EASY

CHOCOLATE  BUNDT  CAKE

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.

 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

Preheat to 350º F. Spray a 12-cup Bundt pan with baking spray with flour and set aside.

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. 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.

Prepare chocolate glaze and then drizzle over the cake.

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