Description
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.
Ingredients
Scale
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
- 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.