Chocolate Bundt Cake
Ingredients
The cake
-
½
cup
unsalted butter
-
½
cup
vegetable oil
-
⅓
cup
unsweetened cocoa powder, dutch-processed
-
¾
teaspoon
table salt
-
1
cup
hot water or hot coffee
-
2
cups
all-purpose flour
-
1 ¾
cups
granulated sugar
-
1 ½
teaspoons
baking soda
-
2
large
eggs, room temperature
-
½
cup
sour cream or plain Greek yogurt or buttermilk
-
2
teaspoons
vanilla extract
-
1
cup
mini chocolate chips, optional
The chocolate glaze
-
2
cups
semi-sweet chocolate chips
-
1
cup
heavy cream
Instructions
- Preheat the oven to 350 degrees F and grease and flour a 12-cup bundt pan.
- In a saucepan, combine the vegetable oil, cocoa powder, salt, and hot water or coffee over medium heat, stirring to combine.
- Add the unsalted butter to the mixture and remove from heat once melted and combined.
- In a large bowl, whisk together the flour, sugar, and baking soda.
- Add half of the chocolate mixture to the dry ingredients and whisk until blended.
- Add the remaining chocolate mixture and stir until combined.
- Incorporate the eggs one at a time, whisking until incorporated and scraping the bowl as needed.
- Stir in the sour cream and vanilla extract until smooth.
- Fold in the mini chocolate chips if using.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, heat the heavy cream until hot but not boiling, then pour over the chocolate chips and let sit for 4-5 minutes.
- Whisk until smooth and drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
691
Total fat
42g
Total carbohydrates
73g
Total protein
7g
Sodium
319mg
Cholesterol
83mg
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