Black & White Bundt Cake – A moist, dark chocolate Bundt cake is covered with thick white icing to make a beautiful black & white Bundt cake.
Today’s recipe is all about the chocolate. I’ve been having crazy cravings for chocolate cake so what did I do? Make the easiest chocolate cake recipe I know. No frosting, no layering, no decorating – just a yummy, moist cake.
A cake like this could only come in the form of a Bundt. Well, you can also make it into two loaves but I just like the look of Bundt more. It looks so elegant due to its smooth curves and round shape formed by the pan.
To give the cake extra sweetness, I added a thick icing on top. The resulting cake was a steep contrast in color with an almost black cake and a very white icing. I had no other choice but to call it my Black & White Bundt Cake.
How is this cake made?
There is really nothing fancy about this cake recipe. It’s made just like any other cake recipe:
- Make batter
- Pour batter into greased pan
- Bake cake
- Remove cake from pan
- Top with icing
However, there is a super special ingredient in this cake that takes it to a gourmet level.
This chocolate cake is made with all the ingredients of any other chocolate cake – flour, eggs, buttermilk, oil, and sugar. But only about half of the chocolate cake recipes out there use this special ingredient – coffee. Coffee enhances the flavor of chocolate without leaving a bitter coffee taste behind it. If you don’t believe me, try a chocolate doughnut with your coffee next time. Your mind will be blown!
The coffee not only adds great flavor, but it also deepens the color of the cake to make it super dark. In addition, the cocoa powder I use in the recipe is Hershey’s Special Dark cocoa powder which makes this cake almost black in color.
Once the cake is baked and cooled, it’s topped with a white icing made from powdered sugar and cream. It’s super thick so we heat it up a little bit to make it easy to pour. Once it cools down, it hardens to a thick, glossy icing.
Tips & Tricks
- Make sure to properly grease the Bundt pan to ensure the cake comes out easily after it’s baked.
- To get that dark color for the cake, you must use dark chocolate cocoa powder. If you can’t find any, you can use regular but just be aware that the color won’t be as dark.
- Chocolate cake can easily taste dry because of the cocoa powder. That’s why we need to use oil and buttermilk to keep it extra moist. Therefore, I highly suggest using these ingredients without substitution.
Black & White Bundt Cake
For the chocolate cake:
- 1⅓ cup brewed coffee
- ¾ cup unsweetened dark chocolate cocoa powder
- 2¼ cup granulated sugar
- 1 teaspoon salt
- 2½ teaspoons baking soda
- 2 large eggs
- 1 large egg yolk
- 1¼ cup canola oil
- 2 teaspoons vanilla extract
- 1⅓ cups buttermilk
- 2¾ cups flour
For the icing:
- 2 cups powdered sugar
- 6 tablespoons heavy cream
- ⅙ teaspoon salt
For the chocolate cake:
- Preheat oven to 350 degrees. Prepare 10-inch Bundt pan by spraying thoroughly with non-stick spray. Set aside. In a small bowl, whisk cocoa powder and coffee together until combined. Set aside until the final step of making the batter.
- In a bowl of a stand mixer, add sugar, salt, eggs, egg yolk, and baking soda together and mix on medium-low until combined. Add coffee mixture, oil, and vanilla extract and mix until combined. Make sure to scrape the bottom of the bowl to ensure even mixing.
- Add half of the flour to the batter and mix on low until combined. Add buttermilk and mix on low until smooth. Finally, add the last of the flour, mix, and stop when combined. Pour batter into prepared Bundt pan and smooth into an even layer.
- Bake in center of preheated oven for about 1 hour. Remove the cake when a knife comes out clean when inserted in the center. Let it cool for 20 minutes before removing from the pan. To remove from the pan. slide a knife around the edge to loosen up the cake. Place a plate on top of the Bundt pan and, with pot holders on, invert the pan so it's on top of the plate. Gently tap the pan on the plate to loosen up the cake. Remove pan and let cake sit to cool completely before icing, about 40 more minutes.
For the icing:
- Mix sugar with heavy cream and salt. The mixture will be pretty thick. Place in microwave for 20 seconds to thin it out. Stir and then pour all over cake. Icing should set quickly. Once set, slice and serve cake.