Best Ever Chocolate Bundt Cake Recipes

CHOCOLATE BUNDT CAKE

Chocolate Bundt Cake image

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Number Of Ingredients 13

Ingredients

8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
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.
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.
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.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

CONTEST-WINNING MOIST CHOCOLATE CAKE

Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

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