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Chocolate Bundt Cake

Rich and moist and delicious.

Chocolate Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Cake
  • 1 cup butter
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • 2 cups flour
  • 1-3/4 cup sugar
  • 1-1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
Glaze
  • 4 oz dark chocolate, chopped
  • 1-1/2 tablespoons corn syrup
  • 1/2 cup whipping cream (not whipped) (can substitute Amaretto for some of the cream)
  • 1-1/2 tablespoons sugar
Instructions
Cake
  1. Heat oven to 350°
  2. Combine butter, cocoa powder, salt, and water in a microwave-safe bowl or small pan.
  3. Heat on low power just until melted.
  4. Set aside to cool for a while.

  1. In mixing bowl, add flour, sugar, and baking soda.
  2. Mix together until ingredients are evenly distributed.
  3. Add cooled melted-butter mixture.
  4. Mix until blended.
  5. Add eggs, one at a time, until well-blended and no lumps remain.
  6. Mix in sour cream and vanilla until completely blended.
  7. Spray a bundt pan with Baker's Joy or similar. Or, grease and flour pan, being sure to get every nook and cranny well-greased and well-floured.
  8. Pour batter into prepared pan.
  9. Bake for 40–45 minutes, or until toothpick inserted in center of cake comes out clean.
  10. Let cake cool in pan for about 15 minutes.
  11. Invert cake pan onto rack and gently remove pan.
  12. Let cake cool completely before glazing.
Glaze
  1. Place chopped chocolate and corn syrup in small bowl.
  2. Microwave on low until chocolate is just melted.
  3. Combine whipping cream and sugar in small bowl.
  4. Microwave until whipping cream is hot and the sugar is melted.
  5. Pour the milk mixture into the chocolate mixture.
  6. Stir until smooth.
  7. Drizzle glaze over cake

 

I used this bundt pan (unaffiliated link), with four different glazes:
bundt-pan-bottom
bundt-pan-top

This has a total capacity of 8 cups, 2 cups in each mold. You will have extra cake batter with this pan.

Glazes
I didn’t measure anything other than the chocolate glaze from this recipe, but here’s what I did for the others:
Orange glaze:
  • melt 2 tablespoons butter
  • squeeze about a quarter of an orange worth of juice into the melted butter
  • add orange zest from the quarter orange
  • add powdered sugar and stir
  • check the consistency: too thin, add more powdered sugar; too thick, add more orange juice
Peanut butter glaze:
  • melt 2 tablespoons butter
  • stir in about 4 tablespoons of real peanut butter, the kind with just peanuts and salt: if you use Skippy or Jif, please don’t tell anyone where you got this recipe
  • add powdered sugar and mix together
  • pour in a little milk
  • check the consistency: too thin, add more powdered sugar; too thick, add more milk
  • sprinkle chopped chocolate on top of the glaze before it hardens
  • Vanilla glaze:
    • melt 2 tablespoons butter
    • add powdered sugar and mix together
    • pour in a little milk
    • add about a teaspoon of vanilla
    • check the consistency: too thin, add more powdered sugar; too thick, add more milk
I found the cake recipe here, where you’ll see good photos of the cake, and they found it here. It tastes like it looks, and you won’t be disappointed.

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