Super MOIST Black Cocoa Bundt Cake
I didn’t think my black cocoa cake could get any better but baking it in a bundt cake proved me wrong – it is sooooo incredibly in the center, I actually couldn’t stop eating this one!
Since making my OG Black Cocoa Cake I have developed a slight obsession with it. I now also have the BEST Black Cocoa Brownies, a Black Cocoa Frosting that goes on my Black Cocoa Sheet Cake and Black Cocoa Cupcakes so naturally I needed a bundt cake (and next is a loaf cake lol).
In case you were wondering what black cocoa powder tastes like, it’s still a cocoa powder so obviously like chocolate but it just has that distinct flavor that you find in Oreos. It’s slightly more bitter and earthy but in a good way? Idk, I love it though.
I’ve tried several brands, all were fine but I use the The Cocoa Trader Brand most often as it’s my favorite and it’s one of the more black in terms of color.
Step-by-Step Photos
Black Cocoa Bundt Cake
- Whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
- In a separate bowl, whisk the oil, sugar, eggs and sour cream until they’re well combined and smooth.
- Sift the dry ingredients over the wet and whisk just a little – about halfway.
- Pour in the hot coffee and whisk until the batter is completely smooth.
- Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
- Bake for 40-45ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
- Let the cake cool completely before frosting.
Chocolate Ganache
- Heat the cream on the stove until it starts simmering.
- Pour the hot cream on top of the chocolate chips in a bowl and let it rest for a few minutes.
- Stir the ganache until it’s completely smooth and drizzle onto the cake.
Expert Tips
There’s a few things you can do to make sure your bundt cake bakes perfectly.
- Don’t reduce the sugar. I know a lot of people do that for some recipes but not this one.
- Weigh your ingredients with a digital scale
- Use a nordic ware bundt pan for a safe release lol.
- Fresh coffee is the best – I use Americano for the cake batter from my Breville.
- For the ganache, make sure you drizzle it on when it’s warm, if it cools, it’ll be more spreadable and won’t drip nice (like mine in the pictures lol).
How To Store Black Cocoa Cake
This cake can be stored airtight at room temperature for a few days before refrigerating. After about 4ish days, I recommend placing it in an airtight container and refrigerating it for up to a week after. Freeze if it’s any longer than that.
To freeze the cake, place slices in an airtight container or wrap individually in plastic wrap and then place in a freezer bag. Bring them back to room temperature by thawing at room temperature for a few hours before serving.
I hope you enjoy what I think is the best version of my black cocoa cake yet and let me know if there are any other recipes you’d love to see!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
The BEST Black Cocoa Bundt Cake
I didn't think I cared for Bundt cakes and I didn't think my black cocoa cake could get any better until I baked it as a bundt cake! It baked up perfectly with the edges a little crisp but the center is SO MOIST!
Equipment
- 1 large bowl
- 1 Whisk
- 1 stand mixer or hand mixer
Ingredients
Black Cocoa Cake
- 360 grams (3 cups) cake flour
- 120 grams (1 1/2 cup) black cocoa powder
- 3/4 tsp fine sea salt
- 21 grams (1 1/2Tbsp) baking powder
- 525 grams (2 2/3 cup) granulated sugar
- 240 mL (1 cup) canola oil
- 3 large eggs
- 227 grams (1 cup) sour cream or greek yogurt
- 360 mL (1 1/2 cup) hot coffee I use Americano
Chocolate Ganache
- 180 mL (3/4 cup/6oz) heavy whipping cream
- 85 grams (1/2 cup/3 oz) dark chocolate chips
Instructions
Black Cocoa Cake
- Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom – conventional is also fine) and generously grease a 12 cup bundt pan with baking spray (I used PAM). *see notes if using a 9 or 10 cup bundt pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.360 grams (3 cups) cake flour, 120 grams (1 1/2 cup) black cocoa powder, 3/4 tsp fine sea salt, 21 grams (1 1/2Tbsp) baking powder
- In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.525 grams (2 2/3 cup) granulated sugar, 240 mL (1 cup) canola oil, 3 large eggs, 227 grams (1 cup) sour cream or greek yogurt
- Sift the dry ingredients over the wet and whisk them together, just a little – about halfway or so.
- Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.360 mL (1 1/2 cup) hot coffee
- Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
- Bake for 40-45 minutes, until the cake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
- Let the cake cool for pan completely before removing and frosting.
Chocolate Ganache
- Once the bundt cake has cooled completely, place the cream in a small saucepan over medium heat and bring to a simmer.180 mL (3/4 cup/6oz) heavy whipping cream
- Place the dark chocolate in a small bowl and once the cream is simmering, pour the cream on top of the chocolate chips.85 grams (1/2 cup/3 oz) dark chocolate chips
- Give it a minute to heat the chocolate chips and then use a fork or spatula to stir the chocolate ganache gently, until it's completely combined and smooth.
- Pour over the bundt cake. Serve immediately or store at room temperature overnight.
Notes
*if you’re using a 9 or 10 cup bundt pan, you may get away with this recipe too, I would probably do the same recipe in a 10 cup bundt pan but for a 9 cup, I recommend scaling the recipe down just a smidge. I would do 75% of this recipe so 240 grams (2 cups) flour, 80 grams (1 cup) black cocoa, etc. You can find that exact recipe in my black cocoa sheet cake.
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 35mgSodium: 184mgPotassium: 148mgFiber: 2gSugar: 24gVitamin A: 200IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!