Rich Chocolate Bundt Cake Recipes
RICH CHOCOLATE BUNDT CAKE
This recipe comes to my family from a good friend who played surrogate Auntie for our kids when we lived in North Carolina. She got it from her Mimi (maternal grandmother). Not sure of its history from there. Smash hit wherever it goes. Several similar cake mix bundt recipes on here, but none exactly like this one so thought I'd add it to the fray. Requires a carafe of milk while eating. *wink*
Provided by O-mama
Categories Dessert
Time 1h20m
Yield 1 bundt, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, oil and eggs on low speed.
- Add dry pudding mix and dry cake mix. Beat at low speed.
- Fold in chocolate chips.
- Generously grease bundt pan and flour.
- Bake at 350° for 1 hour.
- Turn out on rack and cool. Frost if desired.
- Note: I like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. Once cooled I use the rest of the frosting. Then I melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
- [Afterthoughts: I tried this with a chocolate cake mix for the fun of it. It became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. The yellow mix seems to give it a richer flavor in my opinion. Just my 2-cents for your musing.].
Nutrition Facts : Calories 901, Fat 56.4, SaturatedFat 17.4, Cholesterol 119.7, Sodium 778.2, Carbohydrate 97.1, Fiber 4, Sugar 62.2, Protein 9.2
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
RICH CHOCOLATE KAHLUA BUNDT CAKE
I checked the other Kahlua cakes, and none were like our ours. So... here's another variation on the quick, cake mix, pudding creation.
Provided by BakinBaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
- Add chocolate chips.
- Pour into greased and floured bundt pan 10".
- Bake 45 minutes at 350 degrees to 1 hour until done.
- Dust with powdered sugar.
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- Preheat oven to 350F/180C. Grease a 12-cup (10-inch) Bundt pan and coat with cocoa powder, tapping the pan slightly to remove any excess. Set aside.
- In a medium heatproof bowl, place cocoa and coffee powder. Pour hot water over the mixture and let stand for 1 minute, then whisk until smooth. Let the mixture cool to room temperature (meanwhile, proceed with the rest of the recipe), then whisk in the sour cream. In another medium bowl, sift flour, baking soda, and salt, and mix to combine. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat together butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the cocoa-sour cream mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 15 minutes, then gently invert onto a wire rack and let it cool completely. Dust with powdered sugar or drizzle with glaze.
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- Stir together the 1 tablespoon melted butter and 1 tablespoon cocoa powder in a small bowl until a paste forms. Using a pastry brush, coat all the interior surfaces of a standard 12-cup Bundt pan. If mixture becomes too thick, microwave for 10 to 20 seconds or until warm and softened. Adjust oven rack to lower-middle position and heat oven to 350 F.
- Combine the remaining 3/4 cup cocoa, the chocolate, and espresso powder (if using) in a medium heatproof bowl. Pour the boiling water over and whisk until smooth. Cool to room temperature; then whisk in the sour cream.
- In a standing mixer fitted with the paddle attachment, beat the remaining 12 tablespoons butter, the brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, mixing about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first two additions. Reduce to medium-low speed (the batter may appear separated); add about one-third of the flour mixture and half of the chocolate mixture and mix until just incorporated, about 20 seconds. Scrape the bowl and repeat using half of the remaining flour mixture and all of the remaining chocolate mixture; add the remaining flour mixture and beat until just incorporated about 10 seconds. Scrape the bowl and mix on medium-low speed until the batter is thoroughly combined, about 30 seconds.
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