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 enjoyed it!
Gluten Free Option
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.
📖 Recipe
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!
Ingredients
- 12 tablespoons unsalted butter, softened, plus 1 tablespoon, melted, for the pan (1 ½ sticks )
- ¾ 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)
- ¾ cup boiling water
- 1 cup sour cream (room temperature)
- 1 ¾ cups unbleached all purpose flour (8 ¾ 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 ¾ 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.
Notes
Source: America's Test Kitchen
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Serving: 1sliceCalories: 351kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 83mgSodium: 249mgPotassium: 216mgFiber: 3gSugar: 31gVitamin A: 432IUVitamin C: 0.1mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!
AS says
this cake looks so good