The Best Chocolate Bundt Cake

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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! 

THE BEST CHOCOLATE BUNDT CAKE

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. 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! It’s my favorite chocolate cake recipe and I made it in cupcake form, a small sheet form and in a 4-layer form. It’s perfect for any kind of shape of a chocolate cake you want!

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?

• Preheat the oven. 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.
• 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 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.
• Invert the cake onto the cooling rack. Cool before glazing.

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.

CHOCOLATE GLAZE:

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 a 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.

MORE CHOCOLATE DESSERTS:

Best Chocolate Layer Cake

Eggless Chocolate Cupcakes

Cherry Cream Chocolate Cupcakes

Samoa Inspired Chocolate Cake

Chocolate Peanut Butter Cupcakes

THE BEST CHOCOLATE BUNDT CAKE RECIPE

5 from 4 votes

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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

Author: Anna

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

US Customary - Metric

Instructions

to prepare the pan:

1. Preheat oven to 350 degrees F.
2. 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:

1. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
2. Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
3. Pour the batter into the prepared pan. Tap the pan against the countertop to release the air bubbles.
4. Bake the cake for 40 to 45 minutes or until the toothpick (or uncooked spaghetti noodle) inserted in few places comes out clean.
5. Let the cake cool for ten minutes in the pan set on a cutting board.
6. 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.
7. Let the cake cool completely before glazing.

to make the glaze:

1. 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.
2. 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.
3. Serve.

Nutrition Facts

The Best Chocolate Bundt Cake Recipe Card

Amount Per Serving

Calories 527 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 8g 40%

Cholesterol 11mg 4%

Sodium 575mg 24%

Potassium 232mg 7%

Total Carbohydrates 100g 33%

Dietary Fiber 4g 16%

Sugars 58g

Protein 7g 14%

Vitamin A 2.6%

Calcium 2.5%

Iron 22.2%

* Percent Daily Values are based on a 2000 calorie diet.