Darkest Chocolate Cake Ever
Submitted by vlckjak
Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
60 minThis bundt cake earns its name. Cocoa powder dissolved in boiling water creates an intensely dark, fudgy crumb that standard melted-chocolate cakes just can’t match.
Buttermilk keeps the interior moist while almond extract adds a subtle warmth that deepens the chocolate flavor without tasting nutty. It’s a small addition that makes a big difference.
The frosting is worth noting: semi-sweet chocolate melted with butter and eggs, no sugar at all. The chocolate carries all the sweetness on its own, giving you a glossy, truffle-like coating that firms up beautifully in the fridge.
You can also bake this as a two-layer cake instead of a bundt. Use two 9-inch pans, fill the middle, and frost only the top for a rustic look.
Kitchen Tips
- Dissolve the cocoa in boiling water completely before adding it to the batter. Any lumps will show up in the finished cake.
- Let the cake cool only 5 minutes before inverting. Wait too long and it sticks to the pan.
- The frosting sets firm when refrigerated, so spread it while still slightly warm and workable.
- For an even darker result, use Dutch-process cocoa instead of natural cocoa powder.
Variations
- Mocha version: Replace the boiling water with strong brewed coffee for a deeper, more complex flavor.
- Two-layer celebration cake: Bake in two 9-inch rounds, frost the middle and top, and finish with chocolate shavings.
Ingredients
Directions
Preheat oven to 375 degrees (F).
Grease and flour bundt cake pan.
On waxed paper, sift flour with baking soda and salt.
In large bowl with electric mixer at medium speed, cream butter with sugar at medium speed.
Cream butter with sugar until fluffy, add eggs, one at a time, beating well after each addition.
Alternately beat in buttermilk and flour until all has been added.
Stir cocoa into ⅔ cup boiling water until dissolved.
At low speed, beat cocoa mixture and almond extract into batter.
Pour batter into bundt pan.
Bake 60 to 70 minutes or until cake tester inserted into center comes out clean.
Cool cake 5 minutes; invert on rack.
Frost with Velvety Frosting and refrigerate.
Velvety Frosting: In double boiler, melt one 6 ounce package semi-sweet chocolate pieces over hot, not boiling water; cool slightly.
In small bowl, mix ½ cup butter or margarine, softened, with two eggs.
Stir in chocolate until smooth and creamy.
Note: No sugar is used in this frosting recipe.
Two layer cake: Prepare recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45 minutes; fill middle and frost only top of cake, not the sides.
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