Bundt Chocolate Cake Recipe
If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!
Ingredients
For the cake:
- 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 cup all-purpose flour plus more for the pan
- 1 3/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 2 pic large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoons pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate finely chopped
- 1 1/2 teaspoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 teaspoons granulated sugar
Instructions
- To begin, position the oven rack at the center and preheat to 350 degrees Fahrenheit. Prepare a 10 or 12-cup Bundt pan by buttering and flouring it, then set aside.
- Next, in a small saucepan, combine the water, salt, cocoa powder, and butter. Place the pan over medium heat and stir the ingredients until they are melted and well combined. Once ready, take it off the heat and keep it aside.
- In a large mixing bowl, whisk together the baking soda, sugar, and flour. Gradually add half of the melted butter mixture to the dry ingredients and whisk until the mixture is thoroughly blended. The mixture will have a thick consistency. Proceed to add the remaining half of the butter mixture and whisk until combined. Add the eggs one at a time, whisking thoroughly after each addition. Incorporate the sour cream (or Greek yogurt) and vanilla extract, whisking until the mixture is smooth.
- Transfer the batter to the prepared pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a rack. Let it cool completely before applying the glaze.
- While the cake cools, prepare the chocolate glaze. Put the chopped chocolate and corn syrup (or agave) in a medium-sized bowl and set aside. In a small saucepan, combine the sugar and heavy cream and place it over medium heat. Stir the ingredients until the sugar dissolves and the cream is hot, then pour the hot mixture over the chocolate. Whisk until the glaze is smooth.
- Generously pour the glaze over the cooled cake, allowing it to drizzle down the sides. Cut the cake into pieces and serve.
Notes
Nutrition Information:
- Carbohydrates: 55g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 87mg
- Sodium: 359mg
- Potassium: 147mg
- Fiber: 2g
- Sugar: 36g
- Vitamin A: 725IU
- Vitamin C: 0.1mg
- Calcium: 38mg
- Iron: 2mg
