Chocolate Easter 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.

EASY CHOCOLATE BUNDT CAKE

Easy Chocolate Bundt Cake image

I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy!

Provided by dahlia

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) package devil's food cake mix or 1 (18 1/2 ounce) package fudge cake mix
1 (3 ounce) package instant chocolate pudding mix or 1 (3 ounce) package instant vegetarian chocolate pudding mix
6 ounces semisweet chocolate or 6 ounces mint chips
4 eggs
3/4 cup vegetable oil
1 cup water
1 teaspoon vanilla
chocolate frosting (optional) or powdered sugar (optional)

Steps:

Mix cakemix with eggs& oil in large bowl.
Add pudding mix, water, vanilla and beat well.
Add chocolate or mint chips and stir to incorporate.
Pour mixture into greased and floured 10" Bundt pan.
Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
When cool, frost with chocolate frosting or dust with powdered sugar, if desired.

RHUBARB BUNDT CAKE

Rhubarb Bundt Cake image

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

Provided by Kim

Categories Rhubarb Recipes

Time 2h10m

Yield 12

Number Of Ingredients 15

Ingredients

2 ½ cups finely chopped rhubarb
½ cup white sugar
1 pinch salt
1 teaspoon lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ¾ cups white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cups buttermilk, at room temperature

Steps:

Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
Whisk flour, baking powder, salt, and baking soda together in a small bowl.
Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg

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