Chocolate Bundt Cake ~ Wow your guests with this pretty and easy homemade chocolate cake! It’s covered with chocolate glaze, chocolate shavings and has chocolate pieces inside!
Be sure to subscribe to my newsletter HERE so you never miss a new recipe!
Check out our online Home Decor & Clothing Boutique Drops of Sunshine!
Guys, I love bundt cakes! They look so pretty and it is all thanks to special bundt pans they are baked in. And those pans! I love them all. They come in various shapes and every single one of them looks amazing. What do you think?
The pan I used in this recipe is my mom’s pan. It is pretty old one but it’s light and of a perfect size – not too big, not too small. Just perfect!
By the way, not only the pan is my mom’s. This chocolate bundt cake recipe is based on a recipe that she has been using for years. It’s an easy recipe but a bit different from what you might know.
To make this chocolate bundt cake I started with melting sugar in water (over medium-low heat). This is similar to making simple syrup, however, the sugar to water ratio is slightly different here. Then I whisked egg whites until soft peaks formed and added sugar syrup, one spoon at a time. Don’t turn off your mixer. Keep adding the syrup and mixing until you are finished. A stand mixer would be handy here but not necessary.
Then it was time to add egg yolks. It’s good to mix them in first and then add flour + baking powder + cocoa powder. I sifted all three ingredients first. At last pour in the oil and mix until the batter is smooth.
I poured the batter in a 6 cup bundt pan and covered the surface with chocolate pieces. Make sure the chocolate pieces are larger rather than smaller. The smaller pieces would melt in the batter while baking and we don’t want this. We want to be able to taste the pieces.
By the way, some chocolates tend to melt more some less. I tried this with chocolate that had 70% cocoa content but in my opinion bittersweet or semisweet chocolates are better as they don’t melt that fast so you will be able to taste the actual pieces when you bite into the cake.
For the glaze, simply melt chocolate with butter and pour this over the chocolate bundt cake. Finish it off with chocolate shavings (if you feel like it. If not, just skip this) and you are ready to serve.
When baking I covered the pan with tin foil and removed it about 10 minutes before the end of baking.
Now don’t forget to grease your pan as this is very important. You want your cake to come out easily. Take your time and use a lot of butter. Better be safe than sorry, right? Make sure all the crevices are greased well. When you have the pan greased, flour it and the pan is good to go.
Tip: To make this chocolate bundt cake (or any cake really) extra moist pour ¼ – ½ cup of hot cocoa over. (I use ½ cup of warm water, 2 teaspoons sugar and 1 teaspoon of cocoa powder. Dissolve and pour over.
Chocolate Bundt Cake
- 1 1/2 Cup All-Purpose Flour (200g)
- 1 Cup Granulated Sugar (200g)
- 8 tablespoons Water
- 1 tsp Baking Powder
- 2 tablespoons Cocoa Powder (Dutch Processed)
- 4 Medium Eggs
- 3.5 oz Chocolate (Bittersweet or Semisweet are the best)
- 3 tablespoons Sunflower or Vegetable Oil
For the chocolate glaze
- 2 oz Chocolate
- 2 tablespoons Unsalted Butter
- + Extra Chocolate for Chocolate Shavings (optional)
First prepare your bundt pan for baking by greasing it with butter (use more rather than less) and flouring.
In a small sauce pan, combine sugar with water and simmer until the sugar has melted.
Meanwhile separate the eggs. In a large bowl, whisk egg whites until soft peaks form. Now start adding the sugar water, one tablespoon at a time while whisking constantly. Once you have use all the sugar water, mix in egg yolks.
Sift in flour, baking powder and cocoa powder and mix until well combined. At last add oil and give it a final mix.
Pour this batter into a 6 cup bundt pan. Cover the batter with chocolate chunks (don’t push them in the batter. They will sink during baking). Now cover the pan with tin foil.
Bake in a preheated oven at 360F. It will take about 30-35 minutes. 10 minutes before the end remove the tin foil and
When ready, let it cool for 10 minutes before removing it from the pan.
For the glaze melt chocolate and butter and pour it over the cake. Let it cool a bit before finishing it off with chocolate shavings.
Tip: To make it extra moist and extra chocolate-y, simply dissolve sugar (2 tsp) and cocoa (1 tsp) powder in warm water. Pour it over the cake before glazing OR you can make holes with a skewer and pour the syrup over.
When using Unsweetened Natural Cocoa Powder use baking soda instead of baking powder.
|Amount Per Serving||As Served|
|Calories 259kcal Calories from fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||20%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Connect with Julia Here!