Ina Garten’s Secret Chocolate Bundt: Dreamy Cake Recipe for Bakers
Chocolate lovers rejoice when they spot this decadent Ina Garten chocolate bundt cake recipe that promises pure indulgence.
Rich, moist, and irresistibly smooth, this cake brings bakery-style elegance to your home kitchen.
Smooth chocolate notes dance across each tender crumb, creating a dessert that looks stunning on any table.
The recipe combines simple ingredients with professional baking techniques that guarantee success.
Professional chefs and home bakers alike adore how this cake delivers incredible depth of flavor with minimal effort.
Every slice promises a velvety chocolate experience that melts in your mouth.
You’ll want to savor every delectable bite of this showstopping dessert that turns an ordinary day into something extraordinary.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 540 kcal
Servings: 12
What Goes into Ina Garten Chocolate Bundt Cake
For Wet Ingredients:
Butter: Adds rich, velvety texture and enhances deep chocolate flavor; choose high-quality unsalted butter for best results.
Eggs: Provide structure and moisture to the cake; use room temperature eggs for smoother mixing.
Sour Cream: Creates tender, soft crumb and adds tangy depth; Greek yogurt works as an excellent substitute.
Vanilla Extract: Elevates chocolate flavor and adds aromatic complexity; opt for pure vanilla extract over artificial versions.
Water: Helps blend ingredients and create smooth batter consistency.
For Dry Ingredients:
All-Purpose Flour: Provides essential structure and backbone of the cake; sift to prevent lumps.
Sugar: Sweetens and caramelizes during baking, contributing to rich flavor and golden color.
Baking Soda: Ensures proper rising and soft, light texture of the cake.
Cocoa Powder: Delivers intense chocolate flavor; Dutch-processed cocoa recommended for deeper color and taste.
Salt: Balances sweetness and enhances overall flavor profile.
For Glaze Ingredients:
Chocolate: Creates luxurious, glossy topping; use high-quality dark or semi-sweet chocolate for best results.
Corn Syrup: Adds shine and prevents crystallization of glaze.
Heavy Cream: Provides smooth, silky texture to chocolate glaze.
Sugar: Sweetens and helps create glossy finish for the glaze.
Baking Tools for Ina Garten Chocolate Bundt Cake
10 or 12-cup bundt pan: Essential for creating the cake's signature ring shape with beautiful ridges.
Small saucepan: Perfect for melting butter mixture and heating cream smoothly.
Large mixing bowl: Crucial for combining dry ingredients and mixing cake batter.
Whisk: Key tool for blending ingredients without creating lumps.
Toothpick: Helps check cake doneness by testing center's baking status.
Cooling rack: Allows cake to cool evenly and prevents soggy bottom.
Measuring cups and spoons: Ensures precise ingredient quantities.
Cutting board: Useful for chopping chocolate for glaze.
Spatula: Helps scrape batter and spread glaze evenly.
Easy Steps to Bake Ina Garten Chocolate Bundt Cake
Chocolate Heaven
Oven Prep Cozy sanctuary for cake creation. Warm the kitchen to a toasty 350 degrees. Lovingly coat a Bundt pan with butter and flour to ensure smooth cake release.
Liquid Chocolate Magic Melt butter, cocoa, salt, and water in a saucepan until silky smooth. Watch the rich mixture transform into a glossy chocolate river.
Dry Ingredient Symphony Combine flour, sugar, and baking soda in a spacious mixing bowl. These powdery friends will create cake magic.
Chocolate Fusion Gently blend melted chocolate mixture with dry ingredients. Whisk until the batter becomes a velvety chocolate dream.
Creamy Transformation Crack eggs into the batter one by one, whisking between each addition. Swirl in sour cream and vanilla for extra richness.
Baking Moment Pour batter into the prepared pan. Let the cake bake for 40-45 minutes until a toothpick comes out clean, filling the kitchen with heavenly chocolate aroma.
Cooling Patience Allow cake to rest in the pan for 15 minutes. Carefully turn onto a cooling rack, letting it settle into its final beautiful form.
Glaze Elegance Melt chocolate with corn syrup. Heat cream and sugar until smooth. Pour hot cream over chocolate, creating a glossy waterfall of sweetness.
Final Flourish Drizzle the luscious glaze over the cooled cake, letting it cascade dramatically down the sides.
Variation Ideas for Ina Garten Chocolate Bundt Cake
Replace sour cream with Greek yogurt or buttermilk for a tangy twist that keeps the cake's moisture perfectly intact.
Boost the rich cocoa flavor by adding a shot of strong espresso or dark coffee to the melted butter mixture for an intense chocolate experience.
Fold in chopped nuts like pecans or walnuts, or mix in chocolate chips to add delightful crunch and extra chocolate bursts throughout the cake.
