Chocolate Bundt Cake Recipe
This moist and tender Chocolate Bundt Cake is full of chocolate flavor and topped with a sweet vanilla glaze. Serve with whipped cream, fresh berries or a scoop of your favorite ice cream for an easy, heavenly chocolate lover's dessert.
Servings: 12 people
- 3 Cups All-Purpose Flour
- ½ cup Cocoa Powder
- 1 Cup Sugar
- 1 Tablespoon Baking Powder
- ½ tsp Baking Soda
- 1 teaspoon Salt
- 1 Cup Sour Cream
- 3 large Eggs
- ½ Cup Butter melted
- 2 cups Chocolate Chips
Icing for Bundt Cake
- ⅔ cup Powdered Sugar
- 1-2 tablespoons Milk
- ½ teaspoon Vanilla Extract can substitute almond extract
Preheat oven to 350 degrees.
Grease and flour a 9 or 10 cup bundt cake pan and set aside.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together until well mixed. In a separate bowl, combine the sour cream and eggs and whisk to break up the eggs, then add the melted butter and whisk again.
Add the dry ingredients into the sour cream mixture and fold with a rubber spatula until almost completely mixed, then carefully fold in the chocolate chips until mixed completely, then scrape cake batter into the prepared bundt cake pan and spread evenly. (Note: The batter will be stiff)
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
Drizzle the glaze over the cake and let it set up before slicing to serve with a dollop of whipped cream and fresh berries. Enjoy!
Calories: 488kcal | Carbohydrates: 71g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 364mg | Potassium: 238mg | Fiber: 3g | Sugar: 43g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg