Description
This decadent Chocolate Bundt Cake features a rich, moist chocolate base complemented by a unique hibiscus cream cheese glaze. The floral notes from the hibiscus tea balance the deep cocoa flavors, making it a show-stopping dessert perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup hot coffee or hot water
For the Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1½ cups powdered sugar
- 2 tablespoons hibiscus tea (brewed and cooled, strong concentration)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract and sour cream until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot coffee or water to maintain a smooth batter. Mix just until smooth to avoid overworking the flour.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to settle, then carefully invert it onto a wire rack to cool completely, preventing sogginess.
- Prepare the Hibiscus Cream Cheese Glaze: Beat together the softened cream cheese and butter until smooth. Add powdered sugar, hibiscus tea, vanilla extract, and a pinch of salt and mix until smooth and pourable.
- Glaze the Cake: Once the cake has fully cooled, drizzle the hibiscus cream cheese glaze over the top. Allow the glaze to set before serving for the best texture and appearance.
Notes
- For a more vibrant and intense hibiscus flavor in the glaze, steep the hibiscus tea longer or substitute with hibiscus powder.
- Store leftover cake covered at room temperature for 1–2 days to maintain freshness; refrigerate for longer storage but bring to room temperature before serving.
