Literally the moistest Chocolate Bundt Cake around. Complete with a luscious chocolate glaze. What more could you want?
Happy November, friends!
I am so excited that this month has finally arrived. Not only are we this much closer to Turkey Day and Christmas, of course, but one of my personal favorites is just around the corner. My hubby’s birthday. I look forward to celebrating his special day every year and this one is no exception.
We’ll have a big birthday celebration here on the blog next week, and in the meantime I’ll be sharing a couple of recipes I’ve been making in preparation.
Um, is there anything better than a big piece of cake to enjoy on your birthday? I am all about chocolate and couldn’t help but top this one with a luscious chocolate glaze.
Before I get into exactly what I’m loving about this cake, I should probably let you know that the only reason why this cake didn’t make the cut for birthday week, is the fact that it screams Kathi instead of Adam. Hahaha.
Nonetheless, it’s utterly delicious and would make the day of any chocolate lover.
Since chocolate should be my middle name, there was no way I could have passed this off as a recipe made especially for Adam. Don’t get me wrong, chocolate will definitely be featured next week, but on a different level.
Also, I’ve been wanting to make a no-fail chocolate cake that would be perfect for any occasion or holiday. Nail hit on the head.
Here it is fresh as can be. This sight will never get old to me. No matter how many times I bake a bundt cake, I still get nervous about getting it out of the pan in one piece. It’s been a while since I’ve had a sad-looking bundt cake, and I think it’s all about the greasing and flour-dusting. Seriously. I really make sure to cover every nook and cranny with plenty of butter and either use flour or bread crumbs on top of that. It works like a charm. For chocolate cakes like this one, I actually used cocoa powder instead of flour for dusting. It makes for a prettier presentation.
Now onto taste. The most important part. One of the reasons why this cake is so scrumptious and moist is the addition of melted chocolate, a good amount of butter and sour cream. I was a skeptic when I heard that some people use sour cream in cake, but since I love it in sooo many other things, I thought why not give it a shot. Let me just say, this will not be the last time you see me using sour cream in baking. It’s the reason why this cake deserves the title of ultimate. It’s mind-blowingly good.
You gotta give it a go. Here’s to a wonderful first week of November!
- 1 1/2 cups semisweet chocolate chips, divided
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 4 oz. bittersweet chocolate, chopped
- pinch of salt
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F. Thoroughly grease and dust a bundt pan with cocoa powder.
- 1. Pour 1/2 cup of the chocolate chips into a heatproof bowl. Heat in 30 second increments until chocolate is fully melted. Set aside. In the bowl of your stand mixer, cream together the butter and sugar. Add eggs, milk, and vanilla and mix until combined. Sift in salt, baking soda, baking powder and cocoa powder. Mix in melted chocolate chips until incorporated. Add flour until fully combined. Last but not least, fold in sour cream and chocolate chips. Pour cake batter into the prepared pan and place in the oven. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let stand for 10 minutes. Invert cake onto a cooling rack and let cool completely.
- 2. When the cake is almost cool, place chopped chocolate in a glass bowl. Add salt to the bowl. Heat heavy cream in a small saucepan until hot. Pour over the chocolate and let stand for 10 minutes before stirring. Once the ten minutes have elapsed, whisk mixture until chocolate glaze is fully combined. Pour over the cake and serve.
- Chocolate Bundt Cake will keep up to 3 days stored in an airtight container.