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Ina Garten Chocolate Bundt Cake Recipe

Ina Garten Chocolate Bundt Cake Recipe


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4.6 from 10 reviews

  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x

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

  1. Heat the oven to 350°F (177°C) and coat a 12-cup Bundt pan thoroughly with non-stick cooking spray.
  2. 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.
  3. Allow the chocolate mixture to cool for 2-3 minutes while maintaining its liquid consistency.
  4. In a separate medium bowl, whisk together all-purpose flour, salt, and baking soda until uniformly combined.
  5. Using an electric mixer, cream unsalted butter, brown sugar, and vanilla extract until the mixture becomes light and fluffy with a pale color.
  6. Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition to ensure even distribution.
  7. Gently fold sour cream into the cooled chocolate mixture, creating a rich and creamy chocolate base.
  8. Gradually add the flour mixture and sour cream chocolate mixture to the butter mixture, blending carefully to maintain a smooth batter consistency.
  9. Fold semi-sweet chocolate chips into the batter, distributing them evenly throughout.
  10. Transfer the batter into the prepared Bundt pan, spreading it evenly and smoothing the top with a spatula.
  11. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
  12. Remove from oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack.
  13. 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