Bundt Cake with Chocolate Glaze

When covered with a rich, velvety chocolate frosting, the unique ring-shaped Bundt Cake takes on an even more alluring appearance. This traditional dessert strikes a mix between simplicity and elegance with its soft and supple crumb. Perfect for parties or a nice afternoon tea, it’s proof of the classic charm of baking.

Tasting Notes

Prepare your taste buds for a symphony of chocolate flavors! The cake boasts a moist and tender crumb, while the chocolate glaze adds a glossy finish and an extra burst of cocoa goodness. Each bite is a heavenly experience for chocolate enthusiasts.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk

For the Chocolate Glaze:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Kitchen Equipment

• Bundt cake pan
• Mixing bowls
• Electric mixer
• Saucepan
• Whisk
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour the Bundt cake pan to ensure easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared Bundt pan, spreading it evenly.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack.

For the Chocolate Glaze:

8. In a saucepan over low heat, combine the chocolate chips, heavy cream, butter, vanilla extract, and a pinch of salt.
9. Stir continuously until the chocolate is melted and the glaze is smooth.
10. Allow the glaze to cool for a few minutes before pouring it over the cooled Bundt cake.

Pro Tips

• Ensure all ingredients are at room temperature for a smoother batter.
• Sift the cocoa powder to avoid lumps in the cake batter.
• For an extra kick, add a tablespoon of brewed coffee to the chocolate glaze.

Variations

• Add chopped nuts or chocolate chips to the batter for added texture.
• Experiment with flavored extracts like mint or orange for a unique twist.

FAQs

Yield: 12

Bundt Cake with Chocolate Glaze

Print

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk

For the Chocolate Glaze:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour the Bundt cake pan to ensure easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared Bundt pan, spreading it evenly.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack.

For the Chocolate Glaze:

1. In a saucepan over low heat, combine the chocolate chips, heavy cream, butter, vanilla extract, and a pinch of salt.
2. Stir continuously until the chocolate is melted and the glaze is smooth.
3. Allow the glaze to cool for a few minutes before pouring it over the cooled Bundt cake.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 400Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gCholesterol: 100mgSodium: 200mgCarbohydrates: 45gFiber: 3gSugar: 28gProtein: 6g