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Decadent Chocolate Bundt Cake with Chocolate Glaze
Ingredients:
For the Cake:
- 1 cup unsalted butter, melted
- 1 cup brewed coffee
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Glaze:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Instructions:
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together the melted butter, brewed coffee, and cocoa powder until smooth. Let it cool slightly.
- Add the granulated sugar, eggs, sour cream, and vanilla extract to the cocoa mixture. Whisk until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
For the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the chopped chocolate and corn syrup. Let it sit for a minute to melt the chocolate.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla extract.
- Let the glaze cool slightly to thicken, then pour it over the cooled bundt cake, allowing it to drip down the sides.
Serve:
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- Allow the glaze to set before slicing the cake. Enjoy your decadent chocolate bundt cake with a rich chocolate glaze!
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