🍫 Silky Chocolate Bundt Cake Recipe
🍽️ Servings:
12–16 slices
🧾 Ingredients:
For the cake:
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1 cup (240 ml) boiling water
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¾ cup (75 g) unsweetened cocoa powder
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2 cups (250 g) all-purpose flour
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1 ½ tsp baking soda
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1 tsp baking powder
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½ tsp salt
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1 cup (225 g) unsalted butter, room temp
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2 cups (400 g) granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup (240 ml) sour cream (or Greek yogurt)
Optional chocolate chips:
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1 cup (170 g) semisweet chocolate chips (for extra richness)
🍰 Directions:
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease a 12-cup Bundt pan thoroughly and dust with cocoa powder (to prevent sticking and white flour marks).
2. Mix Cocoa & Water:
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In a bowl, whisk boiling water into cocoa powder until smooth. Let cool slightly.
3. Dry Ingredients:
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In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
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Add eggs, one at a time, beating well after each.
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Mix in vanilla.
5. Combine All:
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Add the cocoa mixture to the butter-sugar mix and stir to combine.
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Mix in the sour cream.
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Gradually add the dry ingredients until smooth. Stir in chocolate chips, if using.
6. Bake:
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Pour into prepared Bundt pan and smooth the top.
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Bake for 50–60 minutes, or until a skewer inserted comes out with moist crumbs (not wet batter).
7. Cool:
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Let cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
🍫 Optional Ganache Glaze:
Ingredients:
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½ cup (120 ml) heavy cream
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100 g (about 3.5 oz) dark chocolate, chopped
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1 tbsp butter (for shine)
Instructions:
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Heat cream until just simmering. Pour over chopped chocolate and butter.
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Let sit for 1 minute, then stir until smooth.
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Pour over cooled cake and let set.
☕ Serving Tips:
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Serve with whipped cream, vanilla ice cream, or fresh berries.
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Pairs beautifully with espresso, red wine, or port.