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Chocolate Bundt Cake

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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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How would you rate this recipe?
1260
  • azucenamhernand
    12 FEB, 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
    Reply
  • gracemliu
    19 DEC, 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.
    Reply
    • mia28319
      27 JAN, 2019
      Dryness is the result of overmixing.
  • Cmeakin
    22 NOV, 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.
    Reply
    • mia28319
      27 JAN, 2019
      So it ended up more like a chocolate sponge bunt cake?
  • a_teaz
    16 JUL, 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.
    Reply
    • mia28319
      27 JAN, 2019
      I have made this recipe many times and never once has it come out dry. And this is comping from a very young baker who can barely make a good cookie using my personal recipe.
    • dawnshook
      12 JAN, 2018
      I get it - you made this and it didn't work out for you. Why would you call others, who had success with the recipe, liars? That completely discounts everything else you said.
    • jeankincaid2003
      1 JAN, 2018
      I made this cake according to the recipe without variation. I am not a baker but this recipe was easy and cake was moist and delicious. Would definitely make it again. Not lying.
    • nawl
      1 OCT, 2017
      Please tell me how much it will be in grams of ingredients. Thank you
  • mia28319
    27 JAN, 2019
    I kept the recipe the same and all worked out great and my family loved it.❤️
    Reply
  • edytam1083766
    17 DEC, 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.
    Reply
  • 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

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