Rich Chocolate Bundt Cake
Dark chocolate goes into both the batter and a simple ganache glaze on this Bundt cake, giving it a deep, consistent chocolate flavor throughout. The Bundt pan ensures even baking and a finished look that needs no decoration beyond the glaze. Bake time runs about 50 to 55 minutes.
Equipment
- Bundt pan
- Mixing Bowls
- Whisk
- Sifter
- Cooling Rack
Ingredients
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 cups all-purpose flour sifted
- 1 cup unsweetened cocoa powder high quality
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the bundt pan thoroughly to ensure the cake releases smoothly.
- In a large mixing bowl, cream the butter and sugar together using a whisk or electric mixer, until the mixture is light and fluffy. This should take about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. This will help in evenly distributing the dry ingredients.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should feel springy to the touch.
- Once baked, allow the cake to cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
Notes
Tammy’s Tips:
- For a more intense chocolate flavor, consider using dark cocoa powder and adding chocolate chips to the batter.
- If you prefer a glaze, melt some dark chocolate with a touch of cream to create a glossy finish.
- Substitute almond milk for whole milk and coconut oil for butter to make it lactose-free.
Nutrition
Calories: 393kcalCarbohydrates: 54gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 105mgSodium: 224mgPotassium: 190mgFiber: 3gSugar: 35gVitamin A: 596IUCalcium: 52mgIron: 2mg
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