Ingredients
For the Cake
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)
½ cup sour cream or plain yogurt
1 cup chocolate chips (optional, for extra richness)
For the Chocolate Glaze
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon butter
Instructions
Preheat your oven to 170°C (340°F). Grease and lightly flour a Bundt pan very well to prevent sticking.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk, oil, vanilla extract, and sour cream until smooth.
Gradually combine the wet ingredients with the dry ingredients. Mix until just combined.
Slowly pour in the hot coffee while mixing. The batter will be thin — this is normal and gives the cake its moist texture.
Fold in chocolate chips if using.
Pour the batter evenly into the prepared Bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely.
For the glaze, heat the heavy cream until hot but not boiling. Pour over the chocolate chips and butter. Let sit for 2–3 minutes, then stir until smooth and glossy.
Pour the glaze over the completely cooled cake, allowing it to drip beautifully down the sides.
Let the glaze set for 15–20 minutes before slicing.
Tips for Extra Moist Texture
Use coffee instead of water to deepen the chocolate flavor.
Do not overbake — this cake stays fudgy when slightly underdone in the center.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.