Chocolate Explosion Cake

chocolate bundt cake

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A delicious chocolate cake with coffee in the batter. So moist and full of rich chocolate flavor.



You’ll Need

  • 1 & 3/4 cup of all-purpose flour
  • 2 cups of sugar
  • 3/4 cup of cocoa powder
  • 3 tsp. of baking soda
  • 1 tsp. of cream of tartar
  • 1 tsp. of salt
  • 2 eggs
  • 1 cup of bold coffee – brewed
  • 1 cup of buttermilk
  • 1/2 cup of canola oil
  • 1 tsp. of vanilla extract
  • Frosting: 
  • 4 Tbsp. of melted unsalted butter
  • 1 cup of powdered sugar
  • 1/3 cup of cocoa powder
  • 2 tsp. of vanilla
  • 4 Tbsp. of milk (2%)


  • Mix the dry ingredients together – flour, sugar, cocoa, baking soda, cream of tartar, and salt
  • Add the wet ingredients – eggs, coffee, milk, oil, and vanilla
  • Pour into a greased bundt pan or large 9×13 cake pan
  • Bake at 350 degrees for 40 minutes – or until a toothpick inserted in the middle comes out clean
  • Flip onto a wire rack which is over wax paper

Chocolate Glaze

  • In a saucepan over medium heat – melt butter
  • Add vanilla, powdered sugar, cocoa powder, and milk – stirring constantly
  • Let cool until thickened a bit
  • Pour over the cake – some will drip off onto the wax paper

For the glaze that drips off : 

  • *If the chocolate is still pretty warm, it will be thin and you’ll have a lot of run-off onto the wax paper.
  • Simply slide the wax paper out from under the cake and insert a new sheet of wax paper under the cake.
  • From the wax paper with chocolate glaze, pour the dripped glaze over the cake.
  • Repeat until most of the glaze is used up and on the cake.

For an Easter surprise: 

  • Add Easter Eggs to the middle of the cake



Store uncovered at room temperature for up to 3 days (but I doubt it will last that long)