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Devil's Bundt Cake

Recipe photo courtesy of Andrew Purcell

The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips.

Total Time Prep Servings

Ingredients

Cake

Glaze

Directions

Cook's Notes

When Martha made this recipe on "Martha Bakes" episode 311, after spraying the pan with nonstick cooking spray, she dusted it with cocoa. And in place of the glaze, Martha dusted the finished cake with confectioners' sugar.

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Reviews

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215
  • frenzullo
    15 JUL, 2018
    I made this cake after watching Martha's television episode. I can't believe I made myself remove the cake after 30 minutes. Should have trusted my instincts. A whole chunk came off when I flipped the bundt pan onto a platter. I was so frustrated. I actually had to make it again and ended up waiting several hours before flipping it. Do not flip after 15 minutes, absolute nonsense. I have a powerful Wolf oven. I baked it for 1 hour and 15 minutes and it was too long. Cake would have been moister. Next time I will check before the hour. I will retry the recipe with those adaptations and see how it works out.
    Reply
  • tajmahaltemple8
    7 JUN, 2018
    The devil himself must have submitted this recipe. First of ll 325 is too low for any cake. Secondly 1.5 cups of butter and 4 eggs is a little extreme when only using 3 c. of flour. Like so many had discovered after cooling for 15 min. it fell apart. Regular square or rectangular pan would have been more suffice. Mind you it does taste decadent.
    Reply
  • mavelino9477411
    22 APR, 2018
    Loved this recipe!!!! I added about 1/4 cup of butterscotch morsels because I ran out of chocolate, and it was tasty! Will definitely make again. Big hit at my house.
    Reply
  • NancyO27
    1 JAN, 2017
    Well, I read the comments after I put it in to bake. I ran around the edges with a spatula in hopes of keeping it from sticking, so it didn't stick, but it did break when I got it out. Tastes pretty good. So much for my ring shaped food for New Year's.
    Reply
  • ALR10474876DW
    11 NOV, 2016
    I read reviews before I made Devils bundt cake. So I turned out cake and a third of it remained in the pan. Never had that happen to me. I am now taking sliced cake to a soup party at my brothers. Never again I am going back to Foodnetwork. Thanks Martha Bakes! Oh and I did add an extra egg!
    Reply
  • ivaperan
    13 MAR, 2016
    I followed this recipe word for word and the cake came out delicious, moist and fell right out of the pan. Know your oven and monitor the cake so you don't take it out too late.
    Reply
  • Lis123
    26 APR, 2015
    I made it yesterday. It was perfect! It´s a bit messy to make but I reaaaaally loved it!
    Reply
  • sarah-bake
    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.
    Reply
  • DebBoca2U
    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.
    Reply
  • MS11856384
    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.
    Reply

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