Best 5 Ultra Moist Easy Chocolate Bundt Cake Recipes
Indulge in a culinary delight with our ultra-moist and easy chocolate bundt cake recipe, promising an explosion of chocolatey goodness in every bite. This classic bundt cake takes on a new level of richness with its moist crumb, decadent chocolate flavor, and a tempting glaze that adds the perfect finishing touch.
Experience the symphony of flavors as you delve into our collection of bundt cake recipes. From the timeless classic chocolate bundt cake to the zesty lemon bundt cake bursting with citrusy freshness, our recipes cater to every palate. Discover the nutty delight of our carrot bundt cake or the tropical charm of our pineapple bundt cake, each offering a unique taste adventure.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to guide you through the process effortlessly. With detailed instructions and helpful tips, you'll be able to create a bundt cake that's not just delicious but also visually stunning.
So preheat your oven, gather your ingredients, and embark on a delightful baking journey with our ultra-moist and easy chocolate bundt cake recipe, along with our other delectable bundt cake variations. Get ready to wow your family and friends with these irresistible treats that are perfect for any occasion.
MOST AMAZING CHOCOLATE BUNDT CAKE
This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It's a one bowl cake that's easy to make and sure to please!
Provided by Rachel Farnsworth
Categories Dessert
Time 3h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
- Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
- Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
- Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
- Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
- Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
- Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.
Nutrition Facts : ServingSize 1 slice, Calories 441 kcal, Carbohydrate 64 g, Protein 6 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 418 mg, Fiber 4 g, Sugar 41 g
ULTRA MOIST EASY CHOCOLATE BUNDT CAKE
This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand.
Provided by Lee Hock
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease a bundt or tube cake pan.
- Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
- Mix on medium speed for 2 minutes.
- Pour batter into prepared pan.
- Bake 50-60 minutes until done.
- Let stand 10-15 minutes in pan before removing.
Nutrition Facts : Calories 363.8, Fat 19.6, SaturatedFat 3.3, Cholesterol 18.6, Sodium 583.6, Carbohydrate 45.9, Fiber 1.6, Sugar 26.2, Protein 4.9
EASY CHOCOLATE BUNDT CAKE
Craving a rich, decadent chocolate cake? This Easy Chocolate Bundt Cake is made by doctoring up a cake mix to turn it into an incredibly moist, perfect chocolate cake.
Provided by Jamie Lothridge
Categories Cake
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso/water mixture. Beat for about two minutes on medium speed until well combined. Fold in 1 ½ cup chocolate chips. Pour batter into prepared pan and smooth the top with a spoon or spatula.
- Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate.
- Pour the chocolate chips into a small bowl. Add the heavy cream to a microwave safe cup or bowl and microwave on high in 15-second intervals until steaming and very hot, but not boiling. This should take anywhere from 45-60 seconds total. Immediately pour the hot cream over the chocolate chips and allow it to sit for 3 minutes before whisking in the corn syrup and vanilla to create a smooth ganache. Allow the ganache to cool for a few minutes before spooning it over the cooled cake. At this point, you can leave it as is or top with chocolate shavings, mini chocolate chips, or even sprinkles.
Nutrition Facts : Calories 371 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sodium 285 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use the right ingredients: Make sure you use high-quality chocolate, butter, and eggs. This will make a big difference in the flavor and texture of the cake.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for 60-70 minutes. If you bake it at a higher temperature, the cake may brown too quickly and be undercooked in the center.
- Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.
- Store the cake properly: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This ultra-moist, easy chocolate bundt cake is the perfect dessert for any occasion. It's easy to make, and it always turns out delicious. Follow these tips to make sure your cake comes out perfect every time. You'll love the rich, chocolatey flavor and the moist, tender crumb.
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