Chocolate Bundt Cake

(1,257)
Servings:
14

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Ingredients

FOR THE CAKE

  • 8 ounces (2 sticks) unsalted butter, plus more for pan

  • 2 ¼ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup milk

  • ½ cup sour cream (4 ounces)

  • 1 ½ cups sugar

  • 4 large eggs

  • 1 teaspoon pure vanilla extract

FOR THE GLAZE

  • 3 ounces bittersweet chocolate, chopped

  • ½ cup heavy cream

  • 2 tablespoons unsalted butter

Directions

  1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

  2. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

  3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.

  4. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

    chocolate-bundt-cake-mscakes-026-r6.jpg
    Con Poulos

Cook's Notes

Cake can be stored at room temperature, wrapped in plastic, up to 1 day.

Variations

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

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