Hot Chocolate Bundt Cake Recipe 445

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MEXICAN HOT CHOCOLATE BUNDT CAKE



Mexican Hot Chocolate Bundt Cake image

Makes 1 (10-cup) Bundt cake

Number Of Ingredients 14

1 cup (227 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
4 large eggs (200 grams), room temperature
1 teaspoon (4 grams) vanilla extract
2¾ cups (344 grams) all-purpose flour
2 teaspoons (4 grams) ground ancho chile pepper
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
1½ cups (360 grams) whole milk, room temperature
⅓ cup (25 grams) dark unsweetened cocoa powder
⅓ cup (25 grams) unsweetened cocoa powder
Chocolate Glaze (recipe follows)
⅔ cup (160 grams) heavy whipping cream
4 ounces (115 grams) 60% cacao bittersweet chocolate

Steps:

  • Preheat oven to 325°F (170°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk together flour, ancho chile pepper, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer half of batter to a medium bowl; stir in dark cocoa until smooth. Stir cocoa into remaining batter until smooth.
  • Spray a 10-cup Bundt pan with baking spray with flour. Using 2 (¼-cup) spring-loaded scoops, alternately scoop batters into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  • Bake until a wooden pick inserted near center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Chocolate Glaze over cooled cake.
  • In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted.

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

HOT CHOCOLATE BUNDT CAKE



Hot Chocolate Bundt Cake image

This intensely decadent, triple chocolate Bundt cake is the perfect dessert to place on a Christmas dinner table and enjoy with family and friends.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 14

Number Of Ingredients 18

2 teaspoons unsweetened baking cocoa
1 cup water
3/4 cup unsalted butter, cut into pieces
3/4 cup canola oil
4 oz bittersweet baking chocolate, finely chopped
1 1/2 cups sugar
3 cups Gold Medal™ all-purpose flour
3/4 cup sweet ground chocolate and cocoa
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, at room temperature
3/4 cup buttermilk
1 tablespoon vanilla
1/3 cup whipping cream
2 tablespoons unsalted butter
4 oz bittersweet baking chocolate, finely chopped
1 cup marshmallow creme
Bittersweet chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
  • In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
  • In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
  • Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.

Nutrition Facts : Calories 550, Carbohydrate 54 g, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 340 mg

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

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.

HOT CHOCOLATE BUNDT CAKE RECIPE - (4.4/5)



Hot Chocolate Bundt Cake Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 21

CAKE:
2 teaspoons unsweetened baking cocoa
1 cup water
3/4 cup unsalted butter, cut into pieces
3/4 cup canola oil
4 ounces bittersweet baking chocolate, finely chopped
1 1/2 cups sugar
3 cups Gold Medal™ all-purpose flour
3/4 cup sweet ground chocolate and cocoa
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup buttermilk
1 tablespoon vanilla
BITTERSWEET CHOCOLATE GANACHE:
1/3 cup whipping cream
2 tablespoons unsalted butter
4 ounces bittersweet baking chocolate, finely chopped
GARNISH:
1 cup marshmallow creme
Bittersweet chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa. In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes. In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set. Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.

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

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

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