Chocolate Bundt Cake

This Chocolate Bundt Cake is the epitome of chocolaty indulgence, boasting a rich, decadent, and fudgy texture with just the right level of moisture. It’s an effortless delight to prepare!

Who can resist the allure of chocolate, especially when it takes the form of a cake smothered in a luscious melted chocolate ganache glaze? This cake is the stuff chocolate cake dreams are made of, and I dare say it surpasses even the renowned Nothing Bundt Cakes. It’s infused with a delightful trio of rich cocoa, butter, and sour cream, creating a harmonious blend of decadence in every slice.

You’ll discover that it strikes the perfect balance with a medium density and an abundance of moisture in each bite, leaving no trace of dryness.
And what you’ll soon cherish the most about this cake is its incredibly simple topping, requiring only two ingredients. Plus, there’s no need to wait for hours to cool the cake before you can ice it and indulge!

Ingredients Notes:

• All-Purpose Flour: Unbleached all-purpose flour is used, but you can opt for bleached all-purpose flour if you want the cake to rise a bit higher.
• Granulated Sugar: This may seem like a substantial amount, but it’s crucial for the cake’s sweetness and tenderness. Reducing it too much could make the cocoa flavor too strong and affect the cake’s texture.
• Baking Soda: An essential ingredient to provide leavening and help the cake rise.
• Salt: Don’t forget this, as it enhances the overall flavor of the cake. Since there’s a significant amount of sugar and chocolate, a fair amount of salt is needed.
• Unsalted Butter: While unsalted butter is used, salted butter can be substituted. If using salted butter, omit the 1/2 teaspoon of salt in the recipe.
• Water: Very hot water is required to intensify the flavors of the chocolate.
• Unsweetened Cocoa Powder: Regular cocoa powder is used. Avoid using Dutch-processed cocoa powder since there’s no baking powder in this recipe.
• Sour Cream: Sour cream adds moisture and richness to the cake. In a pinch, whole Greek yogurt can be a suitable substitute.
• Eggs: Eggs are essential for binding the ingredients, preventing the cake from crumbling, and aiding in its rise.
• Vanilla Extract: Real vanilla extract is recommended for the best flavor.
• Bittersweet Chocolate: Bittersweet chocolate is used to intensify the chocolate flavor. Semi-sweet chocolate is a suitable alternative for a slightly milder taste.
• Heavy Cream: Heavy cream is used to achieve a desirable consistency and prevent the chocolate glaze from re-hardening. It contributes to a luscious finishing touch.

Certainly, bundt cakes can be frozen with excellent results. Here’s how to do it:

Allow the bundt cake to cool completely before freezing.
If you’re concerned about the appearance, you may choose to omit the topping (such as ganache) for now and add it after thawing.
Store the cooled bundt cake in an airtight container. For extra protection, you can wrap the cake in aluminum foil before placing it in the container.
The frozen bundt cake can be stored in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw the cake on the counter or in the refrigerator. If you skipped the topping earlier, this is the time to add it.

Variations:

Try different toppings like chocolate buttercream frosting or chocolate cream cheese frosting.
Sprinkle chopped walnuts or pecans over the cake.
Skip the ganache and serve the bundt cake with caramel sauce and ice cream.
Bake mini bundt cakes instead of one large cake. The bake time will be around 20 minutes for mini bundt cakes.

Tips:

• Use a kitchen scale to measure dry ingredients for precise results.
• Invest in a good non-stick bundt pan to prevent sticking.
• Coat the inside of the pan with non-stick cooking spray, butter, and flour to ensure the cake doesn’t stick.
• Whenever possible, use room-temperature ingredients for better blending and rising.
• Avoid over-baking to prevent the cake from drying out.
• Don’t invert the bundt cake too early or too late. Removing it too early can cause it to break while removing it too late can lead to steaming and sticking.
• Serve the cake at room temperature for the best texture.
• Chop the chocolate finely for the ganache topping to ensure it melts properly. If it doesn’t melt through, you can gently heat it over a double boiler while stirring to melt it.

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Chocolate Bundt Cake

This cake is the epitome of chocolatey indulgence, boasting an abundance of rich, decadent flavor, a soft and fudgy texture, and a perfectly moist crumb. It truly reigns as the queen of cakes, and the best part is that it’s remarkably easy to prepare!

Servings: 14
Prep:25minutes
Cook:40minutes
Cool: 45minutes
Ready in: 1hour 50minutes

Ingredients

For the Cake:

1 and 3/4 cups (248g) all-purpose flour (measure by scooping and leveling)
2 cups (400g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of unsalted butter, melted
3/4 cup (175ml) very hot water
2/3 cup (63g) unsweetened cocoa powder (use a scoop and level method to measure)
3/4 cup (175g) sour cream, ideally at room temperature
3 large eggs, ideally at room temperature
2 teaspoons vanilla extract

For the Chocolate Ganache Topping:

4 ounces of bittersweet chocolate or semi-sweet chocolate
1/2 cup of heavy cream

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Spray a 12-15 cup non-stick bundt cake pan with non-stick cooking spray. Dust it lightly with flour and cocoa powder (use about 1/2 tablespoon of each), then shake out any excess.
3. In a medium mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set this dry mixture aside.
4. In a large mixing bowl, whisk together the melted butter, hot water, and cocoa powder until well combined.
5. Add the dry flour mixture to the butter mixture, and use an electric hand mixer to blend everything until it’s well combined.
6. Add the sour cream, eggs, and vanilla extract to the mixture, and mix until everything is well combined.
7. Pour this mixture into the prepared bundt pan.
8. Bake in your preheated oven for approximately 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 8 to 10 minutes, then run a knife down the sides of the cake to ensure it’s loose. Invert the cake onto a wire rack and let it cool for at least 30 minutes.

To make the chocolate ganache

1. Place the chocolate in a medium heatproof mixing bowl.
2. Heat the heavy cream in a small saucepan on the stove until it’s just simmering. Pour the hot cream over the chocolate, ensuring that the chocolate is submerged if necessary.
3. Let the mixture rest for about 4 minutes, then stir until the chocolate is melted and the mixture is smooth.
4. Pour the chocolate ganache over the cake. Allow it to cool slightly.
5. Cut the cake into slices and serve. Enjoy your homemade Chocolate Bundt Cake!

Here are some additional notes and tips for making this Chocolate Bundt Cake:

• You can use salted butter instead of unsalted butter if that’s what you have. Just omit the 1/2 teaspoon of salt from the recipe to maintain the right balance of flavors.
• If the chocolate in the ganache hasn’t completely melted, you have two options: heat it over a double boiler while stirring until it’s melted and smooth, or use the microwave in 20-second intervals on 50% power, stirring between intervals.
• While the cake is cooling, you can cover it with a cake carrier or a large bowl to help soften the exterior. This can help keep the cake moist.
• If you don’t have time to bring your ingredients to room temperature, don’t worry. It’s not critical, but it can slightly improve the rise of the cake. Room-temperature ingredients blend together more easily and may result in a slightly lighter texture.

 

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