American🍰 Sweets & drinks

Chocolate Bundt Cake

Name: Chocolate Bundt Cake
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1½ cups hot water; 1¼ cups unsweetened natural cocoa powder; 3½ cups all-purpose flour; 2½ cups granulated sugar; 2½ tsp baking soda; 1 tsp salt; 1 cup butter; ½ cup vegetable oil; 4 large eggs; 1 cup sour cream; 1 tbsp vanilla extract; 4 oz semi-sweet chocolate; 3½ tbsp heavy cream; 3½ tbsp hot espresso

⏱ 95 min

A rich, moist chocolate bundt cake with an intense chocolate crumb, topped with a decadent chocolate ganache. The soft, fudgy texture melts in your mouth and remains tender even when refrigerated—a show-stopping dessert for chocolate lovers.

Adapted from a video by Preppy Kitchen

Amazing Chocolate Bundt Cake

Watch on YouTube

Ingredients

hot water1½ cups
unsweetened natural cocoa powder1¼ cups
all-purpose flour3½ cups
granulated sugar2½ cups
baking soda2½ tsp
salt1 tsp
butter1 cup
vegetable oil½ cup
large eggs4
sour cream

Steps

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1
Preheat the oven to 350°F (175°C).
2
In a medium bowl, combine the hot water and unsweetened cocoa powder. Whisk until completely smooth with no lumps, blooming the cocoa powder in the water to develop intense chocolate flavor. Set aside for about 10 minutes.
3
Prepare the bundt pan by coating it thoroughly with butter, paying special attention to all the intricate nooks and crannies. Dust well with cocoa powder or flour, tapping out excess to ensure even coating.
4
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Mix thoroughly to ensure even distribution of the leavening agent and sugar throughout.
5
Melt the butter and add it to the cooled cocoa mixture. Stir in the vegetable oil. The combination of butter and oil creates a rich, delicious cake that stays soft even when chilled.
6
Crack the large eggs into a separate bowl. Add the sour cream and vanilla extract. Carefully stir until smooth and well combined.
7
Pour the wet mixture into the flour mixture. Stir by hand until just combined, with no dry flour visible. Be careful not to overmix, as this can make the cake dense and gummy.
8
Pour the batter into the prepared bundt pan. Give it a gentle shimmy to help level it out, then smooth the top with a spatula.
9
Bake at 350°F for approximately 55 minutes, or until a skewer inserted in the center comes out clean. Monitor your oven as baking times may vary.
10
Allow the cake to cool in the pan for about 20 minutes, then turn it out onto a cake plate or wire rack to cool completely.
11
For the ganache, place the chopped semi-sweet chocolate in a bowl. In another bowl, mix the hot heavy cream and hot espresso. Pour the hot liquid over the chocolate, cover, and let it sit for 10 minutes to allow the chocolate to soften.
12
Uncover the ganache and stir until smooth and glossy. Pour it over the cooled cake, allowing it to drizzle down the sides naturally.

Chocolate Bundt Cake

Ingredients

Steps

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