Description
Ina Garten’s chocolate bundt cake delivers rich, velvety indulgence with deep cocoa notes and a moist, tender crumb. Chocolate enthusiasts will savor this classic dessert that melts hearts and satisfies sweet cravings with its irresistible, silky texture.
Ingredients
Scale
Main Chocolate Ingredients:
- 1 cup (240 ml) Cocoa powder
- 6 ounces (170 grams) Bittersweet chocolate: Chopped
- 1 cup (170 grams) Semi-sweet chocolate chips
Dry Ingredients:
- 1 ¾ cups (220 grams) Flour
- 2 cups (440 grams) Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Baking soda
Wet Ingredients and Additions:
- 5 Eggs
- 1 ½ cups (360 ml) Daisy Brand Sour Cream
- 10 tablespoons (142 grams) Butter (1 ¼ sticks)
- ¾ cup (180 ml) Boiling water
- 1 tablespoon Vanilla extract
- Heavy pinch Powdered sugar: As needed
Instructions
- Heat the oven to 350°F (177°C) and coat a 12-cup Bundt pan thoroughly with non-stick cooking spray.
- Create a chocolate base by placing cocoa and finely chopped bittersweet chocolate in a heatproof bowl, then pour boiling water over the mixture, stirring until the chocolate completely dissolves and forms a smooth liquid.
- Allow the chocolate mixture to cool for 2-3 minutes while maintaining its liquid consistency.
- In a separate medium bowl, whisk together all-purpose flour, salt, and baking soda until uniformly combined.
- Using an electric mixer, cream unsalted butter, brown sugar, and vanilla extract until the mixture becomes light and fluffy with a pale color.
- Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition to ensure even distribution.
- Gently fold sour cream into the cooled chocolate mixture, creating a rich and creamy chocolate base.
- Gradually add the flour mixture and sour cream chocolate mixture to the butter mixture, blending carefully to maintain a smooth batter consistency.
- Fold semi-sweet chocolate chips into the batter, distributing them evenly throughout.
- Transfer the batter into the prepared Bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack.
- Once completely cooled, dust with powdered sugar or serve with whipped cream or chocolate ganache for added indulgence.
Notes
- Perfecting this cake requires room temperature ingredients for seamless blending and optimal texture.
- Boiling water dramatically intensifies cocoa’s complex flavor, creating a deeply rich chocolate profile.
- Sour cream works magic by introducing incredible moisture, preventing any potential dryness in the final crumb.
- Brown sugar sneaks in a luxurious caramel undertone that beautifully enhances the chocolate’s deep, robust character.
- Semi-sweet chocolate chips scattered throughout deliver unexpected pockets of melty indulgence with every delectable slice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 112 mg