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

• Cocoa Powder: Select high-quality, Dutch-processed cocoa for richer, deeper chocolate flavor.
• Bittersweet Chocolate: Choose premium chocolate with at least 60% cocoa content for intense depth.
• Boiling Water: Use freshly boiled water to help chocolate melt smoothly.

• All-Purpose Flour: Opt for unbleached flour for better texture and natural taste.
• Salt: Use fine sea salt for balanced flavor enhancement.
• Baking Soda: Ensure fresh baking soda for optimal rising and light texture.

• Butter: Select high-fat European-style butter for enhanced richness.
• Brown Sugar: Choose dark brown sugar for deeper caramel undertones.
• Vanilla Extract: Use pure vanilla extract for authentic, robust flavor.
• Eggs: Select fresh, room-temperature eggs for smoother batter integration.
• Sour Cream: Pick full-fat sour cream for maximum moisture and tanginess.
• Semi-Sweet Chocolate Chips: Use high-quality chips that hold shape during baking.
• Powdered Sugar: Select finely ground sugar for elegant dusting finish.

Equipment for Ina’s Chocolate Bundt Cake

• Bundt Pan: 12-cup size for perfect cake shape and even baking.
• Large Mixing Bowls: Three different bowls for separating ingredients and mixing.
• Heatproof Bowl: Essential for melting chocolate and handling hot liquids safely.
• Measuring Cups and Spoons: Precise measurements for consistent results.
• Electric Mixer or Whisk: Needed for creaming butter and mixing batter smoothly.
• Spatula: Great for folding ingredients and scraping bowl sides.
• Cooking Spray: Ensures cake releases easily from the pan.
• Toothpick: Helps check cake doneness by testing center.
• Cooling Rack: Allows cake to cool evenly after baking.
• Sifter or Fine Mesh Strainer: Optional for dusting powdered sugar on 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.

• Prep Your Baking Station

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.

• Craft Chocolate Magic Base

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.

• Blend Butter and Sweet Goodness

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.

• Marry Chocolate and Cream

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.

• Sprinkle Chocolate Chips

Fold in semi-sweet chocolate chips for bursts of extra chocolatey goodness. These little morsels create delightful surprise pockets in every slice.

• Bake and Transform

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.

• Serve With Style

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

• Dress Up with Creamy Delight: Top each slice with a dollop of freshly whipped cream to add a light, airy texture that balances the rich chocolate flavor.
• Drizzle Decadent Chocolate: Create a luxurious chocolate ganache and pour it over the cake, letting it cascade down the ridges for an extra indulgent dessert experience.
• Pair with Beverage Bliss: Serve alongside a steaming cup of coffee or a cold glass of milk to complement the deep chocolate notes and enhance the overall dessert enjoyment.
• Garnish with Elegant Touch: Sprinkle some chocolate shavings or dust with powdered sugar to create a professional-looking presentation that adds visual appeal and extra sweetness.

How to Store Chocolate Bundt Cake

• Preserve Freshness: Store the chocolate Bundt cake in an airtight container at room temperature for 3-4 days to maintain its soft, moist texture.
• Refrigerate with Care: Wrap the cake tightly in plastic wrap or aluminum foil before refrigerating to prevent drying out. Consume within 5-7 days for optimal taste.
• Freeze for Later: Slice the cake before freezing to make portioning easier. Wrap individual slices in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for up to 2-3 months.
• Reheat and Enjoy: Thaw frozen cake slices at room temperature for 30-45 minutes. Warm briefly in the microwave for 10-15 seconds to recreate that fresh-baked softness and enhance the rich chocolate flavor.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 540 kcal

Servings: 11

Heavenly Ina Garten Chocolate Bundt Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 25 reviews

• Total Time: 1 hour 30 minutes
• Yield: 11 1x

Print Recipe

Pin Recipe

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

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Workspace: Preheat oven to 350°F and thoroughly spray a 12-cup Bundt pan with non-stick cooking spray.
2. 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.
3. Combine Dry Ingredients: Whisk flour, salt, and baking soda together in a medium bowl, ensuring even distribution of ingredients.
4. Create Butter Mixture: Cream butter, brown sugar, and vanilla extract using an electric mixer until the mixture becomes light, airy, and pale in color.
5. 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.
6. Incorporate Dry Ingredients: Carefully blend flour mixture and chocolate-sour cream mixture into the butter base, gently folding in chocolate chips to distribute evenly.
7. 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.
8. 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