Our Chocolate Bundt Cake is scrumptious anytime of year and absolutely perfect for the holidays.
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Even though we’re in the middle of our #12DaysOfChristmas Event, we’re kicking off #ChristmasSweetsWeek today, too! What’s better than an amazing cake for celebrating? Our Chocolate Bundt Cake is moist with just the right amount of sweetness. #ChristmasSweetsWeek 2018 is hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #ChristmasSweetsWeek recipes. All opinions are my own. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
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!
Chocolate Bundt Cake Shopping List
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- unsalted butter
- 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 Torani Salted Caramel Syrup. Pour two tablespoons into a ramekin and brush the syrup onto the warm cake using a pastry brush. The syrup soaks into the cake helping it to stay moist, while adding a delicious flavor.
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You Might Also Need:
- Stand Mixer or a Hand Mixer.
- Cooling Rack
- Mixing Bowls (these are my favorite go-to bowls for mixing, measuring and prep!)
- Bundt pan
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
Chocolate Bundt Cake
This recipe has been adapted from Two Peas and Their Pod.
Chocolate Bundt Cake
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
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.
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.
Today’s #ChristmasSweetsWeek Recipes:
- Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
- Christmas Flip from Our Good Life
- Easy Cranberry Orange Madras from Love and Confections
- Frozen Blue Hot Chocolate from For the Love of Food
- Glogg from Culinary Adventures with Camilla
- Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
- Salted Caramel Toffee Martini from Family Around the Table
- Sparkling Snowfall Cocktail from Seduction in the Kitchen
- Sugar Cookie Martini from The Redhead Baker
- Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
- Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
- Overnight Caramel French Toast from Rants From My Crazy Kitchen
- Cherry Mash Truffles from Strawberry Blondie Kitchen
- Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
- Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
- Grinch Fudge Topped Brownies from Big Bear’s Wife
- Peppermint Patty Candy from Everyday Eileen
- Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
- Red Velvet Fudge from Live Love Texas
- Black Forest Tirimisu Parfait from A Kitchen Hoor’s Adventures
- Chocolate Bundt Cake from Juggling Act Mama
- Chocolate Eggnog Cupcakes from The Crumby Kitchen
- Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
- Cookie Butter Pudding Cups from The Beard and The Baker
- Cranberry Almond Ecstasy Bars from Tip Garden
- Date Filled Cookies from Platter Talk
- Easy Snickerdoodle Cake from Daily Dish Recipes
- Eggnog Blossoms from Blogghetti
- Eggnog cookies from Karen’s Kitchen Stories
- Gingerbread Cheesecake Trifle from My Suburban Kitchen
- Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
- Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
- Marbled Star Cookies from Eat Move Make
- Mint Chip Cookies from The Mandatory Mooch
- No Bake Peppermint Eggnog Pie from Who Needs A Cape?
- Peppermint Shortbread from Cheese Curd in Paradise
- Pepper Jelly Rugelach from Take Two Tapas
- Red Velvet Whoopie Pies from April Golightly
- Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
- Toffee Thumbprint Cookies from The Bitter Side of Sweet
- Ugly Sweater Cake from Mildly Meandering
- Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
- Vegan Hot Chocolate Layer Cake from The Baking Fairy
- Winter Wonderland Snack Mix from An Affair from the Heart
Check back tomorrow for more amazing recipes!
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