Ina Garten Chocolate Bundt Cake

You won’t find a better chocolate cake recipe than Ina Garten’s simple Chocolate Bundt Cake. It’s simple to whip up, comes out perfectly moist every time, and can grace the table at any special occasion. Rich chocolate ganache and shaved chocolate curls top off this chocolatey dessert. If you’re a chocolate fan, you have to try this! This is a lot less work than a traditional layer cake.

Jump to Recipe Print Recipe

Why I love this Ina Garten Chocolate Bundt Cake

You won’t have to spend hours or days on the process, and it’s very simple. You don’t need an electric mixer to make this bundt cake; just use your hands.
This chocolate bundt cake from Ina Garten is extra moist because of the sour cream. In a pinch, yogurt can stand in for sour cream.
Make sure to use high-quality cocoa powder when baking Ina Garten’s Chocolate Bundt Cake. Make sure your bundt pan is well greased.
Avoid having it take hold. To prevent food from sticking, I recommend using softened butter; brush the pan thoroughly.

What Is The Difference Between Chocolate Bundt Cake And A Regular Cake?

Chocolate Bundt Cake differs from regular cake more in the pan than the ingredients; unlike regular cake, Bundt cakes have a large hole in the center like a doughnut.

Ingredients That You’ll Need:

All-purpose flour:If you prefer a lower rise, use bleached all-purpose flour instead of unbleached.
Granulated sugar: It’s a huge sum, sure, but think of it as icing on the cake. You can cut it back a bit, but too much would make the cake too dense and dry.
Baking soda: The cake wouldn’t rise without this crucial ingredient.
Salt: If you forget the salt, your cake will have no flavor. Since there is a lot of sugar and chocolate, you’ll need quite a bit.
Unsalted butter: Using salted butter, which contains about 1/4 teaspoon of salt per stick, eliminates the need for the full 1/2 teaspoon of salt called for in the recipe.
Water: If you want the chocolate’s flavor to really shine, use boiling water.
Unsweetened cocoa powder: We’re out of baking powder, so I had to substitute regular cocoa powder for Dutch-process.
Sour cream: Just 3/4 cup sour cream.
Eggs: Eggs ensure that the cake will not fall apart while also contributing to its ability to rise.
Vanilla extract: Try to stick with real vanilla extract for the best results.
Bittersweet chocolate: You can also use semi-sweet chocolate if you prefer a less intense flavor.
Heavy cream: This is essential for maintaining uniformity and avoiding the chocolate from setting up again.

What Size Bundt Pan Should I Use?

My pan was a 10-inch one, and it could hold up to 12 cups of mixture. The amount of batter a given bundt pan can hold is usually what determines its size. Overfilling the pan will cause the batter to spill out of the oven. It’s recommended that the pan be filled no more than two-thirds full. And if you can, try to use a metal pan that won’t stick.

How do I prevent chocolate Bundt cake from sticking?

It’s important to grease the Bundt pan well with melted vegetable shortening before adding the batter. After that, liberally coat it in flour.
Dust the pan with tap water to remove any remaining flour, then fill it with batter and bake.
When the Chocolate Bundt Cake is done baking, take it out and rap the pan a few times on a towel-covered counter to loosen it up a bit before turning it out. In the meantime, give the cake about 7 minutes to cool.
If you think the cake is ready, give it a light shake in the pan to see if it will come loose, and then invert it onto a wire rack to cool completely.

How Do You Decorate A Chocolate Bundt Cake?

First, you need to get the icing ready to drizzle.
Spread the frosting out over the top of the bundt cake.
Keep rotating the plate to spread the frosting out.
Lightly tapping and rocking the cake plate will help the icing drip.
Put it in the freezer for a few minutes, then cut it and eat it!

How To Make Ina Garten Chocolate Bundt Cake?

To begin with, preheat the oven to 375 degrees F. Dust a nonstick bundt cake pan with cocoa powder and flour (about 1/2 tsp of each), shaking off any excess flour and cocoa powder.
In a separate bowl, combine the dry ingredients: flour, sugar, baking soda, and salt.
Dedicate a separate space for Now, In a large bowl, combine the cocoa powder, hot water, and melted butter.
Blend the flour and butter mixtures together with an electric hand mixer. Pour in the sour cream, eggs, and vanilla extract, and stir to incorporate. When everything is ready, pour the batter into the bundt pan.
Set the timer for 40–50 minutes, or until a toothpick inserted in the center comes out clean. In 8 to 10 minutes, after the cake has cooled, you can check for looseness by running a knife around the perimeter.
Turn the cake over onto a wire rack and let it cool for 30 minutes. The ganache is made by melting chocolate in a heatproof mixing bowl.
Bring heavy cream to a simmer in a small saucepan over medium heat.
Put the chocolate in the hot cream (submerge the chocolate if necessary).
After waiting 4 minutes, stir the ingredients until they are completely melted and combined.
Once the chocolate mixture has been poured over the chocolate bundt cake, you can let it cool for a few minutes before cutting it into slices.

My Recipe

It is recommended that dry ingredients be measured with a kitchen scale for the most precise results.
Non-stick bundt pans are essential for baking delicious bundt cakes. Bad pans have caused many a cake to fail for me over the years.
Purchasing a high-quality one is money well spent. Use nonstick cooking spray, butter, and flour to coat the inside of the pan. When the ingredients are at room temperature, the cake will rise a little more evenly.
Avoid drying out the cake by not baking it for too long. The cake will fall apart if you invert it too soon, and it will steam and stick to the pan if you invert it too late.
Spread cake on plates while still at room temperature.
Although its shelf life will be extended if stored in the fridge, its texture is best when left at room temperature.
You can use chocolate buttercream frosting or chocolate cream cheese frosting as an alternative topping.
You can omit the ganache from the Ina Garten chocolate bundt cake and serve it with caramel sauce and ice cream instead.
You can use either walnuts or pecans to garnish the cake.

FAQ Section

Can I Make Chocolate Bundt Cake In Advance?

Frosted or unfrosted, a Chocolate Bundt Cake can be made up to 2 days in advance of serving and stored in the freezer for up to 1 month. Cover gently with plastic wrap and store in a container suitable for the freezer. You can let it defrost in the fridge overnight.

How Do You Moisten A Dry Chocolate Bundt Cake?

It is possible to add moisture to the cake by brushing simple syrup on the sides of the cake. Warm a mixture of sugar and water until the sugar dissolves and the liquid thickens into a syrup. Carefully brush the syrup onto the Chocolate Bundt Cake with a pastry brush, allowing it to seep into the cake and add some moisture.

Can I leave Chocolate Bundt Cake out overnight?

For the most part, that is correct. Cakes can be left in their pans overnight if they aren’t perishable, as they need to cool completely before being frosted or decorated.

How To Freeze Chocolate Bundt Cake?

To store this bundt cake for up to one month in the freezer, simply bake it and then wrap it tightly in two layers of plastic wrap. Take it out of the freezer 6-8 hours before serving, or leave it out overnight, still wrapped in plastic. Take off the plastic wrap and place in the freezer once they have thawed.

Why my Chocolate Bundt Cake didn’t rise?

When you don’t use enough baking soda or baking powder, your Chocolate Bundt Cake won’t rise properly. Make sure to read the recipe carefully to avoid making mistakes such as this.