Chocolate Bundt Cake
User Reviews
5.0
114 reviews
Excellent
Chocolate Bundt Cake
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A cake that's supremely chocolatey and decadent, soft and fudgy, and has a perfectly moist crumb. It's a queen of cakes and easy to make!
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Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 2 cups (400g) granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter,* melted
- 3/4 cup (175ml) very hot water
- 2/3 cup (63g) unsweetened cocoa powder (not Dutch process, scoop and level to measure)
- 3/4 cup (175g) sour cream, preferably room temperature
- 3 large eggs, preferably room temperature
- 2 tsp vanilla extract
Chocolate Ganache Topping
- 4 oz. bittersweet chocolate or semi-sweet chocolate
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Spray a 12 - 15 cup non-stick bundt cake with non-stick cooking spray. Dust lightly with flour and cocoa powder (about 1/2 Tbsp of each). Shake out excess.
- In a medium mixing bowl whisk together flour, sugar, baking soda and salt. Set aside.
- In a large mixing bowl whisk together melted butter, hot water and cocoa powder.
- Add flour mixture to butter mixture and using an electric hand mixer blend until well combined.
- Add sour cream, eggs and vanilla extract. Mix until well combined.
- Pour mixture into prepared bundt pan.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 40 - 50 minutes.
- Let cool 8 - 10 minutes then run a knife down the sides of cake to ensure they're loose. Invert onto a wire rack to cool at least 30 minutes.
- To make the chocolate ganache place chocolate in a medium heat proof mixing bowl.
- Heat heavy cream in a small saucepan on the stove until just simmering. Pour hot cream over chocolate (submerge chocolate if needed).
- Let mixture rest 4 minutes then stir until melted and smooth.** Pour chocolate mixture over cake. Let cool slightly.
- Cut into slices and serve.
Notes
- *Salted butter can be used in place of unsalted if that's all you have. Just omit the 1/2 tsp salt from the recipe.
- **If chocolate hasn't completely melted you can heat over a double boiler stirring until melted or in the microwave in 20 second intervals on 50% power stirring between intervals.
- While the cake is cooling I like to cover with a cake carrier or big bowl while cooling to help soften the exterior.
- If you didn't plan ahead it's not critical to use room temperature ingredients. It just improves the rise only slightly.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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