Desserts » Chocolate Bundt Cake

Chocolate Bundt Cake

Chocolate Bundt cake

This Chocolate Bundt Cake is easy to prepare and the rich glaze, made with a chocolate ganache, enhances the cocoa flavor used to prepare the dough.

Whether you need to pamper your friends or yourself, this chocolate cake is the answer. Ideal for both breakfast and as a dessert after a meal, success is guaranteed, everyone will love it.

Chocolate Bundt cake 2
Chocolate Bundt cake 2

This Chocolate Bundt Cake recipe is taken from the blog Un pezzo della mia Maremma (in Italian) where you can also find other interesting recipes.

Chocolate Bundt cake

Chocolate Bundt Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes

Decadent Chocolate Bundt Cake, easy to prepare, super moist, let yourself be tempted!

Ingredients

Dough

  • 300 g (2 1/2 cups) pastry flour
  • 225 g (2 sticks) butter, softened
  • 75 g (3/4 cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 125 ml (1/2 cup) fresh milk
  • 125 ml (1/2 cup) sour cream
  • 280 g (1 1/2 cups) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Icing

  • 125 ml (1/2 cup) heavy cream
  • 2 tablespoons butter
  • 100 g (3 ounces) bittersweet chocolate 60% cocoa, finely chopped

Instructions

    1. Preheat the oven to 160°C (320°F) and butter the mold.
    2. Put the milk and sour cream in a container and mix well.
    3. In a large bowl,  whisk together the flour, sifted cocoa, baking soda and salt.
    4. Using a hand or stand mixer, whip the butter with the sugar at medium speed for 3/5 minutes until the mixture is soft and white.
    5. Add the eggs, that need to be at room temperature, one at a time. Do not add the next one until the previous one is completely incorporated into the dough.
    6. Add the seeds from the vanilla pod and continue mixing.
    7. Reduce the speed and start adding the flour and liquids alternating them. Start with the flour, add the liquids, then finish with the flour, mix to get a homogeneous mixture.
    8. Transfer the dough into the mold and smooth out the surface with a spatula.
    9. Bake for 55 minutes, do the toothpick test, it must come out clean and dry.
    10. Transfer the mold to a rack to cool and unmold when it is completely cold.
    11. While the cake is cooling, prepare the glaze.
    12. Put the chocolate finely chopped in a bowl.
    13. Put the cream in a saucepan over low heat stirring until hot.
    14. Pour the cream over the chocolate.
    15. Using a whisk, mix until the chocolate has melted then add the butter while continuing to mix.
    16. Let it rest, stirring occasionally until you get the right consistency, then generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
    17. Let it solidify, then cut into pieces and serve.

Notes

Quantities indicated are for a 14-cup Bundt pan.

It can be kept for 1-2 days in a closed container.

Nutrition Information
Serving Size 1
Amount Per ServingCalories 440

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