The Best Chocolate Bundt Cake – absolutely perfect chocolate bundt cake with an easy chocolate glaze! You will love this one-bowl recipe that does not require eggs for the batter and mixer to make it!
Happy Sunday, friends!
It’s November which means we are officially in the holiday season! Woohoo!
It’s time to dive head on into holiday foods and start planning the holiday meals. Which also happens to be my favorite subject! What are you planning on serving this year? Are you sticking to classics or want to experiment and try new things?
Let’s talk about classics for a moment. Chocolate Bundt Cake, for example. It’s a classic, a dessert recipe that everyone should have in their recipe box. It is perfect for a holiday table! Gorgeous yet so easy, just like my One Bowl Chocolate Cake! And today, I am sharing my very favorite and proclaimed to be the best chocolate bundt cake.
HOW TO MAKE PAN RELEASE FOR BUNDT CAKES?
See how perfect the cake looks right out of the pan? It’s beautiful, isn’t it? here is a secret to it and you are going to love it! I shared before my tip to getting the bundt cake out of the pan in one piece. It’s super simple and will save you a big headache that can come with making bundt cakes. It’s the mixture of melted butter and flour or cocoa powder (depends what kind of cake you are baking). It created a paste that you coat the inside of the pan with and it prevents the cake from sticking to it. It works every single time and just like a water bath for a cheesecake, I never make a bundt cake without applying this paste to my pan. It’s a must! Besides, the bundt pans come in so many gorgeous shapes now, it would be a huge loss to bake a cake and lose it because it stuck to the pan. Bundt cakes should be easy and impressive. And this cake is definitely it!
HOW TO MAKE ONE BOWL CHOCOLATE CAKE?
The batter comes together in one bowl. Yes, just one bowl! No mixer needed! Just one bowl and a whisk! It’s really that easy!
This cake has the best crumb you could ask for in a cake. It’s a moist cake and you may know that a lot of moist cakes are difficult to slice and get a straight and clean piece. Many times it will crumble and make a mess, pulling pieces while slicing with a knife. Not this one! It slices into perfect pieces. The air bubbles disperse evenly in the batter while baking.
This cake is perfect in every way!
CHOCOLATE CAKE WITH NO DAIRY:
The reddish, rich, chocolaty hue of the cake is the effect of baking soda, cocoa and vinegar reacting together. I absolutely love it! It’s always breathtaking to slice into it and see the color! Gorgeous!
You may notice that this recipe does not use any dairy. Yep! No eggs or milk in this cake which means it’s perfect for vegans! The vinegar and baking soda replace the eggs and give the cake enough lift to bake the batter into a pure perfection of a bundt cake.
I glazed the cake with the simplest and most delicious glaze you can imagine! It comes together in just one bowl! Many times, bundt cakes are swimming (or should I say drowning) in glaze. I’ve seen so many cakes covered with way too much glaze. This one is the perfect amount. It’s enough to cover the top of the cake without covering and soaking into the bottom of it. It is not sticky which means it will not make a mess when you slice the cake. It will slice perfectly! It also won’t dry into a crunchy topping. It will remain set yet soft.
Each bites melts on your tongue. Pure chocolate heaven!
I would love for you to try it and leave a comment with your thoughts about this cake! Enjoy, friends!
THE BEST CHOCOLATE BUNDT CAKE RECIPE
Absolutely perfect chocolate bundt cake with an easy chocolate glaze! You will love this one-bowl recipe that does not require eggs for the batter and mixer to make it! Recipe source: CrunchyCreamySweet.com
- 1 Tablespoon unsalted butter melted, cooled
- 1 Tablespoon unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 2 Tablespoons corn syrup
- 1 Tablespoon hot water
- Preheat oven to 350 degrees F.
- In a small bowl, mix together melted one tablespoon of butter and one tablespoon of cocoa powder. It will create a thick paste. Apply the paste all over the inside of a 10-cup bundt pan. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
- Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan. Tap the pan against the countertop to release the air bubbles.
- Bake the cake for 40 to 45 minutes or until the toothpick (or uncooked spaghetti noodle) inserted in few places comes out clean.
- Let the cake cool for ten minutes in the pan set on a cutting board.
- Place a cooling rack over the top of the pan and holding the pan with a kitchen towel to protect your hands, invert the cake onto the cooling rack. It should slip right out. Gently pull the pan off.
- Let the cake cool completely before glazing.
- In a small mixing bowl (heat-proof), place chocolate, butter and corn syrup. Microwave in 20 second intervals, until the chocolate and butter are melted. Stir until smooth. Add hot water and stir until smooth. Let cool for 10 minutes.
- Pour the glaze over the cake (it should still sit on a cooling rack).Let the excess glaze drip off onto a plate. When the glaze stops dripping, place the cake onto a serving plate or cake stand.