Hi, I’m Jane. 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 easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Bundt Cake Recipe
Chocolate Bundt Cake is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chocolate Bundt Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate bundt cake using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate Bundt Cake:
- Take unsalted butter - plus more for pan
- Get all-purpose flour
- Take unsweetened cocoa powder
- Take baking soda
- Make ready salt
- Make ready milk
- Take sour cream (4 ounces)
- Prepare sugar
- Make ready large eggs
- Take pure vanilla extract
- Make ready For Glaze:
- Prepare bittersweet chocolate - chopped
- Prepare heavy cream
- Take 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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