Chocolate Stuffed Sticky Bundt
Indulge in the decadence of a Chocolate Stuffed Sticky Bundt, a mesmerizing dessert that combines rich, moist chocolate cake with a hidden molten center of semi-sweet chocolate chips. This show-stopping treat is finished with a luscious homemade caramel glaze, adding the perfect balance of sweetness and a hint of sea salt for a gourmet touch. Made with pantry staples like flour, cocoa powder, and buttermilk, this bundt cake is surprisingly simple to prepare yet delivers bakery-quality results. Whether you're hosting a dinner party or treating yourself to a cozy dessert, this gooey, chocolate-filled bundt is guaranteed to impress. Perfect for chocolate lovers and caramel enthusiasts alike, this cake is the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 1.25 cups buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup heavy cream
- 0.25 teaspoons sea salt
Instructions
Preheat oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients while stirring, then add the hot water. Mix until the batter is smooth and thin.
Pour half of the batter into the prepared bundt pan. Sprinkle the semi-sweet chocolate chips evenly over the batter, then pour the remaining batter on top, ensuring the chocolate chips are fully covered.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted near the center of the cake comes out with only a few moist crumbs (avoid the melted chocolate center). Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
While the cake cools, make the caramel glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and sea salt, and bring to a gentle boil while stirring constantly.
Reduce the heat and simmer for 2-3 minutes until the caramel thickens slightly. Remove from heat and let it cool for 5-10 minutes.
Once the bundt cake is cool, drizzle the caramel glaze evenly over the top, allowing it to drip down the sides of the cake.
Let the glaze set for a few minutes, then slice and serve. Enjoy the gooey chocolate center and sweet sticky glaze!
Nutrition Facts
Calories |
6746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 67.8 g | ||
| Cholesterol | 836 mg | 278% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 1030.9 g | 375% | |
| Dietary Fiber | 89.4 g | 319% | |
| Total Sugars | 656.7 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 856 mg | 66% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 3935 mg | 84% | |
*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.
