I must admit that the recipe for this Dark Chocolate Bundt Cake, which comes from the handletheheat website, has something EXTRAORDINARY. It has a perfect moist consistency, which lasts over time, and has a truly intense, delicious, dark chocolate flavour. I made it to try the NordikWare molds and I must say that the result was far above expectations. Nicolò kept saying… It’s amazing!

Ingredients for a 22-24 cm donut mold

  • 230 grams of dark chocolate (50 or 70%), finely chopped
  • 40 grams of bitter cocoa powder
  • 1 espresso coffee
  • 1 cup boiling water
  • 400 grams of light brown sugar (not white!)
  • 19o grams of 00 flour
  • 1 teaspoon of salt
  • 1 teaspoon baking soda
  • 180 g of full sour cream, at room temperature
  • 112 grams of seed oil
  • 5 large eggs, at room temperature
  • vanilla: scrape the inside of a vanilla pod (alternatively 1 tablespoon vanilla extract)

Heat the oven to 180°C (with fan).

In a saucepan, add the chopped chocolate, cocoa powder and espresso coffee. and pour the hot water over the mixture. Cover and let rest for 5 minutes. Gently whisk the mixture until smooth, then set aside to cool until warm to lukewarm.

n a bowl, mix together the dry ingredients: brown sugar, flour, salt and bicarbonate of soda until you obtain a smooth powder.

Add the sour cream, oil, eggs (one at a time) and vanilla to the cooled chocolate mixture, mixing and whipping (you can also use a stand mixer with the paddle attachment) until smooth.

tIf you use a planetary mixer, at this point add the dry ingredients a little at a time, mixing at low speed until all the ingredients are incorporated and a homogeneous mixture is obtained. If you work the dough by hand, prepare a fountain with the dry ingredients in a large bowl, pour the wet mixture into the center of the dry mixture and using a spatula mix the ingredients together until you obtain a soft and homogeneous mixture.
Carefully brush your bundt mold (or bundt as the Americans say) with melted butter and coat with flour. Pour the mixture into the mold and level.

Bake the cake for 50-55 minutes, testing with a toothpick (It must be cooked but moist). Leave to cool on a wire rack for 10 minutes, then turn the cake out onto a serving plate and leave to cool completely.

Since it is already a very rich and “chocolaty” cake I simply dusted it with icing sugar, but if you want you can opt for more delicious versions with a chocolate ganache on top, find instructions on

And now cut the first slice and be amazed by its “fudgy” consistency… one word… AMAZING!

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