Chocolate Bundt Cake
Indulge in the luxurious flavors of this Chocolate Bundt Cake, a decadent dessert that promises to delight any chocolate lover. Fudgy, rich, and incredibly moist, this cake is perfect for birthdays, celebrations, or simply treating yourself on a cozy evening. With its straightforward preparation process—no fancy equipment or elaborate decorating skills needed—bakers of all levels can enjoy creating this masterpiece. The combination of bittersweet chocolate and Dutch-processed cocoa creates an irresistible flavor profile, while the addition of sour cream ensures each slice remains tender and delightful. Whether served as thick slices with whipped cream or warmed with fresh berries, this cake is sure to impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 8 ounces bittersweet chocolate (finely chopped)
- 1 cup Dutch-processed cocoa powder
- 2 cups light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 cup full-fat sour cream (at room temperature)
- ½ cup neutral oil
- 5 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- For ganache: 4 ounces semisweet chocolate (chopped), ½ cup heavy cream, 1 tablespoon corn syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with melted shortening.
- In a bowl, combine bittersweet chocolate, cocoa powder, and instant espresso; pour in boiling water and stir until smooth.
- In another bowl, whisk together flour, salt, and baking soda.
- In a large mixing bowl, beat together light brown sugar and oil until smooth; add eggs one at a time, then mix in vanilla extract and sour cream.
- Gradually combine dry ingredients into the wet mixture; fold in the melted chocolate mixture until fully incorporated.
- Pour batter into the prepared Bundt pan and bake for about 55 minutes or until a toothpick comes out clean.
- For the ganache, heat heavy cream in a saucepan until simmering; remove from heat and stir in chopped semisweet chocolate until smooth.
- Once the cake is cooled completely, drizzle the ganache over it before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://teffrecipes.com/chocolate-bundt-cake/