Chocolate Bundt Cake

 

One more reason I love being a retired person.

I had a hankering for chocolate cake, and was in the mood for baking.

Result -

yum

Chocolate Cake for Breakfast ❤

4.92 from 298 votes

Chocolate Bundt Cake

This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips. 

Prep Time15minutes mins

Cook Time45minutes mins

Total Time1hour hr

Course: Dessert

Cuisine: American

 

Servings: 14

 

Calories: 580kcal

 

Author: Lauren Allen

Equipment

• Bundt pan

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup oil (vegetable or canola oil)
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)

For the ganache:

• 1 cup heavy whipping cream
• 2 cups chocolate chips

Instructions

For the Chocolate Bundt Cake:

• Preheat oven to 350 degrees F.


• Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)  
• In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
• Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. 
• Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
• Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs. 
• Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. 
Once cake has cooled, make ganache.

For the ganache:  (edit - i did not do this ganache. I melted some white chocolate and put on top).

• 
Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.

• Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. 

• Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.

Notes

Make ahead and Freezing Instructions: ?

The cake can be made and frosted up to 2 days before serving. The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Nutrition

Calories: 580kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 316mg | Potassium: 86mg | Fiber: 2g | Sugar: 53g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

https://tastesbetterfromscratch.com/chocolate-bundt-cake/

Delish!!