Double Chocolate Bundt Cake with Chocolate Glaze

Double Chocolate Bundt Cake with Chocolate Glaze

Serves: 10 people
Prep Time: 10 minutes
Cooking Time: 50 minutes
Double Chocolate Bundt Cake with Chocolate Glaze


For the cake:
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup Dutch process cocoa powder
  • 1/2 cup heavy cream
  • 1/2 cup strong coffee
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 7 ounces unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, at room temperature
For the glaze:
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract


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A fun way to make chocolate glaze cake, without sugar giving a bittersweet flavor, to those who have a sweet tooth adding 2 tablespoons of sugar should do. You can replace and add more ingredients to the recipe, as it calls for 70% cacao. But you can make it with 60-65% and it will taste just fine. Making cakes isn’t always an easy and quick process, even more, when you have to mix all ingredients from scratch, it is not a box cake that you simply mix, pour, and bake. With this recipe, we'll be making out the batter and a glaze for it.

For our cake mix, we will need bittersweet chocolate chopped, cocoa powder, heavy cream, strong coffee, vanilla extract, flour, baking powder, baking soda, salt, unsalted butter, sugar, and 4 eggs. And for the glaze, we will be using semi-sweet chocolate, heavy cream and vanilla extract.

The flavors are rich and you can serve it with ice cream or whipped cream for companionship. This cake has the best flavors, the strong flavor of coffee, heavy cream, bittersweet chocolate, is a bittersweet cake that is perfect for those who don’t have a sweet tooth and appreciate the bitter and strong flavors of chocolate.

  1. Start the oven heating at 325 Fahrenheit degrees and add butter to a bundt pan. In two separate bowls add the chopped chocolate and cocoa powder and heat the heavy cream together with the coffee, and before it boils, remove it and add it to the chocolate and cocoa powder.
  2. Let it rest for 30 seconds and mix until smooth and combined. Then add the vanilla. Using another bowl beat the flour, baking powder, salt, and baking soda together.
  3. And also beat the butter until it gets smooth and creamy, add sugar and beat until its creamy and get a consistent mix. Add the eggs, stopping when adding one until everything is fully incorporated.
  4. Add everything together in half measures, in order to avoid that the dry ingredients stick to the bottom, add the flour mixture, then the melted chocolate and then the flour mixture again, finishing up with the rest of the melted chocolate as well as the remaining of the flour.
  5. Add the batter into the bundt pan and flatten the top, making sure it is nice and even. Put the pan into the oven and let it bake for 30 minutes or until the center is clean, making sure to not overbake this cake. Let the cake cool for 10 minutes before turning it out.
  6. For Glaze, use the mix with melted chocolate, heavy cream, and vanilla. With the cake on a wire rack, use a spoon or ladle to glaze the cake. Add it and cover the cake with much glaze, let it cool so it can thicken and serve this fluffy cake at room temperature.