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Chocolate Bundt Cake With Dark Chocolate Glaze
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- #71782
serves/makes:
ready in:
2-5 hrs
2-5 hrs
14 reviews
1 comment
ingredients
1/2 cup high quality Dutch process cocoa
2 sticks butter
3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda
1/2 teaspoon salt
Dark Chocolate Glaze
4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 teaspoon vanilla extract
directions
Grease and flour a 10-12 cup Bundt pan. Heat oven to 350F.
Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.
In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended. Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes.
Carefully loosen the cake with a knife and invert onto a large plate.
Meanwhile, prepare the glaze: Chop chocolate and put in a small bowl; set aside.
Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth.
Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.
added by
mangomutt
nutrition data
599 calories, 34 grams fat, 72 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
I am one of the guest foodies. I said condensed milk but I meant evaporated as condensed milk is sweetened. This is the only chocolate cake I make as the people I make it ofr are picky and we all love this cake.
June 5, 2016
I've been making this recipe for years. I sub condensed milk for the sour cream and I use regular cocoa powder as those are things I have on hand. I also reduce the sugar by 1/2 cup only because one of the people I cook for doesn't like overly sweet desserts. One could use mayo instead of sour cream, as well. I bake it in regular cake pans on special occasions and frost with Swiss buttercream because I like vanilla for a frosting. It's the only chocolate cake I've tried that I actually like.
July 13, 2013
I used the hint of adding some instant coffee and it made this cake out of this world delicious! We're all chocoholics in our house and we loved it. This is a true winner! If you love chocolate cake I highly recommend you try this recipe.
February 16, 2010
I was looking for a good Chocolate Bundt Cake recipe, and looks like I found it! I followed the directions except I subsituted Hershey baking cocoa for The Dutch processed cocoa. I also added 1tsp instant coffee to really bring out the chocolate flavor of the cake. The cake was dense and very moist.
December 17, 2009
I just baked this cake tonight. The batter tastes great and had a nice consistency. Unfortunately, I was really disappointed that the cake did not rise as high as the cake in photo. I am an experienced baker and I had no problems with the recipe. I have a very large bundt cake pan - the anniversary edition. Although I did not expect the cake to rise to the top of my pan, I expected a higher cake. Thanks for the recipe.
June 16, 2009
Wow! What a hit! This cake is out-of-this-world delicious. It was so easy to mix up in a sauce pan no less. I know it will be a family favorite. I used cocoa powder to dust the bunt pan. The glaze is so tasty and not overly sweet. It is so moist that it serves up nicely. Thanks for sharing this recipe.
March 1, 2009
EXCELLENT CAKE!! This cake is quite probably the moistest cake I have ever tasted. Not sickenly sweet either... LOVED IT!!!
February 9, 2009
This is a lovely cake and sooo simple to make. I have made this recipe 3 times in a week! Today, I used Nordicware's Elegant Heart pan and it is a beauty. The recipe is the perfect size for the decorative 10 cup pans. Ihe only thing that I changed was adding an additional 1/2 teas. of baking powder because I didn't have dutch-processed cocoa. I used Hershey's.
November 16, 2008
I've made this cake three times now, and every time, everyone eating it asks me for the recipe. Absolutely delicious! I do make two minor changes that seem to work well for me. To highlight the Dutch process cocoa, I cut back the sugar to 1.5 cups instead of two (I find that when too sweet- it masks the taste of the chocolate too much for me)And lastly, I substitute the corn syrup with grade B maple syrup. This cake is so moist and flavorful - I can't say enough positive things about it- it's a MUST try!
August 14, 2008
The cake flavor and texture reminds me of a devil's food cake donut! I did not have enough sour cream, so I mixed what I had with plain yogurt - seemed to have no effect on the flavor. I did have a very difficult time getting these cakes (I made 2) out of the pan, even though I greased and sugared the pan. Perhaps greasing and flouring is the way to go, or maybe the yogurt added to the difficulty, or this is just the way it is?
July 14, 2008
I went with a commenter's suggestion and used coffee instead of water, and I chopped up some chocolate bits and mixed them in to the batter at the end. This is one of the best chocolate cakes I've yet made. A friend who doesn't care much for cake ate two giant helpings.
March 1, 2008
I took it to work and it was a hit. One gal said it was the best chocolate cake she's ever had and I agree.
January 23, 2008
This cake is so moist and delicious. Everyone loved it! I've never made a cake from scratch before and this recipe is super easy to make. I used light sour cream instead of full fat. The glaze is great too. I will definatly be making this cake again!
January 22, 2008
kristen, you are a legend, I recieved a bundt tin for christmas and searched for an appropiate recipe, WOW, moist, perfectly formed and the chocolate glazer was amazing!! easy recipie to follow andperfect result
November 28, 2007
I never made a cake that started out in a saucepan over the stove (and not mixed with a mixer) but wanted to try this recipe and I'm so glad I did! The only change I made was using cooled brewed coffee in place of the water and this was the best chocolate cake I ever tasted!!! This recipe is truly a keeper. I know I will make it again and again! Even the glaze was wonderful. Next time I will submit a photo for the website.