Chocolate Bundt Cake
User Reviews
4.9
Chocolate Bundt Cake
Description
The Chocolate Bundt Cake combines classic baking ingredients, mixing dry components like flour, sugar, baking soda, salt, and cinnamon with wet ingredients including melted butter, oil, cocoa, water, buttermilk, eggs, and vanilla. Whisking the hot butter mixture into the flour creates a smooth batter, and folding in mini chocolate chips adds texture and bursts of chocolate throughout. Baked in a well-greased bundt pan at 350°F, the cake needs 45 to 55 minutes until a toothpick comes out with moist crumbs, yielding a tender and moist center with a lightly crisp crust.
This cake can be served as is or topped with a chocolate ganache made by heating cream and mixing in chocolate chips for a smooth, glossy finish. It pairs well with coffee or tea for dessert or an indulgent snack.
You can prepare the cake and frost it up to two days in advance. It freezes well either frosted or unfrosted; just cover lightly and store in the freezer for up to one month, thawing overnight in the refrigerator before serving.
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 neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/3 cup cocoa powder unsweetened
- 1 cup water
- 1/2 cup buttermilk
- 2 large egg
- 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.
Notes
- Make the cake and ganache up to two days ahead and store covered in the refrigerator.
- Freeze the cake, frosted or unfrosted, wrapped lightly for up to one month.
- Thaw frozen cake overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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