Dark Chocolate Bundt Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My favorite way to impress guests is with this Dark Chocolate Bundt Cake, and the best part is how incredibly quick it comes together. Just 20 minutes of prep and 25 minutes in the oven means you'll have a stunning dessert ready in under an hour. The espresso powder deepens the chocolate flavor without making it taste like coffee, while the dark chocolate brings powerful antioxidants to the table. I love using almond flour here because it adds moisture and a subtle nuttiness that makes this cake feel a bit more special than the standard recipe. Trust me, this one never fails to earn compliments.
Ella x
Ingredients
- 400 gdark chocolate
- 200 gbutter
- 300 ggranulated sugar
- 4 egglarge eggs
- 300 mlmilk
- 150 gbaking powder
- 100 gsalt
- 50 gespresso powder
- 1 mlvanilla extract
- 100 gconfectioner's sugar
- 200 gdark chocolate chunks
- 200 galmond flour
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and flour a 20cm bundt pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use a stand mixer for best results.
- 4
Beat in the eggs one at a time, then stir in the milk and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
In a separate bowl, whisk together the espresso powder and confectioner's sugar.
- 6
Add the dry ingredients to the wet ingredients, alternating with the chocolate chunks, beginning and ending with the dry ingredients.
Tip: Don't overmix!
- 7
Divide the batter evenly between the prepared bundt pan and a 20cm round cake pan.
Tip: To ensure even baking, rotate the pans halfway through the baking time.
- 8
Bake for 25 minutes, then remove from the oven and let cool in the pans for 10 minutes.
Tip: Let the cake cool completely on a wire rack.
- 9
Dust the cake with confectioner's sugar, if desired.
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