Hi, I am Elise. Today, we’re going to make chocolate bundt cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little 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 recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chocolate Bundt Cake is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have chocolate bundt cake using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate Bundt Cake:
- Make ready 8 ounces (2 sticks) unsalted butter - plus more for pan
- Make ready 2 1/4 cups all-purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Take 1 teaspoon baking soda
- Take 1 teaspoon salt
- Make ready 1/2 cup milk
- Prepare 1/2 cup sour cream (4 ounces)
- Make ready 1 1/2 cups sugar
- Make ready 4 large eggs
- Prepare 1 teaspoon pure vanilla extract
- Prepare For Glaze:
- Take 3 ounces bittersweet chocolate - chopped
- Get 1/2 cup heavy cream
- Prepare 2 tablespoons unsalted butter
Instructions 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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