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Chocolate bundt cake

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chocolate bundt cake recipe with filling, liquor soaked cherries

I’ve been looking for a perfect chocolate cake recipe for a long time, and when I found this one on Epicurious.com with over 1,000 rave reviews, I had a strong suspicion that my search was over!   I wasn’t disappointed, and you won’t be either, if you try this recipe.  I used it to make a chocolate bundt cake, but it can be used for any type of chocolate cake: layer cake, cake made in a regular cake pan, or even muffins and cupcakes (which are the next on my list).    The cake came out moist, very chocolaty and rich.

Surely, it’s got lots of sugar in it (3 cups), but because the cake has coffee (which, by the way, you can’t taste), chocolate, and cocoa – the sweetness is compensated and well balanced by the black chocolate, creating the deliciously rich chocolate flavor!   The cake is moist because it has 1 1/2 cups of brewed coffee and 1 1/2 cups of buttermilk.

This cake is so perfect, I am for a while done looking for any more chocolate cake recipes, and I will be using this one for all my chocolate needs in the near future.  I want to try it with raspberries, mixed berries, liquor based fillings, and other variations.

chocolate bundt cake recipe with alcohol soaked cherries


Do you ever get obsessed over recipes that seem to hold a lot of promise?  Like the ones with lots of reviews and from a trusted source?   I do, and when I first found this recipe, I was so excited, I couldn’t stop thinking about it!   I was using a bundt pan with this recipe and was anxious to see, as moist as this cake was described, if it would successfully release from my bundt pan, or if it would end up a delicious bundt cake disaster.    Then I had to wait hours for the cake to bake, cool off, and for me to finish taking all these photos!   By the time I finally tried a piece of this cake, I was almost a nervous rack!  Well, this recipe delivered all the promise that it held, and my hours of anticipation were not wasted!  I was also pleased that the cake released easily from the bundt pan.

chocolate bundt cake recipe with filling, cognac soaked cherries

I also wanted to add a little kick to this recipe, so I soaked sour cherries in cognac overnight to add to the batter.   Cognac soaked sour cherries definitely add a great touch – I highly recommend you add them too.  However, this cake is already perfect as it is, without any cherries.   I’ve made it both ways, with cherries and without them, and it’s great either way.

chocolate bundt cake recipe with alcohol soaked cherries

Chocolate bundt cake

This recipe is adapted from Epicurious.com

Prep time: 1 hr
Bake time: 1 hr 15 min


  • 3.5 ounces fine-quality semi-sweet chocolate, such as Lindt chocolate bar (70% cacao)
  • 1 1/2 cups hot brewed coffee
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups well-shaken buttermilk
  • 1 teaspoon vanilla extract

If using sour cherries (optional):
1 can of sour tart cherries or 1 cup fresh pitted sour cherries
1/4 cup cognac for soaking it overnight.

I made this cake with sour cherries soaked in cognac.  You can completely skip that step.   If you want to use sour cherries, drain any juices from the can and soak sour cherries in 1/4 cup cognac for at least 2 hours or overnight.  Drain cherries from cognac before adding them to the cake batter (see instructions below):

cherries soaked in cognac (alcohol)

draining cherries

1)     Preheat oven to 350 F.   Chop chocolate bar in small pieces.  I used Lindt chocolate bar with 70% cocoa, and it worked perfectly in this recipe.

slicing chocolate bar

2)   Add finely chopped chocolate to the small bowl with hot coffee, stir well and let the mixture sit until all chocolate melts.

adding chocolate to hot coffee

3)  In a large bowl, add sugar, flour, cocoa powder, baking soda, and baking powder, and mix all these ingredients well.

4)  In a separate large bowl, beat 3 eggs until eggs are fluffy and thickened, and slight foam forms – about 3 minutes by hand-held mixer.


Add oil, buttermilk, vanilla, and melted chocolate coffee mixture – continue beating until all are well incorporated.

adding chocolate and coffee

5)  Add flour-cocoa-sugar mixture to the wet ingredients and mix with the mixer just until everything is mixed well.  Do not over-mix.

adding flour mixture to wet ingredients

6)  Prepare Bundt pan by spraying it generously with Baker’s spray, which contains flour.

