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Chocolate Bundt Cake

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A rich, moist chocolate Bundt cake that’s perfect for any occasion, topped with a glossy chocolate glaze for an extra decadent treat.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup hot water
  • 1 cup semi-sweet chocolate chips (optional)
  • For the glaze: 1/2 cup heavy cream, 4 oz semi-sweet chocolate, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Mix in sour cream until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with dry ingredients.
  7. Fold in chocolate chips if using.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  11. To make the glaze, heat the cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
  12. Drizzle the glaze over the cooled cake before serving.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • You can add a teaspoon of espresso powder to enhance the chocolate flavor.
  • Store the cake in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://easy-tapas-recipes.com/chocolate-bundt-cake/