Wednesday, January 11, 2012

Chocolate Bundt Cake

Since I have gotten my bundt pan I have been trying to find recipes that I can bake in it. When I found this one I knew it was meant to be. Its rich and delicious. Moist and chocolatey. Pretty much everything I look for in a chocolate cake that I want to make again, this has.

Chocolate Bundt Cake

1 cup Cocoa Powder, sifted, plus more for dusting pan
7 1/2oz Semisweet Chocolate, finely chopped
1 cup Boiling Water
2 1/4 cups All-Purpose Flour
1 1/2 teaspoon Baking Soda
1 1/4 teaspoon Kosher Salt
1 1/4 cups Unsalted Butter, room temperature
2 1/2 cups Brown Sugar, packed
5 Eggs, room temperature, lightly beaten
4 teaspoons Pure Vanilla Extract
1 1/2 cups Sour Cream
1 1/2 cups Semisweet Chocolate Chips

6oz Ssemisweet Chocolate, finely chopped
2 Tablespoons Unsalted Butter, room temperature
1/2 cup Heavy Crea

1. Preheat an oven to 325 degrees. Grease your bundt pan and dust with cocoa powder. In small bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In a medium bowl sift together the flour, baking soda and salt. Set aside.

2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium until smooth and creamy. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy. Stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated. Scrape down the sides of the bowl. Beat in the vanilla until incorporated.

3. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour, beating until just blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until there are no white streaks, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

4. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

In a glass bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is smooth.

Pour the ganache over the top of the cake. Let the cake stand until the ganache is set, about 15 minutes.

I shared this at
A Themed Bakers Sunday


  1. A beautiful cake! I love the ganache. It looks so rich!

  2. Congrats! You were featured on this last week's Themed Baker's Sunday. Please come back this week where the theme is cookies!
    Cupcake Apothecary


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