Look no further for the best chocolate bundt cake recipe!
This is the recipe to try! I have to admit, I’m not a huge fan of overly chocolate-y desserts. This cake is so moist and flavorful though, I am totally a fan of this cake! Of course, all of the chocolate-lovers love it too, so it really is an all-around crowd-pleaser.
I love that the cake is super moist, and there is still just the right amount of flavor to it. I have been disappointed by many cakes before, and I definitely don’t like the dry or the blah ones. No need to try any other chocolate bundt cakes at this point though, I really don’t think there is a better one! Plus, this cake is easy to make. Practically fool-proof!
You can use Dutch processed cocoa for a deeper chocolate flavor, but I use the common-place natural unsweetened cocoa and the cake is still wonderful! If you don’t have sour cream or want to lighten the recipe, you can use plain Greek yogurt as a substitution.
I have mentioned it before, but this bundt pan is amazing. I bought the Nordic Ware Platinum Collection Original 12-Cup Bundt Pan a while back because it is recommended by America’s Test Kitchen and my old pan was not getting the job done well. The old one provided lots of sticking issues and broken cakes! There is a big difference between the Nordic Ware and the old one (which looked like it should have been a good one). It is almost surprising how easily cakes the come out of this Nordic Ware pan. They just slide right out! Anyway, I highly recommend this pan if you’re in the market for a new one.
Plenty beautiful and delicious enough for a holiday dessert or special event, but easy enough for nearly any day!
Ingredients
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (use Dutch processed for richer flavor)
- 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 Greek yogurt)
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup (or agave nectar)
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
- Preheat oven to 350 degrees F. Butter and flour a 10 or 12-cup bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended - it will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract, until smooth.
- 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.
- 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.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Recipe from TwoPeasandTheirPod.com
I love this Red Vanilla Cake Plate with Server! Pretty, versatile, and affordable.