Heavenly Chocolate Bundt Cake Recipe: Moist & Dreamy Delight

Rich chocolate lovers find pure bliss in this decadent bundt cake that promises pure indulgence.

Layers of deep cocoa flavors melt together with velvety smoothness.

Baking this dessert fills kitchens with irresistible warmth and sweet aromas.

Soft crumb and intense chocolate notes create a luxurious experience for anyone seeking comfort.

Simple ingredients combine to craft a masterpiece that looks impressive yet remains surprisingly easy to prepare.

Weekend bakers and dessert enthusiasts will adore how quickly this cake comes together.

You won’t believe how effortlessly delicious this recipe can be.

Grab a slice and savor every delectable moment.

Why Mary Berry Chocolate Bundt Cake Is A Favorite

• Bake with Ease: Perfect for bakers of all skill levels, this chocolate Bundt cake requires simple ingredients and basic mixing techniques anyone can master.
• Quick Crowd-Pleaser: Prepare this decadent dessert in under an hour, making it ideal for spontaneous gatherings, family celebrations, or unexpected sweet cravings.
• Versatile Dessert Delight: Suitable for multiple occasions like birthdays, potlucks, afternoon tea, or as a comforting weekend treat that impresses without complicated steps.
• Rich Chocolate Experience: The combination of cocoa-infused batter and glossy chocolate ganache creates an indulgent dessert that satisfies serious chocolate lovers with its deep, intense flavor profile.

Everything You Need For Mary Berry Chocolate Bundt Cake

• All-Purpose Flour: A key structural ingredient that provides the cake's fundamental texture and volume.
• Cocoa Powder: Creates the rich chocolate flavor and deep brown color of the cake.
• Butter: Ensures a moist and tender cake crumb with rich flavor.
• Sugar: Adds sweetness and helps to create a soft, tender cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.

• Baking Powder: Helps the cake rise and become light and fluffy.

• Chocolate: Used to create a smooth, glossy ganache topping for the cake.
• Heavy Cream: Combines with chocolate to make a rich, silky ganache.
• Apricot Jam: Provides a light glaze that helps the ganache adhere to the cake and adds a subtle fruity note.

Steps To Make Mary Berry Chocolate Bundt Cake

Step 1: Warm Up the Oven

Get your oven ready by setting it to 350°F (180°C). Prepare your Bundt pan by generously coating the inside with butter and dusting it with flour to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, whip the butter and sugar together until the mixture becomes light, fluffy, and pale. Add eggs one at a time, mixing thoroughly after each addition to create a smooth consistency.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder

Gently fold these dry ingredients into the butter mixture, stirring carefully to avoid overmixing and maintain a soft, airy texture.

Step 4: Fill and Bake the Cake

Transfer the batter into the prepared Bundt pan, spreading it evenly. Place in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a skewer – it should come out clean with just a few moist crumbs.

Step 5: Cool the Cake

Allow the cake to rest in the pan for 10 minutes. Then carefully invert it onto a wire cooling rack, letting it cool completely.

Step 6: Prepare Chocolate Ganache

Create a rich ganache by melting chocolate with heavy cream, stirring until smooth and glossy.

Step 7: Finish and Decorate

Brush the cooled cake with warmed apricot jam to add shine and moisture. Drizzle the chocolate ganache over the top, letting it cascade down the cake’s curves.

Step 8: Serve and Enjoy

Slice and serve your decadent chocolate Bundt cake, perfect for any celebration or sweet craving.

Helpful Tips For Mary Berry Chocolate Bundt Cake

• Grease Tin Thoroughly: Use softened butter and dust with cocoa powder to prevent sticking and add extra chocolate flavor.
• Mix Eggs Gently: Add eggs one at a time and mix slowly to maintain batter's smooth, creamy texture without curdling.
• Check Doneness Precisely: Insert skewer at cake's center; if it comes out with a few moist crumbs, cake is perfectly baked.
• Control Chocolate Intensity: Swap dark cocoa for Dutch-processed cocoa for a milder, richer chocolate taste.
• Enhance Moisture Levels: Brush warm apricot jam before ganache to lock in cake's moisture and add subtle fruity undertone.

Tasty Twists For Mary Berry Chocolate Bundt Cake

• Gluten-Free Chocolate Haven: Replace wheat flour with almond or gluten-free flour blend, ensuring same texture and rich chocolate flavor.
• Vegan Chocolate Dream: Swap butter with coconut oil, eggs with mashed banana or flax eggs, creating a plant-based version that's equally decadent.
• Low-Sugar Chocolate Indulgence: Use stevia or monk fruit sweetener instead of sugar, reducing calorie content while maintaining delicious chocolate taste.
• Nutty Chocolate Crunch: Fold chopped walnuts or pecans into batter for added texture and nutty undertones, elevating the classic bundt cake experience.

