Chocolate Bundt Cake

As simple as it sounds, but with a little mascarpone whipped cream if you feel like it, this chocolate bundt cake comes together in just one bowl and uses sour cream to keep it from drying out.

Prep Time25

Cook Time50

Total Time1 15

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Bundt Cake, cake, Chocolate

Servings:

Calories: 423kcal

Equipment

Stand Mixer
Bundt Pan

Ingredients

Cake

300 grams all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
70 grams cocoa powder natural or dutch processed
350 grams granulated sugar
1 teaspoon vanilla extract
4 eggs room temperature
250 grams butter very soft
200 grams sour cream room temperature
2 shots espresso

Mascarpone Whipped Cream

150 grams mascarpone room temperature
50 grams powdered sugar
1 teaspoon vanilla extract
150 milliliters heavy cream cold

Instructions

Make the Cake batter

Preheat the oven to 350 F and place a rack in the middle of the oven.
In the bowl of a stand mixer, add in the flour, salt, baking powder, and baking soda. Then sift in the cocoa powder and whisk to combine.
Add in the sugar, eggs, butter, sour cream, vanilla, and espresso. Use the paddle attachment to mix the batter first on low speed for 10 seconds and then medium high for another 10 seconds until just fully mixed.
Scrape the sides and bottom of the bowl.
Spray the bundt pan with your baking spray and then pour in the chocolate batter.
Smooth out the cake with a rubber spatula.

Bake the Cake

Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 20 minutes.
When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake cake. If the toothpick comes out clean, the cake is fully baked.
Remove the cake from the oven and leave it to cool for 10 minutes before flipping it out.
After 10 minutes, place a cooling rack over the cake pan. Holding on to both the pan and the cooling rack, flip the two over together so the rack is now on the bottom and the pan is sitting upside down on the top.
The cake should easily slide out, but if not, give the pan a few love taps on top to coax it out.
Remove the pan and allow the cake to cool completely before serving with a dusting of powdered sugar.

Mascarpone Whipped Cream

In a medium mixing bowl, add in the room temperature mascarpone, powdered sugar, vanilla, and cold heavy cream.
Use an electric mixer (stand or handheld) with the whisk attachment to whip on medium high speed until medium peaks form.
Serve dollops of the cream with each slice of cake and store any extra in a covered bowl in the fridge.
Optionally top with a few macerated blackberries.

Notes

This cake will stay fresh for 5 days if kept in an airtight container. It's actually best the next day because it somehow gets more moist and more chocolatey!

Make sure all the ingredients are at room temperature - this will help get a smooth and fluffy cake batter.
I'm not usually one to worry about sifting, but sifting the cocoa powder will ensure it all dissolves evenly into the batter without over mixing the cake.
Wait to spray your bundt pan with the baking spray until just before adding the cake batter, otherwise it will all run down the pan and puddle at the bottom.
To make sure the bundt cake comes out of the pan cleanly - spray the pan with a baking spray that also has flour in it, or grease the pan and then coat it with flour. To be honest I've done both and my preference is the baking spray with flour in it, it works perfectly and leaves no residue.
Let the cake cool for 10 minutes before turning it out. This will help it to hold together rather than split, or fall apart.

Nutrition