7)  If using cherries, fill 1/3 of the bundt pan with chocolate mixture, add half of cherries.  fill another 1/3 of bundt pan with chocolate batter, add the rest of cherries.  Fill the rest of the bundt pan with chocolate mixture just below the pan edges.

filling bundt pan with batter and alcohol soaked cherries

If not using cherries, just fill the bundt pan with chocolate mixture just below the pan edges.

filling bundt pan just below the edges

After filling my bundt pan, I had exactly 1 cup of batter left. You might not – depends on the size of the pan you’re using. Either way, don’t let your bundt pan overflow with batter because the cake will rise as it’s baking, the chocolate mixture should fill the bundt pan just below the pan edges.   I have filled 3 little muffin molds with the remainder of the batter.

one cup of batter left over

8)  Bake for 1 hour 15 minutes, turning the pan 180 degrees around half way through baking time for even baking.  Tooth pick inserted in the middle of the cake should come out clean.  First, when you insert the tooth pick at around 1 hour, it should come out clean if inserted near pan edges, but it will come out wet if inserted towards the middle of the pan.  During the last 15 minutes of baking, tooth pick when inserted in the middle should come out clean.

9)  Remove the bundt pan from oven, let it cool for 40 minutes on wire rack.   To successfully release the cake from the bundt pan, I follow these steps:

  • After the bundt pan cooled on wire rack for 40 minutes, place it in the freezer for 30 minutes.  It will still be quite hot to the touch even after 40 minutes of cooling, so make sure to use kitchen mittens.
  • After keeping the bundt pan in the freezer for 30 minutes, remove it from the freezer and place it upside down on a serving platter.  Let the bundt pan sit that way for as short as half a minute to as long as 20 minutes without moving to let the gravity do the work.  Then, gently lift the bundt pan.  Your cake will be successfully released.

chocolate bundt cake with filling recipe

chocolate bundt cake recipe with liquor soaked cherries

Other bundt cake recipes:

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{ 20 comments… add one }
  • [email protected] October 10, 2012, 6:34 am

    Looks like you found a winning chocolate cake recipe. I love really moist cakes. The cognac soaked cherries are such a nice addition, but I think I’d want to eat them right out of the bowl instead of adding them to the cake!

    • Julia October 10, 2012, 6:12 pm

      Ha-ha! Yes, I did that too, so not all of them went into the cake.

  • Kajal October 10, 2012, 10:09 am

    i have a similar chocolate cake recipe that i swear by, found it on mybakingaddiction. it’s a brilliant recipe too! also, loving your pictures! 🙂

    • Julia October 10, 2012, 6:13 pm

      I will check it out! Thank you!

  • Valerie October 10, 2012, 7:17 pm

    I have seen this beautiful cake floating around Pinterest (and the foodie sites). It looks decadent and sinful…everything a chocolate cake ought to be. 😀

    • Julia October 10, 2012, 8:13 pm

      Thank you! LOL, it does look sinful!

  • Ilva October 10, 2012, 11:24 pm

    Thank you for your kind comment on my blog. This cake both looks and sounds wonderful!

    • Julia October 11, 2012, 1:33 pm

      Thank you for visiting back! 🙂

  • Anu October 12, 2012, 1:38 pm

    Cake looks delicious, sounds interesting with soaked cherries.

  • Jerri October 14, 2012, 6:19 pm

    What a delicious looking cake!

  • Ella-Home Cooking Adventure October 22, 2012, 1:27 am

    This looks like something I would like to serve immediately :). Really tempting.

  • polishko June 28, 2013, 11:08 am

    This is veeery delicious. I would really prefer a much intense cognac and cherry taste, so I am thinking of cutting the cake horizontally and putting the cherries as a layer in between, next time I make this. And maybe I will cut down the sugar of the batter a bit and compesate with a chocolate frosting 🙂

  • Anna December 17, 2014, 9:23 am

    Thank you for posting this! It’s not easy to find a chocolate cake recipe that actually tastes like chocolate. I used less sugar and added sliced banana instead of cherries. Although the batter was really liquid, the cake turned out great! I will definitely make this again.

    • esther May 1, 2015, 2:25 pm

      I’d love to know how much sugar you used, as I would like to try making this with less sugar. Thanks!

  • Patsy Dasher September 13, 2015, 9:52 pm

    Could I use a tube pan doing the same things?

  • Nancy December 6, 2017, 1:21 am

    This looks like a yummy festive dessert. I’m thinking of presenting this for a party but might be larger than my needs for that occasion. Do you think remaining cake would freeze well for a plated dessert for another occasion?

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