Chocolate Bundt Cake
User Reviews
4.9
Chocolate Bundt Cake
Description
The Chocolate Bundt Cake recipe uses hot water to bloom unsweetened cocoa powder, enhancing its chocolate depth throughout the cake. Butter, sour cream, and vegetable oil contribute fat and moisture, yielding a soft, tender crumb baked in a 10- to 12-cup Bundt pan. The batter includes baking soda and baking powder for leavening, producing a light texture with slightly crisp edges where the cake meets the pan. Once baked and cooled, a ganache made from semi-sweet chocolate, heavy cream, and butter is poured over the cake, forming a smooth, shiny topping that enriches each slice with additional chocolate flavor and creamy texture. The process emphasizes careful mixing, correct measuring of flours, and proper pan preparation to ensure the cake releases cleanly and maintains an appealing shape.
This chocolate Bundt cake works well as a dessert for family meals or special gatherings, providing a sophisticated look with a decadent taste. It pairs well with coffee or a simple fruit salad to balance richness.
Tips include cracking eggs separately to avoid shells in the batter, verifying baking soda freshness to guarantee rising, and dusting the pan to prevent sticking. The recipe advises minimal stirring once the wet and dry ingredients combine to maintain cake tenderness and suggests tapping the pan to reduce air bubbles before baking.
Ingredients
For the Cake:
- 1½ cups water 360ml, hot
- 1¼ cups cocoa powder 125g, unsweetened
- 3½ cups all-purpose flour (420g)
- 2½ cups granulated sugar (500g)
- 2½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter 213g, unsalted
- 1 cup sour cream room temperature, (220g)
- ½ cup vegetable oil (120ml)
- 4 large egg
- 1 tablespoon vanilla extract
For the Ganache Topping:
- 4 ounces chocolate chips or chopped bars (113g, semi-sweet
- 7 tablespoons heavy cream (105ml)
- 1 tablespoon butter softened
Instructions
For the Cake:
- Preheat the oven to 350F. Butter a 10- to 12-cup Bundt pan and dust with flour or cocoa powder.
- In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- To the cocoa mixture, add the melted butter sour cream, oil, eggs, and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.
- Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.
For the Ganache Topping:
- Place the chocolate in a heatproof bowl
- Microwave the cream until boiling, about 30 seconds on high. Immediately pour over the chocolate. Drop in the butter but do not stir. Let stand for 5 to 10 minutes.
- Stir until the chocolate and butter are melted and the mixture is smooth and silky.
- Place the cake on a serving plate and pour the ganache over the top. Store the cake, covered, at room temperature for up to 5 days.
Notes
- Bloom cocoa powder in hot water before mixing to deepen chocolate flavor.
- Crack eggs into a separate bowl to avoid shells in your batter.
- Dust Bundt pan with flour or cocoa powder even if non-stick to ensure smooth release.
- Confirm baking soda is fresh to help the cake rise properly.
- Use a spoon to fluff and measure flour to avoid overpacking and dry cake.
- Mix batter just until combined for a tender crumb; avoid overmixing.
- Tap the filled pan lightly to eliminate air bubbles that could affect surface texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 359mg | 15% |
| Potassium | 220mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