Experiment with different chocolate types – dark, milk, or white chocolate – and add a splash of liqueur like Kahlúa or Grand Marnier for an adult-friendly version of the glaze.
Ensure a flawless release by carefully greasing the Bundt pan with softened butter and dusting with cocoa powder instead of flour for a seamless chocolate coating.
How to Present Ina Garten Chocolate Bundt Cake
Serve with Decadent Toppings: Crown this rich chocolate Bundt cake with a scoop of vanilla bean ice cream or freshly whipped cream for an extra indulgent dessert experience.
Pair with Complementary Beverages: Enhance the cake's deep chocolate flavor by serving alongside a steaming mug of espresso, cappuccino, or a glass of cold milk to balance the sweetness.
Create a Festive Presentation: Sprinkle some powdered sugar, add fresh berries like raspberries or sliced strawberries, or garnish with chocolate shavings around the cake to elevate its visual appeal and add texture.
Enjoy as a Versatile Dessert: Slice and serve this cake at dinner parties, afternoon tea, potlucks, or as a delightful weekend treat that will impress family and friends with its rich, moist chocolate goodness.
Storage Advice for Ina Garten Chocolate Bundt Cake
Maximize Cake Freshness: Store the chocolate Bundt cake at room temperature, covered with a cake dome or wrapped tightly in plastic wrap to maintain moisture and prevent drying out for up to 3 days.
Refrigerate for Extended Enjoyment: Extend the cake's life by storing it in the refrigerator for up to 5 days. Wrap carefully in plastic wrap or place in an airtight container to preserve its rich flavor and soft texture.
Freeze for Future Treats: Slice the cake before freezing, then wrap individual portions in plastic wrap and place in a freezer-safe container. Frozen cake keeps beautifully for up to 2 months, ready to thaw and enjoy whenever a chocolate craving strikes.
Perfect Serving Tip: Remove refrigerated cake 30 minutes before serving to allow it to come to room temperature, ensuring the most delicious texture and bringing out the cake's full chocolate intensity.
Chocolate lovers will adore this classic Ina Garten chocolate bundt cake recipe featuring rich cocoa and a silky ganache glaze. Moist chocolate cake delivers deep flavor and elegant presentation that delights guests at any gathering.
Ingredients
Scale
2 cups (480 ml) all-purpose flour
1 ¾ cups (350 g) granulated sugar
1 cup (226 g) unsalted butter
2 large eggs
⅓ cup (35 g) Dutch process cocoa powder
1 cup (240 ml) water
½ cup (120 ml) sour cream or plain Greek yogurt
½ cup (120 ml) heavy cream
1 tsp pure vanilla extract
1 ½ tsps baking soda
1 tsp kosher salt
4 oz bittersweet chocolate, finely chopped
1 ½ tbsps corn syrup or agave
1 ½ tbsps granulated sugar
Instructions
Preparation: Generously coat a 10 or 12-cup Bundt pan with butter and flour. Position the oven rack and preheat to 175 degrees Celsius (350 degrees Fahrenheit).
Chocolate Base: In a saucepan, merge butter, cocoa powder, salt, and water over medium heat. Stir until the mixture transforms into a smooth, glossy liquid. Remove from heat and set aside.
Dry Ingredient Fusion: Whisk flour, granulated sugar, and baking soda in a large mixing bowl, eliminating any potential lumps.
Batter Development: Gradually pour the melted chocolate mixture into dry ingredients, whisking in stages to create a uniform, silky batter. Ensure complete integration of liquid and dry components.
Moisture Incorporation: Gently fold in eggs one at a time, followed by sour cream and vanilla extract. Mix until the batter reaches a luxurious, creamy consistency.
Baking Process: Pour batter into the prepared Bundt pan, spreading evenly. Bake for 40 to 45 minutes, verifying doneness with a toothpick inserted into the center that should emerge clean.
Cooling and Glaze Preparation: Rest the cake in the pan for 15 minutes, then invert onto a cooling rack. Meanwhile, create the glaze by combining chopped chocolate and corn syrup in a heat-resistant bowl.
Glaze Finalization: Heat heavy cream and sugar in a saucepan until hot and fully dissolved. Pour over the chocolate, whisking until achieving a glossy, smooth consistency.
Presentation: Once the cake has cooled completely, elegantly drizzle the chocolate glaze, allowing it to cascade naturally down the sides for an indulgent finish.
Notes
Measure Precisely: Use exact measurements for flour, cocoa, and other ingredients to ensure consistent cake texture and rich chocolate flavor.
Control Chocolate Melting: Stir chocolate mixture continuously over medium heat to prevent burning and achieve a smooth, glossy consistency.
Check Cake Doneness: Use the toothpick test carefully – it should come out clean with just a few moist crumbs, indicating perfectly baked cake.
Glaze Technique: Pour warm chocolate glaze slowly and evenly over completely cooled cake to create a professional, drool-worthy finish.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.