There’s something almost magical about baking with real chocolate — especially when it’s dark, bitter, and ready to transform into something rich and comforting. This chocolate Bundt cake is one of those recipes that feels like a big warm hug. It’s deeply indulgent, but not overly fussy. You melt everything together, stir with care, bake, and boom — you’ve got a showstopper with minimum drama.
The first time I made this, it was a rainy Tuesday and I’d had a shocker of a morning. I wanted something cozy but not overly sweet, something I could nibble with a cup of tea and a sigh. This cake delivered — the coffee deepens the chocolate, the sour cream keeps it beautifully moist, and it somehow tastes even better the next day. If it lasts that long.
Why You’ll Love It
- Seriously Chocolatey – It’s rich and bold, with real depth thanks to the cocoa and coffee.
- Looks Fancy, Feels Easy – Bundt cakes always look impressive, even when you barely try.
- Keeps Beautifully – Stays moist for days (if you hide it).
- Freezes like a Dream – Handy if you make it ahead or want emergency cake on hand.
- Mix and Match Toppings – Add ganache, berries, whipped cream… or just eat it plain. It’s fab.
Ingredients
- 200g dark chocolate, chopped
- 200g unsalted butter
- 1 tsp instant coffee powder
- 125ml hot water
- 150g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 25g cocoa powder
- Pinch of salt
- 200g sour cream
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
How to Make It
Prep the pan like a pro:
Butter your Bundt tin thoroughly, getting into every crease, then dust with flour and shake out the excess. Preheat oven to 180°C (350°F).
Melt the chocolate mix:
Pop your chopped chocolate and butter in a heatproof bowl over a pot of simmering water. Stir gently until melted and glossy. Set aside to cool slightly.
Stir the coffee:
Mix the coffee powder with hot water in a mug. Let it cool too — we don’t want scrambled eggs in the batter.
Whisk the dry bits:
In a separate bowl, whisk together the flour, cocoa, baking powder, bicarb, and salt. Smells good already.
Mix the creamy stuff:
In a large bowl, whisk the sour cream, sugar, eggs, and vanilla. Don’t overbeat — just until smooth.
Bring it together:
Add the cooled coffee and chocolate mixtures into the egg bowl. Stir to combine, then fold in the dry ingredients until you’ve got a smooth, silky batter.
Into the pan:
Pour into the prepared tin. Give it a little tap on the counter to pop any big air bubbles.
Bake and breathe:
Bake for 40–45 mins. A skewer should come out with a few damp crumbs but no raw batter. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Be gentle — Bundt cakes are proud creatures.
Common Mistakes and How to Dodge Them
My cake stuck to the pan!
Make sure to grease and flour it well — Bundt tins are sneaky. Don’t skip this part.
It came out dry. Why?
Probably overbaked. Set a timer and start checking at 38 minutes. A slightly underdone Bundt is better than a dry one.
Can I skip the coffee?
Technically, yes. But it enhances the chocolate, not in a “coffee cake” way — more like a background hum.
I don’t have sour cream — help!
Greek yogurt or buttermilk work just fine. I’ve used both in a pinch.
Storage and Reheating
- Fridge: Store covered, or in an airtight tin. Stays moist for 3–4 days.
- Freezer: Wrap slices in clingfilm, then foil. Defrost overnight or zap briefly in the microwave.
- To warm up: Microwave a slice for 15–20 seconds for that just-baked feel. Or heat in the oven at 150°C wrapped in foil.
Frequently Asked Questions
Can I decorate it more?
Of course. Drizzle with ganache, dust with cocoa, pile on raspberries, whatever makes you happy.
Do I have to use dark chocolate?
I recommend it. Milk chocolate might make it overly sweet and lose that grown-up richness.
Can I use a regular round tin?
Technically yes, but it won’t be a Bundt anymore. Adjust baking time slightly and keep an eye on it.
Nutrition Facts (Per Serving)
- Calories: 300
- Fat: 15g
- Carbs: 35g
- Sugar: 20g
- Protein: 4g
- Sodium: 100mg
Try More Nigella Recipes:
Nigella Chocolate Bundt Cake
Description
A rich, fudgy chocolate Bundt cake made with dark chocolate and sour cream for that perfectly moist, melt-in-your-mouth texture.
Ingredients
Instructions
- Preheat oven to 180°C. Butter and flour a Bundt tin.
- Melt chocolate and butter over a bain-marie. Let cool slightly.
- Dissolve coffee powder in hot water. Set aside.
- In a bowl, whisk flour, cocoa, baking powder, soda, and salt.
- In a large bowl, mix sour cream, sugar, eggs, and vanilla until smooth.
- Stir in chocolate mixture and coffee.
- Fold in the dry mix gently. Pour batter into tin.
- Bake 40–45 mins. Cool 15 mins, then turn out. Let cool fully.
Notes
- Use good dark chocolate — it makes all the difference.
- Don’t overmix once the flour’s in.
- A dusting of powdered sugar makes it look elegant with zero effort.
- Freeze slices for later and microwave when you fancy a treat.