This bundt cake is dead simple and has an irresistibly dense crumb and deep rich flavor. The fact that it can all be prepared in one pot reminds of one of my favorite brownie recipe and a cinch when it comes to clean up. I also love the concept of bundt pans since a pretty shaped pan and a dusting of icing sugar does all the decorating work for you. Make sure not to rush the unmoulding as I did…it will release best when the cake is no longer hot inside and less likely to tear…I just patched up the edges…can you tell???
This cake is not overly sweet so serve it up with some toffee sauce and ice cream if you’re feeling decadent!
Devil’s Food Bundt Cake
- 330 g unsalted butter
- 330 g hot coffee, or boiling water and 2 tsp instant coffee
- 80 g Dutch Process Cocoa
- 160 g finely chopped dark chocolate
- 425 g brown sugar
- 1 Tbsp vanilla
- 1 tsp salt
- 6 eggs
- 2 egg yolks (about two large egg yolks)
- 255 g flour
- 1 Tbsp baking soda
Preheat your oven to 350°F. Grease a 10-cup bundt pan with baking spray and set aside.
In a large pot, combine the butter and coffee over low heat. Whisk until butter has completely melted. Add the cocoa and dark chocolate and stir until the chocolate has melted and the mixture is uniform.
Remove from heat and add the sugar, vanilla and salt. Stir in the eggs and yolks and give everything a good whisk.
Sift the flour into the pot with the baking soda and stir until there are no more lumps.
Scraps the batter to the prepared pan and bake for 50-60 minutes or until an insert toothpick comes out clean. Allow the cake to cool for 20 minutes before turning out onto a cake plate.