Glazed Chocolate Donut Bundt Cake
Rich, moist chocolate bundt cake with glossy chocolate glaze that tastes like your favorite coffee shop donut. Easy one-bowl recipe perfect for breakfast or dessert.
Equipment
- 12-cup bundt pan
- Large mixing bowl
- Whisk
- Wire cooling rack
- Small saucepan
Ingredients
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup strong brewed coffee hot
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips for glaze
- ½ cup heavy cream for glaze
- 2 tablespoons unsalted butter for glaze
- 1 teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 350°F. Generously grease a 12-cup bundt pan with baking spray and dust with cocoa powder.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
- In a separate bowl, beat eggs lightly, then add buttermilk, hot coffee, oil, and vanilla. Mix until combined.
- Pour wet ingredients into dry mixture and stir with a spatula until just combined. Batter will be thin.
- Transfer batter to prepared pan and smooth the top. Bake for 35-40 minutes until toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes, then invert onto wire rack to cool completely before glazing.
- For glaze, heat chocolate chips, cream, and butter in saucepan over low heat until melted and smooth. Stir in vanilla.
- Pour glaze over completely cooled cake, letting it drip down sides. Let set for 10 minutes before serving.
Notes
- Cake stays moist at room temperature for up to 3 days in airtight container
- Freeze unglazed cake for up to 2 months, add fresh glaze after thawing
- Hot coffee enhances chocolate flavor but won't make cake taste like coffee
- For cleanest glaze application, ensure cake is completely cool