Double Chocolate Bundt Cake
Indulge in the decadence of this Double Chocolate Bundt Cake, a rich and moist dessert that's every chocolate lover's dream. This show-stopping treat combines the deep flavor of unsweetened cocoa powder with the melty sweetness of semisweet chocolate chips, creating a perfect balance of bold and silky chocolate goodness in every bite. With buttermilk for extra tenderness, a touch of boiling water for a moist crumb, and a glossy homemade chocolate glaze cascading over the top, this bundt cake is as irresistible as it is beautiful. Perfect for celebrations or a luxurious weekend treat, this easy-to-follow recipe takes just 20 minutes to prepare, and the results are guaranteed to wow your guests. Serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups semisweet chocolate chips
- 0.5 cup heavy cream
- 2 tablespoons butter
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with non-stick cooking spray or butter. Lightly dust it with cocoa powder to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing.
Slowly add the boiling water to the batter, stirring gently as the batter will be thin. Continue mixing until smooth and uniformly combined.
Fold in 1 cup of the semisweet chocolate chips into the batter using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into 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 let the cake cool completely.
To make the glaze, heat the heavy cream and butter in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the remaining 0.5 cup of semisweet chocolate chips in a heat-proof bowl.
Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy.
Once the bundt cake has cooled completely, drizzle the chocolate glaze evenly over the top of the cake, letting it drip down the sides.
Allow the glaze to set for 20-30 minutes before slicing and serving. Enjoy your double chocolate bundt cake!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 44.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 351 mg | 7% | |
*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.
