Chocolate on chocolate you absolutely cannot go wrong with this Chocolate Bundt Cake. Rich, light, and flavorful – a tasty dessert that any chocolate lover will enjoy.
If you know me I’m a HUGE chocolate fan, I’ll take it in any way that I can. I just love chocolate pretty much over anything, give me a huge slice of chocolate cake and I’m sold.
That is why I’m absolutely and always have been obsessed with this Chocolate Bundt Cake! With a delicious chocolate cake, topped with a chocolate ganache and then chocolate shavings, you just cannot go wrong.
If you are a chocolate lover, this cake is for you. With three different aspects of chocolate being used in this cake, you will just fall in love.
I’m a chocolate on chocolate person, I know some people aren’t but really when it comes to this flavor the more the better in my opinion and with this Chocolate Bundt Cake there is no shortage.
I also love a good cake, especially bundt cakes because they are super easy to make and you can flavor them pretty much any way you’d like!
Some of my other favorite chocolate desserts we have on our site include: Chocolate Chip Cookie Pie, Chocolate Whipped Cream and Chocolate Chip Muffins.
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help this come together in no time.
- The chocolate ganache is optional but highly recommended.
- This stores well so you can save more for later.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Semi-sweet chocolate chips
Whole milk
Sour cream
All-purpose flour
Unsweetened cocoa powder
Baking soda
Fine sea salt
Unsalted butter
Light brown sugar
Vanilla extract
Eggs
Heavy cream
Chocolate shavings for garnish, optional
HOW TO MAKE A CHOCOLATE BUNDT CAKE:
- Preheat the oven to 350°F. Spray a 10-cup standard-sized bundt pan with baking spray. Take a pastry brush and brush the spray all over the pan making sure to get all the nooks and crannies, set aside.
- In a large bowl, add the chocolate chips, set aside. Heat the milk in a saucepot or microwave until it reaches 180°F. Pour the hot milk over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Whisk in the sour cream, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, cream the butter with the brown sugar for 2 minutes. Add the vanilla and eggs one at a time, mixing in the first before adding in the next. Scrape down the sides as needed.
- Add half of the flour mixture, stir until combined. Add half of the chocolate/sour cream mixture, stir until combined. Repeat with the remaining flour and chocolate/sour cream mixture.
- Pour the batter into the prepared bundt pan and smooth out the top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
- Once the cake is cool, make the glaze by adding the chocolate chips to a medium-sized bowl. Heat the heavy cream in a saucepot or microwave until it reaches 180°F. Pour the heavy cream over the chocolate chips. Let it sit for 5 minutes and add the vanilla, then stir until smooth.
- Make sure the cake is completely cool and add it to your serving platter. Drizzle the glaze over the top and let it run down the sides. Immediately garnish with chocolate shavings if using. Let it sit for 30 minutes so the glaze can set. Slice and serve.
DO I HAVE TO USE THE CHOCOLATE GANACHE?
No, but it really adds so much flavor to this cake. You can also take a can of chocolate frosting and melt it and pour it over the top as well instead of making homemade.
This can also be left plain or you can dust it with powdered sugar as well.
CAN I USE ANOTHER CHOCOLATE CHIP FLAVOR?
While semi-sweet is really the standard in baking, you can use your favorite chocolate chip for this. Dark chocolate will make it richer and milk chocolate will make it more sweet.
While we still like the semi-sweet, you can experiment with other chocolate flavors as well.
CAN I ADD ANYTHING TO THIS CAKE?
Mix-ins are one of my favorite things when it comes to baking, so yes you can add things to this cake, some ideas include:
- Fresh fruit
- Chocolate chips
- Peanut butter chips
- Chopped nuts
Whatever you think would be great in this you can try!
HOW TO STORE:
This cake can be stored in an airtight container or covered at room temperature for 2 days or up to a week in the refrigerator.
You can also freeze this cake, we recommend freezing without the ganache. Place in a freezer container and it will keep for up to 3 months.
You can let defrost in the refrigerator or on the countertop, make your glaze and garnish.
TIPS AND TRICKS:
- The ganache is optional but highly recommended.
- This can be made in a 9×13-inch pan if you’d like.
- Instead of chocolate shavings, you can top with chopped nuts, coconut, chocolate chips, etc.
- You can add in mix-ins, see some ideas above.
- This can be frozen, see my tips above.
Lover of chocolate? Then you absolutely must make this Chocolate Bundt Cake! Filled with all the chocolate flavor, you cannot go wrong with this recipe.
If you like this recipe you might also like:
If you’ve tried this CHOCOLATE BUNDT CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Bundt Cake
Ingredients
- 4 ounces semi-sweet chocolate chips
- ½ cup whole milk
- ¾ cup sour cream
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs
For the glaze:
- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- chocolate shavings for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 10-cup standard-sized bundt pan with baking spray. Take a pastry brush and brush the spray all over the pan making sure to get all the nooks and crannies, set aside.
- In a large bowl, add the chocolate chips, set aside. Heat the milk in a saucepot or microwave until it reaches 180°F. Pour the hot milk over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Whisk in the sour cream, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, cream the butter with the brown sugar for 2 minutes. Add the vanilla and eggs one at a time, mixing in the first before adding in the next. Scrape down the sides as needed.
- Add half of the flour mixture, stir until combined. Add half of the chocolate/sour cream mixture, stir until combined. Repeat with the remaining flour and chocolate/sour cream mixture.
- Pour the batter into the prepared bundt pan and smooth out the top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
- Once the cake is cool, make the glaze by adding the chocolate chips to a medium-sized bowl. Heat the heavy cream in a saucepot or microwave until it reaches 180°F. Pour the heavy cream over the chocolate chips. Let it sit for 5 minutes and add the vanilla, then stir until smooth.
- Make sure the cake is completely cool and add it to your serving platter. Drizzle the glaze over the top and let it run down the sides. Immediately garnish with chocolate shavings if using. Let it sit for 30 minutes so the glaze can set. Slice and serve.
Notes
- The ganache is optional but highly recommended.
- This can be made in a 9x13-inch pan if you'd like.
- Instead of chocolate shavings you can top with chopped nuts, coconut, chocolate chips etc.
- You can add in mix-ins, see some ideas above.
- This can be frozen, see my tips above.
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