chocolate bundt cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!

Chocolate Bundt Cake

unsalted butter (plus more for the pan)

cocoa powder (we use Dutch process)

salt

water

all-purpose flour (plus more for the pan)

sugar

baking soda

eggs

sour cream (or plain Greek yogurt)

vanilla extract

bittersweet chocolate (finely chopped)

corn syrup

heavy cream

Position a rack in the center of the oven and heat 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, and 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. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk 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.

Dark Chocolate Bundt Cake with Blood Oranges and a Chocolate Ganache icing. Simple, moist, flavorful and absolutely scrumptious!

Dark Chocolate Bundt Cake with Blood Oranges

cocoa powder

coffee

oranges orange

triple sec, or orange liquor

unsalted

brown sugar

all-purpose flour

vanilla

Chocolate Ganache Icing:

chocolate chips

milk (or cream)

Blood orange Syrup- optional

blood oranges

Place oven rack in middle position and preheat oven to 325°F. Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.

Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a medium heavy saucepan over moderate heat, whisking, until butter is melted, then whisk in cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a large bowl.

Whisk together eggs and vanilla in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to gradually warm them. After about 4 tablespoons, add this into cooling chocolate mixture and whisk well.

Add the chocolate-egg mixutre to the flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa dusted bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Melt the chocolate chips and milk in a small pot over very low heat. Whisk until combined, then pour over the cake.

To make the syrupy blood orange slices &#8211; very thinly slice one blood orange. Place in a pot with one cup water and simmer 20 minutes, until water has reduced to about ¼ cup and orange peel becomes tender. Add in sugar, and stir until dissolved. Squeeze the juice of the other orange( I used ½) into the mix, and simmer gently for a couple minutes. Taste, add more sugar if you want. Let this cool. Spoon over the cake after cutting into it, topping with a blood orange slice.

I made this for my husband's birthday. It is the BEST chocolate bundt cake recipe! Super easy to make, and super moist!  I am lucky enough to have blood oranges in my yard, and the orange taste is sublime. My daughter doesn't like orange and chocolate. If  I omit the orange juice and zest, do you think I need any other or additional liquid? Thanks again for this GREAT recipe :)

I loved this cake so much! The flavors blended together so well. The combination of chocolate and blood orange is divine. I did use bakers joy to coat my Bundt pan and the cake released very easily. Will definitely be my go to special occasion cake

Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.

Mini Bundt Cakes

flour

cornstarch

tsps baking powder

tsp baking soda

sour cream (at room temperature)

whole milk (at room temperature)

salted butter (at room temperature)

eggs (at room temperature)

egg yolk (at room temperature)

bourbon

vanilla bean

tbsp milk

chocolate

cream

confectioners sugar

Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan.&nbsp;

Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).

Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend.&nbsp;

Using an electric mixer, beat butter, sour cream and sugar in large bowl until light and fluffy.&nbsp;

Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.&nbsp;

Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition.&nbsp;

Split batter in half.&nbsp;

Add cocoa powder and milk to second batter and mix until incorporated. 

Add the first layer of vanilla batter to mini bundt pan; Add a layer of cocoa batter. Add the last layer of vanilla. Mix together to create a marbled look.&nbsp;

Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean. 

Cool in pan on rack 10 minutes. Invert bundts onto rack and cool completely.

For the Cake:

Melt over low heat, stir in cream. Mix together. 

Transfer to a piping bag.&nbsp;

For the Chocolate Glaze:

Mix together confectioners sugar and milk.&nbsp;

For the Glaze:

Drizzle both glazes onto cooled mini bundts.&nbsp;

For the Assembly:

How to Make Marble Bundt Cake

There are many things I like about making mini cakes but the top two are you can snack on one or two before serving and no one is the wiser and the baking is easier, less time and no worries about burnt outside/undercooked inside, which has totally happened with some of the larger bundt pans I’ve used :( I also really enjoyed getting to try out different decorations, very low pressure, unlike when you’re trying to shape buttercream into a perfect cylinder!

Ingredients:

2 cups flour
¼ cup cornstarch 
2½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream, at room temperature
¼ cup whole milk, at room temperature
1 cup  salted butter, at room temperature
1½ cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract 

For the chocolate marbling:
¼ cup unsweetened cocoa powder
2 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon sugar
⅛ teaspoon baking soda

Sift dry ingredients together
Whisk milk and sour cream together in a separate bowl
In a large bow, or stand mixer with paddle attachment, beat butter until light and fluffy.
Add eggs and yolk one at a time while beating on medium speed.
Add vanilla and beat an additional minute.
On low speed add the flour mixture in three batches, alternating with the milk sour cream mixture. Mix until just combined.

Set aside 1-2 cups or batter depending on how much chocolate you want in your marbling.

In a separate bowl, heat butter and sugar until butter is melted.
Mix and add sugar until dissolved.
Sift in cocoa powder while mixing and mix until combined with no lumps.
Add chocolate mixture to reserved batter.

Press cake mix into well-buttered and floured pans. If you overfill them you can always trim the excess and make cake pops with the scraps :)

Bake at 350F for 25-30 minutes depending on the size of your mini bundt pans. Center should spring back when you press gently.


For the Glaze:
If you want to make a traditional vanilla glaze use about two tablespoons of milk per cup of sifted confectioner’s sugar with vanilla added to taste, I generally go with a teaspoon. Mix until sugar is dissolved and pour on cooled cakes.

For the Chocolate ganache use equal parts dark chocolate (chips or small pieces) and cream, heat for 30 second intervals on 50% power until chocolate is softened enough to whisk.

How to Make Marble Bundt Cake

This chocolate cream cheese Bundt cake is completely over the top and is finished off with salted caramel.

