Chocolate Chocolate Cake Bundt Cake
Indulge in the ultimate chocolate experience with this rich and decadent Chocolate Chocolate Cake Bundt Cake. Perfectly moist and bursting with chocolate flavor, this dessert combines velvety cocoa-rich batter with pockets of melted semi-sweet chocolate chips for an irresistible treat. Made with sour cream for added moisture and a soft, tender crumb, this Bundt cake is as easy to bake as it is impressive to serve. Whether dusted with powdered sugar for a classic finish or enjoyed on its own, this cake is ideal for celebrations, dinner parties, or simply satisfying a chocolate craving. Ready in just over an hour, this timeless recipe serves 12 and will be the centerpiece of any dessert table.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 400 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 240 grams sour cream
- 260 grams all-purpose flour
- 75 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 240 milliliters whole milk
- 150 grams semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and thoroughly grease and flour a standard Bundt pan to prevent sticking.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. Use an electric mixer for best results.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream, ensuring the batter is smooth and well-combined.
In a separate medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition until just combined.
Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the Bundt pan onto a wire rack and gently lift the pan away to release the cake.
Allow the cake to cool completely before dusting with powdered sugar for garnish, if desired. Slice and serve.
Nutrition Facts
Calories |
6028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.1 g | 418% | |
| Saturated Fat | 188.9 g | 944% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 795.6 g | 289% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 526.0 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 912 mg | 70% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
