a microwave at a medium power, in 20-second bursts and stirring between each burst for almost 90 to 100 seconds until its fully melted.

6.Now, mix the flour mixture and egg mixture together. Make sure the two mixtures are combined at a low to medium speed.

7.Next, add sour cream, vanilla extract and melted chocolate to the mixture in the aforementioned quantity at a medium to low speed.

8.The batter is all set to be placed into the Bundt pan. Smooth the surface of the mixture around the outside perimeter of the pan once it is poured in. Keep the mixture near the inside tube at least /2 to 3/4-inch lower than the rest of the cake so that the cake is more even when it cools off.

9.Let the cake bake for 25 minutes.

10.Create some humidity by placing a bowl of water in the lower rack of the oven and bake for 17 minutes. Since, flour and brown sugar have the tendency to absorb water; the cake could turn out to be drier than usual unless baked in humidity.

11.Poke holes on the surface of the cake to make it more consistent and even. Let it cool off.

12.Invert the whole cake from the pan to the platter firmly and quickly.

  1. Heat the cream till it boils. Finely chop milk and white chocolates and mix the boiled cream with it and let it stand for 2 to 3 minutes. Whisk to make it a thick, pourable mixture.
  2. Generously pour the prepared glaze on top of the cake as it is slowly soaked inside the cake and let it dry for 15 minutes.

It’s time to serve the surprising cake to your loved ones.

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About The Author

Manuel Reyes