Updated: May 9
The best Chocolate Bundt Cake Recipe ever! Incredibly easy to make, moist, and ideal for any occasion. It’s decadent, chocolatey, fudgy, and topped with a delicious chocolate glazing. The Bundt pan gives the cake a fancy look and makes the perfect crowd-pleasing dessert. It's ideal for chocolate lovers and a mixer is not even required for this recipe but yet it always turns out perfect.
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1⅓ cups white granulated sugar
1 cup all-purpose flour
1¼ teaspoons baking soda
¼ cup sour cream
½ cup unsalted butter, extra to grease the pan
1 large egg
½ teaspoon vanilla extract
½ cup water
3 tablespoons cocoa powder
½ teaspoon kosher salt
¼ cup heavy cream
2 ounces bittersweet chocolate, finely chopped
1¼ tablespoons white granulated sugar
1¼ tablespoons corn syrup
10-cup bundt pan
Place a rack in the middle of the oven and preheat to 350 degrees F( (180°C).
Use butter and flour to grease a 10-cup Bundt pan and set aside. Mix together butter, salt, cocoa powder, and water in a saucepan. Cook, stirring until combined and melted, then remove from the heat.
Combine sugar, flour, and baking soda in a bowl. Stir in ½ of the melted butter mixture and mix until well combined, the mixture will appear thick. Then add the remaining butter mixture and stir until just combined.
Add in eggs, one at a time, and whisk until well combined. Stir in the sour cream and vanilla extract. Whisk until just combined and smooth.
Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the middle of the cake comes out clean, for about 40 minutes. Allow the cake to cool in the pan for 10-15 minutes before you invert it onto a rack. Allow it to cool completely before you glaze.
To make the chocolate glaze, put the finely chopped chocolate and corn syrup in a bowl and set aside. Mix together granulated sugar and heavy cream in a saucepan and set over medium heat.
Stir until the sugar is dissolved and the cream is hot. Pour the hot cream on top of the chopped chocolate and whisk until well combined and smooth. Sprinkle the glaze on the cooled cake and let it drip down the sides. Slice into pieces and serve. Enjoy!
1. You can replace unsalted butter with salted butter, simply take out the ½ teaspoon of salt from the recipe.
2. Cover the cake with a cake carrier or bowl while the cake is cooling, this helps to keep the exterior soft.
Calories: 459 | Carbs: 52g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 356mg | Fiber: 1g | Sugar: 33g
Nutritional information is a guide only.
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