For all of you who enjoy chocolate
desserts, this fudgy Bundt cake is truly unique. It's elegant yet
uncomplicated, rich without being unduly complex, and perfect for any time of
day. Although we prefer to serve it with a rich ganache after a satisfying meal,
it can also be served plain and serve as the ideal decadent brunch or midday
snack.
Preparation
time: 10 to 12 servings
Preparation
time: 25 minutes
Total
time: 2 hours
CAL/SERV:
672
Ingredients to Make Chocolate Bundt Cake
Cake:
- Cooking spray
- Two sticks or one cup of unsalted butter
- One cup of strong coffee, freshly brewed
- 65 grams, or 3/4 cup, of Dutch-process cocoa powder
- 400 grams, or two cups, of granulated sugar
- 240 grams, or two cups, of all-purpose flour
- Two teaspoons of baking soda
- Baking powder, 1 teaspoon
- One teaspoon of kosher salt
- Two large eggs at room temperature
- Half a cup of sour cream
- Pure vanilla extract, two teaspoons
Glaze:
- One cup of chocolate chips that are semisweet
- Two-thirds cup or more of heavy cream
- Half a teaspoon of pure vanilla extract, if desired
- One 4-ounce chocolate bar that has been shaved (optional)
Directions to Make Chocolate Bundt Cake
For
cake:
- Grease a 12-cup Bundt pan liberally with cooking spray and preheat the oven to 350°.
- Melt and mix the coffee, cocoa powder, and butter in a medium saucepan over medium heat, stirring. Take off and allow to cool.
- In the large bowl of a stand mixer with the paddle attachment, sift together the flour, baking powder, baking soda, salt, and granulated sugar. Beat until combined on low speed. Add the butter mixture gradually while keeping the mixer running on low speed, and beat until everything is combined. Beat to incorporate after scraping the bowl's sides and bottom. One by one, add the eggs, beating to mix each one in. Beat in vanilla and sour cream until well blended.
- Using a rubber spatula, smooth the top of the batter after pouring it into the prepared pan.
- Bake the cake for 45 to 55 minutes, or until a tester inserted in the center comes out clean. After 10 minutes of cooling in the pan, turn over onto a wire rack to finish cooling.
For
glaze:
- Put chocolate in a bowl that can withstand moderate heat. Heat the cream in a small saucepan over medium heat until it boils. Cover the chocolate with cream. Whisk until smooth after letting sit for a minute. One tablespoon of cream can be added if the consistency is too thick. Add vanilla (if using) and whisk.
- Move the cake onto a serving dish. Drizzle the glaze over the cake, allowing it to fall down the sides. Before serving, allow the glaze to set. If using, sprinkle chocolate shavings on top.
Nutritional Information
|
Calories |
560 |
|
Fat |
33 g |
|
Saturated fat |
19 g |
|
Trans fat |
1 g |
|
Cholesterol |
95 MG |
|
Sodium |
364 MG |
|
Carbohydrates |
64 g |
|
Fiber |
4 g |
|
Sugar |
47 g |
|
Protein |
6 g |
|
Vitamin D |
1 MCG |
|
Calcium |
75 MG |
|
Iron |
3 MG |
|
Potassium |
242 MG |