Chocolate Bundt Cake
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5.0
93 reviews
Excellent
Chocolate Bundt Cake
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A decadent chocolate bundt cake with a rich chocolate fudge glaze. Be sure to check out the how-to video!
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Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 ½ cups granulated sugar
- ⅔ cup natural cocoa powder
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup avocado oil or vegetable oil or canola oil
- 2 large eggs + 1 egg yolk lightly beaten (room temperature preferred)
- 1 ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¾ cup hot coffee or hot water¹
- ½ cup mini chocolate chips
Chocolate Glaze²
- 3 oz unsweetened chocolate chopped into small pieces
- 4 Tablespoons unsalted butter
- ⅓ cup whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and thoroughly and generously grease and flour a bundt pan (tap out excess flour) or spray generously with baking spray (not cooking spray, it must contain flour or the cake will stick). Set aside.
- In a large bowl (or in the bowl of a stand mixer) whisk together flour, sugars, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Add butter and oil and stir well until completely combined (mixture will be thick).
- Add eggs, egg yolk, sour cream, and vanilla extract and stir until smooth and well-combined.
- Gradually add hot coffee or hot water and stir until combined. Stir in mini chocolate chips.
- Pour batter into prepared bundt pan and bake on the center rack for 50-55 minutes or until a wooden skewer inserted in the thickest part of the cake comes out with a few fudgy crumbs or clean. Allow to cool for ten minutes then carefully invert onto a cooling rack to cool completely before covering with chocolate glaze.
Chocolate Glaze
- Combine chocolate, butter, and milk in a large microwave-safe bowl. Heat in 30 second increments (stirring well in between) until chocolate and butter are completely melted (mixture may look slightly separated, this is fine).
- Stir in vanilla and salt.
- Add powdered sugar and whisk until smooth. Allow to cool until mixture is still fluid but no longer runny (about 15 minutes) then drizzle over the top of the chocolate bundt cake. Allow glaze to harden before slicing and serving.
Equipments used:
Notes
- ¹Using a hot liquid is imperative to making the cake as richly chocolatey as possible. The hotter the better. Hot water works great, but coffee will enhance the chocolate flavor even more.
- ¹Using a hot liquid is imperative to making the cake as richly chocolatey as possible. The hotter the better. Hot water works great, but coffee will enhance the chocolate flavor even more.
- ²I love this fudge frosting, but you can skip it or use the vanilla glaze that I use on my classic bundt cake or classic chocolate ganache instead, if you prefer.
Nutrition Information
Show Details
Serving
1slice with glaze
Calories
656kcal
(33%)
Carbohydrates
91g
(30%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
312mg
(13%)
Potassium
262mg
(7%)
Fiber
4g
(16%)
Sugar
68g
(136%)
Vitamin A
575IU
(12%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Serving | 1slice with glaze | |
| Calories | 656kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 312mg | 13% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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