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Ina Garten Chocolate Bundt Cake

Ina Garten Chocolate Bundt Cake

Erin Table for Seven
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.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 571 kcal

Ingredients
  

  • 1 ¾ cup all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter melted
  • ¾ cup very hot water
  • ⅔ cup unsweetened cocoa powder not Dutch-process, scoop, and level to measure
  • ¾ cup sour cream preferably room temperature
  • 3 large eggs preferably room temperature
  • 2 teaspoons vanilla extract

Chocolate Ganache Topping

  • 4 ounces bittersweet or semi-sweet chocolate
  • ½ cup heavy cream

Instructions
 

  • Start by preheating your oven to 350 degrees F.
  • Spray a non-stick bundt cake with cooking spray then dust with cocoa powder and flour (about 1/2 tsp of each), make sure to shake out excess.
  • Next, mix flour, sugar, baking soda, and salt in a medium bowl. Set aside.
  • Now, mix melted butter, hot water, and cocoa powder in a large mixing bowl.
  • With an electric hand mixer, combine flour mixture and butter mixture until well combined.
  • Add the sour cream, eggs, and vanilla extract, mix until well combined.
  • Once ready, pour the mixture into the prepared bundt pan.
  • Bake for about 40 to 50 minutes, until a toothpick inserted into the center, comes out clean.
  • Let the cake cool for 8 to 10 minutes, then run a knife along the sides of the cake to ensure it is loose. Invert the cake onto a wire rack to cool for 30 minutes.
  • To make the chocolate ganache, place the chocolate in a medium heatproof mixing bowl.
  • In a small saucepan on the stove, heat heavy cream until simmering. Pour the hot cream over chocolate (submerge chocolate if necessary).
  • Let the mixture rest for 4 minutes, then stir until melted and smooth.
  • Pour chocolate mixture over your Ina Garten Chocolate Bundt Cake and allow it to cool slightly, then slice into slices and serve immediately.

Nutrition

Calories: 571kcalCarbohydrates: 67gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgSodium: 260mgPotassium: 233mgFiber: 4gSugar: 45gVitamin A: 927IUVitamin C: 0.2mgCalcium: 57mgIron: 3mg
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