Irresistibly Moist Six-Inch Bundt Sticky Chocolate Cake: Your Go-To Recipe for Decadent Dessert
There are some dessert recipes that simply capture your imagination and refuse to let go. Today’s feature, the incredible Sticky Chocolate Cake, is precisely one of those. This delightful creation comes from Dave Lieberman’s celebrated collection on Food Network, offering a rich, chocolate-infused take on the classic British Sticky Toffee Pudding. While it draws inspiration from that beloved dessert, this chocolate rendition stands proudly on its own, promising a unique and deeply satisfying experience for any chocolate lover.
The concept of a “sticky” cake immediately evokes images of moist, tender crumbs soaked in a rich, luscious sauce. In the case of this Sticky Chocolate Cake, that promise is more than delivered. It’s a dessert that feels both comforting and elegant, making it perfect for a cozy evening treat or a small, intimate gathering. The particular recipe we’re exploring today is tailored for a six-inch Bundt pan, which produces a perfectly sized cake that’s not overwhelming, yet generous enough to share (or savor all by yourself over a few days!).
A Glimpse into the World of Sticky Toffee Pudding
Before diving deeper into our chocolate masterpiece, it’s worth understanding its inspiration. Sticky Toffee Pudding (STP) is a quintessential British dessert, renowned for its incredibly moist sponge cake, traditionally made with finely chopped dates, and drenched in a warm, buttery toffee sauce. Pictures often depict it as either a cake or a bread pudding, sometimes served in individual muffin-sized portions, always swimming in that irresistible golden sauce. The rich, deep caramel flavors and soft, yielding texture are what make it a beloved classic across the UK and beyond.
My own knowledge of Sticky Toffee Pudding was limited to its British origins and the presence of dates, but a quick visual search sparked an immediate craving. Seeing all those tempting images, I knew I had to experience it firsthand. My plan? Start with Barry’s highly-regarded version from Rock Recipes, a trusted source for classic comfort foods. After mastering a homemade version, perhaps a culinary pilgrimage to England (and quite possibly Scotland) to sample ten or twenty different traditional Sticky Toffee Puddings would be in order. There’s plenty of time to dream and plan such a delicious adventure!
Sticky Chocolate Cake: A Date-Free Decadence
Unlike its date-laden inspiration, this Sticky Chocolate Cake bravely forgoes the dates, proving that stickiness and intense moisture can be achieved through other ingenious means. The secret lies in a harmonious blend of dark brown sugar, whole eggs, an additional egg yolk, and a generous amount of liquid. Dark brown sugar not only imparts a deeper, more complex caramel note that perfectly complements the chocolate, but its higher moisture content also contributes significantly to the cake’s tender crumb. The eggs and extra yolk act as binding agents while adding richness and further enhancing the moist texture, ensuring every bite is a delightful experience.
The original recipe also calls for elements like raisins, nuts, and spices, which contribute to a more “European” feel, reminiscent of fruit cakes or spiced puddings often found in traditional baking. While these ingredients are optional, they offer a delightful layer of complexity. For my personal take on this cake, I opted to substitute mini chocolate chips for the raisins, doubling down on the chocolate goodness. This decision amplified the cake’s inherent chocolatey nature, creating pockets of melted chocolate within the moist crumb.
My experience with the nuts and spices was particularly insightful. I kept the nuts in, thinking their crunch would offer a nice contrast, but in hindsight, I almost wished I’d left them out. The soft, incredibly moist texture of the cake felt almost ethereal, and the nuts, though loved, introduced a textural disruption that slightly detracted from the cake’s velvety smoothness. However, the spices—cinnamon and nutmeg—were an absolute revelation. They weren’t overpowering but subtly wove through the chocolate, adding a warm, inviting depth that elevated the entire flavor profile. They imparted a sophisticated complexity that truly made the cake sing, proving that sometimes, the simplest additions can make the biggest impact.
Baking Perfection: The Six-Inch Bundt Pan Experience
As the name implies, this Sticky Chocolate Cake is designed to be baked in a six-inch Bundt pan. This size is incredibly versatile, perfect for smaller households, intimate dinners, or when you simply want a delicious dessert without committing to a large, full-sized cake. It’s also fantastic for testing new recipes or gifting a homemade treat. My trusty six-inch Bundt pan, a humble and economical find from Target years ago, has served me well for countless baking adventures. However, I must confess, I’m constantly on the lookout for an upgrade. My eyes are currently set on a more robust and beautifully designed option, like the Nordic Ware Platinum Bundt pan. Investing in a high-quality Bundt pan can make a significant difference, not just in the durability and longevity of the pan itself, but also in the ease of release and the intricate detail of the cake’s design.
Properly preparing a Bundt pan is crucial for a flawless release, especially with a cake as moist and tender as this one. A thorough greasing and flouring process ensures that the cake slides out easily, preserving its beautiful shape. I typically use a baking spray that contains flour, or meticulously grease every nook and cranny with softened butter, then dust it evenly with flour, tapping out any excess. This creates a protective layer that prevents sticking and highlights the pan’s decorative elements. While my current pan gets the job done, the thought of upgrading to a more substantial, heavier-gauge pan with a superior non-stick coating fills me with anticipation for even more perfect Bundt cakes in the future.
Here’s the detailed recipe, scaled perfectly for a six-inch Bundt pan. For those who prefer a larger cake, the full-size version is readily available on Food Network.
