High Altitude Chocolate Bundt Cake
A high altitude chocolate bundt cake that's tender, moist, and full of rich dark chocolate flavor.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan (10 cup capacity)
Ingredients
- ½ cup unsalted butter
- 3 oz good-quality dark chocolate, 55-65% cacao, roughly chopped
- ¼ cup vegetable oil
- ¾ cup whole milk
- ¾ cup full-fat sour cream
- 3 large eggs
- 2 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened Dutch-processed cocoa powder
- 1 ¼ cups granulated sugar
- 1 ½ tbsp espresso powder or instant coffee
- 1 ¾ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat your oven to 325 F and thoroughly grease your bundt pan with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Remove from the heat, and stir in the chocolate until melted and smooth.
- In a large bowl, whisk together the melted butter and chocolate with the oil, milk, sour cream, eggs and vanilla until well combined.
- In a separate bowl, sift together the flour, cocoa powder, sugar, espresso powder, baking powder and salt. Add the dry ingredients to the wet and whisk for 10-15 seconds until smooth and well combined.
- Spoon the batter into your prepared pan and smooth out the top. Bake for about 45-50 minutes, until a cake tester comes out clean or with moist crumbs clinging to it. Be careful not to over-bake, or the cake can dry out.
- Cool the cake in the pan for exactly 15 minutes, then invert onto a wire rack, carefully remove the pan, and let cool completely before slicing. Store leftovers in an airtight container at room temperature for 4-5 days, or freeze indefinitely.
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