Coca Cola Chocolate Bundt Cake
This Coca Cola chocolate Bundt cake is rich, moist, and full of deep cocoa flavor. Finished with a smooth chocolate glaze, this easy chocolate Bundt cake recipe makes 8 generous slices and is perfect for any occasion.
Ingredients
For the Bundt Cake
- 5 eggs room temperature
- 120 g caster sugar
- 120 g brown sugar
- 120 g unsalted butter
- 200 ml milk
- 80 g cocoa powder
- 320 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 250 ml coca cola
For the Chocolate Frosting
- 120 g dark chocolate
- 120 ml heavy cream
Instructions
- In a large mixing bowl, beat the 5 eggs, 120 g caster sugar, and 120 g brown sugar with an electric mixer until light and fluffy.
- Add the 120 g unsalted butter, melted, and 200 ml milk, then beat again until everything is well combined.
- Sift in the 80 g cocoa powder and mix until fully incorporated. Sift together the 320 g self-raising flour and 1 tsp bicarbonate of soda, then add them to the bowl and mix gently.
- Pour in the 250 ml coca cola and mix until the batter is smooth and evenly combined.
- Grease and flour a Bundt cake mold well, pour the chocolate Bundt cake batter into the prepared pan, and smooth the top.
- Bake in a preheated oven at 355°F / 180°C (320°F /160°C fan) for about 50 minutes, or until a toothpick inserted into the center comes o convection out clean.
- Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack and leave it to cool completely.
- To make the frosting, melt the 120 g dark chocolate and 120 ml heavy cream together in a heatproof bowl over a double boiler, stirring until smooth.
- Pour the chocolate frosting into a jug, then drizzle it over the cooled Coca-Cola Chocolate Bundt cake.
- Let the frosting set before slicing and serving.
Notes
Sift the Dry Ingredients: I like to sift the cocoa powder and flour so the batter mixes evenly and the cake stays soft and smooth.
Add the Coca Cola Slowly: Pour the Coca Cola gradually while mixing so the batter stays smooth and the carbonation blends evenly.
Prepare the Bundt Pan Well: I always grease and flour every part of the pan so the cake releases cleanly and keeps its shape.
Cool Before Glazing: Let the cake cool completely before pouring the chocolate frosting so the glaze stays glossy and sets nicely.
Nutrition
Calories: 597kcal | Carbohydrates: 76g | Protein: 13g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 203mg | Potassium: 415mg | Fiber: 6g | Sugar: 38g | Vitamin A: 794IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 4mg
