Chocolate Bundt Cake Recipe
User Reviews
5
Chocolate Bundt Cake Recipe
Description
The Chocolate Bundt Cake is crafted with a combination of all-purpose flour, natural unsweetened cocoa powder, baking soda, salt, milk, sour cream, sugar, eggs, and vanilla extract. Beating butter and sugar until light and fluffy provides a base for a soft batter. Alternating flour and milk mixtures incorporates moisture and structure evenly. Baking at a moderate temperature until a toothpick inserted comes out clean ensures a tender and moist crumb
Once cooled, the cake is topped with a glaze made from bittersweet chocolate, heavy cream, and butter, producing a rich and glossy coating that adds additional chocolate intensity and a buttery finish. The Bundt pan's shape gives the cake a distinctive appearance with an attractive texture on the edges and smooth center.
This cake suits serving as a dessert or for special occasions, pairing well with coffee or milk. Its texture is moist yet dense, ideal for those who prefer a rich chocolate cake without excessive sweetness.
Ingredients
Cake
- 1 cup butter plus more for pan, unsalted
- 2 1/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder natural
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 4 egg
- 1 tsp vanilla extract
Glaze
- 3 oz bittersweet chocolate chopped
- 1/2 cup heavy whipping cream
- 2 tbsp butter unsalted
Instructions
- To make the cake, preheat the oven to 325°F. Butter a 12-cup or 14-cup Bundt pan. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. In a glass measuring cup, mix together milk and sour cream.
- In an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low. Add flour mixture in two batches, alternate with the milk mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, about 50-55 minutes. Transfer the pan to a wire rack to cool completely.
- To make the glaze, place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over the chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened. Pour glaze over the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 120mg | 40% |
| Sodium | 340mg | 14% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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