Prepare to embark on a mouthwatering journey that will transform your kitchen into a chocolate paradise! This Decadent Chocolate Bundt Cake isn't just a dessert – it's a rich, velvety experience that will make your taste buds dance with pure delight. Whether you're looking to impress guests, celebrate a special occasion, or simply indulge in the most irresistible chocolate cake imaginable, this recipe promises to be your secret weapon. With its incredibly moist texture, deep chocolate flavor, and stunning bundt pan presentation, this cake is about to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 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
- Chocolate ganache for frosting
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring every crevice is 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 completely combined and free of lumps.
- In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined. Be careful not to overmix.
- Slowly add the boiling water to the batter, mixing on low speed until the water is fully integrated. The batter will be very thin, which is normal for this recipe.
- Carefully pour the batter into the prepared bundt pan, ensuring an even distribution and avoiding air pockets.
- Place the pan in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and let it cool completely, about 1 hour.
- Once cooled, prepare the chocolate ganache and pour over the cake, allowing it to drip down the sides of the bundt cake.
- Let the ganache set for 15-20 minutes before slicing and serving. Optionally, dust with powdered sugar or add additional chocolate shavings for decoration.
Tips
- Pan Preparation is Key: The secret to a flawless bundt cake is in the greasing. Use a pastry brush to meticulously coat every nook and cranny of the pan with butter or baking spray to ensure easy release.
- Room Temperature Matters: Allow eggs and milk to come to room temperature before mixing. This helps create a more uniform batter and ensures even baking.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- The Boiling Water Trick: Don't be alarmed by the thin batter - the boiling water helps create an incredibly moist and tender crumb.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting. This helps the cake set and reduces the risk of breaking.
- Ganache Perfection: For a smooth ganache, let it cool slightly before pouring to achieve the ideal dripping consistency.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
