Prepare to embark on a decadent culinary journey that will transform your kitchen into a chocolate paradise! This Homemade Chocolate Bundt Cake isn't just a dessert - it's a rich, moist masterpiece that promises to make your taste buds dance with pure joy. With its luxurious chocolate glaze and incredibly tender crumb, this cake is the ultimate showstopper that will have everyone begging for your secret recipe. Whether you're celebrating a special occasion or simply craving an extraordinary sweet treat, this bundt cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips (for glaze)
- 1/2 cup heavy cream (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are completely combined and free of lumps.
- In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Using an electric mixer or a whisk, mix on medium speed until just combined. Be careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until the water is completely integrated. The batter will be thin, which is normal for this recipe.
- Slowly pour the batter into the prepared bundt pan, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely.
- For the chocolate glaze, place chocolate chips in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
- Whisk the chocolate and cream together until smooth and glossy. Allow the glaze to cool and thicken slightly for 5-10 minutes before drizzling over the completely cooled cake.
- Once glazed, let the cake set for 15-20 minutes before slicing and serving. Optionally, garnish with additional chocolate shavings or a dusting of powdered sugar.
Tips
- Always grease your bundt pan meticulously - those intricate design details can be tricky for cake release!
- Sifting dry ingredients prevents lumps and ensures a smoother, more consistent cake texture.
- When adding boiling water, mix gently to maintain the batter's delicate structure.
- Use room temperature eggs and milk for better ingredient integration.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Let the cake cool completely before glazing to prevent the chocolate from sliding off.
- For an extra flavor boost, consider adding a splash of espresso to enhance the chocolate's depth.
- Store the cake in an airtight container to maintain its moisture for up to 3-4 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
