Hi, I’m Elise. Today, I’m gonna show you how to prepare 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 will 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chocolate Bundt Cake is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have chocolate bundt cake using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Bundt Cake:
- Get 8 ounces (2 sticks) unsalted butter - plus more for pan
- Take 2 1/4 cups all-purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Take 1 teaspoon baking soda
- Take 1 teaspoon salt
- Get 1/2 cup milk
- Make ready 1/2 cup sour cream (4 ounces)
- Make ready 1 1/2 cups sugar
- Prepare 4 large eggs
- Prepare 1 teaspoon pure vanilla extract
- Make ready For Glaze:
- Make ready 3 ounces bittersweet chocolate - chopped
- Make ready 1/2 cup heavy cream
- Make ready 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 beginning 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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