Luxurious Chocolate Bundt Cake topped with Ganache

Is there anyone who doesn’t love chocolate? It’s even better when it comes in a cake form and is covered in a melted chocolate glaze.

This is the ultimate chocolate cake dream! It’s certainly better than the Nothing Bundt Cakes, I would say.

The cake is loaded with rich cocoa butter, butter, and sour-cream. This means you get three layers of decadence, all interwoven together to make a perfect slice of cake.

It has a medium density and plenty of moisture. There is no dry crumb.

It will soon be one of your favorite parts about the cake! The topping is extremely easy and only requires 2 ingredients. You don’t even have to wait for the cake to cool before you can ice it.

Chocolate Bundt Cake Recipe Ingredients

• • All-purpose flour: I use unbleached all-purpose flour. The cake doesn’t rise as high with bleached all purpose flour, so you have the choice.
  • Granulated Sugar: It’s a lot, but it’s cake. It’s possible to reduce the amount, but not too much. Otherwise, the cocoa will be too strong and your cake won’t turn out as tender.
  • Baking soda One ingredient to give your cake a lift.
  • Salt Be careful not to forget this or your cake will taste flat. Because there is so much sugar and chocolate, it’s important to have a fair amount.
  • Unsalted butter. Salted butter is fine, but you should omit 1/2 teaspoon salt. There are generally approximately 1/4 tsp salt in each stick of salted butter.
  • Hot Water: Hot water should be extremely hot to bloom the chocolate’s flavors.
  • Unsweetened chocolate powder: Here, I use regular cocoa. You can’t use Dutch baking powder because there is no baking powder.
  • Sour Cream: Whole Greek Yogurt should also work well in a pinch.
  • Eggs These eggs are essential to bind the ingredients so that cake doesn’t break into pieces. They also help cake rise nicely.
  • Vanilla extract For best results, use real vanilla extract.
  • Bittersweet chocolate. Semisweet chocolate is also a good choice if you prefer a milder flavor.
  • Heavy cream This is necessary to maintain a consistent consistency and prevent chocolate from re hardening. It gives the chocolate a rich, creamy finish.

You will need tools

• • • Bundt Pan. There are many, but this one is my favourite and has a great nonstick coating.
    • Electric hand mixer. My go-to Kitchen Aid. It’s quieter than other brands and works well.

How to Make Chocolate Bundt Cake Butter

• • • 1. Preheat oven: To 350 degrees.
      2. Prepare a bundt pan. Coat a 12- to 15-cup nonstick bundt cake in nonstick cooking spray. Lightly dust the cake with cocoa powder and flour (about 1.5 teaspoons each). Make sure to shake off excess.
      3. Mix dry ingredients together: In medium bowl, whisk flour, sugar, baking soda, and salt. Set aside.
      4. Mix butter, water, and cocoa separately. Combine melted butter, hot milk, and cocoa powder in a large bowl.
      5. Mixing mixtures: Add the flour mixture to the butter mixture, and use an electric hand mixer to blend until smooth.
      6. Add the remaining ingredients to the cake: Mix in the sour cream, eggs, and vanilla extract. Mix well.
      7. Mixture into a pan:

How to Glaze and Bake Chocolate Bundt Cakes

• • • 1. Bake in a preheated oven until a toothpick inserted into the center comes out clean, approximately 40 to 50 minutes
      2. Allow to cool briefly before inverting to remove: Let cool for 8-10 minutes, then use a knife to cut the sides of the cake. To cool, invert the cake onto a wire rack. I like to cover it with a big bowl or cake carrier while it cools to soften the outside.
      3. Prepare ganache topping Combine chocolate with a medium heatproof bowl.
      4. Add heavy cream to chocolate. Heat heavy cream in small saucepan over the stove until it is just simmering. Add hot cream to chocolate. Submerge chocolate if necessary.
      5. Allow mixture to rest for 4 minutes, then stir it until smooth.
      6. Spread ganache on the cake. Sprinkle chocolate mixture evenly on top of the cake. Allow to cool.

Can you freeze bundt cake?

• • • 1. • Bundt cakes freeze extremely well. For a better appearance, you can choose to keep the topping.
         • Before storing, let the cake cool completely.
         • Keep it in an airtight container for up to three months. Wrap the container in foil and store it.
         • Thaw on the counter, or in the fridge.

Helpful Bundt Cake Tips

• • 1. • • Use a kitchen scale to accurately measure dry ingredients. This one is my favorite of the two I have.
         • A good nonstick bundt baking pan is essential for a bundt cakes. Bad pans have made bundt cakes stick in the past. It’s worth investing in a good one.
         • Butter and flour the pan to coat it with nonstick cooking spray. Make sure that your cake doesn’t stick or break.
         • Use room temperature ingredients to ensure that the cake mixes well and rises better
         • Do not overbake the cakes. They will dry out, just like any other cake.
         • Do not invert the bundt cake to quickly or too late. You can risk breaking the bundt cake if you attempt to take it out too soon. If you wait too long, the cake will steam and stick to your pan.
         • Bake cake at room temperature You can keep the cake in the refrigerator for longer shelf life, but the texture is best when it is at room temperature.
         • To make the ganache topping, chop the chocolate very finely. You can heat the chocolate over a double boiler and stir to melt if it still isn’t melting after resting and stirring.