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Decadent Chocolate Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 98 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Bundt Cake recipe features a moist, chocolate velvet cake infused with melted semisweet chocolate and sour cream for richness, topped with a luscious chocolate ganache glaze. Perfect for special occasions or any chocolate lover’s craving, it yields a tender crumb cake enhanced by the bittersweet flavor of ganache and an optional sea salt sprinkle for a delightful contrast.

Ingredients

Scale

For the Chocolate Velvet Cake:

  • 1½ cups semisweet chocolate morsels (255 grams / 9 ounces)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking soda (6 grams)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113 grams / 1 stick)
  • 16 ounces brown sugar (454 grams / 1 package)
  • 3 large eggs, room temperature (150 grams)
  • 8 ounces sour cream, room temperature (227 grams / 1 container)
  • 1 cup hot water (227 grams, 200°F)
  • 2 teaspoons pure vanilla extract (8 grams)

For the Chocolate Ganache:

  • ¾ cup heavy cream (170 grams)
  • 11 ounces semisweet chocolate morsels (312 grams / 1 package)
  • 1 tablespoon unsalted butter (14 grams / ⅛ stick)

Garnish:

  • ⅛ teaspoon flake sea salt (optional)

Instructions

  1. Preheat oven: Preheat your oven to 350°F and position the oven rack in the middle to ensure even baking.
  2. Prepare the pan: Grease a 10-inch tube pan thoroughly with butter or shortening, then sprinkle cocoa powder over it or alternatively spray the pan with a nonstick spray containing flour to prevent sticking.
  3. Melt chocolate: Place the 1½ cups of semisweet chocolate morsels in a microwave-safe bowl and heat on medium for 30 seconds. Stir carefully, then continue microwaving in 15-second intervals, stirring each time until the chocolate is completely melted, creamy, and smooth.
  4. Sift dry ingredients: In a separate medium bowl, sift together the 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt; set aside.
  5. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the ½ cup unsalted butter and 16 ounces brown sugar at medium speed until fluffy and well combined, about 5 minutes.
  6. Add eggs: Incorporate the 3 large eggs one at a time, beating briefly after each addition just until combined but not overmixed.
  7. Mix in melted chocolate: Add the melted chocolate into the batter and mix until just blended.
  8. Combine flour and sour cream: On low speed, alternate adding the sifted flour mixture and 8 ounces sour cream to the chocolate batter, beginning and ending with flour. Add in the following order: 1/3 flour mixture, ½ sour cream, 1/3 flour mixture, ½ sour cream, then the final 1/3 flour mixture. Mix after each addition until just incorporated.
  9. Add hot water: Gradually add the 1 cup hot water to the batter while beating on low speed just until blended to keep the batter smooth and thin.
  10. Add vanilla: Stir in 2 teaspoons pure vanilla extract to infuse aroma and flavor.
  11. Pour batter into pan: Spoon the batter evenly into the prepared tube pan, smoothing the top lightly.
  12. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
  13. Cool cake: Transfer the cake to a wire rack and cool in the pan for 10 minutes. After cooling slightly, carefully lift the cake by the center tube and place it directly on the wire rack to cool completely.
  14. Make ganache: While the cake cools, heat ¾ cup heavy cream in a large microwave-safe bowl on medium power until it just begins to bubble (be careful not to boil over). Add 11 ounces semisweet chocolate morsels, stirring every 15 seconds until the chocolate completely melts and the mixture is smooth.
  15. Add butter to ganache: Stir in 1 tablespoon unsalted butter until fully incorporated and glossy.
  16. Glaze the cake: Pour the prepared ganache evenly over the cooled cake. Optionally, sprinkle ⅛ teaspoon flaked sea salt on top to enhance the chocolate flavors with a salty contrast.

Notes

  • This recipe is adapted from Southern Living 2003 Annual Recipes.
  • If the ganache is too thick to pour, add more heavy cream 1 tablespoon at a time until it reaches the desired pourable consistency, stirring well after each addition.
  • Store the chocolate bundt cake in an airtight container: at room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 3 months to maintain freshness and texture.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://piesbypaula.com/decadent-chocolate-bundt-cake-recipe/