The Best Chocolate Bundt Cake Recipe Card
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
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
Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake
Servings: 8 people
Calories: 527 kcal
Ingredients
for the pan:
- 1 Tablespoon unsalted butter melted, cooled
- 1 Tablespoon unsweetened cocoa powder
for the cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2/3 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 2 cups water
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 2 Tablespoons apple cider vinegar
for the glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- 2 Tablespoons corn syrup
- 1 Tablespoon hot water
Instructions
to prepare the pan:
- 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.
to make the cake:
- 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.
to make the glaze:
- 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.
- Serve.
Nutrition Facts
The Best Chocolate Bundt Cake Recipe Card
Amount Per Serving
Calories 527 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 11mg4%
Sodium 575mg25%
Potassium 232mg7%
Carbohydrates 100g33%
Fiber 4g17%
Sugar 58g64%
Protein 7g14%
Vitamin A 130IU3%
Calcium 25mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Jenny says
Hi … i sent a message a while ago , is the salt correct ? Do i add baking powder? Mine was a little too salty but would love to try again š¤ …found this on pinterest and just love that it was so easy to make š
Anna@CrunchyCreamySweet says
Hi Jenny! Yes, the recipe is correct. No baking powder is used to make this cake. You can always cut down the salt to 1 teaspoon. I hope this helps!
Jenny says
Perfect thanks, š
Anna@CrunchyCreamySweet says
Anytime!
Niki says
Hi Anna,
I have made this cake soo many times, it is my absolute favorite chocolate cake!! But this time, Iām gonna be baking it for a crowd of 20people- as a 10inch cake. Any idea if I need to double the recipe or this alone should suffice. Please help!! Thank you.
Anna@CrunchyCreamySweet says
Hi Niki! I am so happy that you love this cake. It’s my go-to always! š If you slice it well, as in not go like the grooves of the bundt cake go, you should be able to get 20 pieces. They might be very skinny though so it could be safer just to make two cakes. I hope this helps! Let me know!