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Chocolate Bundt Cake

Recipe photo courtesy of Con Poulos

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.

Source: Martha Stewart Living, December 2008
Servings

Ingredients

FOR THE CAKE

FOR THE GLAZE

Directions

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.

Cook's Notes

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

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Reviews

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  • mrobertssympa
    17 OCT, 2018
    This cake has lots of chocolaty flavour and is a big hit. I messed up the glaze - but it is still delicious. The cake itself it dense and moist. I think that overmixing the flour must be the culprit with it ending up too dry. Just be quick and delicate when adding the flour mixture and I'll bet you will love it too.
    Reply
  • anniescook1526789
    23 SEP, 2018
    The chocolate flavor of the cake is decadent as well as the glaze however the cake itself was dry. I attempted to make it again with a few revisions of an additional yolk and extra sour cream but it still didn't have the moistness I'm looking for. Won't try it again.
    Reply
  • demartin345
    18 AUG, 2018
    I printed out this recipe years ago and finally made it a few months ago. I was the original recipe from 2008, so flour and some other ingredients were slightly different. Turned out great! Served it to a birthday group and they loved it. I followed the recipe exactly and I'm planning to make again today; I'll follow the original recipe since it came out just fine. I also kept the cake for a few days in a cool house. No problem. Not a crumb left. It should freeze ok, although chocolate anything at our house doesn't last long enough to put in freezer.
    Reply
  • kklessard1
    1 JUL, 2018
    I think the cake was very dry. I would recommend using a Stand Mixer and adding a bit more sour cream, maybe 2/3 cup. By using a hand mixer, i believe the batter was over- mixed. The flavor was delicious though!
    Reply
  • crazybusdrivertx
    17 MAR, 2018
    They cake was really dry, they frosting was bitter, family and friends were not pleased with this recipe at all.
    Reply
    • mrsgrooge
      18 JUN, 2018
      Mine came out dry as well. I like the flavor.
  • marclefebvregm
    9 JUN, 2018
    Turned out perfect! Slight modification: I added a bit of Brandy to the glaze...
    Reply
  • lsgreggcheerfu
    24 MAY, 2018
    The BEST of Martha Stewart in everything. Today, I was sitting by my winder, and look outside, the birts, and rabbits are all over. It was cloudy, and beautiful outside in Peyton, Colorado, and it's look like it is going to rain, and thank for that. I am not a cake eater except if it's a lemon cake. Sometimes I buy a chocolate cake from Wall-mart just for the fun of it, and may be I could have cup of coffee with it. But, to tell you I have no idea what happen with me today. I look into that Chocolate Bundt Case the best of the best, and just make me feel baking it, and I will give a try. I just love it. It's so perfectly everything, and I am not going to change anything. Thank you Martha -- The Best.
    Reply
  • ditchka9203296
    1 APR, 2018
    Loved the cake, a little too sweet for my liking but perfect consistency, the sour cream gave it that little extra kick. has I used to make little bunnies, I only dusted with powdered sugar and it looked as good as it tasted.
    Reply
  • olakedz
    26 MAR, 2018
    when I started this recipe there was not enough liquid to continue mixing so I added orange juice until it was moist enough! Cake turned out great and was a big hit. I opted to dust with powdered sugar and it looked fabulous!
    Reply
  • MS112591285
    23 JUL, 2017
    I've made this cake a dozen times now and it's reliably wonderful and super moist and rich. It turned out dry only once, so I must have done something wrong. I've used full fat yogurt instead of sour cream and that worked well, as did adding Guittard dark chocolate chunks. When I'm pressed for time, I forego the ganache and serve with ice cream, but the ganache is also a super easy stand-by recipe.
    Reply
    • mcaillat1
      11 FEB, 2018
      I used buttermilk instead if milk and sour cream, it's a good recipe definitely give it a try

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