Chocolate Bundt Cake

5 from 17 votes

My chocolate bundt cake is a chocolate lover's dream! This chocolaty, moist cake with its rich chocolate ganache glaze is guaranteed to become a family favorite.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 691kcal

Author: Chef Dennis Littley

Equipment

Bundt Pan

Ingredients

Cake

½ cup unsalted butter
½ cup vegetable oil
⅓ cup unsweetened cocoa powder dutch-processed
¾ teaspoon table salt
1 cup hot water or hot coffee
2 cups all-purpose flour
1 ¾ cups granulated sugar
1 ½ teaspoon baking soda
2 large eggs room temperature
½ cup sour cream or plain Greek yogurt or buttermilk
2 teaspoon vanilla extract
1 cup mini chocolate chips optional

Chocolate Glaze:

2 cups semi sweet chocolate chips
1 cup heavy cream

Instructions

Cake

Preheat the to 350 degrees F.
Grease and flour a 12-cup bundt pan.
Add the oil, cocoa powder, salt, and water to a saucepan over medium heat. Heat the mixture slightly, stirring to combine.
Add the butter to the mixture. When it's fully melted and combined, remove the chocolate mixture from the stove.
Add the all-purpose flour, granulated sugar, and baking soda to a large bowl and whisk to combine.
Add half of the chocolate mixture to the dry ingredients and whisk until completely blended.
Add the remaining butter mixture and whisk until combined.
Add the remaining flour mixture and mix just enough to combine.
Add the eggs to the batter, one at a time, whisking until incorporated.
Scrape the bottom and sides of the bowl with a rubber spatula between additions.
Add the sour cream and the vanilla extract, stirring just enough to combine into a smooth batter.
Add the chocolate chips to the cake batter, stirring to combine.
Pour the batter into the prepared pan.
Place the pan on the center rack of the preheated oven and bake for 40- 45 minutes or until a toothpick inserted into the center of the cake (or a cake tester) comes out clean.
Place the pan on a wire rack and let it cool in the pan for 15 minutes; then invert it onto the rack to finish cooling.

Chocolate Glaze

Add the chocolate chips to a large bowl and set aside until needed.
Heat the cream in a small saucepan over medium heat until it is very hot, but do not let it boil.
*Or you can placethe cream in a large microwave-safe bowl and heat for about 2 minutes or until the cream is simmering.
Carefully pour the heated heavy cream into the bowl with the chocolate chips, and allow the mixture to sit for 4-5 minutes.
Whisk the chocolate and cream until smooth, about 1 minute.  
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Cut and serve with homemade whipped cream or vanilla ice cream.

Notes

*You can use an electric mixer to combine the ingredients, but it’s easy enough to do it by hand.

*If you’d like a contrast in flavors, use my cream cheese frosting instead of the glaze to top the delicious, moist chocolate bundt cake.

Nutrition