Description

This Chocolate Bundt Cake is rich and moist, featuring a delightful blend of bittersweet chocolate and cocoa. Perfect for gatherings, it offers an indulgent flavor that will impress at any occasion.

Ingredients

Scale

8 ounces (227 grams) bittersweet chocolate, (finely chopped)
1 cup (85 grams) dutch-processed cocoa powder
1 teaspoon instant espresso
1 cup boiling water
2 cups (400 grams) lightly packed light brown sugar
1 ½ cups (191 grams) all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup (227 grams) full-fat sour cream, (at room temperature)
½ cup (112 grams) neutral oil
5 large eggs, (at room temperature)
2 teaspoons vanilla extract
1 tablespoon melted shortening or baker’s joy, (for greasing pan)
½ cup (119 grams) heavy cream
1 tablespoon corn syrup
4 ounces (113.5 grams) semisweet chocolate, (chopped)

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Instructions

Preheat the oven to 350°F.
In a medium heatproof mixing bowl, combine chocolate, cocoa powder, and espresso powder.
Pour boiling water over the mixture. Cover and let it stand for 5 minutes.
Gently whisk the mixture until smooth, then set aside to cool until just warm (95-98°F).
In a large bowl, whisk together brown sugar, flour, salt, and baking soda, breaking up any clumps.
Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth.
Make a well in the flour mixture and pour the wet mixture into it, folding gently until combined with no flour pockets remain. Avoid overmixing.
Generously spray a 12-cup Bundt cake pan with Baker’s Joy or brush with melted shortening to grease.
Pour the cake batter into the prepared Bundt pan.
Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the cake cool on a wire rack for 10 minutes before turning it out onto a platter to cool completely.
In a small saucepan, heat cream and corn syrup over medium heat until hot.
Remove from heat and whisk in chocolate until smooth.
Allow to cool until thickened, then drizzle over the cake.
Let set at room temperature for about 10 minutes before serving. For a fudgier texture, serve chilled.

Notes

Ensure all ingredients, especially eggs and sour cream, are at room temperature for better mixing.
For an extra touch, serve with whipped cream or fresh berries.
This cake can be made ahead and stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 180mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg