by Diana Rattray
If you’re looking for the perfect cake, this moist chocolate Bundt cake is a fantastic choice, and I was happy that I didn’t have to drag out my stand mixer to make it. All you need to prepare this remarkably moist cake is a whisk, saucepan, and bowls. The glaze is easy and takes just a few minutes to prepare. If you like lots of glaze to cover the cake, feel free to double the recipe.
I chose a Bundt-style cake pan because it looks so pretty with the glaze flowing down the sides. You can use a one-piece tube cake pan if you don’t have a fluted pan. With minor timing adjustments, you can bake it in 2 layer cake pans or a 9-by-13-inch rectangular cake pan.
A rich and moist chocolate cake is a true indulgence that is sure to satisfy your sweet tooth. Whether you enjoy your cake with a cold glass of milk or a steaming cup of coffee, you can’t go wrong with this timeless dessert is the perfect finish to a meal or celebrate a special occasion.
Preparation Notes
- Heat the oven to 375 F.
- Generously butter the pan, getting into all the nooks and crannies, then dust it with flour.
- Sour the Milk: Measure 1 cup of milk and add 2 teaspoons of cider vinegar to it. Stir the mixture and set it aside to sour.
- Combine the chocolate, sugars, butter, and water in a saucepan and heat it over medium heat until the chocolate and butter have melted and the mixture is smooth. Set it aside to cool a bit.
- Combine the flour, baking soda, baking powder, and salt in a small bowl and whisk it to blend the ingredients thoroughly.
- Whisk the eggs, soured milk, and vanilla in a mixing bowl. Slowly whisk in the chocolate mixture. Add the dry ingredients, a little at a time, whisking after each addition, until smooth. Pour the batter into the pan.
- Bake the cake for about 35 minutes, or until a skewer inserted into the center comes out with just a few crumbs clinging to it.
- Cool the cake in the pan on a rack for 15 minutes, then carefully invert it onto a plate to cool completely.
- For the glaze, bring a small saucepan with about 1/2 cup of water to a boil and set aside (or bring the water to a boil in the microwave). Combine the chocolate and butter in a saucepan and heat it over medium-low heat, stirring constantly, until melted and smooth. Add the remaining glaze ingredients and 2 tablespoons of the boiling water; stir until the mixture is smooth and blended. Continue whisking in small amounts of the boiling water until the desired consistency is reached.
- Spoon the glaze over the cake, letting some drip down the sides.
How to Store a Chocolate Cake
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- To freeze leftover slices, place the individual slices on a baking sheet and freeze for 1 hour. Wrap the frozen slices of cake in plastic wrap and foil and place them in a freezer bag or freezer container. For best quality, freeze for up to 3 months.
Best Moist Chocolate Cake
The best chocolate Bundt cake I’ve ever made! It’s moist, delicious, and the glaze is scrumptious!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Cakes, Chocolate, Desserts
- Method: Bake
Ingredients
For the Chocolate Cake
- 1 cup (8 ounces) milk
- 2 teaspoons apple cider vinegar
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 1/2 cups (298 grams) granulated sugar
- 1/2 cup (106 grams) brown sugar, dark or light
- 4 ounces unsalted butter
- 1 cup water
- 2 cups (255 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
For the Chocolate Glaze
- 2 tablespoons (1 ounce) unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- Pinch fine sea salt
- 1 cup (114 grams) confectioners’ sugar
- 1/2 teaspoon vanilla
- 2 to 4 tablespoons boiling water
Instructions
- Grease and flour a 9-inch fluted cake pan, such as a Bundt-style pan. Be generous and make sure you cover all the nooks and crannies to prevent sticking.
- Position a rack in the center of the oven and preheat it to 375 F.
- Combine the milk with the vinegar; stir and set aside.
- Combine the chocolate, sugars, butter, and water in a medium saucepan and place it over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pot from the heat and let it cool while you prepare the remaining ingredients.
- Combine the flour, baking soda, baking powder, and salt in a bowl; whisk to blend the ingredients.
- Whisk the milk and eggs together in a mixing bowl. Add the slightly cooled chocolate mixture, whisking to blend thoroughly. Add the dry mixture, a little at a time, whisking each addition until smooth.
- Pour the batter into the prepared fluted cake pan.
- Bake the cake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with only a few crumbs clinging.
- Let the cake cool in the pan on a rack for 10 minutes.
- Carefully invert the cake onto a plate.
- For the frosting, combine the butter and chocolate in a saucepan and place it over medium-low heat. Cook, stirring constantly, until the mixture is melted and smooth. Remove the pan from the heat and add the salt, confectioners’ sugar, vanilla, and 2 tablespoons of boiling water. Whisk until smooth and well blended. Continue adding boiling water, 1 to 2 teaspoons at a time, until the desired consistency is reached.
- Spoon the glaze over the cake, letting some of it drip down the sides.
