Description
This decadent Chocolate Bundt Cake features a moist and rich cocoa-infused batter enhanced with hot coffee for depth of flavor. It’s topped with a unique hibiscus cream cheese glaze that adds a floral, tangy twist, elevating this classic dessert to a sophisticated treat perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup hot brewed coffee
For the Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons hibiscus tea (steeped and cooled)
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and generously grease a 10-cup Bundt pan to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then stir in the vanilla extract and sour cream until the mixture is completely smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
- Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot brewed coffee. Begin and end with the dry ingredients, mixing each addition until just combined to avoid overmixing and ensure a moist texture.
- Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, hibiscus tea, lemon juice, and a pinch of salt, beating until the glaze is smooth and pourable.
- Glaze the Cake: Drizzle the hibiscus cream cheese glaze evenly over the cooled cake and let it set for 10 to 15 minutes before slicing and serving to allow the flavors to meld and the glaze to firm slightly.
Notes
- For a stronger hibiscus flavor, steep loose hibiscus flowers or tea bags in a small amount of hot water and then reduce by simmering to intensify the flavor before adding to the glaze.
- Store the cake covered at room temperature for up to 2 days to maintain freshness, or refrigerate for extended storage.
