The Ultimate Chocolate Bundt Cake Recipe
User Reviews
5.0
138 reviews
Excellent
The Ultimate Chocolate Bundt Cake Recipe
Report
I call this The Ultimate Chocolate Bundt Cake because I think it is the one and only chocolate bundt cake recipe you need. It is super easy to make, incredibly moist and very chocolatey. If you are looking for the perfect bundt cake recipe, you've found it!
Share:
Ingredients
For The Cake:
- 1 cup unsalted butter (8 ounces)
- 1/3 cup Dutch-processed cocoa powder (1 ounce )
- 1 teaspoon kosher salt
- 1 cup water (250 ml)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (10 ounces)
- 1 3/4 cups granulated sugar (12.25 ounces)
- 1 teaspoon baking soda
- 2 large eggs at room temperature
For The Chocolate Glaze
- 4 ounces bitter sweet chocolate 60% cocoa- cut into small pieces
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons pistachios chopped coarsely
For The Sugared Cranberries (optional):
- 1/2 cup water
- 1/2 + 1/2 cup sugar divided
- 1 1/2 cups fresh cranberries washed
Instructions
- Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
- To make the batter: Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
- In a small bowl whisk sour cream and vanilla until combined. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Pour in the now-cooled cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
- Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
- Pour the batter into the prepared bundt pan. Bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
- To make the glaze: Place chocolate and honey in a bowl. Set aside.
- Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
- Generously spoon the chocolate glaze over the cake.
- To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
- To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios (or other nuts).
Notes
- Note: You can use the rest of the sugared cranberries to decorate cupcakes or add them in drinks as garnish.
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
75g
(25%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Cholesterol
105mg
(35%)
Sodium
374mg
(16%)
Potassium
213mg
(6%)
Fiber
3g
(12%)
Sugar
50g
(100%)
Vitamin A
885IU
(18%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 105mg | 35% |
| Sodium | 374mg | 16% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
Other Recipes
You'll Also Love
