Our Chocolate Bundt Cake is scrumptious any time of year and absolutely perfect for the holidays.
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I know my readers love impressive desserts like these Christmas Cake Pops and Mocha Truffles, but sometimes you need a recipe that’s less time-consuming. This homemade chocolate bundt cake is the easiest scratch-made recipe ever! Dripping with dark chocolate, this cake is as dramatic as it is delicious! (If you’re looking for a simple Christmas cookie recipe – try my Chocolate Dipped Ritz Cracker Cookies. They’re simple and delicious.)
Chocolate Bundt Cake Shopping List
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- unsalted butter
- eggs
- sour cream
- heavy cream
- corn syrup
- dark chocolate
- Torani Salted Caramel Syrup
- From the pantry:
- flour, salt, granulated sugar, baking soda
Add Flavor to Chocolate Bundt Cake
This step is optional but adds so much delicious flavor, I highly recommend it! Choose your favorite flavor to compliment your Chocolate Bundt Cake. Salted Caramel, Hazelnut, Peppermint, Amaretto, Coffee Liqueur, Irish Cream or Raspberry are all great choices. I love using these liqueur flavors since they don’t have alcohol so they’re a great choice for the whole family.
For this Chocolate Bundt Cake, I used the 
Chocolate Bundt Cake Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our chocolate bundt cake recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- For a dramatic look, substitute
white chocolate instead of dark chocolate for the glaze.
- To heighten the chocolate flavor, add a teaspoon of espresso powder.
- Adding 1 cup mini chocolate chips to the chocolate cake batter will add more chocolate flavor and a little more texture to your cake.
Chocolate Bundt Cake
This recipe has been adapted from Two Peas and Their Pod.
Ingredients
For the cake:
- 1 cup unsalted butter
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream =
- 1 teaspoon Torani Salted Caramel Syrup
For soaking the cake:
- 2 tablespoons Torani Salted Caramel Syrup
For the chocolate glaze:
- 4 ounces dark chocolate finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
For the cake
- Preheat the oven to 350-degrees F. Grease and flour the bundt pan. Take care that all the creases of the pan are well-greased and flour.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and baking soda.
- In a small saucepan over medium heat, combine the butter, water and cocoa powder. Whisk until the cocoa dissolves and the butter is melted. Remove from heat and allow to cool 5 minutes.
- Add half the cocoa-butter mixture to the dry ingredients. Mix to combine – the batter will be very thick. Scrape down the bowl.
- Add the second half of the cocoa-butter mixture and mix to combine.
- Add the eggs one at a time.
- Stir in the sour cream and vanilla and beat until smooth.
- Pour the cake batter into the prepared pan. Bake at 350-degree F oven for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Let cool 15 minutes in the pan before inverting on a cooling rack.
For soaking the cake:
- While the cake is still hot, use a pastry brush to soak the cake with the Torani syrup, which will add moisture and flavor to your chocolate bundt cake.
For the glaze
- Chop the dark chocolate.
- In a medium bowl,combine the chopped chocolate and corn syrup.
- In a small saucepan, combine the heavy cream and sugar and whisk until the sugar dissolves completely.
- Remove the hot cream from the stove and pour over the chocolate mixture. Whisk until smooth and creamy.
- Drizzle the chocolate mixture over the bundt cake. Decorate with sprinkles, if desired.
- Store the leftovers in an airtight container in the refrigerator.
I love making homemade bread for the holidays, I also like making a cookie tray with snickerdoodle, sugar cookies and chocolate cookies with white chocolate chips.
25 years ago I inherited my Grandmother’s tradition of gifting her Mexican Wedding Cakes (aka Snowballs) to all the men in our family. By the end of the season I have usually made about 6 double batches as the men keep expecting larger cookie tins each year. As for the rest of my holiday baking tradition, I give my friends and coworkers a container of baked goods full of all the holiday sweets I grew up making with my mother and grandmothers…..caramels, divinity, peanut butter blossoms, sugar cutout cookies, red velvet cakelets, more Mexican Wedding Cakes, truffles, lemon poppyseed spritzers, sour cream drop cookies. I love to do holiday baking….it is my happy place!
I love making (and eating) cream puffs filled with different flavors and topped with different toppings. It makes a fun and pretty plate PLUS they are easy and not costly to make. I always try to make my husband’s favorite pie: Orange Pecan Pie. The grandkids love when I make a plate full of different kinds of cookies. (Sometimes I find little bites taken from them. They have to test them before they put it on their plates…..lol) My favorite cake to make is Triple Chocolate Truffle Cake. I enjoy baking and cooking for my family and friends. When I am able to buy some of the ingredients during the year I put them away so I can do it for the holidays. And the grands love helping me. 😵😜👆🙏
My favorite holiday cookie is pfeffernusse.
I enjoy making pies and cobblers during the holidays.