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
- 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