Chocolate Bundt Cake
This Chocolate Bundt Cake recipe is simple to make and creates the most moist and fudgy cake. It's topped with a rich and decadent chocolate ganache that drips perfectly down the sides, making it look as good as it tastes!
Equipment
- Bundt Pan 9 cups or larger
- Mixing Bowls
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 2 large eggs at room temperature
- 1 ¾ cups (350 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (250 g) plain yogurt or sour cream or buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) boiling water
Chocolate Ganache
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (60 ml) heavy whipping cream double cream in the UK
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk eggs with sugar, oil, yogurt, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients, and whisk until combined.
- Pour boiling water over the mixture, and whisk until you get a uniform thin batter.
- Spray the bundt pan with non stick baking spray, then pour the batter in the pan.
- Bake in the oven for 35-40 minutes or until a toothpick comes out clean from the center of the pan.
- Remove the pan from the oven, and place on a wire rack for 10 minutes then loosen up the sides with a thin spatula if needed. Invert on a plate and allow to cool completely.
- For the ganache, In a saucepan or in the microwave, heat the cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir well until smooth. If needed, whisk vigorously to bring it together.
- Let the ganache cool to room temperature, then pour over the cake and allow it to drip slightly from the sides. Decorate with sprinkles if desired.
- Allow to set then slice and serve.
Notes
- Bundt Pan Size: I tested this recipe in both a 12-cup Bundt pan and a 9-cup Bundt. In the 9-cup pan, the batter nearly filled the entire thing, but the cake still baked nicely. You should be able to use any pan that is 9-cups or larger.
- To keep the cake from sticking, spray the Bundt pan well with non-stick baking spray. I try to avoid adding flour to the pan when making a chocolate cake, and it's not necessary if you add enough oil.
- Allow the cake to cool completely before adding the ganache frosting. If you try to frost a warm cake, the ganache will melt and fall off.
Nutrition
Serving: 1slice | Calories: 435kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 253mg | Potassium: 262mg | Fiber: 3g | Sugar: 40g | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/chocolate-bundt-cake/