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Devils Bundt Cake

Martha made this cake on Martha Bakes episode 311. Instead of the glaze, she dusted the cake with confectioner's sugar.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 12
Photography: Andrew Purcell

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Ingredients

For Cake

  • Vegetable oil cooking spray
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 1 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup sour cream
  • 3 cups all-purpose flour (spooned and leveled)
  • 1/4 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups mini chocolate chips

For Glaze

  • 1 cup heavy cream
  • 8 ounces chopped semi sweet chocolate
  • Pinch of salt

Cook's Note

On Martha Bakes, after spraying the pan with nonstick cooking spray Martha dusted it with cocoa. And in place of the glaze, Martha dusted the finished cake with confectioner's sugar.

Directions

  1. Step 1

    Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.

  2. Step 2

    Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.

  3. Step 3

    Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

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Reviews (19)

  • 18 Sep, 2013

    I made this cake last week, and it tasted so good, my friends thought I bought it from a bakery. The glaze where amazing and yummy, and it was the easiest part. after I glazed the cake I let it stand for an hour, then to the fridge to the next day, it stayed 3 days with the same yummy taste. Highly recommended, but you must be prepared to the effort and time consuming you will go through. I will do it again am sure I will.

  • 23 Jul, 2013

    I made it and followed the recipe exactly-including the baking and cooling time. It stuck! BAD to the bundt pan. I made the glaze (which was delicious) and put the cake in the fridge as suggested; the cake when sliced was so hard and dry and crumbly. We would not even eat it-the only way we could eat was to slice it fairly thin and zap each slice in the microwave for 10 seconds. It had a good taste but the texture was horrible. I threw out 3/4 of the cake. Will never make this one again.

  • 22 Jun, 2013

    I made this cake for Fathers Day. The flavor was wonderful but the cooking time was WAY too long. It was extremely dry and I cooked it for 1 hour and 10 minutes before taking it out. I will definitely try it again but will start checking it at 50 minutes.

  • 22 Jun, 2013

    I followed the recipe exactly; the only change i made was the addition of 1.5 tsp of espresso powder to the boiling water. It turned out perfectly and tasted delicious and moist.

  • 17 Jun, 2013

    So -- after I reattached the top of the cake that stuck to the pan, and then covered it with the glaze of 16 oz chocolate to 1 cup/cream, it was all good. I just ate a piece this morning (don't judge me) and the cake is even better/moister than it was last night. I wouldn't make it again though, there's better chocolate cake recipes. My husband thinks I made it for Father's Day, but really I made this for my dog Russell's 77th birthday. He couldn't eat it, but we did sing to him. :-D

  • 17 Jun, 2013

    Wish I had read these comments first! A little disappointed. The cake stuck to the bottom but was salvageable. Grenache came out thicker than photo. And yes, baked for 1 hour 15 mins and it came out dry. Worth trying one more time but this time I'm a little more aware.

  • 17 Jun, 2013

    Does anyone over at Martha Stewart read these reviews? The website is often non-functional, or there are problems with the recipes, but no one over there seems to be paying attention to these comments.

  • 17 Jun, 2013

    I agree that the website is hard to navigate. It was difficult to get to the full recipe and to comments section, took a lot of trial and error.

  • 17 Jun, 2013

    The cake turned out to be delicious, dense and chocolaty--everyone loved it. Regarding my earlier comment on the glaze--next time I'll use half the cream. I did notice that the photo shows a very, very thin glaze, so the original measurements may have been what was aimed for. My powdered sugar fix was successful this time, and I was able to get a lovely two-tone effect by putting some of the darker glaze with less sugar over the lighter part with more.

  • 16 Jun, 2013

    I had no problems whatsoever getting the cake out of the mold. I used a spray canola oil, pure canola oil with no additives and a non-stick pan. The chocolate glaze could have been thicker with added chocolate but I don't mind the texture, its a thin icing. I think this is a lovely light cake. The website is completely non-functional and I could neither see the video or link to the recipe but I managed to dig on the website itself to find it. Tricky and irritating, but not impossible.

  • 16 Jun, 2013

    I had high hopes. I've been using a box-cake-mix+pudding-box+sour cream cake recipe for years that's been amazing and so, so moist. I've wanted a from-scratch alternative so I can avoid all the nasty stuff in the box mixes. This was a terrible disappointment! I cooked it for about 1hr 10 min and it was *REALLY* dry - at least to my standards and compared to the original box-mix recipe. I wonder if butter - even 3 sticks - just can't moisten a cake like oil does?

  • 16 Jun, 2013

    I made this cake for company and it was delicious. It took about an hour and 15 minutes in my oven. I used whipping cream, and the ganache was of exactly the same consistency as shown in the video. I sprayed the pan liberally with cooking spray and the cake dropped right out after the 15 minute cooling period. I used two spatulas to lift it off the rack and onto a plate after drizzling the ganache. Extremely yummy!

  • 16 Jun, 2013

    Okay, 4 comments. #1 the ganache IS wrong. It is chocolate milk with 8 oz of chocolate to 1 cup of cream. It should be 16 oz of chocolate to 1 cup of cream. Also, the cake DOES NOT come out of the pan, no matter how much you greased it, or loosened it, after 15 minutes. I'm thinking it should have been floured or sugared. Or, Wilton makes a cake release product that is amazing. I wish I would have used it, because now I have a sloppy looking dry cake with chocolate milk for drizzling...

  • 16 Jun, 2013

    oh no, 3 comments, sorry! Bake time is way off on this. My oven is calibrated perfectly and it was done in 1 hour and 10 minutes.

  • 16 Jun, 2013

    Why does it say more cocoa powder for pans and then doesn't tell you to use it on the pans. I'm sad that EDF recipes seem to be getting sloppy. I love EDF, but my trust factor is getting low. :(

  • 15 Jun, 2013

    Are the measurements for this glaze correct? I used 1 cup heavy cream and 8 oz. semi-sweet chocolate as directed, and the glaze was thin and runny even when cooled to room temp. I had to add powdered sugar--a lot of it--to make it usable. In face, when I saw how much I was going to have to add, I removed half the glaze and just added the powdered sugar to that. It looks nice, but that's not the result I was hoping for--it's no longer a ganache. Have yet to taste the cake itself.

  • 14 Jun, 2013

    Question: You seem to use one, wonderful knife for chopping and slicing. Could you please talk about it and other knives, what to look for and which one(s) to buy, and how the price affects performance. Thanks much.

  • 14 Jun, 2013

    I like to print your recipes. Could you format them so they print out easily on one page, black and white preferably. Thanks much.

  • 14 Jun, 2013

    This is not really a review but a question. How do you suggest getting the cake out of the Bundt pan and onto the rack? And then, how do you suggest getting the cake off the rack after glazing and onto a serving platter?