Name: Chocolate Bundt Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: Cooking spray -; 1 c. (2 sticks) unsalted butter -; 1 c. freshly brewed strong coffee -; 3/4 c. (65 g.) Dutch-process cocoa powder -; 2 c. (400 g.) granulated sugar -; 2 c. (240 g.) all-purpose flour -; 2 tsp. baking soda -; 1 tsp. baking powder -; 1 tsp. kosher salt -; 2 large eggs, room temperature -; 1/2 c. sour cream -; 2 tsp. pure vanilla extract -; 1 c. semisweet chocolate chips -; 2/3 c. (or more) heavy cream -; 1/2 tsp. pure vanilla extract (optional) -; 1 (4-oz.) chocolate bar, shaved (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Bundt Cake

1. Cooking spray -

2. 1 c. (2 sticks) unsalted butter -

3. 1 c. freshly brewed strong coffee -

4. 3/4 c. (65 g.) Dutch-process cocoa powder -

5. 2 c. (400 g.) granulated sugar -

6. 2 c. (240 g.) all-purpose flour -

7. 2 tsp. baking soda -

8. 1 tsp. baking powder -

9. 1 tsp. kosher salt -

10. 2 large eggs, room temperature -

11. 1/2 c. sour cream -

12. 2 tsp. pure vanilla extract -

13. 1 c. semisweet chocolate chips -

14. 2/3 c. (or more) heavy cream -

15. 1/2 tsp. pure vanilla extract (optional) -

16. 1 (4-oz.) chocolate bar, shaved (optional) -

How to cook deliciously - Chocolate Bundt Cake

1. Stage

Preheat oven to 350° and generously grease a 12-cup Bundt pan with cooking spray.

2. Stage

In a medium saucepan over medium heat, cook butter, coffee, and cocoa powder, stirring, just until melted and combined. Remove from heat and let cool.

3. Stage

Sift granulated sugar, flour, baking soda, baking powder, and salt into the large bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. With mixer still on low speed, slowly add butter mixture and beat until combined. Scrape bottom and sides of bowl and beat to incorporate. Add eggs one at a time, beating to combine after each addition. Add sour cream and vanilla and beat until well combined.

4. Stage

Pour batter into prepared pan; smooth top with a rubber spatula.

5. Stage

Bake cake until a tester inserted into the center comes out clean, 45 to 55 minutes. Let cool in pan 10 minutes, then invert onto a wire rack and let cool completely.

6. Stage

Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a boil. Pour cream over chocolate. Let sit 1 minute, then whisk until smooth. If consistency is too thick, add 1 tablespoon cream. Whisk in vanilla (if using).

7. Stage

Transfer cake to a platter. Pour glaze on top, letting it drip down sides of cake. Let glaze set before serving. Top with chocolate shavings (if using).