This chocolate bundt cake is hands-down our favorite chocolate cake. It is probably our favorite cake of any kind. I’m a particular fan of Bundt cakes anyway. They’re so charming. We make this cake often, and it is even better the second day, so it works great to make it the night before you need to bring someone a dessert. The sour cream helps to make it extra moist and deliciously rich, and the chocolate glaze is rich and delicious. The perfect cake for any celebration.
I love that this cake travels well. I have a vintage aluminum cake carrier that is identical to my great-Grandma’s cake carrier which my Grandma still uses. (Thank you etsy for ending a decade-long antique-store search for a match!) What better way to make use of it than bring Bundt cakes to any and every celebration?Print
Chocolate Bundt Cake
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: Serves 8 1x
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (we like Penzey’s Dutch processed cocoa powder)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces semi-sweet chocolate, finely chopped
- 1 1/2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the butter/cocoa mixture and whisk until completely blended. The mixture will be very thick. Add the remaining butter/cocoa mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Slice and serve.
Adapted from twopeasandtheirpod.com