Recipe: Appetizing Chocolate Bundt Cake

Chocolate Bundt Cake. A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish. In a large bowl, whisk together flour, cocoa, baking soda, and salt.

It's always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee. This Super Moist Chocolate Bundt Cake is always a crowd-pleaser! Loaded with rich chocolate flavor and covered in decadent chocolate ganache and shaved chocolate curls, this one is definitely a dessert for chocolate lovers only. You can cook Chocolate Bundt Cake using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate Bundt Cake

1. You need of ounces (2 sticks) unsalted butter - plus more for pan.
2. Prepare of cups all-purpose flour.
3. It's of cup unsweetened cocoa powder.
4. You need of teaspoon baking soda.
5. You need of teaspoon salt.
6. It's of cup milk.
7. Prepare of cup sour cream (4 ounces).
8. It's of cups sugar.
9. You need of large eggs.
10. You need of teaspoon pure vanilla extract.
11. It's of For Glaze:.
12. Prepare of ounces bittersweet chocolate - chopped.
13. It's of cup heavy cream.
14. Prepare of tablespoons unsalted butter.

So much easier than making a layer cake! Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Fold in mini chocolate chips, if using. Once cake has cooled, make ganache.

Chocolate Bundt Cake instructions

1. Preheat oven to 325 degrees. Butter a 14-cup Bundt pan..
2. Make the Cake: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup..
3. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined..
4. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely..
5. Make the Glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake..
6. Cook's Notes: Cake can be stored at room temperature, wrapped in plastic, up to 1 day..

Chocolate Fudge Bundt Cake By PJ Hamel In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined. Add eggs, Greek yogurt and beat until well blended. Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat.