Death By Chocolate Bundt Cake
Death By Chocolate Bundt Cake is a bundt cake that is made with lots of chocolate; hence, the name! There is the chocolate cake, the chocolate-flavored cream cheese, and the chocolate ganache. It is a rich, dense, and decadent cake that will satisfy even the sweetest tooth! Just like my Death By Chocolate Pie, it’s another chocolate-lover’s dream dessert.
There are three chocolatey parts to this bundt cake recipe–the cake, the filling, and the chocolate butter ganache.
Cake: Be sure the ingredients (specifically eggs, sour cream, and buttermilk in this recipe) are at room temperature. Room temperature ingredients emulsify (blend) better and quicker when mixed. The sweet spot of temperatures for most ingredients should be between 65°F and 70°F unless specified (like when adding hot coffee to the cake batter).
Coffee: Yes, I added hot coffee to the chocolate cake. Trust me, it adds so much depth to the chocolate flavor, and you won’t get a coffee taste! If you are totally against using coffee in chocolate desserts, you can always use hot water.
Sour Cream: Sour cream is added fat, which makes the cake that much richer and helps it stay moist longer, which is important when baking a bundt cake.
Buttermilk: Adding buttermilk to cakes gives cakes a softer crumb. If you don’t have any on hand, make your own homemade buttermilk.
Filling: The filling is a cream cheese filling with added cocoa to give the cake even more chocolate flavor!
Cocoa: Choose high-quality Dutch-processed cocoa to use in both the cake and the filling. Dutch-processed cocoa is less acidic and will give the cake a darker color. It also will result in a less bitter flavor. So, if you want a richer and more moist cake, use Dutch-processed cocoa.
Ganache: The chocolate ganache is made with butter to give it a little more richness and add to the shine.
It is important to use good quality products for this recipe, so I opted for Challenge Butter and Challenge Cream Cheese to make sure that my cake would be the best tasting chocolate bundt cake you will ever try! Both are made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911–the same way it’s been made for 110 years.
How to Make the Cake Batter
The first step in this recipe is to get the cake batter made. It is a simple recipe that is easy to mix together and get into your fluted tube pan (bundt pan). In fact, you don’t even need an electric mixer. In a large bowl, whisk together the dry ingredients. Next, in a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
Add the wet ingredients to the bowl of dry ingredients and stir until combined. Finally, add the hot brewed coffee to the batter. The addition of the hot brewed liquid simply enhances the cocoa flavor. If you do not drink coffee there are a couple of options: you can use hot water by itself or you can use espresso powder. If choosing the espresso powder, use about 2 teaspoons and mix it into the hot water. Set the cake batter aside briefly as you make the cream cheese filling.
Chocolate Cream Cheese Filling
With the cake batter made, it’s time to make the filling. Using a hand mixer, beat the cream cheese until smooth. Next, add the sugar, Dutch-processed cocoa powder, and vanilla. Beat the ingredients together, starting on low speed, until smooth and creamy.
How to Make Death By Chocolate Bundt Cake
Before you pour the cake batter into the bundt pan (fluted tube pan), be sure to grease the pan really well! A great way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and when you make it can be stored right in the refrigerator. I spread a generous coat around the bundt pan with a pastry brush.
You can also spray the pan with non-stick cooking spray. Just be sure to get every nook and cranny! After you have prepared the pan, pour in half the cake batter. Then, spread in the cream cheese filling, topping with the rest of the cake batter. Use a spoon or spatula to smooth out the top of the cake batter, if necessary.
Bake the cake for 50-55 minutes, or until a toothpick or skewer comes out clean, or with a few dry crumbs. If there is wet batter on the toothpick, the cake needs to be baked for a few more minutes. Remove the cake from the oven and let it cool for about 15 minutes in the pan. Then, invert it onto a serving plate to cool completely before adding the ganache. This takes about an hour.
How to Make the Ganache
The chocolate ganache is made with just two ingredients–semi-sweet chocolate chips and butter. For best results, use the double boiler method to melt the butter and chocolate together.
To do this, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. Drizzle the ganache over the cooled chocolate bundt cake. You can serve the cake immediately; or, let the ganache set a bit before cutting and indulging! Store the cake in the refrigerator for up to 3-4 days.
What is the Difference Between a Bundt Cake and a Regular Cake?
This may seem like a question that is a no-brainer. The difference between a bundt cake and a regular cake is that a bundt cake is baked in a bundt pan (also known as a fluted tube pan)! Well, that is true, and part of the answer, but not the entire answer.
Another difference is the bundt pans have a cylindrical hole in the middle, which means more of the cake will touch the sides of the pan. This results in a crustier edge. This isn’t a bad thing; it is perfect for supporting any frosting or decorating you may add to the cake.
The hole in the center of a bundt pan can also cause a drier cake since it is more exposed to the heat in the oven. To prevent this, be sure to use full-fat ingredients in the batter. This will keep the cake moist, which is what you want in a pound cake or any other dense, moist cake that is made in a bundt pan!
What Size Bundt Pan Should I Use?
Size does matter when it comes to making bundt cakes. I used a 10-inch bundt pan that holds 12 cups of liquid. Generally, the size of bundt pans is determined by how many cups of liquid it holds. When adding the batter, just be sure to not add too much of it or it will overflow in the oven. A good tip would be to fill the pan about 2/3 of the way full. And, if possible, use a light, nonstick metal pan for best results.
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Death By Chocolate Bundt Cake
- 1¾ cups (375g) granulated sugar
- 1¾ cups (219g) all-purpose flour
- ¾ cup (65g) Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick, 113g) Challenge unsalted butter, melted, then cooled slightly
- 2 large eggs, room temperature
- ¾ cup (173g) sour cream, room temperature
- ½ cup (123g) buttermilk, room temperature
- ½ cup (119g) hot brewed coffee, or hot water
- 12 ounces (340g) Challenge cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- ¼ cup (29.5g) Dutch-processed cocoa powder
- 1 teaspoon vanilla
- 1 cup (168g) semi-sweet chocolate chips
- ½ cup (1 stick, 113g) Challenge unsalted butter
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
- In a medium bowl, beat the cream cheese with a handheld mixer on medium speed until the cream cheese is light and fluffy.
- Add the sugar, cocoa powder, and vanilla. Start mixing on low speed, increasing to medium speed until light and fluffy.
Assembling and Baking
- Scrape half of the cake batter into the prepared bundt pan, spread the cream cheese filling in the center, and top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
- Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the ganache.
- Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
- Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
- Drizzle the ganache over the cooled cake. (You may not need all of the ganache.) Enjoy!
Did you make this recipe?
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