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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






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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How would you rate this recipe?
  • Amanda saro
    10 AUG, 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. :(
  • cojack
    21 MAR, 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.
  • alessandro brugnaro
    17 FEB, 2014
    I was afraid to do this cake after reading the previous reviews..well mine came out very moist and delicious. Perfect!
  • 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.
  • MS10343635
    31 AUG, 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!
  • Tida Jeng
    1 JUN, 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.
  • samarsoliman
    19 FEB, 2013
    very good recipe but in 10'' bunt cake cup very moist
  • John Goodemoot
    4 FEB, 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.
  • KayaLove00
    28 JAN, 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!
  • 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.

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