Chocolate Bundt Cake
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Martha Stewart Living, December 2008
- Yield Serves 8 to 10
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Ingredients
FOR THE CAKE
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream (4 ounces)
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
FOR THE GLAZE
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Cognac or rum (optional)
- Tangerines, for serving
Directions
- Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
- Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)
- Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.
very good recipe but in 10'' bunt cake cup very moist
Unbelievably dry recipe. Barren. I would not make it again. Maybe melt some real chocolate instead of cocoa? More sour cream? Oil? This recipe needs some serious help; it's inedible as is.
I've made other bundt cake recipies and this is my least favorite. It it dry and somewhat of a disappointment! Maybe it's the smallish amount of sour cream...? I don't know. I only baked it until the toothpick came out clean so I know it wasn't anything I did..Use a different recipe!
As some others have commented, this recipe yielded a cake that was slightly dry. I baked it for 5 mins less than prescribed and still got that result. Perhaps if I baked it for 10 mins less, I would have gotten a moister cake. Also, this cake is not particularly sweet, which I actually like, but if you're looking for something sweet, this cake probably won't satisfy your craving.
This recipe is perfect. It came out exactly same as shown in the picture. The glaze looks wonderful. My daughters and family really enjoyed this cake. I always likes Martha's recipes.
This cake is EXCELLENT! I think the problem folks are having with dryness can be attributed to the size of the bundt pan. Although the recipe calls for a 14-cup bundt pan, I'd recommend using a 10-cup. The smaller pan allows the cake to bake more slowly, thus keeping it moist. I baked the cake in a fancy 10-cup bundt for 55 minutes and the resulting cake was exceptionally moist — even though I used 1% milk and nonfat yogurt (instead of sour cream). I'll definitely make this cake again!
I have found, through trial and error, that if your cakes are coming out dry, you are probably overmixing. If that is the case, you might want to try using your mixer to do you creaming, but then switch to mixing in your flour and liquid by hand. If you do choose to use the mixer all the way through, as soon as you've put in the last of the flour, stop. I am sure you will see an improvement. Hope this helps! Happy Baking
Dry and tasteless. So bummed, I baked this for my chocolate loving boyfriend's birthday and was so embarrassed. What a huge let down. Will never consider this recipe again.
I'm in Mexico City and did some little tweakings regarding the altitude issue; other than that, this cake was easy to make, rich in texture -tasted a bit like a brownie (though obviously not as thick in consistency); overall great taste,not too sweet, the glaze was a hit, easy crowdpleaser. Tends to harden quickly, cover well.
I just made this cake for my daughters 3rd birthday and it turned out wonderfully. It was not at all dry like some of the others posted, rather it was very moist and chocolatey. I did notice the batter getting rather stuff during the mixing process so I chose to reduce the amount of flour to only 2 cups. Also, I added a cup of chocolate chips to the batter. End result is a beautiful delicious cake. I frosted it with a green colored butter cream frosting at my daughters request.
How are you measuring the flour? That's one thing I think should be included in recipes is how the flour is measured because that makes a big difference in the outcome. I believe with Marthan n n n n n s recipes you spoon the flour into the measuring cup and then sweep off the excess. If you dip the measuring cup into the flour and then sweep you are actually getting more flour which could make the cake dry.
I didn't like this DRY cake it was crumbly! If you have kids don't add the cognac or rum my daghter didn't eat the edges because of this. We all think the Hershey's chocolate bundt cake was 1,000 times better! So take my word for it DON'T TRY THIS RECIPIE!
This was the dryest cake ever! We completely followed the recipie and it came out dry! If you have kids don't add rum or cognac my daughter didn't like the glaze. We thought the Hershey's chocolate bundt cake was 1,000 times better! Please take my word for it and DON'T TRY THIS RECIPIE!
Perhaps your oven temperature is too hot. I believe you can purchase an oven thermometer at a discount store such as Kmart or Walmart. With all the butter, sour cream, eggs
I made this cake twice now and it is DRY. The first time I used 2% milk and thought maybe that was the reason but the second time I went with the whole milk and it is still dry and crumbly. Why is that?