Chocolate Bundt Cake

1258 Ratings
  • 5 181
  • 4 263
  • 3 493
  • 2 240
  • 1 81

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.

Martha Stewart Living, December 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
14
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Ingredients

FOR THE CAKE
FOR THE GLAZE

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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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Reviews (43)

1258 Ratings
  • 5 181
  • 4 263
  • 3 493
  • 2 240
  • 1 81
Martha Stewart Member
05/18/2020
Great Blog! Very useful and looks so yummy! everyone should try Easy Basic CHOCOLATE CAKE
Martha Stewart Member
05/10/2020
I was super exited to make my mom this cake for mothers day. But i was extremely disappointed with the outcome of this cake. It was the most dry and dense cake i have ever had and it was not good. I was very upset with this recipe and i do not recommend it. Normally marthas recipes turn out great when i make them and i make them quite often so this was such a let down. Dont make this cake.
Martha Stewart Member
09/02/2019
I would never make this cake again. I am a seasoned baker so I found it odd that you had to bake this cake at 325. It was very dry and heavy. Not what I was expecting. Thank goodness only my family was subjected to it.
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Martha Stewart Member
02/12/2019
This recipe was followed exactly and it was very dry,will not ever make this again,I had made it for my oldest daughters birthday and sliced & served it at her birthday dinner at her favorite restaurant. I wish I had tried it first before being embarrassed about how dry it turned out. I dont know if maybe 55 minutes is way to long to bake this cake. Please do not make this for a special occasion
Martha Stewart Member
01/27/2019
I kept the recipe the same and all worked out great and my family loved it.❤️
Martha Stewart Member
12/17/2018
Recipe says after baking transfer pan to wire rack to cool completely but my cake got stuck inside the pan. I had to reheat the cake 5 mins in oven to get it out. It was really nice moist texture but the flavour was not chocolatey enough for me. Ok as a basic cake but probably won't rush to make it again.
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Martha Stewart Member
10/17/2018
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.
Martha Stewart Member
09/23/2018
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.
Martha Stewart Member
08/18/2018
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.
Martha Stewart Member
07/01/2018
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!
Martha Stewart Member
06/09/2018
Turned out perfect! Slight modification: I added a bit of Brandy to the glaze...
Martha Stewart Member
05/24/2018
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.
Martha Stewart Member
04/01/2018
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.
Martha Stewart Member
03/26/2018
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!
Martha Stewart Member
03/17/2018
They cake was really dry, they frosting was bitter, family and friends were not pleased with this recipe at all.
Martha Stewart Member
10/01/2017
Please tell me how much it will be in grams of ingredients. Thank you Please tell me how much it will be in grams of ingredients. Thank you
Martha Stewart Member
07/23/2017
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.
Martha Stewart Member
07/16/2017
Don't make this cake. This cake had absolutely no moisture at all. I made this cake for a church function. And this cake was very displeasing and disappointing. The outside was hard and very dry. Look for a better recipe if your looking for a chocolate cake. And ppl that are saying it was delicious are lying. They are absolutely lying about the review. If you don't believe me, make this cake. If you like your cake very dry and unfulfilling. I would have have this cake no stars, but that option wasn't available.
Martha Stewart Member
05/17/2017
Chocolate bundt cake recipe is a very great recipe.thanks for sharing. http://www.cakengifts.in/cake-delivery-in-laxmi-nagar-delhi
Martha Stewart Member
04/10/2017
Very yummy! Next time I will subs[filtered]ute buttermilk instead of milk, which will make it even more moist!Also added half a tsp of instant espresso powder, which made chocolate more pronounced and tastier! ThankYou Martha!!:)
Martha Stewart Member
05/24/2015
This recipe sounded delicious, and I was anxious to try it, but a little nervous because my daughter has celiac disease and I had to make it with gluten-free flour. The only other change I made was to add a teaspoon of espresso powder to the unsweetened cocoa. It came out perfect, and the glaze was amazing! I was thrilled to be able to make a cake my daughter could enjoy, that was so beautiful when served (and yummy, too!)
Martha Stewart Member
03/03/2015
1 cup of chocolate chips** not cookies sorry
Martha Stewart Member
03/01/2015
This cake is super delicious and it was a very big hit! I added around 1 cup of chocolate chip cookies and that made a big difference. It made the cake more moist and chocolaty !
Martha Stewart Member
08/10/2014
I was a little disappointed. For all the hard work and money I put in for the ingredients it was not worth it. The cake was dry and not as tasty as i thought it would be. The worst of it was I bought the cake over a friends as a dinner dessert and could see the faces turn. Very embarrassing. :(
Martha Stewart Member
03/21/2014
The flavor was very good, but mine came out a little dry, as it did for other reviewers. I made it exactly to the recipe's specifications, and I've made plenty of other cakes over the past few decades, so I don't think it was my technique. Next time I'll up the sour cream a little bit and bake it 5 minutes less. The flavor was good enough that I'd try this again. As for the glaze, I add some more melted chocolate, as it wasn't setting up properly. Next time I'll add the cream gradually.
Martha Stewart Member
02/17/2014
I was afraid to do this cake after reading the previous reviews..well mine came out very moist and delicious. Perfect!
Martha Stewart Member
12/31/2013
I made this tonight for a birthday cake. Wow! It was delicious. I used buttermilk, coconut sugar 1/2 cup, 1 tsp baking soda, & Splenda. In addition, I used a tsp of instant decaf coffee mixed in a little hot water and added halved glace cherries. The measurements pretty much stayed the same throughout. This is my first chocolate cake from scratch and I am so pleased with how, tender, moist and yummy it came out. A good basic recipe, easy to modify and a "no guilt" dessert.
Martha Stewart Member
11/22/2013
An amazingly easy recipe to follow and the result was a soft, fluffy and delicious chocolate cake. After reading the previous reviews about the cake being dry I reduced the cooking time to 40 minutes only in a 180C fan forced oven. I used a skewer to ensure the cake was cooked through which it was. The cake was not dry but the soft sponginess of it was perfect. The glaze was perfect for me but more could have been added for a more decadent result.
Martha Stewart Member
08/31/2013
i really like this cake because it's not too sweet. Didn't know it was only good for one day! Just two of us. Maybe it will end up in the freezer!
Martha Stewart Member
06/01/2013
I like that it is not too sweet. I find the coating is too little. Big white marshmallows look so good for the decoration.
Martha Stewart Member
02/19/2013
very good recipe but in 10'' bunt cake cup very moist
Martha Stewart Member
02/04/2013
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.
Martha Stewart Member
01/28/2013
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!
Martha Stewart Member
12/19/2012
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.
Martha Stewart Member
10/05/2012
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.
Martha Stewart Member
10/03/2012
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!
Martha Stewart Member
08/19/2012
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
Martha Stewart Member
10/16/2011
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.
Martha Stewart Member
03/14/2011
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.
Martha Stewart Member
01/19/2011
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.
Martha Stewart Member
01/22/2009
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.
Martha Stewart Member
12/29/2008
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!
Martha Stewart Member
12/29/2008
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!
Martha Stewart Member
12/22/2008
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
Martha Stewart Member
12/03/2008
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?
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