Description
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg