The Ultimate Chocolate Bundt Cake Recipe
User Reviews
5
The Ultimate Chocolate Bundt Cake Recipe
Description
This chocolate Bundt cake begins with melting butter, cocoa powder, salt, and water together to form a smooth base. After cooling, sour cream and vanilla are whisked separately and then combined with the dry ingredients of flour, sugar, and baking soda, creating a smooth batter with eggs incorporated last for structure. Baking in a buttered and floured 10-inch Bundt pan yields a moist and tender crumb with a classic rounded shape.
The glaze, made from bittersweet chocolate, honey, cream, and sugar, is warmed and whisked to a glossy finish and draped over the cooled cake. Chopped pistachios sprinkled on top add texture contrast and nutty flavor. Sugared cranberries prepared separately provide an optional decorative and tart complement to the rich chocolate.
This cake suits celebrations or dessert occasions where a rich chocolate cake with textured glaze and optional garnishes can impress visually and satisfy chocolate cravings.
Ingredients
For The Cake:
- 1 cup butter 8 ounces, unsalted
- 1/3 cup cocoa powder 1 ounce, Dutch-processed
- 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 egg at room temperature, large
For The Chocolate Glaze
- 4 ounces bittersweet chocolate 60% cocoa- cut into small pieces
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons pistachio chopped coarsely
For The Sugared Cranberries (optional):
- 1/2 cup water
- 1/2 sugar divided, 1/2 cup
- 1 1/2 cups cranberries washed, fresh
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
- Use remaining sugared cranberries to decorate cupcakes or as a garnish in drinks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
