Double Chocolate Bundt Cake
A bundt cake is a classic centerpiece, but sometimes it can be dry. Not this one! This cake is unbelievably moist, and we're amping the chocolate factor up to an 11. The simple, glossy glaze makes it look like it came from a fancy bakery. It's totally stunning and tastes even better than it looks!
COST $12 - $18
Equipment
- A 10-12 cup Bundt pan the fancy donut-shaped one!
- Electric mixer handheld or stand
- A couple of big mixing bowls
- A whisk
Ingredients
For the Cake
- 2½ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder Use high-quality stuff for the best, deepest chocolate flavor!
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, softened
- 1¾ cups Granulated Sugar
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1 cup Sour Cream or Plain Yogurt The secret to extreme moistness!
- 1 cup Water or Coffee, hot This helps the cocoa powder really "bloom." Coffee adds a deeper flavor!
For the Simple Glaze
- 1 cup Powdered Sugar (Icing Sugar)
- 2-3 Tbsp Milk or Water Adjust until you get the perfect drizzly consistency.
- ¼ tsp Vanilla Extract
Instructions
Prep the Pan & Dry Ingredients
- Preheat your oven to 350°F (175°C). Crucial Bundt Step: Grease your pan super well and dust it lightly with flour so it doesn't stick!
- In one big bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients
- Cream the softened butter and sugar. Then beat in the eggs, vanilla, and the sour cream (or yogurt).
- Add the dry mixture to the wet mixture little by little.
- Carefully pour the hot water (or coffee) into the batter and mix briefly until it’s smooth.
Finish and Bake
- Pour the batter into the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a wooden skewer poked in comes out clean.
- After letting the cake sit in the pan for 15 minutes to cool, carefully invert it onto a wire rack. Let it cool completely before glazing.
Glaze It Up
- Whisk together the powdered sugar, milk, and vanilla until you have a smooth, thin glaze.
- Drizzle that gorgeous glaze all over the completely cooled cake. Done!
Notes
The sour cream is your secret weapon for keeping this cake incredibly moist for days. Full-fat yogurt works just as well if you have that instead!
Nutrition (Just an Estimate)
| Component | Amount |
| Calories | 310 kcal |
| Total Fat | 12 g |
| Carbs | 48 g |
| Protein | 5 g |