Chocolate Bundt Cake Recipe
A chocolate lovers dream! This decadent chocolate bundt cake with chocolate glaze is the perfect cake for any occasion!
Equipment
- Bundt Pan 10-12 cup
Ingredients
Chocolate Cake Batter
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Bundt Cake Icing
- 4 ounces dark chocolate
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ cup powdered sugar
- 3 tablespoons cocoa powder
- 1 pinch salt
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Chocolate Bundt Cake Batter
- Preheat the oven to 350°F. Generously butter and flour a 10 or 12 cup bundt pan, making sure every crevice is well coated. Set aside.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
- Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared bundt pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Carefully invert the cake onto a wire rack and let it release naturally. Cool completely before adding the glaze.
Chocolate Glaze
- Once the cake is completely cool, prepare the chocolate glaze. Add the chocolate chips to a small bowl and set aside.
- To a small saucepan combine the heavy cream, butter, powdered sugar, cocoa powder, and salt. Heat until the butter is melted and the mixture is hot, not boiling.
- Pour over the chocolate chips and whisk until smooth.
- Immediately pour over the top of the cooled bundt cake. Enjoy!
Notes
- Use room temperature buttermilk and eggs so everything mixes together smoothly.
- Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
- After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
- Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.
Tried this recipe?Let us know how it was!