Devils Food Bundt Cake Chocolate Bundt Cake

This is my new favorite cake pan, and I never fail to get compliments on it. A bundt pan is also a great way to display cake when you want to keep it simple.

Devil’s Food cake recipe

Preheat Oven to 170 C / 340 F. Pan – Grease and dust an 8-inch (10-cup) bundt pan with soft butter and cocoa powder. Dust off excess.

Dry ingredients – In a large bowl combine flour, baking powder, baking soda, and salt. Set aside Wet ingredients – In a medium bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs followed by the vanilla extract and sour cream.Pro tip – Use a whisk to ensure there are no lumps and the eggs are well incorporated.

Combine – Add the wet ingredients to the dry ingredients/ flour mixture and combine well.Pro tip – Use a whisk to ensure you have no lumps and do not overmix the batter. Bake – Pour batter into the prepared bundt pan. Scrape the bowl well. Bake on the center rack for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.

Cool – Let cool in the pan for 10 minutes. Then, invert onto a wire rack and cool completely before you glaze.Pro tip – invert only after 10 minutes will ensure it comes out easily. Too early or too late can cause it to stick to the pan.

Chocolate glaze

Combine – In a microwave-safe bowl or double boiler combine all the chocolate glaze ingredients until smooth. Let cool until thick but still pouring consistency. Glaze – Place the cake on a cooling rack and gradually pour glaze over the cooled bundt cake. Shake the rack to let excess drip. Leave to set for a few minutes before you cut and serve. Enjoy!

Storage

The cake will stay fresh for up to four days at cool room temperature, and longer if kept in the fridge. It can also be frozen for a month or more.

Creative ways to serve devils food cake

Devil’s Food Chocolate Bundt Cake is already a treat on its own, but here are some creative ways to elevate it:

Chocolate Ganache Drizzle: Melt chocolate and mix it with some heavy cream to create a silky ganache. Pour over the Bundt cake for a glossy, luxurious finish. Edible Flowers: Decorate with edible flowers for a beautiful, natural look. Think violets, pansies, and rose petals. Dusted Gold or Silver: Add a touch of elegance with edible gold or silver dust. Nutty Crunch: Toast some pecans, almonds, or walnuts, chop them coarsely, and sprinkle them over a glaze or frosting for added texture. Berries and Cream: Serve each slice with a dollop of whipped cream (or clotted cream) and fresh berries on the side. Fruit Compote: Serve the cake with a side of warm berry or cherry compote. The tartness will contrast beautifully with the richness of the chocolate. Mocha Cream: Whip together some heavy cream with a touch of coffee and sugar. Serve as a side dollop or pipe it into the center of the Bundt cake. Lava Center: Before baking, consider adding a chocolate or caramel filling to the center of the cake. When sliced, the gooey center will flow out like lava. Ice Cream Pairing: Offer a scoop of vanilla, raspberry, or coffee ice cream on the side. Dust with Cocoa: Instead of powdered sugar, consider dusting with a mix of cocoa and powdered sugar for a more intense chocolate experience. Orange Zest: Enhance the chocolate flavor by sprinkling some orange zest over the cake. You can also consider adding an orange glaze. Dulce de Leche Drizzle: Warm up some dulce de leche and drizzle it over the cake. The combination of chocolate and caramel is divine. Mint Infusion: Serve with mint-infused whipped cream or sprinkle with finely chopped fresh mint for a refreshing touch. Themed Decorations: Depending on the occasion – like Halloween, Christmas, or a birthday – you can add themed decorations like chocolate shapes, colored sprinkles, or even candy. Alcohol-soaked: Brush the cake with a little bit of rum, Kahlua, or Grand Marnier for an adult treat.