Chocolate Bundt Cake A rich, dense, super-moist, sweet chocolate bundt cake drizzled with chocolate ganache. Cakes made in bundt pans seem already dressed up for a party.
The really MVP of this recipe is the sour cream. I added sour cream to this chocolate bundt cake and it turned out to be super moist and extra delicious. Highly recommend!
Chocolate Bundt Cake
I love that bundt cakes are easy to make and they taste delicious. They make a perfect dessert for any occasion. I have served this cake for birthdays, holidays and even for a dessert on Sunday. There is really no wrong time to serve a chocolate dessert in my opinion.
If you are new to baking bundt cakes, it is imperative that you coat the inside of the pan with a non-stick cooking spray. There are few things worse than tearing a beautiful bundt cake because it got stuck to the pan.
Ingredients
- Butter
- Cocoa powder
- Salt
- Flour
- Sugar
- Sour Cream
- Eggs
- Heavy cream
Recipe Instructions
- This is such an easy cake! Start by spraying your pan with baking spray with flour, this helps the cake to not stick.
- Combine the butter cocoa, salt, and water and heat it to melt the butter.
- Add the flour and sugar together and stir it into the melted butter mixture.
- Add the eggs and and combine. Add the sour cream and combine.
- Bake.
- Let it cool and top with a simple homemade glaze.
- Enjoy!
Frequently Asked Questions
Bundt cakes do really well in the freezer. I usually bake the bundt cake, let it cool and then store it in an airtight container up to 3 months in the freezer. When I am ready to eat the bundt cake, I simple thaw on the counter and then add the frosting.
The biggest difference between a bundt cake and just a cake is the pan that is used to bake them in. A bundt cake pan is shaped like a donut with a hole in the center. The edges of the pan are fluted. Whereas regular cakes are just made in a typical cake pan.
Bundt cake comes from the German word “bundkucken” which is translated to “a cake for a gathering.” Bundt cakes really live up to the definition.
After you have removed the cake from the oven, let it cool for a few minutes before removing from the pan. If you remove the bundt cake while it is too hot you run the risk of tearing the cake.
More Recipes
- Chocolate Bundt Cake with a Cream Cheese Swirl
- The Best Ever Coconut Bundt Cake
- High Altitude Classic Vanilla Bundt Cake
- Lemon Bliss Bundt Cake
If you’ve tried this Chocolate Bundt Cake or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Chocolate Bundt Cake
Ingredients
Cake
- 1 cup unsalted butter
- ¼ cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 ⅔ cup granulated sugar
- 1 ½ teaspoons baking soda
- 2 large egg
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
Glaze
- 4 ounces bittersweet chocolate finely chopped (I used half milk half semi-sweet chocolate)
- 2 tablespoons corn syrup or honey or agave
- ⅓ cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Preheat to 350º F. Spray a 12-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I've had better luck with bundt pans well coated with baking spray with flour.)
- In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, whisking constantly, just until melted and combined. Remove from the heat and set aside.
- Combined the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the eggs. Mix in the sour cream and vanilla until smooth.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes.
- Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
For the Glaze:
- Put the chopped chocolate and corn syrup in a medium bowl and set aside.
- Combine the heavy cream and sugar in a small saucepan, cook over medium heat, stirring constantly until the cream is hot and steaming and the sugar is dissolved.
- Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s very runny, let it sit for a minute or so to thicken. Drizzle over the cake.
Notes
- If the glaze is too thick to drizzle, you can add cream, a tablespoon at a time and stir to combine until it’s a workable consistency.
Nutrition
Chocolate Bundt Cake is such a treat! It is rich, moist and will leave you wanting seconds of this delicious, decadent dessert.
Mercedes
This looks mouthwateringly delicious! I am so glad that I just purchased a couple of bundt pans-just in time!
teresa
my husband caught this picture from across the room and exclaimed “ooooh, what’s that, i want that!” haha, so do i!
Shelby
This is beautiful! I am loving the center of the cake!
BethieofVA
As always………..YUM!!!!!!!!!!!
Deb
I adore Bundt cakes! Chocolate sour cream is so compelling! My mom would make them regularly and of course prepare them for her social events. (I am mystified as to how cupcakes regained favor while Bundt’s fell out of fashion.) Add, yes I own several Bundt pans. I am fond of the heavier pans and often find them for a good price at the Home Store or Marshall’s. End of confession!
Daisy@Nevertoosweet
These bundt tins are great! I’m always looking for smaller tins because my friends and family are always complaining I make too much cake 🙂
Do you know where i can get these tins? 😀
Barbara
I ordered them from Amazon http://www.amazon.com/Nordic-Ware-Pro-Form-Bundt/dp/B000BRGMUO/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1327242691&sr=1-2. I have the same problem with too much cake with a big bundt.
Claire @ Claire K Creations
I’ve never seen the tins either.. yet another pan you’re encouraging me to buy!
anne
They look so glossy and very chocolatey! Great sized cake too, don’t think seen 1/2 size pans in the UK..not that I need any more tins!
Sandy @Southwestgirl
P.S. I love the sour cream in your chocolate cake. I think the tangy flavor really makes the chocolate more “chocolate-y” and not so sweet.
Hope that’s a word 🙂
Sandy @Southwestgirl
Well, between your gorgeous bundt cake and Annalise’s Chocolate Cola Cake, I feel like I broke my diet just surfing the web 🙂
Happy Birthday to all!
Kim of Mo'Betta
My birthday is in August. Just sayin’ 😉 Looks FABulous!
Snippets of Thyme (Sarah)
What adorable birthday bundts. I’ll have to remember this because my son would LOVE to have his own cake just for him.
Kim
My Mom and I always say that cake is so much better when it’s baked in a bundt form. The peanut butter swirl looks so tempting, but I’m with you. I think chocolate and chocolate is sometimes the best way to satisfy that chocolate craving.
Alison @ Ingredients, Inc
This looks amazing!
Deborah
I think I’d take a slice of each! And I’m loving those half-sized bundt pans – I think I need one!
Angie@Angie's Recipes
The cake looks really rich and tempting with chocolate frosting!
baker in disguise
I have to make a bundt cake..I have to make a bundt cake!!! these look so chocolatey and delish!!
C&T
Divine! 🙂
Valérie ( France )
C’est une couronne ce qu’il y a de plus gourmand et bien belle
Je te souhaite un agréable Week-End
Valérie.
Jamie
Barbara, my birthday is next week, can you make me one of these (or both?)?? Gorgeous! Absolutely mouthwateringly beautiful! You are such a Queen of Baking! I have a big Bundt pan and bundlet pans but I love the idea of dividing one recipe into two half-size bundt pans and giving one as a gift…. one whole cake is too much for us. Or, as you do, dividing into two flavors. Beautiful! xo