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+ servings

Death By Chocolate Bundt Cake

Sue Lau
No ratings yet
Prep Time 13 mins
Cook Time 45 mins
Course Cake, Dessert
Cuisine American
Servings 5



  • 4 ounces soft unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup cold brewed coffee
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons black baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 1 teaspoon unsweetened cocoa


  • 1/4 cup sweetened condensed milk
  • 1/4 cup dark chocolate chips
  • 1-2 tablespoons heavy cream if needed
  • chocolate candies for decor if desired


  • Preheat the oven to 350F.
  • Spray a 6-cup nonstick original Bundt pan with Baker's Release spray.
  • Cream butter and the granulated sugar in an electric mixer fitted with a paddle attachment.
  • Add eggs, mixing until smooth.
  • Slowly add the coffee, sour cream and vanilla.
  • Gradually add the flour, black cocoa, baking powder, baking soda and salt, mixing into a smooth batter.
  • Toss the chocolate chips with the teaspoon of cocoa and then fold those into the batter.
  • Place the batter into the prepared pan and bake for 35-40 minutes or until the cake tests done with a toothpick.
  • Cool in pan 15 minutes then turn out and finish cooling on a wire rack.
  • Place condensed milk and chocolate chips in the top of a double boiler over simmering water (making sure water does not touch bottom of upper pot) and whisk until melted.
  • Add cream only to adjust consistency to a good drizzle.
  • Drizzle cake and top with chopped chocolate truffles, nonpareils, chocolate curls and/or chocolate chips as desired.


From the kitchen of palatablepastime.com
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