Inside Out Chocolate Bundt Cake
Decadence takes center stage with this Inside Out Chocolate Bundt Cake, a show-stopping dessert that pairs a rich, moist chocolate cake with a surprise molten chocolate center. Perfect for chocolate lovers, this cake combines a tender cocoa-infused batter with a luscious semisweet chocolate and cream filling that bakes right into the heart of the dessert. The technique of layering the filling ensures a beautifully gooey core in every slice, while a dusting of powdered sugar adds an elegant finishing touch. Ready in just over an hour, this crowd-pleasing bundt cake is ideal for celebrations, family gatherings, or anytime you crave a little indulgence. Whether served warm or at room temperature, this irresistible treat captures the essence of chocolate in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups buttermilk
- 1.5 cups semisweet chocolate chips
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 10-inch bundt pan to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour about two-thirds of the batter into the prepared bundt pan. Use a spoon to create a shallow trench in the center of the batter.
In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Heat in 20-second intervals, stirring in between, until smooth and melted. Allow it to cool slightly.
Pour the melted chocolate mixture into the trench you created in the batter, taking care not to let it touch the edges of the pan. This will create the 'inside-out' gooey center.
Cover the chocolate filling with the remaining batter and smooth the top with a spatula.
Bake the cake for 45-50 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean.
Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar for garnish, if desired, before slicing and serving.
Nutrition Facts
Calories |
7391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.1 g | 494% | |
| Saturated Fat | 232.3 g | 1162% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1414 mg | 471% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 990.3 g | 360% | |
| Dietary Fiber | 96.4 g | 344% | |
| Total Sugars | 627.1 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1008 mg | 78% | |
| Iron | 58.3 mg | 324% | |
| Potassium | 4978 mg | 106% | |
*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.
