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Yields:
10 - 12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
This chocolate Bundt cake goes out to all the chocoholics out there! With melted bittersweet chocolate both in the glaze and the cake, there is no mistaking the flavor of this chocolate dessert. Homemade Bundt cakes are among the easiest confections to make (especially when they're stir-together style like this one), so even novice bakers can whip this up. It's just as perfect as a birthday cake as it is for a Christmas dessert!
How do you keep chocolate Bundt cake from sticking to the pan?
Sweet and sugary desserts love to stick to pans, but employing a generous spritz of baking spray with flour is a surefire way of getting a cake to release with ease. If you use regular cooking spray, make sure to dust it with flour or cocoa powder as the combination of oil and powder is key. Also make sure to wait 10 minutes before flipping the cake onto a wire rack so that it has a chance to set up while still in the hot pan.
Do Bundt cakes need frosting?
Bundt cakes don't really need frosting, but a rich ganache glaze takes this cake completely over the top! A simple combination of chocolate and heavy cream makes for a perfectly drizzled glaze that doesn't require any special equipment or skill with an icing spatula. This chocolate Bundt would also play well with a caramel glaze or a boozy Baileys glaze like what's found on this chocolate Guinness cake.
How do you store a chocolate Bundt cake?
Cover the cake with plastic, foil, or a cake dome and store at room temperature for up to four days.
Can you freeze a chocolate Bundt cake?
Yes, but don't add the glaze. Wrap the cooled cake in a layer of plastic and then a layer of foil and place freeze for up to three months. Let the cake thaw in the refrigerator overnight, then add the glaze 20 minutes before serving.
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Ingredients
Cake
- 6 oz.
bittersweet 60% chocolate, chopped
- 1 1/4 cups
granulated sugar
- 1 1/4 cups
firmly packed light brown sugar
- 11 Tbsp.
unsalted butter, softened
- 1/3 cup
unsweetened cocoa powder
- 3/4 cup
sour cream, room temperature
- 2
large eggs, room temperature
- 1
large egg yolk
- 2 1/2 tsp.
vanilla extract
- 2 1/2 cups
all-purpose flour
- 2 1/2 tsp.
baking soda
- 1 tsp.
kosher salt
Baking spray with flour
Glaze
- 4 oz.
bittersweet 60% chocolate, chopped
- 1/2 cup
heavy whipping cream
Gold or silver sprinkles, for decorating (optional)
Directions
- Step 1For the cake: Preheat the oven to 350°F.
- Step 2Place the chocolate in a large bowl. In a medium saucepan, whisk together 1 ½ cups of water, the granulated sugar, brown sugar, and butter; bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chopped chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla. (The mixture will not be smooth.)
- Step 3In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.
- Step 4Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 10 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely.
- Step 5For the glaze: Place the chocolate in a medium microwave-safe bowl. In a glass measuring cup, microwave the cream until steaming, 1 to 2 minutes (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is melted and the mixture is well-combined. If there are still chunks of chocolate, microwave the mixture at 50% power in 15-second intervals until it is completely smooth.
- Step 6Place the cooled cake on a serving platter. Spoon or pour the glaze on top of the cake, allowing it to drip down the sides. Decorate with sprinkles, if you like. Allow the cake to set for about 20 minutes before slicing and serving.
Tip: 1 cup of chocolate chips can be substituted for 6 ounces of chocolate in the cake, and 2/3 cup of chocolate chips can be substituted for 4 ounces of chocolate for the glaze.
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