Hello, I am Laura. Today, I’m gonna show you how to make chocolate bundt cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate Bundt Cake Recipe
Chocolate Bundt Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Chocolate Bundt Cake is something which I have loved my whole life. They’re fine and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. You can cook chocolate bundt cake using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Bundt Cake:
- Take 8 ounces (2 sticks) unsalted butter - plus more for pan
- Take 2 1/4 cups all-purpose flour
- Make ready 3/4 cup unsweetened cocoa powder
- Get 1 teaspoon baking soda
- Make ready 1 teaspoon salt
- Prepare 1/2 cup milk
- Get 1/2 cup sour cream (4 ounces)
- Make ready 1 1/2 cups sugar
- Take 4 large eggs
- Make ready 1 teaspoon pure vanilla extract
- Prepare For Glaze:
- Get 3 ounces bittersweet chocolate - chopped
- Prepare 1/2 cup heavy cream
- Prepare 2 tablespoons unsalted butter
Steps to make Chocolate Bundt Cake:
- Preheat oven to 325 degrees. Butter a 14-cup Bundt pan.
- Make the Cake: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and bening and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- Make the Glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
- Cook’s Notes: - Cake can be stored at room temperature, wrapped in plastic, up to 1 day.
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