A deep, dark, delicious chocolate cake. Adapted from Amanda Hesser’s Dump-It Cake from Cooking for Mr. Latte. My copy of this book is well loved, especially this page!
from the RiPE archives, January 2018; cake in photo is glazed with Best Chocolate Glaze from The Spruce Eats, recipe adapted below.
Chocolate Bundt Cake
makes one 9" round (or 8" square) bundt; adapted from Amanda Hesser, Cooking for Mr. Latte
Ingredients
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate Guittard
- ½ cup unsalted butter (1 stick)
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 375°F. Grease bundt pan with softened butter and dust with cocoa powder (spray intricate bundt pans with baking spray and dust with cocoa powder), taping out excess. Put sugar, chocolate, butter and water in saucepan over medium heat, stir now and then until all ingredients are melted and combined. Remove from heat and let cool 15–20 minutes.
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Whisk flour, leavenings, and salt in a large bowl. When the chocolate has cooled, whisk in the buttermilk, eggs and vanilla then pour over the flour mixture and whisk to combine, but don't over-mix. Pour the batter into the prepared bundt pan and bake on the middle rack until a toothpick inserted comes out clean, about 30-35 minutes.
Let cake cool 10 minutes, then invert onto a cooling rack.
Recipe Notes / Tips
- This recipe fits into a standard 9" round-ish or 8" square bundt pan
- I recommend Scharffen Berger or Valrhona chocolates and Valrhona cocoa for baking
- To substitute semisweet chocolate for unsweetened chocolate: use 4 ounces semi-sweet chocolate and reduce the sugar to 1 cup
- To substitute cocoa powder for chocolate: use 3/4 cup plus 2 tablespoons cocoa powder and increase the butter to 10 tablespoons
- To substitute regular milk for buttermilk: use 1 cup whole milk and add 1 teaspoon apple cider vinegar
- Try different flours for variety: 1 cup whole wheat pastry flour + 1/2 cup oat flour + 1/2 cup barley flour is one of my favorites (all whole wheat pastry works well too)
Pourable Chocolate Glaze
Makes 1 cup; adapted from The Spruce Eats
Ingredients
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate Guittard
- 1 cup confectioners' sugar
- 2–4 tablespoons boiling water
Instructions
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Melt together the butter and unsweetened chocolate in a bowl set in a frying pan of barely simmering water. When completely melted, remove from water bath.
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Sift the confectioners' sugar into the butter-chocolate mixture and stir to combine. Slowly add the boiling water to thin to desired consistency. Drizzle over cooled cake.
Recipe Notes / Tips
- To maximize the amount of glaze on your cake, get out a wire rack and two dinner plates. Set the cake on the rack over a plate and drizzle the glaze. Transfer the cake on the rack to the second plate and drizzle the puddled glaze from plate 1 over the cake. Repeat this as many times as you'd like.
- I prefer this glaze to a chocolate ganache when I want pourability, which is key for a Bundt cake.
