Chocolate Bundt Cake
User Reviews
4.9
921 reviews
Excellent
Chocolate Bundt Cake
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This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips.
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Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
For the ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
For the Chocolate Bundt Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
- Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
- Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
For the ganache:
- Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
- Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
Equipments used:
Notes
- Make ahead and Freezing Instructions:
- The cake can be made and frosted up to 2 days before serving. The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
Nutrition Information
Show Details
Calories
580kcal
(29%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Cholesterol
78mg
(26%)
Sodium
316mg
(13%)
Potassium
86mg
(2%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
597IU
(12%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 78mg | 26% |
| Sodium | 316mg | 13% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
921 reviews
Excellent
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