Wow, I think this really is the perfect chocolate bundt cake recipe!
This recipe comes from a fantastic new cookbook by Camilla Saulsbury called appropriately enough, Piece of Cake!: One-Bowl, No-Fuss, From-Scratch Cakes
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It is full of fantastic one bowl cake recipes, so delicious looking and sounding you don’t know which one to try first. Well I suggest you start with this chocolate bundt cake.
This is an easy cake recipe that takes just minutes to put together. Pour the batter into the bundt pan and you are ready to go. From idea to dessert in just over an hour.
Here is what Camilla says about her Perfect Chocolate Bundt Cake Recipe:
“If you think “perfect” is a bit much, I should note that I originally called this cake “Pluperfect Chocolate Bundt.” I am just that certain of its total awesomeness (so much so that I am slipping into skateboarder hyperbole as I write). I should back up and explain my goals in developing my chocolate Bundt: 1) an intense chocolate flavor; 2) a moist and tender crumb; and 3) still quick, easy and one-bowl. Done, done and done. Enjoy!”
You really will love this one.
The Perfect Chocolate Bundt Cake Recipe
Ingredients
- 1 cup semisweet chocolate chips
- 3/4 cup unsweetened cocoa powder, (not Dutch process)
- 1 teaspoon instant espresso powder
- 3/4 cup boiling water
- 2 cups light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 eggs, large, at room temperature
- 1 cup sour cream
- 3/4 cup unsalted butter , softened
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- Chocolate Ganache Glaze or chocolate sauce, if desired
Instructions
- In a large bowl, combine the chocolate chips, cocoa powder and espresso powder. Add boiling water and whisk until the chocolate is melted and the mixture is smooth. Let it cool for 20 minutes.
- Meanwhile, preheat the oven to 350°F (180°C).
- Add the brown sugar, baking soda, salt, eggs, sour cream, butter and vanilla to the cocoa mixture. Using an electric mixer on high speed, beat for 2 minutes, until it is blended and fluffy. Add the flour and beat on medium speed for 1 minute. Scrape the sides and bottom of the bowl with a spatula. Beat again, this time on high speed for 1 minute.
- Spray a 10-inch (25 cm) Bundt pan with nonstick baking spray and dust with flour. Spread the batter evenly in the prepared pan.
- Bake in a preheated oven for about 60 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert the cake onto the rack to cool completely. Spoon the glaze over top of the cooled cake (if you are glazing it), letting it drizzle down the sides.
- Store the glazed cake at room temperature in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 3 days. Alternatively, wrap the cooled, unglazed cake in plastic wrap, then foil, completely enclosing the cake, and freeze for up to 6 months. Let the cake thaw at room temperature for 4 to 6 hours before serving.
- If desired you can serve pieces of this cake glazed or drizzled with chocolate sauce.
Nutrition
Tips and Variations:
- For a Mexican Chocolate Bundt Cake – Add 1 1/2 teaspoons (7 mL) ground cinnamon and 1/4 teaspoon (1 mL) cayenne pepper with the brown sugar. Omit the glaze and dust the cooled cake with 2 tablespoons (30 mL) confectioners’ (icing) sugar.
- Use full-fat sour cream, not the reduced-fat variety. Reduced-fat sour cream will alter the taste and texture of the cake.
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