Chocolate Bundt Cake
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.
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
Calories: 691kcalCarbohydrates: 73gProtein: 7gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 83mgSodium: 319mgPotassium: 275mgFiber: 4gSugar: 51gVitamin A: 681IUVitamin C: 0.3mgCalcium: 73mgIron: 4mg
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