Chocolate Bundt Cake Recipe
Chocolate Bundt Cake Recipe is a rich and decadent chocolate cake. The chocolate glaze for bundt cake takes this cake to the next level. Try this today!
Servings: 9
Calories: 597kcal
Cost: $8.32, $0.69 per serving.
Ingredients
- For the cake:
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- For the chocolate glaze:
- 4 ounces chocolate finely chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F. Generously butter a 10- to 12-cup Bundt pan, then dust it lightly with flour, shaking out any excess.
- Make the chocolate cake batter. In a small saucepan, combine 1 cup unsalted butter, 1/3 cup cocoa powder, 1 teaspoon salt, and 1 cup water. Heat over medium heat, stirring occasionally, just until the butter has melted and the mixture is smooth. Remove from the heat.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, and 1 1/2 teaspoons baking soda.
- Pour half of the warm butter mixture into the dry ingredients and whisk until combined. Add the remaining butter mixture and whisk until smooth.
- Add 2 large eggs, one at a time, whisking well after each addition.
- Add 1/2 cup sour cream and 1 teaspoon vanilla extract. Whisk until the batter is smooth and evenly combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before glazing.
- Make the chocolate glaze. Finely chop 4 ounces chocolate. In a small saucepan, combine 1/2 cup heavy cream and 1 1/2 tablespoons granulated sugar. Heat over medium heat, stirring, until the cream is hot and the sugar has dissolved. Do not bring it to a boil.
- Remove the cream mixture from the heat. Add the chopped chocolate and whisk until completely melted and smooth.
- Drizzle the chocolate glaze generously over the completely cooled cake, allowing it to drip down the sides.
- Let the glaze set slightly, then slice and serve.
Nutrition
Calories: 597kcal | Carbohydrates: 72g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 478mg | Potassium: 162mg | Fiber: 3g | Sugar: 48g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
