Ever since I got my fancy-pants bundt pan, I have been making one cake with more frequency than any other. And, with the stress of the kids going back to school mid-pandemic [I mean, I found myself yelling at people on transit to wear their damn masks the other day!], we’re all going to need a little something special to have as an after-school snack. [Okay, maybe I’ll have some for breakfast, too, on that magic day when both the kids are off to school….I don’t eat a lot of sugar or grains these days, but when I do, I have to go for a win.] So here’s my Chocolate Glazed Chocolate Bundt Cake. It’s a recipe I’ve cobbled from various sources and made several times. I love the way it looks in the sharp-edged Nordic Ware Brilliance Bundt I purchased on a super-sale last year. But use what you’ve got!
The reason I’m calling this a “De-stress” bake is because it’s so easy to make! And the recipe is flexible! This cake can be made on the sweeter side or darker side, depending on which chocolate you choose to incorporate into your batter and glaze. I have not made it with milk chocolate, but I don’t see how it wouldn’t be just as phenomenal.
P.S. While I decided to forego the sea salt flakes on the back-to-school edition pictured above, we almost always add them to the cake. [See the picture at the foot of this post!] In fact, I took a very small pinch to add to my individual serving.
Chocolate Glazed Chocolate Bundt Cake
- 10-Cup Bundt Pan
- Baking Spray or butter wrapper/butter
Chocolate Bundt Cake
- 1 cup unsalted butter, room temperature
- 1 3/4 cup sugar
- 4 eggs, room temperature
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 oz chocolate, bittersweet or semi-sweet [In a pinch, I've used up to two ounces of unsweetened chocolate in place of the bittersweet. I haven't tried this with milk chocolate, yet.]
- 1/2 cup cocoa powder, sifted [Dutch Process is always better, but use what you've got!]
- 1/2 cup 35% cream [Heavy/Whipping]
- 1/2 cup strong coffee [In a pinch, you can use instant espresso and hot water or simply hot water]
- 2-3 tsp vanilla
- 2+ tsp flaked salt for garnish optional
- 5 oz chocolate, bittersweet or semi-sweet [I haven't tried this with milk chocolate yet.]
- 3/4 cup 35% cream [Heavy/Whipping]
- 1 tsp vanilla
Chocolate Bundt Cake
- Preheat the oven to 325.
- Bring butter and eggs to room temperature.
- Coat the entire interior of the bundt pan with baking spray or grease with butter.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
- EITHER place the chocolate in a medium bowl and melt in short bursts on 50% power in the microwave OR chop the chocolate finely and place in a medium bowl.
- Heat the cream and coffee in a small pot on the stove or in short bursts in the microwave until it just comes to a boil.
- Sift the cocoa powder into the chopped or melted chocolate.
- Pour the hot coffee and cream over the bowl of melted or chopped chocolate and stir until combined.
- Add the vanilla to the chocolate mixture, stir to incorporate, and set aside.
- In a mixer, with hand beaters, or by hand, beat the butter medium-high until smooth.
- Add the sugar to the butter and beat until light.
- Add the eggs two by two to the butter and sugar mixture and beat until incorporated.
- Take turns adding 1/3 of the flour mixture and 1/3 of the melted chocolate mixture until you have a smooth batter. Do not overmix.
- Pour batter evenly into bundt pan.
- Place the batter-filled bundt pan in the oven on the middle rack.
- Bake for 55 minutes, or until a toothpick or butter knife in the centre comes out clean.
- Cool the can in the pan on a wire rack for 10-15 minutes.
- Turn the bundt cake out onto the rack and cool completely.
- Place the chocolate in a medium glass measuring cup with a lip for pouring or other bowl and microwave in short bursts at 50% power until melted OR chop the chocolate finely and place into a measuring cup with a lip or other bowl.
- Heat the cream in a saucepan on the stove or in the microwave until just boiling.
- Pour the hot cream into the chocolate and let stand for 30-60 seconds before stirring until smooth.
- Add the vanilla and stir to combine.
- Allow glaze to sit for at least a minute until it thickens slightly.
- Place the cake on its wire rack over a piece of parchment or silpat.
- Gently pour or spoon the glaze over the top of the cake.
- If desired, sprinkle with flake salt.
- Allow the glaze to set for a few minutes before carefully transferring the cake to a serving or cake plate.
- This cake will keep covered at room temperature for up to three days.
I mean, just take another look at this salted version!