Ina Garten’s Chocolate Bundt Cake is a rich, moist, and decadent dessert that’s perfect for any occasion. This cake delivers deep chocolate flavor with a tender crumb, and it’s topped with a luscious chocolate glaze. Whether you’re making it for a dinner party, holiday gathering, or simply to treat yourself, this bundt cake is a crowd-pleaser that everyone will love.

What is Ina Garten Chocolate Bundt Cake?

Ina Garten’s Chocolate Bundt Cake is a classic chocolate cake made in a bundt pan, known for its deep chocolate flavor and perfectly moist texture. The bundt shape allows for even baking and creates an elegant presentation. Topped with a smooth chocolate glaze, this cake is ideal for chocolate lovers and easy enough for both beginner and experienced bakers.

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Why You Should Try This Recipe

Rich and chocolatey: The cake has a deep chocolate flavor that’s balanced with sweetness, making it a perfect treat for chocolate lovers.

Moist and tender: The combination of butter, sour cream, and eggs ensures that the cake stays moist and soft.
Simple but elegant: The bundt shape and chocolate glaze make it look impressive with minimal effort.
Great for any occasion: This cake is versatile enough for a casual dessert or a special celebration.

Easy to make: Despite its rich flavor, the cake is simple to prepare and uses basic pantry ingredients.

Ingredients Needed to Make Ina Garten Chocolate Bundt Cake

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar

4 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract

2 1/2 cups all-purpose flour
3/4 cup cocoa powder (unsweetened)
1 1/2 tsp baking soda

1/2 tsp baking powder
1/2 tsp salt
1 cup hot coffee or hot water (coffee enhances the chocolate flavor)

For the Chocolate Glaze:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tbsp unsalted butter

1 tsp vanilla extract

Instructions to Make Ina Garten Chocolate Bundt Cake

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
Add the sour cream and vanilla: Mix in the sour cream and vanilla extract until smooth.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee or hot water. Mix until just combined, being careful not to overmix.
Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

For the Chocolate Glaze:

Make the glaze: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t let it boil). Remove from heat and stir in the chocolate chips, butter, and vanilla extract. Stir until smooth and glossy.
Glaze the cake: Once the cake has completely cooled, pour the chocolate glaze over the top, allowing it to drip down the sides of the bundt cake.
Let it set: Allow the glaze to set for 10-15 minutes before serving.

What Goes Well With Ina Garten Chocolate Bundt Cake

Whipped cream: A dollop of fresh whipped cream balances the richness of the cake.
Vanilla ice cream: Pair the warm cake with a scoop of vanilla ice cream for a classic combination.
Fresh berries: Strawberries, raspberries, or blackberries add a burst of freshness.

Hot coffee or tea: Serve with a hot beverage to complement the deep chocolate flavor.
Chocolate shavings: Garnish with chocolate shavings or sprinkles for an extra touch of elegance.

Essential Tips for Perfecting Ina Garten Chocolate Bundt Cake

Use room temperature ingredients: Make sure the butter, eggs, and sour cream are at room temperature to ensure even mixing and a smooth batter.

Don’t overmix: Mix just until the ingredients are combined to avoid a dense cake.
Grease the bundt pan well: Be sure to thoroughly grease and flour the bundt pan to prevent the cake from sticking.
Use hot coffee for extra flavor: The hot coffee intensifies the chocolate flavor, but hot water can be used if you prefer.

Let the cake cool before glazing: Make sure the cake is completely cool before pouring the glaze to avoid melting.

Variations of Ina Garten Chocolate Bundt Cake

Chocolate Orange Bundt Cake: Add orange zest to the batter and use orange extract in the glaze for a citrusy twist.
Mocha Chocolate Bundt Cake: Add 1 tablespoon of instant espresso powder to the dry ingredients for a mocha flavor.

Nutty Chocolate Bundt Cake: Stir in 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
Peanut Butter Chocolate Bundt Cake: Swirl in a few tablespoons of peanut butter into the batter for a rich peanut butter-chocolate combination.
Gluten-Free Chocolate Bundt Cake: Substitute all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.

Storing Ina Garten Chocolate Bundt Cake: Best Practices

Store at room temperature: Keep the cake covered at room temperature for up to 3 days.
Refrigerate for longer storage: If you need to store it for longer, refrigerate the cake, covered, for up to 5 days.
Freeze for future use: The cake can be frozen without the glaze. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator before glazing.

Reheating Ina Garten Chocolate Bundt Cake: Best Practices

Microwave: Reheat individual slices in the microwave for 10-15 seconds to slightly warm the cake.
Oven: Reheat the whole cake in the oven at 300°F (150°C) for about 10 minutes, if desired.
Serve at room temperature: This cake is also delicious at room temperature without reheating.

FAQs

Can I freeze a chocolate bundt cake?

Yes, you can freeze a chocolate bundt cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.

How do you prevent a bundt cake from sticking to the pan?

To prevent a bundt cake from sticking, thoroughly grease and flour the pan, making sure to cover every nook and cranny. You can also use a non-stick spray with flour for extra assurance.

What type of cocoa powder is best for chocolate bundt cake?

Unsweetened cocoa powder is the best choice for chocolate bundt cake. You can use either natural or Dutch-processed cocoa, depending on your preference, but Dutch-processed tends to give a deeper chocolate flavor.

How do you know when a chocolate bundt cake is done?

A chocolate bundt cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This usually takes about 45-50 minutes at 350°F (175°C).

Final Words

Ina Garten’s Chocolate Bundt Cake is the perfect dessert for any chocolate lover. With its rich, moist texture and deep chocolate flavor, this bundt cake is as impressive as it is delicious. Topped with a smooth chocolate glaze, it’s a simple yet elegant dessert that’s perfect for any occasion. Try it for your next gathering or as a treat for yourself—you won’t be disappointed!

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