Chocolate Bundt Cake Recipe
Indulge in the decadence of this Chocolate Bundt Cake, a dessert that marries rich, deep chocolate flavors with a tender crumb. This recipe yields a showstopping cake perfect for gatherings or as a delightful treat for the family.
Ingredients
The ingredients listed below are measured for a cake serving 8 people.
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Dark chocolate | 200g |
| Granulated sugar | 200g |
| Sunflower oil | 185g |
| Eggs | 260g (approx. 5 large eggs) |
| Whole milk | 80g |
| Baking powder | 8g |
| Vanilla bean | 1 pod |
| Fine salt | 1 pinch |
Nutritional Information
Here is an approximate breakdown of the nutritional content per serving:
| Nutrient | Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 7g |
| Carbohydrates | 50g |
| Fats | 24g |
| Saturated Fat | 8g |
| Sugars | 30g |
| Fiber | 3g |
Instructions
Follow these detailed steps to craft the perfect Chocolate Bundt Cake:
-
Prepare the Chocolate:
- Begin by finely chopping the dark chocolate with a knife.
- Melt the chocolate using a double boiler or microwave. If using a microwave, heat it in short intervals, stirring in between to prevent burning. Set aside to cool completely.
-
Mix the Wet Ingredients:
- Crack the eggs into the bowl of a stand mixer fitted with a whisk attachment. If you don’t have a stand mixer, use a large mixing bowl and an electric hand mixer.
- Split the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add the seeds to the eggs.
- Whisk the eggs and vanilla seeds together on medium-high speed while gradually adding the granulated sugar. Beat until the mixture becomes light and frothy.
-
Incorporate the Oil:
- With the mixer running, slowly drizzle in the sunflower oil in a steady stream. This ensures the batter remains emulsified and smooth.
-
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder.
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Build the Batter:
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add a pinch of salt and the milk in a slow, steady stream, ensuring the batter remains smooth and lump-free.
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Prepare the Cake Pan:
- Grease a 10-inch (25.5 cm) bundt pan with butter or nonstick spray, ensuring all crevices are coated. Lightly dust with flour, tapping out the excess.
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Bake the Cake:
- Pour the batter into the prepared pan, smoothing the surface with a spatula.
- Preheat your oven to 180°C (356°F) in static mode (not fan-forced).
- Place the pan on the lower rack of the oven and bake for 55–60 minutes. Use a skewer or toothpick to check for doneness; it should come out clean when inserted into the center.
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Cool and Serve:
- Once baked, remove the pan from the oven and allow the cake to cool slightly within the pan for about 10 minutes.
- Carefully invert the pan onto a wire rack and let the cake cool completely.
-
Present and Enjoy:
- Transfer the cooled bundt cake to a serving platter. You can dust it with powdered sugar or drizzle it with melted chocolate for extra indulgence. Slice and serve!
Tips for Success
- High-Quality Chocolate: Opt for premium dark chocolate with a cocoa content of at least 60–70% for the richest flavor.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to help the batter blend more evenly.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Perfect for celebrations or a cozy family dessert, this Chocolate Bundt Cake is a must-try. Its simplicity in preparation and luxurious taste will have everyone asking for seconds. Enjoy your baking adventure with Love With Recipes!
