Chocolate Bundt Cake

Anyone who knows me well knows about my love for all things chocolate. Whenever I have a chocolate craving (which is often) I can quickly whip up this chocolate cake to satisfy that yearn.

Why is this the best Chocolate Bundt Cake recipe?

This cake mixes up quickly and easily with simple pantry ingredients delivering an incredibly moist and velvety textured cake. And if all that isn’t enough, the cake is finished with a decadent chocolate glaze and a light sprinkle of Maldon sea salt. This beautiful cake is surprisingly light despite how it all sounds.

This is the only chocolate cake recipe you’ll ever need. It’s one of those must-have recipes that everyone needs in their recipe collection as it never disappoints.

This Chocolate Bundt Cake ticks all the boxes:

• Soft and velvety and tastes super chocolatey
• A fool-proof recipe anyone can make
• Drizzled with an easy-to-make luscious chocolate glaze
• Sprinkled with flaky Maldon salt to beautifully compliment the chocolate flavour

As soon as you add the boiling water ingredient to the thick chocolate cocoa batter, you immediately get an aroma resembling steaming hot chocolate. It makes me want to slurp the batter right out of the mixing bowl. Now I wouldn’t actually do that … ultimately I will pour the batter into the Bundt pan and actually bake the cake. However, I’m the one who will lick the spoon and bowl!

Maldon sea salt can be found at many specialty grocers. It has a distinctive flaky texture and lends a unique piquancy to many sweet chocolate desserts. It’s a totally optional ingredient for this cake, but do give it a try.

Since only 3 tablespoons of 35% whipping cream is required for this recipe and you purchased a whole container, I suggest you whip up the remainder and serve dollops of whipped cream with the cake. I mean why not?

Since my family loves this cake as much as I do, I’m nice enough to share it with them!

5 from 1 vote

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Chocolate Bundt Cake

A chocolate bundt cake recipe that mixes up quickly for an incredibly moist and velvety textured cake. With the remaining 35% whipping cream you can whip it up and serve it with the cake if desired.

Cook Time 40 minutes

Servings 12

Author Rita Jakobschuk

Ingredients

Cake

• 3 eggs
• 2 ¼ cups lightly packed brown sugar
• 1 teaspoon vanilla extract
• ¾ cup canola or vegetable oil
• ¾ cup milk
• 2 ¼ cups all-purpose flour
• 3 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ cup cocoa powder
• ¾ teaspoon salt
• 1 ¼ cups boiling water

Chocolate Glaze

• 1 oz semi-sweet baking chocolate square, finely chopped
• ¼ cup 35% whipping cream
• ½ cup icing sugar
• 1 teaspoon Maldon sea salt (optional for garnish)

Instructions

1. Preheat oven to 350 degrees F. Prepare a Bundt pan by greasing the bottom, sides and the tube.

2. For the cake: In a large bowl with a mixer, beat eggs, brown sugar, vanilla, oil and milk until well-blended. In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda, cocoa powder and salt.  

3. Slowly add the dry ingredients to the wet mixture and beat to a smooth batter. Add the hot boiled water and beat well until the batter is smooth and becomes a consistent texture. Batter will be watery.

4. Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake from the pan to a rack to cool completely before preparing the glaze.

5. For the chocolate glaze: Create a double boiler by placing a heatproof bowl over a saucepan of hot simmering water. To the bowl add the chopped chocolate and cream. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat, add icing sugar and stir to combine until a smooth glaze forms.

6. While the cake is still on the rack, drizzle a thick coat over the top allowing the excess glaze to dribble down the sides. Immediately sprinkle with the Maldon sea salt. Let the glaze set for 10 minutes before transferring the cake to a cake platter.