Chocolate Bundt Cake
User Reviews
5
Chocolate Bundt Cake
Description
The Chocolate Bundt Cake features bittersweet chocolate melted with Dutch-process cocoa powder and instant espresso for an intense flavor foundation. Brown sugar and sour cream contribute to a moist, dense texture while baking soda and salt balance the sweetness. The batter, made with oil and eggs, is folded gently to maintain a tender crumb. Baking in a well-prepared 12-cup Bundt pan allows the cake to develop an even rise and a beautiful shape. Once baked and cooled, the cake is topped with a ganache made from heavy cream, corn syrup, and semisweet chocolate for a glossy, rich coating.
The cake’s texture is moist with a slightly fudgy center, with edges that develop a gentle crust from baking. The espresso subtly enhances the chocolate depth without a pronounced coffee flavor. The ganache adds smoothness and a sweet contrast to the lightly bitter cake body, making it balanced and satisfying.
This cake serves well as a dessert for family dinners, celebrations, or any occasion requiring a classic chocolate dessert. Pairing it with coffee or a simple dusting of powdered sugar can enhance presentation and serving style.
For best results, use melted shortening or Baker’s Joy for greasing the Bundt pan, as traditional sprays or butter can cause sticking. The recipe also suggests an alternative sweet dark chocolate glaze made from powdered sugar, cocoa, milk, vanilla, and salt if a sweeter finish is preferred.
Ingredients
For the cake:
- 8 ounces bittersweet chocolate finely chopped
- 1 cup Dutch-process cocoa powder
- 1 teaspoon instant espresso
- 1 cup water boiling
- 2 cups light brown sugar lightly packed
- 1 ½ cups all-purpose flour 191 grams
- 1 teaspoon salt fine sea salt
- 1 teaspoon baking soda
- 1 cup sour cream at room temperature, full-fat
- ½ cup neutral oil
- 5 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1 tablespoon shortening for greasing pan1, melted, or Baker’s Joy
For the ganache²:
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 4 ounces semisweet chocolate chopped
Instructions
Make the Cake:
- Preheat the oven to 350°F.
- In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool until just warm (95-98°F).
- In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.
- Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth. Making a well, pour the wet mixture into the center of the dry mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.
- Spray a 12-cup Bundt cake pan generously with Baker’s Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out onto a platter and let cool completely. If your cake doesn’t release, run a thin spatula around the inner tube to help.
Make the Ganache:
- In a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened. Drizzle over the cake. Allow to set at room temperature, about 10 minutes, before serving.
- For an extra fudgy cake, serve chilled.
Notes
- Use melted shortening or Baker’s Joy to grease the Bundt pan to prevent sticking and protect the pan’s coating.
- Avoid butter or aerosol sprays which may leave residue causing cakes to cling.
- An alternate glaze made from powdered sugar and cocoa can be used instead of ganache for a sweeter topping.
User Reviews
Overall Rating
5
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