Name: Fudgy Chocolate Bundt Cake
Total time: 2 hours
Yield: 12 servings
Ingredients: Nonstick vegetable oil spray (for cake pan); 2 cups (250 g) all-purpose flour; 2 cups (400 g) granulated sugar; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. baking powder; 1 cup hot brewed coffee; ¾ cup (63 g) Dutch-process cocoa powder; ½ cup (1 stick) unsalted butter, cut into small pieces; 2 large eggs; ½ cup sour cream; ½ cup vegetable oil; 1 Tbsp. vanilla bean paste or vanilla extract; 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips; 6 Tbsp. unsalted butter; Kosher salt; Flaky sea salt (optional); Special Equipment: A 12-cup nonstick Bundt pan

A chocolate bundt cake topped with a chocolate glaze and flaky salt on a cake stand.

Photo by Travis Rainey, Prop styling by Gerri Williams, Food styling by Lillian Chou

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 tablespoon of vanilla rounds out the rich chocolate flavor

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.