Chocolate Bundt Cake
User Reviews
5
Chocolate Bundt Cake
Description
This cake begins by combining dry ingredients including flour, sugar, baking soda, and salt, while wet ingredients include melted butter, hot water, and cocoa powder, which are whisked together to form the chocolate base. Adding sour cream, eggs, and vanilla extract creates a batter that yields moistness and a soft crumb. Baking in a greased and dusted bundt pan ensures even cooking and an attractive shape with a gentle crust around the edges.
The cake is baked until a toothpick inserted in the center comes out clean, typically about 40 to 50 minutes. Cooling briefly in the pan before inverting onto a rack prevents sticking. The chocolate ganache topping is made by pouring hot heavy cream over chopped bittersweet or semisweet chocolate and stirring until smooth and melted, then poured over the mostly cooled cake, adding a creamy layer of richness.
This bundt cake is a classic dessert suitable for celebrations or casual gatherings. It pairs well with coffee or a mild milk beverage. The texture balances rich cocoa flavor, moist cake crumb, and a slightly firm ganache finish.
Room temperature ingredients improve rise but are not strictly necessary. Salted butter can substitute unsalted if adjusted accordingly. If ganache does not fully melt, gentle reheating in a double boiler or microwave in intervals dissolves it smoothly. Covering the cake during cooling softens the exterior slightly.
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 butter melted, unsalted
- 3/4 cup (175ml) water very hot
- 2/3 cup (63g) cocoa powder not Dutch process, scoop and level to measure, unsweetened
- 3/4 cup (175g) sour cream preferably room temperature
- 3 large egg 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 may be used instead of unsalted; omit added salt if so.
- If the chocolate ganache isn't fully melted, gently warm it over a double boiler or in short microwave bursts, stirring in between.
- Cover the cooling cake with a bowl or cake carrier to soften the crust if preferred.
- Room temperature ingredients slightly improve the cake's rise but are not critical if unavailable.
User Reviews
Overall Rating
5
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