Choco Holic Bundt Cake W Chocolate Glaze Recipes

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE BUNDT CAKE W/ CHOCOLATE GLAZE RECIPE - (4.6/5)

Steps:

• * Grease and flour a 10-12 cup Bundt pan. Heat oven to 350* * Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. * To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth. * In another bowl combine the flour, soda, and salt. * Add all at once to the first mixture, whisking until well blended. * Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. * Cool in pan on a rack for 20 minutes. * Carefully loosen the cake with a knife and invert onto a large plate. *************************************************************** For the Glaze: * In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. * Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave. * Enjoy!

CHOCO-HOLIC CAKE

Steps:

• Preheat oven to 350. Grease and flour 12-inch Bundt pan or tube pan.
• Combine cake mix, pudding mix, milk, sour cream,and eggs in large mixing bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared pan.
• Bake for 55-65 minutes or until tooth pick comes out clean.
• Cool in pan for 20 minutes. Invert onto wire rack and cool completely.
• Glaze:.
• Melt baking chocolate and butter in a saucepan on low heat stirring until smooth.(If you want to do this in the microwave I would use shortening). Remove from heat. Stir in powdered sugar alternately with water until desired consistency. Stir in vanilla extract.
• Pour glaze over cake.

DOLLY'S CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.
• To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
• In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
• Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
• Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
• For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

CHOCO-HOLIC BUNDT CAKE W/ CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees; grease and flour 12 inch Bundt pan.
• Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
• Beat on low speed just until blended, then beat on high speed for two minutes.
• Stir in chocolate chips and nuts.
• Pour into prepared pan and bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely, first running butter knife around edges to loosen from pan.
• For Glaze:.
• Melt unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
• I have used a microwave for the melting process with no problem.
• Stir in powdered sugar alternately with water until of desired consistency; stir in extract.
• Be careful adding the sugar -- add small amounts at a time so as to decrease chances of lumping.
• I have also made the cake and the glaze with the addition of Orange Extract in both; also wonderful.