The Best Chocolate Bundt Cake
User Reviews
5
The Best Chocolate Bundt Cake
Description
The Best Chocolate Bundt Cake uses melted butter and hot water blended with cocoa powder to deliver a moist, deeply chocolatey base. Sour cream enriches the batter, maintaining a tender crumb throughout baking. The cake's bundt pan shape promotes even baking, yielding gently crisp edges contrasting the soft interior. Folding in optional chocolate chips provides additional pockets of melting chocolate. Once fully baked and cooled, the cake is topped with a ganache glaze made by melting chocolate chips with heavy cream until silky smooth, adding a glossy finish and extra decadence.
The bundt cake is served sliced after the ganache is drizzled on top, offering a rich dessert suitable for gatherings or special occasions. Its classic shape and glaze make it visually appealing as well as flavorful.
For best results, the bundt pan should be generously greased to prevent sticking, especially in its nooks and crannies. Allow the cake to cool before inverting and glazing, which helps the ganache set well on the surface. Chocolate chip quantities are noted for accurate measuring.
Ingredients
- 1 cup butter (melted)
- 2/3 cup cocoa powder
- 3/4 cup water hot
- 2 cups sugar
- 1 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream (full-fat)
- 2 large egg whole eggs plus 2 yolks
- 1 1/2 teaspoons vanilla
- 1 cup chocolate chips (optional)
Chocolate Ganache Glaze:
- 6 ounces * chocolate chips (semi-sweet, milk, or dark)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with non-stick cooking spray, making sure to coat all of the nooks and crannies. Set aside.
- In a large bowl, add melted butter, cocoa powder, and hot water and whisk together.
- Fold in sugar, flour, baking soda, and salt. Stir to combine. Fold in sour cream, eggs, egg yolks, and vanilla.
- Pour into the greased bundt pan. Bake for 40-50 minutes or until the toothpick comes out clean when inserted into the center of the cake.
- Let cake cool for 5-10 minutes. Then run a knife along the edges to loosen. Invert onto a cooling rack. Let cool before drizzling with chocolate glaze.
Chocolate Ganache Glaze:
- In a microwave-safe bowl, add chocolate chips and heavy cream. Cook on 50% power for 45 seconds. Stir and repeat until chocolate is melted and silky smooth. Use a whisk for extra silky texture.
- Using a spoon or knife, drizzle the chocolate glaze onto the cooled bundt cake. Cut into slices and serve with vanilla bean ice cream.
Notes
- Use 6 ounces of chocolate chips to equal 1 cup for accurate ganache measurement.
- Ensure the bundt pan is well greased in all areas to prevent the cake from sticking.
- Allow the cake to cool before glazing to avoid melting the ganache.
User Reviews
Overall Rating
5
You'll Also Love
