CHOCOLATE LOVER'S ULTIMATE BUNDT CAKE

WineCheeseScallops
Jan 20
5 min read

Updated: Jan 21

If chocolate is your love language, this Chocolate Lover’s Ultimate Bundt Cake is about to steal your heart. Rich, indulgent, and unapologetically chocolate-forward, this cake is everything a true chocolate dessert should be. From the cocoa-dusted pan to the final snowfall of powdered sugar, every step is designed to create deep, luxurious flavor and a moist, tender crumb that feels bakery-worthy but is made right at home.

Close-up of a chocolate bundt cake dusted with powdered sugar on a wooden board. Brown tones with a striped background add contrast.

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This is the kind of dessert that shows up for birthdays, holidays, dinner parties—or “just because” moments when only chocolate will do. It’s elegant enough to impress guests, yet comforting enough to enjoy with a cup of coffee on a quiet afternoon. Serve it warm with vanilla ice cream, or enjoy it as-is and let the chocolate speak for itself.

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Hands with green nails hold chocolate squares over a wooden countertop. A bowl of sugar is nearby, creating a baking preparation scene.

Unsweetened Chocolate

Unsweetened chocolate is the backbone of this cake’s bold flavor. Unlike sweetened chocolate, it allows the cocoa solids to shine without added sugar, creating a deep, intense chocolate profile. When melted and blended into the batter, it adds richness and structure, giving the cake its dense yet tender texture. This is what separates a “chocolate cake” from a true chocolate lover’s cake.

Baking ingredients on a wooden countertop: flour, eggs, sugar, butter, brown sugar, vanilla, and PAM spray. "Spirits Bright" sign in back.

Cocoa Powder

Using cocoa powder to coat the Bundt pan does more than prevent sticking—it enhances flavor and keeps the cake’s exterior beautifully chocolatey without a white flour residue. Cocoa powder also reinforces the overall chocolate depth, ensuring every bite delivers that unmistakable cocoa richness from edge to center.

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Baking ingredients on wooden surface: flour, sugar, brown sugar, eggs, butter, cocoa box, vanilla, salt, baking powder. “Baker’s” text visible.

Recipe Origin & Inspiration

This recipe was inspired by the kind of classic chocolate cakes that feel timeless—desserts that don’t need frosting or embellishments to make a statement. Bundt cakes have a way of feeling nostalgic and elegant all at once, and pairing that iconic shape with an ultra-rich chocolate base felt like the perfect match.

Glass bowl of brown sugar and a clear measuring cup with water on a kitchen counter, surrounded by colorful, blurred kitchen items.

Designed for gatherings and celebrations, this cake embraces simplicity while delivering maximum payoff. It’s proof that when quality ingredients are treated right, chocolate doesn’t need much else to shine.

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Tips, Serving Suggestions & Storage

A person pours chocolate into a green KitchenAid mixer with a glass bowl. White jars in the background. Cozy kitchen scene.

Use room-temperature eggs to help the batter blend smoothly and evenly.
Grease the Bundt pan generously to ensure clean release after baking.
Cocoa powder works better than flour for dusting chocolate cakes and enhances flavor.
Melt the unsweetened chocolate slowly and allow it to cool slightly before adding to the batter.
Do not overmix once the flour is added—this keeps the cake tender.
Use a toothpick to test doneness near the center, not the edge of the cake.
Let the cake cool in the pan for 15 minutes to help it set before unmolding.
Sift powdered sugar just before serving for the best presentation.
Serve slightly warm for a more indulgent experience.
Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

A hand with green nails sifts cocoa powder over a spiral-patterned bowl on a wooden table. Blurred ingredients appear in the background.

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Unique Recipe Qualities

Deep, bold chocolate flavor from both cocoa powder and unsweetened chocolate
Moist, tender crumb without frosting
Elegant Bundt presentation with minimal effort
Perfect balance of sweetness from granulated and brown sugar
Cocoa-dusted pan enhances flavor and appearance
Simple ingredients with bakery-style results
Ideal for entertaining or special occasions
Pairs beautifully with ice cream or coffee
Stays moist for days
A true chocolate-forward dessert for serious chocolate lovers

Close-up of a chocolate bundt cake with a swirl pattern on a cooling rack. The cake is rich brown, and the background is soft focus.

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Chocolate Lover’s Ultimate Bundt Cake

Close-up of a chocolate Bundt cake dusted with powdered sugar, showing rich texture and swirled pattern, set on a wooden background.

Ingredients

Unsweetened cocoa powder (for dusting pan)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces unsweetened chocolate, chopped (about 2/3 cup)
3/4 cup salted butter, softened (1 1/2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups water
Powdered sugar, for dusting

Instructions

Preheat oven to 325°F. Generously grease a 10-inch fluted tube pan. Dust with cocoa powder, shaking out excess.
In a medium bowl, whisk together flour, baking soda, and salt.
Melt unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
In a large bowl, beat butter on medium-high speed for 30 seconds. Add granulated sugar and brown sugar; beat until combined, scraping bowl as needed.
Add eggs one at a time, beating well after each addition. Mix in melted chocolate and vanilla until fully incorporated.
Alternately add flour mixture and water to the batter, beating on low speed just until combined.
Pour batter into prepared pan and spread evenly.
Bake for 55–60 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
Dust with powdered sugar before serving. Serve at room temperature or warm with vanilla ice cream.

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