The Best Chocolate Bundt Cake
The best chocolate bundt cake you will ever eat. Incredibly moist with an delicious chocolate ganache glaze, this is a show-stopping dessert you're sure to love.
Servings: 12 slices
Ingredients
For Buttering the Pan:
- 2 tablespoons Unsalted Butter room temperature
- 3 tablespoons All-Purpose Flour
For the Cake:
- 2 cups All-Purpose Flour
- 1½ teaspoons Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ cup Dutch Process Cocoa Powder
- ½ cup Sour Cream
- ½ cup Vegetable Oil
- ¼ cup Mayo
- 2 cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Milk
For the Ganache Glaze:
- ½ cup Heavy Whipping Cream
- ½ cup Finely Chopped Dark Chocolate
- 2 tablespoons Light Corn Syrup
Instructions
For the Cake:
- Set oven to 350º F. In a small bowl, rub two tablespoons of butter together with 3 tablespoons of flour until it becomes a paste. Rub the paste into every crevice of the bundt pan possible. Make sure the entire pan is covered. This will help your bundt cake to come out in one piece.
- In a medium sized bowl, add the flour, baking soda, baking powder, salt, and cocoa powder. Whisk together until homogeneous and no clumps of cocoa powder remain. Set aside.
- In a large bowl, whisk together sour cream, vegetable oil, and mayo. Whisk until homogenous, then add the sugar, eggs, and vanilla. Whisk again until homogeneous. FInally, add the milk, slowly, whisking constantly, making sure every ingredient is evenly distributed.
- Add the dry ingredients to the wet ingredients. Whisk together until just combined and no streaks of flour remain. Pour into prepared bundt pan.
- Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes before attempting to remove from pan. Be gentle, patient, and careful as the cake will still be hot at this time.
For the Ganache Glaze:
- Finely chop the chocolate and add it to a heatproof bowl.
- Heat the cream until steaming, either in the microwave or in a heavy-bottomed pot on the stove over medium heat.
- Pour the steaming cream into the bowl with the chocolate and cover the bowl with a plate. This holds in all of the steam and heat, melting the chocolate faster. After 2 minutes, uncover and whisk until the mixture comes together. Add the light corn syrup and mix together. Pour over the completely cooled bundt cake. Enjoy!