Decadent Ina Garten Chocolate Bundt Cake Recipe
Ina Garten’s chocolate bundt cake unleashes a chocolate lover’s wildest dreams in every decadent bite.
This legendary dessert transforms ordinary ingredients into an extraordinary culinary masterpiece that dances across your palate.
Rich cocoa notes blend seamlessly with a velvety crumb, creating a symphony of indulgence.
Professional and amateur bakers alike swoon over its elegant simplicity and complex flavor profile.
Whispers of brown sugar weave through dense layers, crafting an aroma that beckons from across the room.
Perfectly balanced between deep chocolate intensity and subtle sweetness, this bundt cake stands as a testament to garten’s baking prowess.
You’ll want to slice into this show-stopping dessert and savor every single heavenly moment.
Ina Garten Chocolate Bundt Cake Ingredients
For Chocolate Base:For Dry Ingredients:For Wet Ingredients and Additions:Equipment for Ina’s Chocolate Bundt Cake
How to Make a Chocolate Bundt Cake
Dive Into Chocolate Heaven
Grab your mixing tools and let’s create a decadent chocolate Bundt cake that’ll make taste buds dance! This recipe transforms simple ingredients into a rich, moist masterpiece that everyone will crave.
Warm up your oven to 350°F and coat a Bundt pan with cooking spray. This prevents any sticky situations and ensures a perfect cake release.
Combine cocoa and chopped bittersweet chocolate in a bowl. Pour boiling water over them, stirring until silky smooth. Let this gorgeous mixture cool slightly while you work on other components.
Cream together butter, brown sugar, and vanilla until fluffy. Add eggs and mix until the batter looks dreamy and consistent. This step builds the cake’s incredible foundation.
Fold sour cream into your chocolate mixture, creating a luscious blend. Then gently combine this with your butter mixture and dry ingredients. Stir until everything looks perfectly incorporated.
Fold in semi-sweet chocolate chips for bursts of extra chocolatey goodness. These little morsels create delightful surprise pockets in every slice.
Pour your batter into the prepared pan and slide it into the oven. Bake for about 55 minutes. You’ll know it’s done when a toothpick comes out clean and your kitchen smells like chocolate paradise.
Let the cake cool slightly, then flip it out of the pan. Dust with powdered sugar if you’re feeling fancy. Serve with a dollop of whipped cream or drizzle of chocolate ganache for ultimate indulgence.
Customize Chocolate Bundt Cake Easily
Mix in chopped nuts like pecans or walnuts for added crunch and depth of flavor. Experiment with different chocolate chip varieties – dark, milk, or even white chocolate can create unique taste profiles.
Replace sour cream with Greek yogurt for a tangy twist that keeps the cake incredibly moist. Alternatively, buttermilk works wonderfully to enhance the cake’s tenderness and rich texture.
Wrap the completely cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze the cake for up to 2 weeks, ensuring maximum freshness and flavor preservation.
Drizzle warm chocolate ganache over the cake for a luxurious finish. Create a decadent dessert by serving slices with a scoop of vanilla ice cream or a dollop of fresh whipped cream, transforming this simple cake into a show-stopping treat.
Presentation Tips for Ina’s Bundt Cake
How to Store Chocolate Bundt Cake
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 540 kcal
Servings: 11
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Heavenly Ina Garten Chocolate Bundt Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 11 1x
Description
Ina Garten’s chocolate bundt cake delivers rich, moist layers of intense chocolate flavor that delight dessert enthusiasts. Generous cocoa notes and smooth frosting create an irresistible centerpiece for memorable gatherings.
Ingredients
- 6 oz (170 g) Bittersweet chocolate: chopped
- 1 cup (170 g) Semi-sweet chocolate chips
- 1 cup (240 ml) Cocoa powder
- 2 cups (440 g) Brown sugar
- 1 ¾ cups (220 g) Flour
- 5 Eggs
- 1 ½ cups (360 ml) Sour cream
- 10 tbsps (142 g) Butter (1 ¼ sticks)
- ¾ cup (180 ml) Boiling water
- 1 tbsp Vanilla extract
- 1 tsp Salt
- 1 tsp Baking soda
- Heavy pinch Powdered sugar: as needed
Instructions
- Prepare Workspace: Preheat oven to 350°F and thoroughly spray a 12-cup Bundt pan with non-stick cooking spray.
- Craft Chocolate Base: Pour boiling water over cocoa and bittersweet chocolate in a heatproof bowl, stirring until the mixture transforms into a smooth, glossy liquid.
- Combine Dry Ingredients: Whisk flour, salt, and baking soda together in a medium bowl, ensuring even distribution of ingredients.
- Create Butter Mixture: Cream butter, brown sugar, and vanilla extract using an electric mixer until the mixture becomes light, airy, and pale in color.
- Integrate Eggs and Moisture: Gradually add eggs to the butter mixture, then fold in sour cream and cooled chocolate base, creating a rich, velvety batter.
- Incorporate Dry Ingredients: Carefully blend flour mixture and chocolate-sour cream mixture into the butter base, gently folding in chocolate chips to distribute evenly.
- Bake and Set: Pour batter into prepared Bundt pan, smoothing the surface, and bake for 55-60 minutes until a toothpick inserted comes out nearly clean.
- Cool and Finish: Allow cake to rest in pan for 10-15 minutes, then invert onto a wire rack, and once completely cooled, dust with powdered sugar or serve with whipped cream.
Notes
- Chocolate Quality Matters: Select high-quality bittersweet and semi-sweet chocolate for a rich, deep flavor profile that elevates the entire cake.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature to create a smoother, more uniform cake batter with better mixing.
- Pan Preparation Technique: Thoroughly coat the Bundt pan with non-stick spray, paying extra attention to the intricate pan grooves to prevent cake sticking.
- Mixing Method Magic: Fold ingredients gently and avoid overmixing to maintain a tender, light cake texture that doesn’t become dense or tough.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 540
- Sugar: 48 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 165 mg
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.