Extreme Chocolate Bundt Cake
Indulge your sweet tooth with this decadent Extreme Chocolate Bundt Cake, a show-stopping dessert brimming with rich, chocolatey goodness. This moist and tender cake is made with a combination of cocoa powder and semi-sweet chocolate chips, delivering an intense chocolate flavor in every bite. The secret to its ultra-moist texture lies in the addition of buttermilk and boiling water, creating a light and luscious crumb. Topped with a glossy chocolate glaze that cascades down its elegant ridges, this Bundt cake is as visually stunning as it is delicious. Perfect for celebrations or satisfying the most devoted chocoholics, this dessert is sure to impress at your next gathering. Ready in just over an hour and serving 12, it's a straightforward yet luxurious treat that's impossible to resist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream (for glaze)
- 0.5 cup semi-sweet chocolate chips (for glaze)
- 1 tablespoon unsalted butter (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray it with nonstick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
Slowly pour in the boiling water, stirring cautiously until the batter is well-mixed. The batter will be thin, but this helps create the moist texture.
Fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
Pour the batter 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 with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips and butter. Stir until smooth and glossy.
Drizzle the glaze over the cooled Bundt cake, letting it drip down the sides for a dramatic effect.
Allow the glaze to set for about 15 minutes before slicing and serving.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 46.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 259 mg | 6% | |
*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.
