3.5ouncesChocolate, Bittersweet or Semisweet are the best
3tablespoonsSunfloweror Vegetable Oil
For the chocolate glaze:
+ Extra Chocolate for Chocolate Shavings, optional
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First prepare your bundt pan for baking by greasing it with butter (use more rather than less) and flouring it.
In a small sauce pan, combine sugar with water and simmer until the sugar has melted.
Meanwhile separate the eggs. In a large bowl, whisk egg whites until soft peaks form. Now start adding the sugar water, one tablespoon at a time while whisking constantly. Once you have use all the sugar water, mix in egg yolks.
Sift in flour, baking powder and cocoa powder and mix until well combined. At last add oil and give it a final mix.
Pour this batter into a 6 cup bundt pan. Cover the batter with chocolate chunks (don’t push them in the batter. They will sink during baking). Now cover the pan with tin foil.
Bake in a preheated oven at 360°F/180°C. It will take about 30-35 minutes. 10 minutes before the end remove the tin foil.
When ready, let it cool for 10 minutes before removing it from the pan.
For the glaze melt chocolate and butter and pour it over the cake. Let it cool a bit before finishing it off with chocolate shavings.
When using Unsweetened Natural Cocoa Powder use baking soda instead of baking powder.
Tip: To make it extra moist and extra chocolate-y, simply dissolve sugar (2 teaspoons) and cocoa (1 teaspoon) powder in warm water. Pour it over the cake before glazing OR you can make holes with a skewer and pour the syrup over.
Keyword: Bundt Cake Recipe, Chocolate Bundt Cake
Chocolate Bundt Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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