Bonnies Chocolate Fix Bundt Cake Recipes

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CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

Prep this 10 ingredient chocolate bundt cake in 15 minutes! Chocolate bundt cake is fudgy, moist, and drizzled with a shiny 3 ingredient chocolate glaze that doesn't crack!

Provided by Beth

Categories     Dessert

Time 2h20m

Number Of Ingredients 13

2 1/4 cups all purpose flour
2 cups granulated sugar
1/3 cup natural unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 stick unsalted butter (1/2 cup)
1/2 cup semi-sweet chocolate chips
2 large eggs
1 cup buttermilk
1 cup hot tap water
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tbsp corn syrup

Steps:

  • Preheat the oven to 350ºF. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
  • In a small pot over low heat, melt the butter and chocolate chips. Stir occasionally until melted. Remove from the heat and cool for 5 minutes.
  • Once the melted chocolate is cooled, in a mixing bowl combine the melted chocolate, eggs, and buttermilk. Beat on medium-low with an electric mixer until combined, 30 seconds. Add half of the dry ingredients, beating on low. Next add the hot tap water, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
  • Liberally grease a 9 inch bundt pan (it's important to know what size you have) with one tablespoon of butter or shortening. Get the butter in all the nooks.
  • Pour the batter into the greased pan. Bake at 350ºF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze.
  • Place chocolate chips in a medium heat-proof bowl.
  • In a small pot over low heat, heat the heavy cream just until boiling.
  • Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  • Use a spatula to stir the mixture until smooth. Stir in the corn syrup.
  • Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Store in an airtight container for up to 4 days.

Nutrition Facts : Calories 361 kcal, Carbohydrate 50 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 51 mg, Sodium 246 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 6 g, ServingSize 1 serving

CHOCOLATE BROWNIE BUNDT CAKE



Chocolate Brownie Bundt Cake image

This chocolate bundt cake is made by combining a chocolate cake mix and a brownie mix in one bowl. Glazed with a rich chocolate ganache, this show decadent dessert that will impress your friends and family.

Provided by Danelle

Categories     Desserts

Time 1h

Number Of Ingredients 8

1 (15.25 oz.) chocolate cake mix
1 (18.3 oz.) brownie mix
4 eggs
1 1/4 cups water
1 cup oil
1 cup mini chocolate chips
1 cup heavy cream
12 ounces semi sweet chocolate chips, or chopped chocolate

Steps:

  • Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
  • In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
  • Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverted the cake onto a wire rack to cool completely.
  • To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
  • Pour ganache over cake and serve.

Nutrition Facts : Calories 471 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

MOST AMAZING CHOCOLATE BUNDT CAKE



Most Amazing Chocolate Bundt Cake image

This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It's a one bowl cake that's easy to make and sure to please!

Provided by Rachel Farnsworth

Categories     Dessert

Time 3h15m

Number Of Ingredients 16

butter and flour for coating and dusting the pan
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup warm water or coffee
2/3 cup buttermilk
1/3 cup sour cream
1/3 cup vegetable oil
2 teaspoons vanilla extract
6 ounces semi-sweet chocolate (roughly chopped)
2/3 cup heavy cream
1 tablespoon corn syrup

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
  • Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
  • Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
  • Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
  • Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
  • Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
  • Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

Nutrition Facts : ServingSize 1 slice, Calories 441 kcal, Carbohydrate 64 g, Protein 6 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 418 mg, Fiber 4 g, Sugar 41 g

CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake is ready for the oven in just 10 minutes!

Provided by Blair Lonergan

Categories     Dessert

Time 3h5m

Number Of Ingredients 8

1 (15.25 ounce) box Devil's Food chocolate cake mix ((or sub with regular chocolate cake mix))
1 cup (8 ounces) sour cream, at room temperature
1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
½ cup water
½ cup vegetable oil
4 large eggs, at room temperature
1 ½ cups miniature chocolate chips
Powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
  • In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
  • Use a wooden spoon or a spatula to gently fold in the chocolate chips.
  • Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
  • Bake for 50 minutes - 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
  • Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
  • Once cake is completely cool, dust with powdered sugar.

Nutrition Facts : ServingSize 1 slice, Calories 463 kcal, Carbohydrate 54.8 g, Protein 4.4 g, Fat 26 g, SaturatedFat 10.8 g, Cholesterol 70.4 mg, Sodium 585.5 mg, Fiber 0.8 g, Sugar 38.5 g

BONNIE BUTTER CAKE



Bonnie Butter Cake image

This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 9 x 13 inch pan, 16 serving(s)

Number Of Ingredients 14

1 3/4 cups sugar
2/3 cup butter, softened (or margarine, if you have to!)
1 1/2 teaspoons vanilla
2 eggs
3 cups cake flour (or you can use 2 3/4 cups all-purpose flour)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 cups sugar
1/2 cup shortening
3 ounces unsweetened chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

  • Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
  • Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
  • Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
  • TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

CHOCOLATE LOVER'S BUNDT CAKE



Chocolate Lover's Bundt Cake image

Sometimes only chocolate will do! Another amazing recipe from the little town of Burton! From my very worn copy of Burton's Good Ole Cotton Pickin' Recipes cookbook.

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8

18 1/4 ounces yellow cake mix
1 (4 ounce) package instant chocolate pudding mix
1/2 cup sugar
1 cup sour cream
3/4 cup vegetable oil
3/4 cup water
4 eggs
12 ounces chocolate chips

Steps:

  • Combine first three ingredients and add sour cream, oil and water. Mix well.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in chocolate chips.
  • Pour into well greased bundt pan and tap or bump the pan to get rid of any bubbles or air pockets.
  • Bake at 350 for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let cool 10 minutes.
  • Remove from pan and cool completely on wire rack.
  • Frost as desired or shake a little powdered sugar on top.

Nutrition Facts : Calories 431.9, Fat 24.7, SaturatedFat 8, Cholesterol 59.9, Sodium 341.3, Carbohydrate 51.8, Fiber 1.9, Sugar 35.6, Protein 4.5

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE



Chocolate Chocolate Chip Bundt Cake image

This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.

Provided by Allrecipes Member

Categories     Chocolate Cake From a Mix

Yield 12

Number Of Ingredients 2

1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
  • Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
  • Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g

CHOCOLATE BUNDT® CAKE



Chocolate Bundt® Cake image

This is my favorite chocolate cake ever. Given to me by a friend as a 'get well' cake, I've managed to coerce him into giving me the recipe. So good it needs no frosting!

Provided by Teentabean

Categories     Chocolate Cake From a Mix

Time 1h20m

Yield 20

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container sour cream
1 (5.9 ounce) package instant chocolate pudding mix
⅓ cup vegetable oil
½ cup brewed coffee
3 eggs
1 (6 ounce) package chocolate chunks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt®).
  • Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.
  • Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 32.5 g, Cholesterol 37.9 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 354.9 mg, Sugar 20.2 g

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