Chocolate Bundt Cake Recipe
Chocolate Bundt cake is the perfect dessert for any occasion, from family gatherings to special celebrations.
Equipment
- 10-12 Cup Bundt Pan
- Mixing Bowls
- Whisk
- Electric Mixer or Stand Mixer
- Measuring Cups and Spoons
- Wooden Pick or Cake Tester
Ingredients
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 teaspoons 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 tablespoons butter (softened)
Instructions
- The process of making this chocolate Bundt cake is simple but requires attention to detail for the best results. Follow these step-by-step instructions to ensure your cake turns out moist, rich, and full of flavor.
- Start by whisking the hot water and unsweetened cocoa powder together in a medium-sized bowl until smooth and well combined. Allow the mixture to cool for about 10 minutes before moving to the next step. This creates a rich chocolate base that will infuse the entire cake with its deep flavor.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This ensures that the dry ingredients are evenly distributed, which helps the cake rise evenly during baking.
- To the cooled cocoa mixture, add the melted unsalted butter, sour cream, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until well combined. This mixture will create the rich, moist crumb of the cake.
- Gradually pour the wet cocoa mixture into the bowl with the dry ingredients. Stir the two together until no streaks of flour remain. Be careful not to overmix, as this can affect the cake's texture. Once fully combined, pour the batter into your prepared Bundt pan.