How to Prepare Tasty 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 have Chocolate Bundt Cake using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate Bundt Cake

1. You need 8 of ounces (2 sticks) unsalted butter - plus more for pan.
2. You need 2 1/4 of cups all-purpose flour.
3. You need 3/4 of cup unsweetened cocoa powder.
4. Prepare 1 of teaspoon baking soda.
5. You need 1 of teaspoon salt.
6. You need 1/2 of cup milk.
7. You need 1/2 of cup sour cream (4 ounces).
8. Prepare 1 1/2 of cups sugar.
9. You need 4 of large eggs.
10. It's 1 of teaspoon pure vanilla extract.
11. You need of For Glaze:.
12. You need 3 of ounces bittersweet chocolate - chopped.
13. It's 1/2 of cup heavy cream.
14. Prepare 2 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. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Contest-Winning Moist Chocolate Cake Tips What makes cake moist and soft?