Recipe of Super Quick Homemade Chocolate Bundt Cake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chocolate bundt cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This is an easy and moist chocolate bundt cake recipe. Top your homemade chocolate cake with chocolate chips and smother it in chocolate ganache for a next cake that everyone will love! This moist, nicely dense fudge cake has an ultra-fine grain: think pound cake. Topped with a thick layer of rich ganache, it's a chocolate.

Chocolate Bundt Cake is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate Bundt Cake is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chocolate bundt cake using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chocolate Bundt Cake:

1. Take 8 ounces (2 sticks) unsalted butter - plus more for pan
2. Make ready 2 1/4 cups all-purpose flour
3. Take 3/4 cup unsweetened cocoa powder
4. Prepare 1 teaspoon baking soda
5. Take 1 teaspoon salt
6. Get 1/2 cup milk
7. Make ready 1/2 cup sour cream (4 ounces)
8. Prepare 1 1/2 cups sugar
9. Make ready 4 large eggs
10. Prepare 1 teaspoon pure vanilla extract
11. Take For Glaze:
12. Prepare 3 ounces bittersweet chocolate - chopped
13. Prepare 1/2 cup heavy cream
14. Get 2 tablespoons unsalted butter

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Steps to make Chocolate Bundt Cake:

1. Preheat oven to 325 degrees. Butter a 14-cup Bundt pan.
2. Make the Cake: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
3. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
4. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
5. Make the Glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
6. Cook's Notes: - Cake can be stored at room temperature, wrapped in plastic, up to 1 day.

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