Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze

chocolate cake

As much as I enjoy baking, it's not often that I make decadent dessert cakes because, in the first place, I am much more of a savory girl, and secondly, a whole cake is too much for my husband and I to finish up, though I imagine my husband could probably polish off most of it — not that he should of course, but left to his own devices he would probably enjoy some for breakfast, lunch and dinner.

bundt cake

This easy chocolate cake is, however, an ideal choice for special occasions and gatherings. The recent occasion of Father's Day was the perfect opportunity to serve up this rich and moist bundt cake that practically melts in your mouth. It has been too many years since I have been home for Father's Day, and I wanted to treat my own special dad. What better way to express your love and appreciation than to create something in the kitchen with your own two hands?

Chocolate fans take note: rich and moist, almost fudge-like in texture, this cake is so rich you really only need a small piece, meaning there is lots to go around and plenty left for the next day too. Needless to say, this cake was well received and those present for the occasion had to exercise great restraint to stop at only one piece after a satisfying dinner. In my opinion, the temptation to eat a large portion is the only drawback here.

chocolate cake

Even novice bakers will have success with this straightforward cake made with staple ingredients you will likely have on hand, and no special equipment is needed. It takes very little time to mix up, and after baking and cooling, all is needed is a simple glistening chocolate glaze for a final decadent touch. As you can see from the photos, I was quite generous with the glaze. It was Father's Day after all.

Rich Chocolate Bundt Cake with Bittersweet Chocolate GlazeRich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Recipe by
Published on June 21, 2014

Simple, rich, moist and almost fudge-like chocolate bundt cake with a delicious bittersweet chocolate glaze

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Cake:
  • 1 cup (2 sticks) unsalted butter, cut into chunks
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon sea salt
  • 2 cups spelt flour or all-purpose flour
  • 1 2/3 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek or whole fat yogurt
  • 1 1/2 teaspoons vanilla
Glaze:
  • 1/2 cup heavy cream
  • 1 tablespoon coconut sugar or brown sugar
  • 2/3 cups bittersweet chocolate chips
  • 2 tablespoons maple syrup or other liquid sweetener
Instructions:
  • Grease a standard size 12-inch bundt pan and lightly dust with flour. Set aside. Preheat an oven to 350°.

  • In a small saucepan, melt the butter with the cocoa and salt over medium heat, stirring constantly. Remove from heat and set aside.

  • In a large bowl, whisk together the flour, sugar and baking soda. Stir in half of the cocoa-butter mixture until well combined. Repeat with the remaining half of the cocoa-butter mixture. Beat in the eggs, one at a time, until well incorporated. Whisk in the yogurt and vanilla until smooth.

  • Transfer the mixture to the prepared pan. Bake in the preheated oven for 45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let cool in the pan for 20 minutes.

  • Invert the cake onto a wire rack and let cool completely before glazing.

  • To prepare the glaze, whisk together the cream and sugar over medium heat until hot. Stir in the chocolate chips and maple syrup, and stir until the chocolate is melted and the glaze is smooth. Remove from the heat and let cool but still pourable.

  • Evenly drizzle the glaze over the cooled cake. Let set for 10 to 15 minutes before cutting and serving.

Makes 1 12-inch bundt cake or 12 servings

cake

Other cakes from Lisa's Kitchen you are sure to enjoy:
Guinness Gingerbread Cake
Flourless Chocolate Cake with Bittersweet Chocolate Glaze
Blueberry Ricotta Cheesecake
Peanut Butter Chocolate Cake

On the top of the reading stack: Gogol

Audio Accompaniment: Echo Grid

5 comments:

Johanna GGG said...

looks deliciously rich - sounds like a great treat for father's day

Joanne said...

What a gorgeous cake and definitely perfect for a fun family gathering!

Lavender and Lime (http://tandysinclair.com) said...

I too could eat this for breakfast, lunch and dinner - if there was any left by that stage. It looks fantastic :)

Anonymous said...

Dear Lisa, i am a huge fan of your ace blog with super ace recipes, honestly! The only "problem" for me being from Europe and being used to metric measurements is quantities expressed in cups since one cup can vary notably when it comes to grams; for example on one site one US cup of butter is 240gr, the other one states 225gr for the US cup and so on, plus it is not the handies thing to measure in cups stuff like peanut butter and so. Would it be too much to ask to write the quantities in grams as well for us old continent fans? :-) I have made this cake for one pic nic yesterday and although i have hardly tried it everybody gave raving comments on how good it was, i would like to make it again. Thank you for reading! Alexandra

Lisa Turner said...

Hi Alexandra. Thank you for your comment and kind words about my blog. I am delighted my cake was a hit.

I understand your frustration regarding measurements. As I measure things using imperial measurements, metric is difficult for me. I try to provide both metric and imperial measurements when possible, but I am not always comfortable doing so when it comes to baking. I often struggle with conversions from metric to imperial. I don't want to mislead bakers with approximations in metric when my baking and cooking are based on imperial measurements.. Hopefully my site will continue to be a useful resource for you. I will keep your comments in mind however. Best, Lisa