Rich and moist and delicious.
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Chocolate Bundt Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Ingredients
Cake
- 1 cup butter
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups flour
- 1-3/4 cup sugar
- 1-1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream
-
2
teaspoons
vanilla
Glaze
- 4 oz dark chocolate chopped
- 1-1/2 tablespoons corn syrup
- 1/2 cup whipping cream not whipped (can substitute Amaretto for some of the cream)
- 1-1/2 tablespoons sugar
Instructions
Cake
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Heat oven to 350°
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Combine butter, cocoa powder, salt, and water in a microwave-safe bowl or small pan.
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Heat on low power just until melted.
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Set aside to cool for a while.
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In mixing bowl, add flour, sugar, and baking soda.
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Mix together until ingredients are evenly distributed.
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Add cooled melted-butter mixture.
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Mix until blended.
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Add eggs, one at a time, until well-blended and no lumps remain.
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Mix in sour cream and vanilla until completely blended.
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Spray a bundt pan with Baker's Joy or similar. Or, grease and flour pan, being sure to get every nook and cranny well-greased and well-floured.
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Pour batter into prepared pan.
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Bake for 40–45 minutes, or until toothpick inserted in center of cake comes out clean.
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Let cake cool in pan for about 15 minutes.
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Invert cake pan onto rack and gently remove pan.
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Let cake cool completely before glazing.
Glaze
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Place chopped chocolate and corn syrup in small bowl.
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Microwave on low until chocolate is just melted.
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Combine whipping cream and sugar in small bowl.
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Microwave until whipping cream is hot and the sugar is melted.
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Pour the milk mixture into the chocolate mixture.
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Stir until smooth.
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Drizzle glaze over cake
I used this bundt pan (unaffiliated link), with four different glazes:
This has a total capacity of 8 cups, 2 cups in each mold. You will have extra cake batter with this pan.
Glazes
I didn’t measure anything other than the chocolate glaze from this recipe, but here’s what I did for the others:
Orange glaze:
- melt 2 tablespoons butter
- squeeze about a quarter of an orange worth of juice into the melted butter
- add orange zest from the quarter orange
- add powdered sugar and stir
- check the consistency: too thin, add more powdered sugar; too thick, add more orange juice
Peanut butter glaze:
- melt 2 tablespoons butter
- stir in about 4 tablespoons of real peanut butter, the kind with just peanuts and salt: if you use Skippy or Jif, please don’t tell anyone where you got this recipe
- add powdered sugar and mix together
- pour in a little milk
- check the consistency: too thin, add more powdered sugar; too thick, add more milk
- sprinkle chopped chocolate on top of the glaze before it hardens
Vanilla glaze:
- melt 2 tablespoons butter
- add powdered sugar and mix together
- pour in a little milk
- add about a teaspoon of vanilla
- check the consistency: too thin, add more powdered sugar; too thick, add more milk
I found the cake recipe here, where you’ll see good photos of the cake, and they found it here. It tastes like it looks, and you won’t be disappointed.
