Homemade Chocolate Bundt Cake With Rich Chocolate Glaze
If you are a chocolate lover, this is the Bundt cake for you. The chocolate cake has a rich chocolate flavor and moist crumb without sour cream. You can frost it with almost any frosting, but we highly recommend the fudgy glaze. It is perfect for a celebration and may just become your new favorite treat.
Servings: 16 Servings
Ingredients
Cake
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk*
Glaze
- ½ cup heavy cream
- 2 teaspoons corn syrup
- 4 oz. semi-sweet chocolate
Instructions
- Preheat oven to 350°F. Grease a 12-cup Bundt pan using your favorite method.
- Cream together butter and sugars until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- In a medium bowl, stir together flour, cocoa powder, baking soda and salt until combined and lump free.
- Add half of flour mixture to the wet ingredients and stir until combined.
- Add half of the milk, mixing until just incorporated.
- Repeat with remaining flour and milk.
- Pour the cake batter into prepared pan and bake 35-40 minutes.
- Let the cake cool 10 minutes in pan before tipping out onto a wire rack to cool completely.
- To make glaze, heat cream and corn syrup in a small saucepan over medium heat until it just starts to bubble. Remove from heat and stir in chocolate until smooth. Drizzle over cake. Top with sprinkles or chocolate chips if desired.
Notes
*If you don't have buttermilk, you can substitute regular milk soured with a teaspoon of lemon juice or vinegar.
Nutrition
Serving: 1slice | Calories: 331kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 283mg | Fiber: 2g | Sugar: 30g
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