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.
- Cocoa powder
- Sour Cream
- Heavy cream
- 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.
- Let it cool and top with a simple homemade glaze.
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.
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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
- 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
- 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
- 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.
- 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.
Chocolate Bundt Cake is such a treat! It is rich, moist and will leave you wanting seconds of this delicious, decadent dessert.