If you are chocolate lover and came across this recipe and not trying would be a disservice to your tastebuds. That is my favorite and fool proof recipe of chocolate cake. You don’t have to be a baker to recreate this chocolate Bundt Cake recipe. You just have to follow this recipe and you will have an amazingly tasting home made chocolate cake on your countertop.

I have made this Bundt cake for both my husband birthday and my second son Saathvik’s birthday too. First time, we even forgot to give it to my in-laws who were staying with us at that time. Me and my husband just ate it all by ourselves. Second time I was able to share with my friend who was staying at that time. But I think he just got half a small Bundt cake. Anyway, this is soo yummy cake. You wont share it with anyone else.

Okay.. okay.. now that I have given enough hype for the recipe. let see the ingredients and some of the basic and important tips & tricks that I have included in the recipe which helps enhances the taste and texture of the cake.

I usually jump straight into the recipe. But for baking I would like to introduce a tips and trick section along with ingredients. I have learnt it in a hard way that tips and tricks are something that will take your bakes to another level of perfection. So don’t ever skip out the tips & tricks section.

Tips & Tricks

Bloom your Cocoa Powder – I cannot just emphasize on this point. If you are making anything relating to chocolate. the first thing I would suggest is to find a way to incorporate the cocoa blooming process. Its a simple process of adding any hot liquid to cocoa powder to release the rich cocoa flavor. The liquid can be anything, hot water, melted hot butter, melted hot coconut oil and even hot coffee.

Add coffee – Again anything to do with chocolate flavor, incorporate coffee. It enhances the chocolatey flavor to another level.

Yogurt/Sour cream – Never trust a chocolate cake recipe that doesn’t include yogurt/sour cream. Most recipes call for sour cream But I usually use Greek yogurt just because being an Indian I always have yogurt in hand more so than sour cream. This produces the moist chocolate cake. I have tried so many recipes without yogurt and the cake is dry as a bone.

Cocoa Powder/Chocolate – Always use quality cocoa powder. I always use Dutch process specifically Guittard chocolate. ( Guittard is one of the trusted company who uses the fair trade practices and has 0% tolerance towards the child labor and other unsafe working space. They also have sustainability program to teach & train farmers in several areas and techniques to prevent the waste of the cocoa beans.) so all this contribute to the best tasting chocolate and cocoa powder. After started using Guittard, I have never wandered to any other cocoa powder.

Egg – Temperature of the egg is very important. So always make sure to bring the egg to room temperature. It makes it easy to mix. Also try to use eggs from pasture raised farms.

Butter – I always use unsalted butter and use better quality.

Ganache – There is no set recipe for ganache if anyone says otherwise don’t believe them. the ganache recipe changes as per the cocoa % in the chocolate you use. I used less % of cocoa so I used 2:1 ration of chocolate to heavy cream. The higher the cocoa % lower the heavy cream is needed.

Ingredients

Liquid Ingredients:

1. Butter
2. Cocoa Powder
3. Coffee
4. Salt
5. Water

Other Liquid Ingredients:

1. Egg
2. Yogurt / Sour Cream
3. Vanilla Extract

Dry Ingredients:

1. All purpose Flour
2. Granulated sugar
3. Baking Soda

Ganache:

1. Chocolate
2. Heavy Cream

Instructions:

This is as I said the easiest cake recipe you can ever find in just 5 steps.

1. Now put all the liquid ingredients in a saucepan over medium heat and whisk until butter is melted. Don’t over heat it. It will burn the cocoa powder.
2. Mix all the dry ingredients together and whisk until combined.
3. Now add half of dry ingredients to liquid and then whisk to combine. Now add the rest of the half and whisk to combine. I usually use my handheld mixer in low to medium settings to combine.
4. Now add all other ingredients and mix until combine and do not over mix it. (Before adding egg make sure the wet + dry ingredient mixture is in room temperature else the egg will split)
5. Now transfer to Bundt cake pan and bake for 45 mins @ 350 F.

Ganache

1. Boil the heavy cream
2. Pour it over the chocolate and mix until it chocolate is completely melted, once it is in pouring consistency. Pour over the Bundt cake. Glossy shiny is just to die for.

If you do make this recipe. Please tag me in Instagram/Facebook @cozyupwithvishnu. I would love to hear, how you like this recipe. So please leave a comment below. Don’t forget to check out my weight loss secret recipe here after this yummy indulgence.

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5 from 1 vote

Chocolate Bundt Cake

You are doing a disservice to your taste buds, if you are not making this cake. You don't have to be a baker to recreate this recipe. You just have to follow this recipe and you will have an amazing tasting home made chocolate cake on your countertop.

Prep Time45 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American, German

Keyword: bundt cake, chocolate, chocolate bundt cake, chocolate cake, chocolate chip, dessert

Equipment

• 1 handheld mixer or stand mixer
• 1 sauce pan
• 1 whisk
• 1 Bundt Pan 10"

Ingredients

Liquid Ingredients

• 227 gms butter
• 35 gms cocoa powder I always use Guittard
• 1 tbsp Instant Coffee Powder I use Nescafe instant coffee powder
• 1 tsp Salt I use HImalayan Salt
• 1 Cup Water

Other Liquid Ingredients

• 2 eggs
• 123 gms yogurt/sour cream
• 1 tsp pure vanilla extract

Dry Ingredients

• 240 gms All-purpose Flour
• 350 gms Granulated Sugar
• 1.5 tsp Baking Soda

Ganache

• 115 gms Chocolate
• 230 ml Heavy Cream

Instructions

Cake

• Now put all the liquid ingredients in a saucepan over medium heat and whisk until butter is melted.
• Mix all the dry ingredients together and whisk until combined.
• Now add half of dry ingredients to liquid and then whisk to combine. Now add the rest of the half and whisk to combine. I usually use my handheld mixer in low to medium settings to combine.
• Now add all other ingredients and mix until combine and do not over mix it.
• Now transfer to the greased Bundt cake pan and bake for 45 mins @ 350 F.

Ganache

• Boil the heavy cream
• Pour it over the chocolate and mix until it chocolate is completely melted.
• once it is in pouring consistency. Pour over the Bundt cake. Glossy shiny is just to die for.

Video

Notes

1. Don’t over heat it. It will burn the cocoa powder.
2. Before adding egg make sure the wet + dry ingredient mixture is in room temperature else the egg will split
3. Grease the pan. You don’t want the cake to be stuck to the pan. 
4. If your ganache is too runny add some more chocolate. If it more solid. Just warm it up in microwave for 15 seconds
5. If using mini Bundt cake pan. Bake for 20 – 25 mins.
6. You can store Bundt Cake in closed container. In room temperature for up to 48 hrs. I prefer storing it in refrigerator for up to 7 days.