My Favorite Chocolate Bundt Cake
Indulge your chocolate cravings with My Favorite Chocolate Bundt Cake—a rich, moist dessert that’s irresistibly decadent and impressively simple to make. Featuring a combination of cocoa powder and semi-sweet chocolate chips for a double dose of chocolate flavor, this Bundt cake is elevated further with a silky homemade chocolate glaze. The secret to its tender texture lies in the use of buttermilk and boiling water, which create a perfectly light crumb. With just 20 minutes of prep time, this stunning cake bakes beautifully in a Bundt pan, making it an ideal centerpiece for celebrations or a luxurious treat for any day. Whether you're hosting a dinner party or looking for the ultimate chocolate dessert, this recipe will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 1 tablespoon Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all grooves are coated to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until fully incorporated. The batter will start to become thick.
Pour in the boiling water and carefully mix until the batter is smooth. Note that the batter will be thin, and that's perfectly normal.
Fold in the semi-sweet chocolate chips for added bursts of chocolate throughout the cake.
Pour the batter into the prepared Bundt pan and gently tap it on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and allow the cake to cool in the pan for about 10 minutes. Then gently turn the cake out onto a wire rack to cool completely.
For the chocolate glaze, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl.
Add the butter to the chocolate and cream mixture and let sit for 2 minutes. Stir gently until smooth and glossy.
Once the cake is completely cooled, pour the glaze over the top, letting it drip down the sides for a decorative finish.
Allow the glaze to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 842.7 g | 306% | |
| Dietary Fiber | 80.9 g | 289% | |
| Total Sugars | 485.3 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 624 mg | 48% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 3594 mg | 76% | |
*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.
