Chocolate Bundt Cake is always a family favorite, and this recipe always works perfectly. Moreover, the bundt pan guarantees an evenly baked cake and a beautiful shape. The chocolate glaze on top adds more deliciousness. Jump to:Super Moist Eggless Chocolate Bundt CakeWhy You Will Love This CakeIngredientsHow To Make Eggless Chocolate Bundt Cake Step-by-Step Serving SuggestionsStoring SuggestionsMore Eggless Chocolate CakesRecipe Card
Super Moist Eggless Chocolate Bundt Cake
I often make a chocolate cake because my family loves it. And for me, the chocolate cake should be super moist and melt in the mouth. I have already posted some chocolate cake recipes, but my favorite is bundt cake. Because making a cake in the bundt pan is straightforward, it guarantees even baking and looks beautiful. The cake has a beautiful shape, and hence, sometimes, there is no need for any fancy decorations. Only a dusting of powdered sugar or a sugar glaze works fine for the bundt cakes. My family mostly prefers a cake without icing or with very mild frost. So, I have poured chocolate sauce on this eggless chocolate bundt cake. And the sauce makes the cake super chocolatey and also moistens the cake further. If you do not want to prepare the chocolate sauce, you can simply dust the cake with powdered sugar. Texture: This cake is amazingly moist and soft with tender crumbs. It melts in the mouth with a velvety texture. Flavor: Full of chocolate flavor with a sweet hint of vanilla. The chocolate sauce makes the cake double chocolatey. Ease of Making: Making the cake batter is easy and quick. There is no need for an electric mixer, and only mixing bowls, whisk, and spatula are required.
Why You Will Love This Cake
Moist, Tender, and Delicious Super Chocolatey Easy and Quick Recipe Tempting and Irresistible Topped with Velvety Chocolate Sauce
Ingredients
For The Chocolate Cake
For The Chocolate Sauce
How To Make Eggless Chocolate Bundt Cake Step-by-Step
Baking The Eggless Chocolate Bundt Cake
Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (at least 10-12 cups bundt pan) with oil spray or butter. Set it aside. Add 1 tablespoon of white vinegar to 1 cup of milk, mix well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, you can use that.
Mix 1 teaspoon of instant coffee into hot water. If not using coffee, use 1 cup of hot water. Set aside.
Sift flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk well, and set aside.
In a large mixing bowl, whisk oil, sugar, and sour cream together until the mixture is well combined and smooth. Add vanilla extract and mix until well combined.
Add dry ingredients in two parts alternating with DIY buttermilk (a milk and vinegar mixture). Mix until everything is incorporated. Do not overmix.
Now add hot coffee, and whisk the mixture until well combined. However, do not overmix. The cake batter will be very thin.
Pour the cake batter into a greased bundt pan and bake for about 32-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack.
Once The cake is cooled completely, carefully remove it from the pan and place it on the plate or cake stand.
Making The Chocolate Sauce
Take the chocolate chips and butter into a cup with a spout or bowl.
In a small saucepan, heat heavy cream and sugar on medium flame until sugar is dissolved and cream is hot. Alternatively, you can also heat the cream and sugar in the microwave. Do not boil the cream. Turn off the heat and pour the cream and sugar mixture over chocolate and butter. Whisk this mixture well until chocolate is completely dissolved and The sauce is smooth.
Allow the chocolate sauce to cool completely, and then pour it over the bundt cake. Let the chocolate sauce set and then slice and serve.
Serving Suggestions
This Chocolate Bundt Cake is super chocolatey, and it is delicious on its own. Or enjoy the chocolate cake slice with a cup of tea or coffee. For a decadent dessert, serve the cake with a scoop of ice cream,
Storing Suggestions
This cake stays well at room temperature for 3-4 days. Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving. If you want to freeze it, let it cool completely, and do not glaze the cake. Then, wrap the bundt cake tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before pouring the chocolate sauce.
More Eggless Chocolate Cakes
You May Like More Chocolate Treats
Eggless Chocolate Cookies / Double Chocolate Cookies Hot Chocolate / Homemade Hot Chocolate Chocolate Bark (Easy and Quick) Eggless Chocolate Donuts / Baked Chocolate Donuts Eggless Chocolate Crinkle Cookies / Vegan Chocolate Crinkle Cookies
