Chocolate Bundt Cake
Boxed cake mixes are so convenient in a pinch, but baking a cake from scratch really doesn’t take long and yields a totally different product, this is a chocolaty, rich Bundt cake with decadent dark cocoa and chocolate chips in the cake.
I added a thick chocolate ganache to top the cake but it’s delicious with no frosting at all.
Start by adding 1 and 3/4 cups all purpose flour to a large mixing bowl
Add 1/2 cup sifted baking cocoa powder, I can’t stress enough to buy a premium cocoa powder, my absolute favorite is Ghiradelli brand shown here
One teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
Mix all the dry ingredients together
In a separate bowl add 1 and 1/2 sticks of butter, it needs to be room temp, I normally leave out overnight but forgot so I softened this in the microwave at 10 second intervals until it was softened
add the butter to a stand mixer bowl and mix on medium high speed for about 1 minute
Add 3/4 cups of granulated sugar
And 1/2 cup light brown sugar, mix the sugars in for 3-4 minutes until nice and fluffy
Beat in 4 whole eggs one at a time to the sugar and butter mixture
To that, add 2 teaspoons vanilla extract
And 3/4 cups sour cream
Turn mixer to low and add the dry
ingredients slowly, scraping down the sides and incorporating it all into the wet ingredients. When all mixed stir in 1/3 cup hot espresso or strong coffee, I made this in the morning so I had leftover coffee to use. You can also use instant if you wish. Lastly mix in by hand 3/4 cups dark chocolate chips, again I suggest Ghiradelli brand for the most intense chocolate flavor
Pour the mixture into a greased bundt pan and bake preheated 350° oven for 45 to 50 minutes or until a toothpick inserted into the middle comes out clean
Remove from oven and let cool on a wire rack for 30 minutes or so until removing from the Bundt pan, again this cake is good as is, but even better with a frosting of your choice!
Chocolate Bundt Cake
Recipe details
Ingredients
For the Bundt cake
- 1 3/4 of a cup all purpose flour
- 1/2 of a cup cocoa baking powder
- 1 teaspoon salt
- Half a teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 sticks butter, softened to room temperature
- 3/4 of a cup granulated sugar
- 1/2 of a cup light brown sugar
- Four whole eggs
- 2 teaspoons vanilla extract
- 3/4 of a cup sour cream
- 1/3 of a cup, strong, brewed, coffee, or espresso
- 3/4 of a cup dark chocolate chips
Instructions
To make the Bundt cake
- Preheat oven to 350°
- Grease a Bundt pan generously
- In a large mixing bowl, stir together the flour cocoa powder salt, baking soda, and baking powder, set aside
- add your softened butter to a stand mixer bowl and beat until fluffy approximately one minute
- add the granulated sugar and brown sugar and beat until mixed in for 3 to 4 minutes until nice and fluffy
- Add eggs, one at a time, mixing after each addition
- Add in the vanilla extract and the sour cream
- turn the mixer to low and add the dry ingredients, slowly, scraping down the sides as you mix until everything is incorporated
- turn the mixer off and add in your hot coffee and after that fold in the chocolate chips
- Pour into your prepared Bundt pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean
- Allowed to cool for 30 minutes before removing from the Bundt pan.
- Enjoy this cake with or without any type of frosting.
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