Whether you’re looking for a decadent dessert for your next elegant occasion or elaborate soirée, or you simply need a mid-week, life is crazy kind of pick-me-up, we have just what you’re looking for. Our Chocolate Bundt™ Cake is fancy enough to follow the fanciest of fare or casual enough to mend a broken heart. This beautifully melded, moist chocolate confection is complex yet simple when crowned with the glorious chocolate glaze that is the proverbial icing on top. There’s just something about this Chocolate Bundt Cake that sets the tone for any of life’s occasions. Trust us, you don’t have to wait for the drama of your next large gathering or the chaos of everyday life to happen before you whip up this upliftingly therapeutic labor of love. Chocolate is truly the remedy for all of life’s necessities. You’ve got this, so enjoy!
Ingredients
For the cake:
- 1 cup unsalted butter, plus more, to taste, for greasing the 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
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
For the glaze:
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Directions
Step 1 –Butter a 14-cup Bundt pan.
Step 2 –In a large bowl, add the flour, the unsweetened cocoa, the baking soda, and the salt and whisk to combine.
Step 3 –In a glass measuring cup, add the milk and the sour cream and stir to combine.
Step 4 –Add 1 cup of the butter and the sugar to a large bowl and use an electric mixer on medium-high speed to beat until pale and fluffy, about 3-5 minutes.
Step 5 –Add the eggs, one at a time, to the butter mixture and beat well after each addition.
Step 6 –Reduce the speed of the electric mixer to low.
Step 7 –Alternate adding the flour mixture and the milk mixture to the butter mixture in two batches, beginning and ending with the flour mixture, and beat until just combined.
Step 8 –Add the vanilla to the batter and mix well to combine.
Step 9 –Transfer the batter to the prepared pan and evenly smooth the top of it with an offset spatula.
Step 10 –Bake the cake until a cake tester inserted in the center comes out clean, about 55 minutes.
Step 11 –Transfer the cake to a wire rack to cool completely.
Step 12 –In a heatproof bowl, add the chocolate.
Step 13 –In a small saucepan, add the heavy cream and bring to a simmer while stirring constantly.
Step 14 –Pour the warm heavy cream into the bittersweet chocolate pieces and let stand, about 2 minutes.
Step 15 –Add the remaining butter to the chocolate mixture and mix until smooth.
Step 16 –Let the glaze stand, stirring occasionally, until it thickens slightly.
Step 17 –While the glaze is standing, carefully transfer the cooled cake from the pan to a large serving plate.
Step 18 –Evenly pour the glaze over the top of the cake.
Step 19 –Slice and serve.
