Rich Chocolate Bundt Cake
Rich Chocolate Bundt Cake is a basic moist chocolate cake made in a Bundt pan and dusted with powdered sugar. Simple and delicious!
I asked for and received a Bundt cake pan for Christmas a few years ago, although it took me quite a while to actually use it. I finally decided to find a recipe to make and decided on this America’s Test Kitchen Rich Chocolate Bundt Cake.
Although homemade cakes can sometimes be dry, I thought this cake was moist and perfectly textured. It came out of the pan beautifully and sliced very nicely. I took it to a family party and everyone seemed to enjoy it!
Gluten Free Chocolate Bundt Cake
I have not tried this myself, but I have had good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour.
Looking for More Cake Recipes?
Check out my favorite Cake recipes:
The Best Chocolate Layer Cake
Cherry Chocolate Cheesecake Bundt Cake
Samoa Bundt Cake
Mocha Cream Cake
Chocolate Fudge Layer Cake with Coffee Buttercream
Salted Caramel Chocolate Fudge Cake
Rich Chocolate Bundt Cake
Ingredients
- 12 tablespoons unsalted butter, softened, plus 1 tablespoon, melted, for the pan (1 1/2 sticks )
- 3/4 cup natural unsweetened cocoa powder, plus 1 tablespoon for the pan (not Dutch-processed)
- 6 ounces bittersweet chocolate (chopped coarse)
- 1 teaspoon instant espresso powder (optional)
- 3/4 cup boiling water
- 1 cup sour cream (room temperature)
- 1 3/4 cups unbleached all purpose flour (8 3/4 ounces)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 2 cups packed light brown sugar (14 ounces)
- 1 tablespoon vanilla extract
- 5 large eggs (room temperature)
- powdered sugar (for dusting)
Instructions
- Stir together the 1 tablespoon melted butter and 1 tablespoon cocoa powder in a small bowl until a paste forms. Using a pastry brush, coat all the interior surfaces of a standard 12-cup Bundt pan. If mixture becomes too thick, microwave for 10 to 20 seconds or until warm and softened. Adjust oven rack to lower-middle position and heat oven to 350 F.
- Combine the remaining 3/4 cup cocoa, the chocolate, and espresso powder (if using) in a medium heatproof bowl. Pour the boiling water over and whisk until smooth. Cool to room temperature; then whisk in the sour cream.
- Whisk the flour, salt, and baking soda in a second bowl to combine.
- In a standing mixer fitted with the paddle attachment, beat the remaining 12 tablespoons butter, the brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, mixing about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first two additions. Reduce to medium-low speed (the batter may appear separated); add about one-third of the flour mixture and half of the chocolate mixture and mix until just incorporated, about 20 seconds. Scrape the bowl and repeat using half of the remaining flour mixture and all of the remaining chocolate mixture; add the remaining flour mixture and beat until just incorporated about 10 seconds. Scrape the bowl and mix on medium-low speed until the batter is thoroughly combined, about 30 seconds.
- Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Lightly tap the pan against the countertop two or three times to settle the batter. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 45 to 50 minutes, rotating the pan halfway through the baking time.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert the cake directly onto a wire rack; cool to room temperature, about 2 hours. Dust with powdered sugar, transfer to a serving platter, cut into slices, and serve.
- Serving suggestion – plain or with lightly sweetened whipped cream and raspberries.
this cake looks so good