Chocolate Fudge Bundt Cake

Fudgy as a brownie yet tender as pound cake, this chocolate Bundt cake is a classic in the making. A shiny chocolate ganache and a sprinkle of flaky sea salt make it look bakery-worthy, but it’s surprisingly simple - just a few bowls, a whisk and no mixer required. The crumb stays moist for days thanks to the combination of melted butter and oil - don’t be tempted to make swaps. Chocolate can have a drying effect on baked goods and the oil is vital to maintaining the right texture. Unsweetened cocoa (preferably Dutch-process) and coffee bring an intense roasty depth that deepens overnight, making this an excellent make-ahead dessert option. Instant espresso powder stirred into hot water is an acceptable substitute for the brewed coffee if that makes this bake easier for you. Sour cream’s richness gives the cake a luxurious mouthfeel, while a full Tbsp. of vanilla rounds out the rich chocolate flavour. The thin, glossy glaze - just dark chocolate, butter and a pinch of salt - runs down the sides in elegant rivulets, setting firm but sliceable. Whether you serve it as a birthday centerpiece or a mid-afternoon treat, this might just be the best chocolate cake recipe you ever bake.

Cake:
nonstick vegetable oil spray, for cake pan
2 cups all-purpose flour, unbleached (250 g)
2 cups granulated sugar (400 g)
2 tsp. sea salt
1 tsp. baking powder
1 cup coffee, brewed hot
¾ cup Dutch-process cocoa powder (63 g)
½ cup (1 stick) butter, cut into small pieces
2 large eggs
½ cup sour cream
½ cup vegetable oil
1 Tbsp. vanilla bean paste or pure vanilla extract

Chocolate Glaze and Assembly:
4 oz semi-sweet chocolate, chopped, or semi-sweet chocolate chips
6 Tbsp. butter
sea salt
flaky sea salt, optional

Make the Cake:
Place a rack in middle of oven and preheat to 325°F (165°C/140°C fan, Gas Mark 3). Coat a 12 cup nonstick Bundt pan with nonstick vegetable oil spray, making sure to cover every crevice.

Vigorously whisk 2 cups (250 g) all-purpose flour, 2 cups (400 g) granulated sugar, 2 tsp. sea salt and 1 tsp. baking powder in a large bowl to combine.

Whisk 1 cup hot brewed coffee, ¾ cup (63 g) Dutch-process cocoa powder and ½ cup (1 stick) butter, cut into small pieces, in a medium mixing bowl until cocoa is dissolved and butter is melted, about 1 minute. Add 2 large eggs, ½ cup sour cream, ½ cup vegetable oil and 1 Tbsp. vanilla bean paste or vanilla extract and whisk until smooth. Add to dry ingredients and whisk gently until smooth. Scrape cake batter into prepared pan.

Bake cake until top springs back when gently pressed and a toothpick or other tester inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a small offset spatula around edges of cake if needed to loosen and invert cake pan onto rack. Let cake cool completely.

For the Chocolate Glaze and Assembly:
While the cake is cooling, microwave 4 oz semisweet chocolate, chopped, or semisweet chocolate chips, 6 Tbsp. butter and a large pinch of sea salt in a medium microwave-safe bowl on high in 15-second bursts, stirring after each, until chocolate and butter are melted, about 30 seconds total. (Alternatively, heat in a heatproof bowl set over a small saucepan of simmering water, stirring often, until melted; do not let bowl touch water.) Let chocolate mixture cool, stirring occasionally, until thickened to a glaze consistency (it should thickly coat a spoon), about 30 minutes, depending on ambient temperature.

Drizzle glaze over cooled cake, letting it run down the sides. Sprinkle with flaky sea salt if desired. Let cake sit until glaze is set, at least 30 minutes.

Makes 12 servings.

Make-Ahead: Cake can be made 2 days ahead. Store loosely covered at a cool room temperature.