Chocolate Cream Cheese Bundt Cake

(62 grams) unsweetened natural cocoa powder

baking powder

espresso powder

(120 milliliters) canola or vegetable oil

eggs,

(180 grams) full fat sour cream,

(120 milliliters) buttermilk, at room temperature*

(80 milliliters) boiling hot water*

(50 grams) granulated sugar

Salted caramel or chocolate ganache

Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan that holds 12 cups of batter.

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.

Make the cream cheese filling

 Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.

Pour about 2/3 of the chocolate batter evenly into the prepared Bundt pan. (Just eyeball it.) Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you&#8217;ll have to spoon it on top and do your best to spread it around&#8211; avoid it touching the sides of the pan. See photo above for a visual. Pour the remaining chocolate batter evenly on top.

Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don&#8217;t be alarmed if it takes a little longer in your oven.

Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.

Leftovers keep well stored in the refrigerator for a few days.

This cake is so decadently delicious, my neighbors keep asking me to make it again! I used a chocolate ganache on it and it was perfect.  Thanks once more, Sally.

Hi there.  I am an experienced baker who has successfully made many bundt cakes and used quite a few of Sally's other recipes.  I am really sad to report that as the beautiful bundt cooled, it totally collapsed in the middle. I did check for doneness, but perhaps I made an error.  Such a shame as the 'done' portions were absolutely delicious. Any suggestions for a possible redo?

Another great recipe! Thanks Sally.
One question… the cheese filling comes out a bit grainy (guess because of the egg that goes into it), and I was wondering if you have an idea how to make this filling smooth and creamy (might be asking for impossible)? Have you tried any other fillings that you could suggest (vanilla cream, Swiss meringue, anything else creamy and compatible with baking)?

This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It&#039;s a one bowl cake that&#039;s easy to make and sure to please!

Most Amazing Chocolate Bundt Cake

butter and flour

buttermilk

sour cream

vegetable oil

semi-sweet chocolate (roughly chopped)

Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.

Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.

Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.

Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.

Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.

Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.

Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.

Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

Chocolate Ganache Glaze

https://embed.mediavine.com/videos/zxx21gjbskercslfmemy

This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It's a one bowl cake that's easy to make and sure to please!

This Chocolate Kahlua Cake is a moist and boozy bundt cake. It&#x27;s base is yellow cake mix, then you add vodka and Kahlua with a glaze to top! It makes an excellent Christmas dessert too.

Chocolate Kahlua Cake: A Boozy Bundt Cake Recipe

Package Yellow Cake Mix

Cup Sugar

Large Box of Instant Chocolate Pudding and Pie Filling Mix

Cup Oil

Eggs, Beaten

Cup Vodka

Cup Kahlua

Cup Water

Pam Cooking Spray

For the glaze:

Kahlua

Combine dry ingredients in a large bowl.

Add remaining wet ingredients.

Mix for 1 minute on a slow speed.

Mix for 4 minutes on a medium speed.

Generously add Pam to your bundt pan.

Pour mixture into your bundt pan.

Bake at 350 for 50-60 minutes.

Let cool for 10 minutes and then flip...

Let cool for 10 minutes and then flip onto your cake stand.

For the glaze, whisk together the powdered sugar...

For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake is ready for the oven in just 10 minutes!

(15.25 ounce) box Devil’s Food chocolate cake mix ((or sub with regular chocolate cake mix))

(8 ounces) sour cream,

(3.9 ounce) box instant chocolate pudding mix (just the dry mix)

Powdered sugar,

Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.

In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.

Use a wooden spoon or a spatula to gently fold in the chocolate chips.

Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.

Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.

Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.

Once cake is completely cool, dust with powdered sugar.

Made with simple everyday ingredients, this Chocolate Bundt Cake is rich and moist. It is so decadent and luxurious, you&#039;ll want seconds.

water ((360 milliliters))

cocoa powder ((125 grams))

all-purpose flour ((420 grams))

sugar ((500 grams))

unsalted butter ((213 grams))

sour cream (room temperature, (220 grams))

vegetable oil ((120 milliliters))

chocolate chips (or chopped bars (113 grams))

heavy cream ((105 milliliters))

butter (softened)

Preheat the oven to 350F. Butter a 10- to 12-cup Bundt pan and dust with flour or cocoa powder.

In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

To the cocoa mixture, add the melted butter sour cream, oil, eggs, and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.

Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.

Place the chocolate in a heatproof bowl

Microwave the cream until boiling, about 30 seconds on high. Immediately pour over the chocolate. Drop in the butter but do not stir. Let stand for 5 to 10 minutes.

Stir until the chocolate and butter are melted and the mixture is smooth and silky.

Place the cake on a serving plate and pour the ganache over the top. Store the cake, covered, at room temperature for up to 5 days.

For the Ganache Topping:

Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.

/ 475 ml chocolate porter or stout beer

unsalted butter,

cocoa powder (non-dutched)

/ 5 oz / 140 g whole wheat flour

/ 4.5 oz / 125 g unbleached all-purpose flour

/ 4.25 oz / 120 g dark brown sugar

fine grain sea salt

/ 355 ml plain whole yogurt

/ 180 ml pure maple syrup

/ 2.75 oz / 75 g powdered sugar

Preheat oven to 350°F / 180°C, with a rack in the center.

Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent). As I mention up above, you can bake this in other cake pans, just be mindful to avoid filling the pan(s) more than 2/3 - 3/4 full. Adjust the baking time as well, baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife.

In a saucepan over medium heat, simmer the beer down to 1 cup / 240 ml, it will take 15 minutes or so. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to release heat.

In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.

In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible, a few lumps in the batter are fine.

Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, allow to cool for ten minutes or so, and turn out onto a cooling rack.

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