Baking - Cakes

The Best Chocolate Bundt Cake

October 9, 2015

The Best Chocolate Bundt Cake

Reasons I wrote this recipe:

1. I bought my first bundt tin from Aldi for $9 { I thought I had bought a vintage bundt tin before this but it turned out it was a jelly mould- still baked a cake. Whatevs.}

2. I Love the word BUNDT.

3. I am sick of damn dry chocolate cake and wanted a super moist recipe. AMIRITE?

And super moist it is. It has since become the answer to all my chocolate cake questions. It’s even better than the buttermilk cake I made a while ago.

I took it to my friend Grace’s place a couple of weeks ago, all chuffed with my new discovery. Over our cake discussion she alerted to me that she has found a new way to make chocolate cake.

Are you ready?

With whole egg mayonnaise. Which I am just really unsure of and I am having a hard time with it so let’s just move on to the recipe?

Thanks so much to Victorinox for this BEAUTIFUL rosewood chef’s knife. I almost forgot what it was like to cut things with a sharp knife. As always, cake stand love to Forage & Find.


The Best Chocolate Bundt Cake

The Best Chocolate Bundt Cake The Best Chocolate Bundt Cake The Best Chocolate Bundt Cake

The Best Chocolate Bundt Cake
Serves 12
Write a review
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
  1. 225g butter, plus more for greasing
  2. 35g or 1/3 cup cocoa, plus more for greasing
  3. 125mL or 1/2 cup water
  4. 300g or 2 cups plain cake flour
  5. 275g or 1 1/4 cups caster sugar
  6. 1 1/2 tsp bi carb (baking) soda
  7. 2 eggs
  8. 130g or 1/2 cup sour cream
  9. 1 tsp vanilla bean paste
  10. pinch of salt
  1. 100g chocolate
  2. 130g or 1/2 cup sour cream
  3. 1 tbsp glucose (or corn syrup)
  1. Grease a bundt tin with butter and cocoa and preheat the oven to 170 degrees Celsius.
  2. Place the butter, water, salt, sugar and cocoa in a small saucepan and heat on a medium heat until melted.
  3. Transfer to a large mixing bowl and whisk in the eggs, vanilla and sour cream.
  4. Using a spatula, fold in the flour and bi carb soda until well combined.
  5. Pour batter into tin and bake for 70 minutes or until a skewer comes out clean.
  1. Place all ingredients in a small saucepan and heat on low until melted.
  2. Pour over cake while still warm.
erin made this
The Best Chocolate Bundt Cake

53 thoughts on “The Best Chocolate Bundt Cake

  1. merilyn

    that looks amazing! thankyou erin
    i’m a chocolate fiend! I hate dry cakes too!
    I come here to ogle the gorgeousness of your photos of food!
    well done you! … art shots! love it! m:)X

  2. kate

    Oh Erin, this looks and sounds absolutely delicious. My weekend baking is now sorted thank you very much. ps. I can definitely attest to the addition of mayonnaise – my Mum has been making her ‘secret ingredient’ chocolate cake for years!

  3. Claudia Brick

    Wow Erin this looks insanely good! With you on the bundt tins – I haven’t used mine in ages but this has giving me extra inspiration for bundt cake ideas!! The glaze is gorgeous, and I can imagine that the water and sour cream in particular serve to the make the cake extra moist & fudgy. Do you think you could add chocolate chunks to it as well?
    Claudia xx
    PS – with you on the egg mayonnaise cakes…that still freaks me out too much to go anywhere near it haha!

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  6. Lindsey

    Ummm…wow, there’s little I would not to do get a huge spoonful of that glaze right now! Gorgeous! Just stumbled upon your blog via Foodgakwer, and it’s so great! You have talent, girl!

  7. Ruby

    Stunning – Never made a bundt cake before which thinking about it is a considerable baking failure on my part. I will use this one I think Thanks 🙂 Beautiful shots as always – I just want to bite into my computer screen.

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  9. Jasmine

    Ha! i’ve totally done the jelly mould thing! I’ve also had my bundt stick which sucks big time.
    I think I might have to try this recipe out, I do love a moist chocolate cake, and as you say bundt is such a good word 😉

  10. Helen Tzouganatos

    Erin I just stumbled across your blog. It is utterly gorgeous. I am salivating and wanting to lick that chocolate glaze off the screen. I have never made a choc glaze with those ingredients I will add to my “to make” list. Thanks for the inspiration!

  11. Lynn | The Road to Honey

    What is it about the word “bundt” that is so fun to say? I could just say it and giggle all day.

    And can we talk about this wickedly divine cake? That chocolate drizzle is amazing and I love how it is so shiny that I can even check my teeth in between bites. Win-win.

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  14. K

    What is the pan size that you used for this? I read and re-read the recipe but didn’t find it.
    Also I know the hole in the bundt helps it to cook but any idea if it’ll turn out well in a round pan?

    1. erinmadethis

      I used a 25cm bundt! An 8 or 9 inch round pan would be best and bake for a little longer and it should be fine!

  15. Shelby

    I’m sorry to say I tried this recipe and it turned out quite dry (even after pulling it out of the oven quite a bit before your recipe stated) and the glaze was a bit bitter. I’ve made a lot of bundt cakes and thought I’d give this one a shot. Perhaps my conversions from grams to cups were off.

    1. erinmadethis

      Oh no, that’s a shame Shelby. I’d say definitely the conversions. Are you in the US? Sometimes even differences in products too. This cake has been anything but dry all of the times I’ve made it!

  16. Huma

    Sadly the cake wasn’t coming out of the bundt pan at first but after a hit of help with a knife to get the edges off it finally did but the shape had been ruined 🙁 it did not come out easily and the surface wasn’t near as even and clean and smooth as yours.All the upper part got stuck on the pan even tho I did all the greasing and stuff.AND secondly my glaze turned out really thick and not shiny like yours at all.i thing it might be the sour cream as in my country sour cream isn’t available so I I just use yogurt and drain it a bit to get the water out instead

    1. Erin

      This would definitely be differences in tins. Mine slid out with no problems as mine is Teflon/ non stick, which I greased as well. If you used yoghurt in the actual cake itself, that probably affected its ability to un stick as the composition of fat is very different. And yes, that’s the reason why the glaze didn’t work either.

        1. Jealith

          Instead of sour cream ,you can use yoghurt although the flavor will be slightly different. Sour cream will definitely make a cake moister.

  17. Jealith

    Mayonnaise isn’t something new for cakes, it’s an old trick. I had a cookbook from the 1940’s that used mayo in cakes. I’ve never tried it but sour cream, yoghurt and mayo all do the same thing for cakes. All have a slightly different taste but not overpowering.

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