This Super Moist Chocolate Bundt Cake is always a crowd-pleaser! Loaded with rich chocolate flavor and covered in decedent chocolate ganache and shaved chocolate curls, this one is definitely a dessert for chocolate lovers only. So much easier than making a layer cake!
1 cup unsalted butter (2 sticks/227 grams), softened to room temperature
1 and 1/2 cups (350 grams) granulated sugar
1 cup (246 grams) light brown sugar, firmly packed
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream (245 grams), at room temperature
1/4 cup oil (50 grams) (*vegetable, canola, or melted coconut will all work)
1/4 cup (65 grams) hot water
For the Chocolate Glaze:
1 cup (6 ounces/170 grams) semi-sweet chocolate, finely chopped
2/3 cup (152 grams) heavy cream
1 teaspoon vanilla extract (optional)
For the Chocolate Bundt Cake:
Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
Generously grease a 10-cup Bundt Cake pan with non-stick baking spray. Set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium-speed until very smooth and creamy, about 2 minutes.
Gradually add in both sugars, turning the mixer off occasionally to scrape down the sides and bottom of the bowl. Once all of the sugar has been added, increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
Reduce to medium speed, and beat in the eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed.
In a spouted measuring cup (or small bowl), combine the vanilla, sour cream, and oil.
With the mixer on low speed, add the dry ingredients into the mixture in the three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined.
Pour in the hot water and let it stand for 1 minute, then use a rubber spatula to fold it into the mixture until just combined.
Scrape the batter into the prepared pan and smooth the top.
Bake in preheated oven for 65 to 75 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Cool in the cake pan, on top of a wire rack, for 15 minutes, Then invert the cake into the wire rack and cool completely, about 1 hour.
For the Chocolate Glaze:
Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving!
Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.
Recipe by Baker by Nature at https://bakerbynature.com/best-ever-chocolate-bundt-cake/