Are you a chocolate lover? If so, then you’re in for a treat! Today, I’m excited to share with you a recipe for a decadent chocolate bundt cake that will satisfy all of your chocolate cravings. This cake is rich, moist, and has an intense chocolate flavor that will leave you wanting more. Whether you’re baking for a special occasion or just because, this cake is sure to impress. So, grab your apron and let’s get started!
HOW TO MAKE CHOCOLATE BUNDT CAKE
First Off: Set Your Oven to 350
In a medium bowl, combine 1.5 cups (360 ml) of hot water with 1.25 cups (125 grams) of unsweetened natural cocoa powder. This will bloom the cocoa powder in the hot water and make a really intense chocolate flavor. Use a whisk to mix it until it’s nice and smooth, and make sure there are no lumps. You can use Dutch process if you want, but natural cocoa powder is a little bit more acidic and is going to react with some of the leavening agents like baking soda and give you a fluffier, more amazing cake. They’ll both be delicious though. Set it aside for about 10 minutes.
Prep the Bundt Pan
Coat the bundt pan well with butter and then dust it with cocoa powder or flour. Cocoa powder will not give you any white streaks. With any bundt pan, it’s really important to get all the nooks and crannies so nothing sticks. You could also use baking spray if desired.
Mix the Dry Ingredients
In a large bowl, whisk together most of the rest of the ingredients: 3.5 cups (420 grams) of all-purpose flour, 2.5 cups (500 grams) of granulated sugar, 2.5 teaspoons of baking soda, and 1 teaspoon of salt. Grab a whisk and mix it up so everything is nicely distributed.
Mix the Wet Ingredients
Melt 1 cup (226 grams) of butter and add it into the cocoa mixture. Add half a cup (120 ml) of vegetable oil. The combination of butter and oil will give you a rich, delicious cake that’s also soft when refrigerated. Add in four whole eggs (large, room temperature if possible), one cup of sour cream, and one tablespoon of vanilla.
Mix the Batter
Pour the chocolate mixture into the flour mixture and mix together with a dough whisk until it is just combined. You could definitely make this in a stand mixer if you wanted, but it’s best to mix by hand. You will know when you’re done mixing when the flour disappears. Over-mixing will result in a dense and gummy cake that won’t taste as delicious.
Bake the Cake
Pour the batter into the prepared bundt pan and give it a little shimmy to level it out. Smooth the top and put it in the oven at 350°F (177°C) for about 55 minutes or until a skewer inserted in the middle comes out clean. Keep an eye on it because the baking time depends on your oven.
Cool and Serve
Let the cake cool in the pan for about 20 minutes and then you can pop it onto a cake plate or a wire rack. Serve it when it’s cooled to your liking.
This recipe is for a decadent chocolate bundt cake that is perfect for chocolate lovers. The cake is rich, moist, and has an intense chocolate flavor that will satisfy all of your cravings.
For the Cake:
1½ cups hot water (360ml)
1¼ cups unsweetened cocoa powder (125g)
3½ cups all-purpose flour (420g)
2½ cups granulated sugar (500g)
2½ teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter (213g)
1 cup sour cream room temperature, (220g)
½ cup vegetable oil (120ml)
4 large eggs
1 tablespoon vanilla extract
For the Ganache Topping:
4 ounces semi-sweet chocolate chips or chopped bars (113g)
7 tablespoons heavy cream (105ml)
1 tablespoon butter softened
Preheat your oven to 350°F (180°C).
In a medium bowl, combine the hot water and unsweetened natural cocoa powder. Whisk until smooth and set aside to bloom for 10 minutes.
Grease a bundt pan with butter and dust with cocoa powder or flour.
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
In a separate bowl, melt the butter and add it to the cocoa mixture. Stir in the vegetable oil, eggs, sour cream, and vanilla extract.
Pour the chocolate mixture into the flour mixture and stir until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55 minutes, or until a skewer inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Slice and serve the cake as desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
- Serving Size: 16 servings
- Calories: 516 kcal
- Sugar: 35g
- Sodium: 359mg
- Fat: 29g
- Saturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 96mg