foodFood & Drinkrecipes

Moist and Delicate Double Chocolate Bundt Cake + Giveaway

by Kristina Gill

I know the holidays are over and we usually go for something healthy to kick off the New Year on this column, but I really couldn’t resist tempting you all with one last slice of chocolate cake. Why? Because for most of our readers it is still winter and the cold spell means we are spending a lot of time with our hands wrapped around hot beverages. And what goes great with a hot cup of coffee or tea? Cake. And Netflix. I thought a splendid Double Chocolate Bundt Cake by blogger-baker extraordinaire Cenk Sönmezsoy of the blog Cafe Fernando was in order. This recipe appears in his recently released cookbook The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, a treasure trove of baking recipes which attest to the adjective obsessive — and will keep your sweet tooth satisfied through all four seasons. —Kristina

Why Cenk loves this recipe: This is the chocolate cake of my dreams! It has a deep chocolate flavor— thanks to the dark chocolate and blooming the cocoa powder with a mixture of heavy cream and strongly brewed coffee — a delicate and moist crumb, and a rich ganache glaze that adds just the right amount of fancy.

To win a copy of The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, leave an answer in the comments section below: What’s your favorite cake and what is the fondest memory you associate with it? Note: Given the heft of this cookbook, the winning copy is only available to a winner in the US, Canada, and the UK.

About Cenk: Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in İstanbul. In 2006, he started Cafe Fernando, a food blog published both in English and Turkish which has garnered top recognition and awards from The Times of London and Saveur. His Turkish cookbook, Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun, published in June 2014, became an instant bestseller. The book was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand’s “Best of the Best.” The English-language version of his book, The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, was published in October 2017. Find Cenk on Instagram @cafefernando, twitter @cafefernando, and Facebook.

{Photography by Cenk Sönmezsoy}

Image above: Double Chocolate Bundt Cake

Image above: Cenk Sönmezsoy


Double Chocolate Bundt Cake

More than half of the six years I spent writing my Turkish cookbook, then creating this English language version, were devoted to perfecting the recipes. Give me another three years, I can assure you that some of the recipes would change. It’s not that the recipes are lacking in any way. It’s just my nature to continually retest until I’ve explored every nook and cranny, which sometimes results in my preferring a new version. I have yet to decide whether this compulsion is a blessing or a curse, but knowing that I’ve done everything I can to perfect a recipe is the only way I find comfort and peace. Here’s something else I can guarantee: If I’m lucky enough to one day publish a book of my greatest hits, drawn from my long list of works published through the years, this is the chocolate Bundt cake recipe I will include, exactly as you see it here. To me, this cake is perfection: strong enough to stand upright, yet fragile enough to yield to the slightest prick of a fork. The intense punch from strong brewed coffee and cocoa powder is softened by the sweet, sticky ganache glaze. Achieving this balance was no easy feat, but I was relentless — I baked one cake after another, tasted them all with and without the glaze, took all kinds of notes, ate more cake while comparing my notes, and finally reached a conclusion. The things I do for you!

Serves 10 to 12


  • Cake
  • 14 tablespoons (7 ounces; 200 grams) unsalted butter, softened, plus more for pan
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (50 grams) Dutch-processed unsweetened cocoa powder
  • 2 teaspoons (10 grams) pure vanilla extract
  • 1/2 cup (120 grams) very strong brewed coffee or espresso
  • 1/2 cup (120 grams) heavy cream
  • 2 cups (280 grams) all-purpose flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (4 grams) fine sea salt
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • Glaze
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 3/4 cup (180 grams) heavy cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 grams) pure vanilla extract



Set a rack in the lower third of the oven and preheat the oven to 325°F (160°C).

Generously butter a 10-cup (2.4-liter) Bundt pan. If your pan has an intricate design, use a pastry brush to reach all the nooks and crannies.


To make the cake, in a medium heatproof bowl, combine the chocolate, cocoa powder, and vanilla.


In a small saucepan over medium-high heat, bring the coffee and cream to a boil, stirring occasionally. Take the pan off the heat, pour the coffee mixture over the chocolate mixture, and whisk until the chocolate melts and the cocoa powder dissolves. Let cool completely.


In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat for 1 minute after each addition, scraping down the sides of the bowl as needed. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with another third of the flour mixture and the remaining chocolate mixture. Finally, add the remaining flour mixture and beat just until incorporated.


Remove the bowl from the mixer and scrape down the sides of the bowl with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and smooth the top.


Bake until a wooden toothpick inserted into the cake comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto the rack, set the rack over a baking sheet lined with parchment paper, and let cool completely.


To make the glaze, put the chocolate in a medium heatproof bowl.
In a medium saucepan over medium-high heat, bring the cream, sugar, and vanilla to just below a boil, stirring frequently. Take the pan off the heat and pour about half of the hot cream mixture over the chocolate. Stir gently with a silicone spatula until blended. Add the rest of the hot cream mixture, stirring gently until the chocolate melts completely. Immediately scrape the glaze into a small heatproof pitcher and pour it over the cake, allowing it to drip down the sides.

Using a cake lifter, transfer the cake onto a serving plate, and serve. (You can scrape the excess glaze on the parchment into a bowl and enjoy it later as an ice cream topping.)


Storage: The cake will keep under a cake dome at room temperature for up to 3 days.



Reprinted from The Artful Baker by Cenk Sönmezsoy (ABRAMS © 2017)

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