Chocolate Bundt Cake

Sweet Treats

Do you ever sit on the couch and consider how much better your life would be in that very moment if you had a gigantic piece of chocolate cake in front of you? Does this happen to you almost every night about 7 minutes after you finish dinner? If yes, we might be soulmates.  If no, read on because this recipe juuuuuust might change that for you.

I was first introduced to this cake when a friend of mine gifted me a leftover piece in tupperware one night.  And yes I consider leftover cake in a tupperware a gift. I had one bite, made that oh-so-ladylike “I’m eating a gigantic piece of cake and trying to talk at the same time” noise which sounds a bit like a cat trying to start a lawnmower and demanded he send me the recipe right away.  Which he did.

I then made it for a very special family member’s birthday not too long ago and because I was trying to razzle dazzle the crowd, I added a chocolate peanut butter glaze.  Which really wasn’t necessary but when has that ever stopped me.

So here it is, the Food 52 Chocolate Bundt Cake recipe that will change your life forever (bold, but I think true)



cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

2 tsp baking soda

cup sour milk (to avoid having to call your mother from the grocery store, here is how you achieve sour milk: add 1-2 tsp of vinegar to a measuring cup, measure the rest of the milk and let sit for about 10 minutes.  It will get lumpy and gross – THAT MEANS IT’S WORKING!)

cup freshly brewed strong black coffee (fresh meaning not yesterday’s stale coffee, but make sure it’s room temperate otherwise it will scramble your eggs)

1/2 cup vegetable oil


1 tsp vanilla

For the glaze:

1/2 cup semi sweet chocolate chunks or chips

1/2 cup heavy cream

1/2 cup peanut butter


How to make it:

1) Preheat oven to 350

2) Butter a bundt pan and dust the inside with cocoa powder

3) In a medium bowl, sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl.

4) In a large bowl, turn a mixer on low and mix the milk, coffee, vegetable oil, vanilla and eggs one at a time.

5) Add in aforementioned dry ingredients, crank up the speed of the mixer to medium and mix for 4 minutes – your arm may get tired or you may get bored but don’t give up.

6) Pour the batter into the pan and bake for 45 minutes.  Allow to cool completely (remove from pan first, silly!)

7) Once cool, prepare the glaze, like so:

8) Place chocolate and peanut butter in a small heat-proof bowl.

9) Heat cream over medium heat on the stove until it starts to simmer (but do not boil).

10) Pour hot cream over chocolate/peanut butter, stir until completely melted,  drizzle over the cake and lick the bowl.


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