Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Devil's Bundt Cake 3.6 (215) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 15 mins Servings: 12 The key to a moist, flavorful chocolate Bundt cake? Sour cream and two kinds of chocolate -- cocoa powder and mini chocolate chips. Ingredients Cake Vegetable-oil cooking spray 1 ½ 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 unbleached all-purpose flour (spooned and leveled) ¼ teaspoon fine salt 1 teaspoon baking powder 1 teaspoon baking soda 2 ¼ cups sugar 4 large eggs 1 tablespoon pure vanilla extract 1 ¼ cups mini chocolate chips Glaze 1 cup heavy cream 8 ounces chopped semisweet chocolate Pinch of fine salt Directions Cake: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. 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. Glaze: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. Andrew Purcell 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. Rate it Print