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