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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?
  • crazybusdrivertx
    17 MAR, 2018
    They cake was really dry, they frosting was bitter, family and friends were not pleased with this recipe at all.
    • 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...
  • 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.
  • 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.
  • 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!
  • 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.
    • mcaillat1
      11 FEB, 2018
      I used buttermilk instead if milk and sour cream, it's a good recipe definitely give it a try
  • nawl
    1 OCT, 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
    • moreira_anne_so
      1 NOV, 2017
      226g butter; 96g cacau powder; 5g salt; 120ml / 115g sour cream; 288g all-purpose flour; 5g baking soda; 120ml milk; 300g sugar; 5g vanilla extract
  • CakenGifts12
    17 MAY, 2017
    Chocolate bundt cake recipe is a very great recipe.thanks for sharing.
  • t_serrentinoya
    10 APR, 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!!:)
  • mallmarie
    24 MAY, 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!)

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