- Whole Wheat Caramel Rolls
- Caramel-Pecan Sticky Bun Cookies
- Sticky Toffee Phyllo Cups from H-E-B’s Cooking Connection
- Chocolate Babka Mini Loaves or Regular
- Toasted Pecan Date Bread
Recipe
Six Inch Bundt Sticky Chocolate Cake
Pin Recipe
Equipment
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Six Inch Bundt Pan
Ingredients
- ½ tablespoon instant coffee
- ⅔ cup water
- 3 ounces semisweet chocolate chips or chopped chocolate 84 grams
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup unsalted butter (1 stick) 114 grams
- 1 cup dark brown sugar, packed 200 grams
- 2 large eggs plus 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips or raisin
- ½ cup chopped toasted walnuts
- Confectioners’ sugar for garnish
Instructions
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Preheat oven to 325 degrees F. Grease and flour a six inch Bundt pan.
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In a 2 cup microwave measuring cup (Pyrex) or a bowl, heat water until it begins to boil. Add coffee and chocolate and stir until chocolate melts. Alternatively, you can just melt everything together in a saucepan. Let cool for about 10-15 minutes.
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Mix together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
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With an electric mixer, beat butter and sugar until light and creamy, scraping side of bowl often. Add the cooled coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time (and yolk) until incorporated, and then mix in vanilla extract.
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Add the flour mixture and stir by hand until fully blended, then stir in the chocolate chips (or raisins) and nuts. The batter will be very wet.
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Pour batter into pan and and set the pan on a rimmed baking sheet. Bake for 45 minutes or until a sharp knife point inserted into the cake comes out clean (internal temperature should be at least 200F).
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Let cool to room temperature on a rack. If it’s still a little warm, that’s okay. Invert. Dust with powdered sugar before serving.
Crafting Your Perfect Sticky Chocolate Bundt Cake
Making this Sticky Chocolate Cake is a rewarding experience, transforming simple ingredients into a truly indulgent dessert. The process begins with properly preparing your six-inch Bundt pan, ensuring it’s thoroughly greased and floured to prevent any sticking, which is paramount for the cake’s aesthetic appeal. While the oven preheats, you’ll embark on a magical step: melting instant coffee and chocolate together with hot water. This not only infuses the cake with a deep, rich coffee flavor that enhances the chocolate but also ensures the chocolate is perfectly incorporated into the wet ingredients, creating a smooth and uniform base.
The dry ingredients – flour, baking powder, salt, cinnamon, and nutmeg – are whisked together and set aside. Meanwhile, butter and dark brown sugar are creamed until light and fluffy, a crucial step for incorporating air and contributing to the cake’s tender texture. Once the coffee-chocolate mixture has cooled slightly, it’s added to the butter and sugar, followed by the eggs and extra yolk, beaten in one at a time for proper emulsification, and finally, a dash of vanilla extract for aromatic depth. The final stage involves gently folding in the dry ingredients by hand until just combined, followed by your choice of chocolate chips (or raisins) and nuts. Don’t be alarmed by the batter’s consistency; it will be noticeably wet, which is exactly what contributes to the cake’s signature moisture.
Pouring the batter into the prepared Bundt pan and setting it on a rimmed baking sheet (a clever trick to catch any potential overflow) prepares it for baking. Forty-five minutes in a moderate oven at 325 degrees F allows the cake to bake slowly and evenly, developing its rich flavor and incredibly moist crumb. You’ll know it’s done when a sharp knife or skewer inserted into the center comes out clean, indicating an internal temperature of at least 200F. The cooling process is equally important; allowing the cake to cool on a rack to room temperature (or slightly warm) before inverting ensures it holds its shape beautifully and continues to develop its delightful texture. A simple dusting of confectioners’ sugar before serving adds a touch of elegance and a subtle sweetness.
Variations and the Joy of Serving This Decadent Cake
While the recipe as written is absolutely divine, there’s always room for personalization. For an even deeper chocolate experience, consider using a high-quality dark chocolate for the melted portion. If you choose to reintroduce nuts, pecans or almonds could offer a different textural contrast, perhaps toasted to enhance their flavor. Dried cranberries or cherries could be a wonderful substitute for raisins or chocolate chips, adding a tart counterpoint to the cake’s sweetness. For an extra layer of indulgence, you could drizzle the cooled cake with a homemade chocolate ganache, a rich caramel sauce, or even a simple vanilla glaze. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream alongside a warm slice would create an unforgettable dessert experience.
This Six-Inch Bundt Sticky Chocolate Cake is more than just a recipe; it’s an invitation to create a moment of pure culinary bliss. Its deep chocolate flavor, enhanced by subtle spices and an unbelievably moist texture, makes it a true crowd-pleaser, regardless of the occasion. Whether you’re baking it for a special celebration, an intimate family dinner, or simply as a comforting treat for yourself, the aroma alone will fill your home with warmth and anticipation. The ease of preparation, combined with the spectacular results, makes this cake a fantastic addition to any baker’s repertoire. It’s the kind of dessert that leaves a lasting impression, prompting requests for the recipe and whispers of its deliciousness long after the last crumb is gone.
So, gather your ingredients, prepare your six-inch Bundt pan, and embark on this delicious journey. You’re just a few steps away from experiencing one of the most delightfully moist and flavorful chocolate cakes you’ll ever bake. Happy baking!