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Chocolate Cake on the Grill


This big ole chocolate Bundt cake gets the pitmaster treatment when I cook it on the grill and allow the flavors of smoke to permeate it just enough to make it extra rich and earthy. (When you think about it, what's a grill but a glorified smoke- or charcoal-fired outdoor oven anyway?) You don't have to bother with the glaze if you don't want to, but if you're having company it adds a slightly fancier touch. And if you are real adventurous, top the glaze with crumbled bacon—it really enhances the smoky flavor.


Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


3⁄4 c
(1½ sticks) plus 1 tbsp unsalted butter (softened)
2 c
All-purpose flour
1⁄2 c
Unsweetened cocoa powder
2 t
Baking powder
1⁄2 t
Baking soda
1⁄2 t
1 c
plus 2 tbsp sugar
Large eggs
3 oz
Semisweet chocolate (melted and cooled)
2 t
Pure vanilla extract
1 1⁄2 c
Sour cream
1⁄2 c
1⁄4 c
1 T
Unsweetened cocoa powder
1 t
Pure vanilla extract
shredded coconut, toasted; whipped cream and fruit; or crumbled bacon (Optional)


  1. Heat a charcoal grill or gas grill to medium heat.

  2. Generously grease an 8-cup Bundt pan with 1 tablespoon of the butter and set aside.
  3. In a medium bowl, sift the flour with the cocoa, baking powder, baking soda, and salt. In a large bowl using an electric mixer, beat the remaining ¾ cup of butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the melted chocolate and vanilla and beat until the batter is smooth. beat in the dry ingredients in 3 batches, alternating with the sour cream.
  4. Scrape the batter into the prepared pan and smooth the surface.
  5. Place the cake pan on the grill and cover; grill for 45 minutes to 1 hour, until a skewer inserted in the center comes out with moist crumbs attached. Remove from the grill and let the cake cook in the pan completely, about 1 hour.
  6. Meanwhile, make the glaze: In a medium saucepan, combine the sugar and the water and bring to a boil over medium heat; stir to dissolve the sugar. Remove from the heat, whisk in the cocoa powder and vanilla, and let cool.
  7. Invert the cake onto a serving platter. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Top with toasted coconut or crumbled bacon, if you're using. Cut into wedges and serve with whipped cream and fruit if you like. It also goes well with Georgia Peanut Peanut Butter Ice Cream (recipe also in the book).

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