Chocolate Bundt Cake

A one-bowl wonder, this easy but rich and decadent Chocolate Bundt Cake will satisfy chocolate lovers the world over!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 401kcal

Add 3 cups all-purpose flour, 2 cups white sugar, 2/3 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 1 tablespoon baking soda to a large bowl, and whisk together.
3 cups all-purpose flour, 2 cups white sugar, 2/3 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1 tablespoon baking soda
Add 2 large eggs, 1 1/4 cup buttermilk, 1 cup vegetable oil, 1 cup boiling hot water, and 1 tablespoon vanilla extract, and mix until well blended. Mixture will be thick!
2 large eggs, 1 1/4 cup buttermilk, 1 cup vegetable oil, 1 cup boiling hot water, 1 tablespoon vanilla extract
Pour batter into the prepared pan.
Bake for an hour (check at 50 mins) or until the cake springs back when touched lightly with a finger.
Remove from oven and let cool completely before frosting.

While the cake is cooling, make the ganache by heating 1/2 cup heavy cream until it just begins to simmer. Then pour it over 1 cup chocolate chips and let it sit for a few minutes before stirring until smooth.
Once the cake has cooled and the ganache has thickened slightly, drizzle it over the cake.
1/2 cup heavy cream, 1 cup chocolate chips
Set your cake over a rack with something to catch all the drips!
Let set for at least an hour.
Slice, devour.

Use this glaze instead of ganache

Ingredients:

In a medium saucepan, whisk together the sugar, cocoa, cornstarch and hot water.
Cook, stirring often over a medium heat until thickened slightly.
Remove from the heat and add the vanilla and butter, and stir until the butter melts.
Set your cake over a rack with something to catch all the drips! Pour frosting over your Chocolate Buttermilk Bundt Cake.
Let the frosting set a little before adding sprinkles (so they don’t all fall off).
Let set for at least an hour.
Devour.