In this post:

Recipe of Chocolate Bundt Cake
List of Ingredients
Instruction
Is it Necessary to Use a Pan with a Hole in the Middle?
How to Remove Chocolate Bundt Cake from a Corrugated Pan
Notes

Of course you may bake this wonderful Chocolate Bundt Cake during spring, summer and fall seasons. But the bests time for it is deep autumn and Christmas days. Moist, chocolatey, with a well-defined structure this bundt cake is a great accompaniment to dark winter evenings.

Good on its own, but berries, chocolate ganache or cocoa nibs are never superfluous. Definitely taste it.

Regarding the form factor of this cake, I know many people who have never tried baking a bundt cake because they were afraid they wouldn’t be able to get it out of the pan. Below, I’ll explain in detail how to prepare the baking pan and what to do with the finished cake to prevent this from happening.

So let’s get started.

Chocolate Bundt Cake

for 2.5l pan

Ingredients

300 g soften butter of room temperature
350 sugar
4 eggs of room temperature
350 g warm milk (temperature~ 38°C, this temperature is felt by our skin as slightly warm but using a thermometer is always the best solution)
350 g all purpose flour
60 g cocoa
1/2 tsp vanilla paste

2 tbsp flour for dusting

Method

Preheat oven to 175 °C.
Prepare a baking pan: brush the inside with butter paying attention to all the curves of the form, then by sifing, dust with flour. Shake off excess flour.
Beat sugar and butter with a mixer until the mixture turns white.
Then add eggs one by one and beat well after each egg.
Add warm milk and vanilla paste and beat until incorporated.
In another bowl mix well flour and cocoa using whisk.
Add flour and cocoa mixture into the dough and mix until smooth and incorporated. The final dough will be quite runny, that’s how it should be.
Carefully pour the dough into the baking pan and place in the oven.
Bake for 1 hour. Check the cake’s readiness with a long wooden skewer.
Allow chocolate bundt cake to cool completely, then turn onto a serving plate and shake vigorously.

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Is it Necessary to Use a Pan with a Hole in the Middle?

Bundt cake pans with a hole in the middle are used to ensure even baking of heavy cake dough. These pans distribute heat more evenly, and the cake itself requires less baking time. However, you can also bake a cake in a pan without a hole by reducing the temperature and increasing the baking time.

How to Remove Chocolate Bundt Cake from a Corrugated Pan

When baking ring-shaped cakes, don’t be afraid of the fluted pan! For this cake, I’m using a Heirol Waterfall Pan, and here’s how I do it.

First, it’s important to properly prepare the pan before you pour the cake batter into it. Grease the inside of the pan thoroughly with butter, then dust it with flour using a small sieve, then shake off any excess.

After baking, when the cake has cooled, place a serving plate on top of the pan, invert the pan and the serving plate so that the serving plate is on the bottom, and shake vigorously a few times.

Notes

All ingredients for this cake should be at room temperature. This will speed up the mixing time and ensure a smooth final dough.

Print Recipe

Decadent Chocolate Bundt Cake

Ingredients

250 g soften butter of room temperature
350 g sugar
4 eggs
350 g warm milk
350 g all purpose flour
60 g cocoa
1/2 tsp vanilla paste

Instructions

Preheat oven to 175 °C.
Prepare a baking pan: brush the inside with butter, then dust with flour. Shake off excess flour.
Beat sugar and butter with a mixer, add eggs one by one, then add warm milk and vanilla paste. Beat until incorporated.
Add flour at the end and beat well until smooth.
Put the dough in a pan, bake for an hour.
Allow chocolate bundt cake to cool completely, then turn onto a serving plate and shake the pan vigorously.