What Pairs Nicely With Mary Berry Chocolate Bundt Cake

• Pair with Rich Dessert Wine: Select a sweet port or moscato to complement the cake's deep chocolate flavor, creating a luxurious tasting experience.
• Enhance with Espresso Accompaniment: Serve a shot of strong espresso or cappuccino alongside the bundt cake to cut through the richness and heighten the chocolate notes.
• Match with Vanilla Ice Cream: Top a warm slice with a scoop of creamy vanilla ice cream, letting the cold, smooth texture contrast beautifully with the dense chocolate cake.
• Create Fruit Contrast: Garnish with fresh raspberries or strawberries to add a tart, bright element that balances the cake's intense chocolate profile.

How To Store Mary Berry Chocolate Bundt Cake Properly

• Wrap the cooled cake tightly in plastic wrap or place in an airtight container. Keeps fresh for 3-4 days in the refrigerator.
• Slice cake before freezing, wrap each piece individually in plastic wrap, then store in a freezer bag. Stays good for up to 2 months.
• Keep cake covered with a cake dome or loose foil at room temperature for 2 days maximum, ensuring it stays moist and delicious.
• Warm individual slices in the microwave for 10-15 seconds, or bring to room temperature naturally for the best texture and flavor preservation.

FAQs On Mary Berry Chocolate Bundt Cake Answered

• Can I make this cake gluten-free?

Yes, replace regular flour with a gluten-free flour blend that includes xanthan gum to maintain the cake’s structure and texture.

• What type of cocoa powder works best?

Dutch-processed cocoa powder provides a deeper, richer chocolate flavor and smoother texture compared to natural cocoa powder.

• How do I prevent the cake from sticking to the Bundt pan?

Use a non-stick Bundt pan and generously grease it with butter, then dust with flour or cocoa powder to ensure easy cake release.

• Can I substitute butter with oil?

While possible, butter provides better flavor and creates a more tender crumb, so it’s recommended to stick with butter for the best results.

Chocolate Bundt Cake Recipe

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4.9 from 32 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Rich chocolate lovers discover pure bliss with this heavenly Chocolate Bundt Cake, a dessert that melts hearts with its intense cocoa depths. Moist crumb and velvety glaze promise pure indulgence you’ll savor down to the last delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 225 grams (8 ounces) unsalted butter, softened
• 225 grams (8 ounces) caster sugar
• 4 free-range eggs
• 220 grams (7.5 ounces) self-raising flour
• 50 grams (1.75 ounces) cocoa powder
• 150 grams (5.5 ounces) dark chocolate, chopped

Supporting Ingredients:

• 1 teaspoon baking powder
• 4 tablespoons apricot jam
• 300 milliliters (10.5 fluid ounces) whipping cream, softly whipped

Greasing and Topping:

• Butter (extra for greasing)
• Caster sugar (extra for sprinkling)

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Instructions

1. Prepare the oven at 180°C with fan setting at 160°C. Thoroughly coat the Bundt pan with butter and flour to prevent sticking.
2. Cream butter and sugar until light and airy, incorporating eggs individually to ensure smooth integration.
3. Gently sift together dry ingredients including flour, cocoa powder, and baking powder, then carefully fold into the wet mixture to maintain volume.
4. Transfer batter into the prepared Bundt pan, spreading evenly with a spatula to create uniform distribution.
5. Bake for 25-30 minutes, checking doneness by inserting a skewer into the center – it should emerge clean without wet batter.
6. Allow cake to rest in the pan for 10 minutes, enabling it to set and release easily.
7. Carefully invert the cake onto a wire cooling rack, allowing it to cool completely before decorating.
8. Prepare ganache by melting chocolate with cream, creating a smooth, glossy coating.
9. Warm apricot jam and gently brush over the cake’s surface to create a subtle fruity glaze.
10. Drizzle the prepared chocolate ganache over the cake, allowing it to cascade elegantly down the Bundt’s ridges.
11. Let ganache set slightly before serving, presenting a decadent chocolate dessert.

Notes

• Room temperature ingredients ensure smoother mixing and better cake texture.
• For extra moisture, replace some butter with vegetable oil or Greek yogurt.
• Dust cocoa powder in the greased tin instead of flour for deeper chocolate appearance.
• Gluten-free alternative: Swap regular flour with almond or gluten-free flour blend, adding xanthan gum for better structure.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 505 kcal
• Sugar: 34 g
• Sodium: 120 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 48 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 95 mg