Glazed Chocolate Bundt Cake
Recipe: #11384
December 01, 2013
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Picnic, Potluck, Thanksgiving, Valentine's Day, Oven Bake, Flour, Chocolate, more
"If your looking for the best chocolate bundt cake you don't have to look any further, one bite and this will transport you to chocolate cake heaven! This is now my go-to chocolate cake recipe, it never disappoints and makes the best cake"
Ingredients
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- FOR THE GLAZE
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Nutritional
- Serving Size: 1 (114 g)
- Calories 353.9
- Total Fat - 17.5 g
- Saturated Fat - 10.3 g
- Cholesterol - 75.2 mg
- Sodium - 549.6 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 1.5 g
- Sugars - 28.6 g
- Protein - 5.1 g
- Calcium - 32.4 mg
- Iron - 0.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position the oven rack in the center of the oven.
Step 2
Heat oven to 350 degrees F.
Step 3
Butter and flour a 10 or 12-cup Bundt pan.
Step 4
To make the cake, In a small saucepan, combine the butter, cocoa powder, salt, coffee and water; and place over medium heat. Cook, stirring just until butter is melted. Remove from the heat and set aside.
Step 5
In a large bowl, whisk together the flour, cinnamon, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended (The mixture will be thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Step 6
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
Step 7
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Step 8
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Serve!
Tips
- 12-cup bundt pan