Description
A rich and moist chocolate Bundt cake topped with a smooth chocolate glaze.
Ingredients
Scale
- 1 cup unsalted butter, plus more for greasing the pan
- 1/3 cup Dutch-process cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1¾ cups granulated sugar
- 1½ teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped (for glaze)
- 1½ tablespoons corn syrup or agave (for glaze)
- 1/2 cup heavy cream (for glaze)
- 1½ tablespoons granulated sugar (for glaze)
Instructions
- Preheat oven to 350°F. Butter and flour a 10–12 cup Bundt pan.
- In a saucepan over medium heat, combine butter, cocoa powder, salt, and water. Stir until melted and smooth. Remove from heat.
- In a large bowl, whisk flour, sugar, and baking soda. Add half of the cocoa mixture and whisk until blended. Add remaining cocoa mixture and whisk until smooth.
- Add eggs one at a time, whisking well after each. Whisk in sour cream (or yogurt) and vanilla until smooth.
- Pour batter into prepared pan. Bake for 40–45 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
- For the glaze, place chopped chocolate and corn syrup in a bowl. Heat cream and sugar in a saucepan until hot and sugar dissolves. Pour over chocolate and whisk until smooth.
- Drizzle glaze over cooled cake. Slice and serve.
Notes
- Ensure chocolate and cocoa powder contain no alcohol-based additives.
- Let the cake cool fully before glazing for best results.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 462 kcal
- Sugar: 36 g
- Sodium: 359 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 87 mg
Keywords: Chocolate Bundt Cake, chocolate cake, dessert recipes