Chocolate Bundt Cake
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
Ingredients
Directions
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.