Chocolate Bundt Cake
Ingredients
- 1 cup unsalted butter
plus more for the pan
- 1/3 cup cocoa powder
we use Dutch process
- 1 teaspoon kosher 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
- 4 ounces bittersweet chocolate
finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Directions
- 1
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- 2
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- 3
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- 4
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- 5
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- 6
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Chocolate Bundt Cake
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About this Recipe
Ready for a truly decadent chocolate bundt cake that's both impressive and surprisingly simple to make? This recipe delivers a rich, moist crumb and deep chocolate flavor perfect for any occasion.
The secret to this cake's intense flavor and luxurious texture lies in the careful balance of Dutch process cocoa and rich bittersweet chocolate, paired with the tenderizing power of sour cream. This thoughtful combination ensures a cake that's profoundly chocolatey and incredibly moist without being heavy, creating a truly memorable dessert.
Prepare yourself for a slice of pure chocolate bliss. This bundt cake boasts an incredibly moist, tender crumb that practically melts in your mouth, infused with a profound, dark chocolate essence. The delicate crust gives way to a soft, almost fudge-like interior, making each bite utterly satisfying. It's a comforting yet elegant dessert that comes together with just about an hour of active cooking and prep.
This versatile chocolate bundt cake is easy to adapt to your pantry. If you don't have sour cream on hand, plain Greek yogurt works beautifully as a direct substitute, providing similar moisture and tang. For the rich chocolate topping, while bittersweet chocolate is specified, you could adjust the type of chocolate to your liking, perhaps using semi-sweet for a slightly sweeter glaze or a blend for a custom flavor profile.
This elegant chocolate bundt cake is perfect for celebrations, potlucks, or simply as a comforting treat with your afternoon coffee. Serve slices plain to appreciate its deep chocolate notes, or with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for an extra touch of indulgence.