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Chocolate Bundt Cake Easy

Chocolate Bundt Cake Easy

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Chocolate Bundt Cake
  • butter and flour for coating and dusting the pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup of warm water or coffee
  • ⅔ cup buttermilk
  • ⅓ cup sour cream
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • Chocolate Ganache Glaze
  • 1 cup semi-sweet chocolate chips
  • ⅔ cup heavy cream
  • 1 tablespoon corn syrup

Method
 

  1. Chocolate Bundt Cake
  2. Preheat the oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
  4. Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
  5. Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
  6. Bake for 45-50 minutes in a 350-degree oven until a toothpick inserted into the center comes out clean.
  7. Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
  8. Chocolate Ganache Glaze
  9. Place the chocolate chips into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
  10. Once the cream comes to a simmer, remove it from the heat immediately and pour it over the chocolate. Let stand for 5 minutes, until chocolate is completely melted.
  11. Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.
  12. Enjoy your Chocolate Bundt Cake Easy recipe!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.