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
- Preheat your oven to 350 degrees Fahrenheit.
- 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.
- In a medium mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, whisk together the melted butter, hot water, and cocoa powder until well combined.
- Add the dry flour mixture to the butter mixture, and use an electric hand mixer to blend everything until it’s well combined.
- Add the sour cream, eggs, and vanilla extract to the mixture, and mix until everything is well combined.
- Pour this mixture into the prepared bundt pan.
- Bake in your preheated oven for approximately 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- 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
- Place the chocolate in a medium heatproof mixing bowl.
- 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.
- Let the mixture rest for about 4 minutes, then stir until the chocolate is melted and the mixture is smooth.
- Pour the chocolate ganache over the cake. Allow it to cool slightly.
- 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.
Pin this mouthwatering recipe on your Pinterest board to save it for later and share it with your food-loving friends! Simply hover over the end page and click the ‘Pin’ button to spread the deliciousness.