Ina Garten Chocolate Bundt Cake is made with unsalted butter, Dutch process cocoa powder, sour cream or Greek yogurt, eggs, all-purpose flour, granulated sugar, baking soda, bittersweet chocolate, and heavy cream. This easy Chocolate Bundt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
This Ina Garten Chocolate Bundt Cake Recipe From “Barefoot Contessa Cookbook: Cooking for Jeffrey“.
? Why You’ll Love This Chocolate Bundt Cake Recipe:
- Rich Chocolate Flavor: The use of Dutch process cocoa powder ensures a deep, rich chocolate flavor that chocolate lovers will appreciate.
- Perfect Texture: The combination of sour cream or Greek yogurt with the other ingredients gives the cake a moist and tender crumb, which makes every bite delightful.
- Simple Ingredients: The recipe uses straightforward, easy-to-find ingredients, making it accessible for anyone wanting to bake a delicious cake without hassle.
- Elegant Presentation: The Bundt pan gives this cake a beautiful, sculpted look that makes it perfect for special occasions or as a centerpiece at dinner parties.
- Versatile Serving Options: This cake pairs wonderfully with various toppings like ice cream or fresh berries, allowing you to customize it to your taste or occasion.
? Ina Garten Chocolate Bundt Cake Ingredients
- 1 cup unsalted butter, plus more for greasing the pan
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for dusting the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
Ingredients For The Chocolate Glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup or agave
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
? How To Make Ina Garten Chocolate Bundt Cake
- Preheat Oven: Preheat your oven to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan.
- Melt Butter Mixture: In a small saucepan over medium heat, melt together butter, cocoa powder, salt, and water until combined and smooth. Remove from heat.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and baking soda.
- Combine Mixtures: Add half of the melted butter mixture to the dry ingredients and whisk until blended. Then add the remaining butter mixture and whisk again until smooth.
- Add Eggs and Vanilla: Add eggs one at a time, whisking after each addition. Then whisk in sour cream (or Greek yogurt) and vanilla extract until smooth.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then invert it onto a rack to cool completely.
- Make the Chocolate Glaze: Combine chopped chocolate and corn syrup (or agave) in a bowl. Heat heavy cream and sugar in a small saucepan over medium heat until the cream is hot and the sugar has dissolved. Pour the hot cream over the chocolate and whisk until the glaze is smooth.
- Glaze the Cake: Drizzle the glaze generously over the cooled cake, letting it drip down the sides.
? Recipe Tips
- Prepare the Cake Pan Well: Make sure to butter and put flour in your cake pan well. This stops the cake from sticking and makes sure it comes out easily.
- Use Good Cocoa Powder: The chocolate taste is very important in this cake. Use a very good Dutch cocoa powder to make the chocolate flavor strong and delicious.
- Check if the Cake is Baked Fully: Start checking if the cake is done 5 minutes before the baking time is up. Stick a toothpick in the middle. If it comes out clean, the cake is ready.
- Chop the Chocolate Very Small: Cut the chocolate into very small pieces for the glaze. This helps it melt fast and evenly when you add the hot cream, making the glaze smooth and shiny.
- Let the Cake Cool Right: Let the cake cool in the pan on a rack for 15 minutes. This makes the cake set but keeps it from sticking. Then, take it out of the pan and let it cool completely before you add the glaze.
☕ What To Serve With Chocolate Bundt Cake?
Chocolate Bundt Cake with vanilla ice cream, whipped cream, fresh strawberries, or sprinkle some powdered sugar on top. You can also enjoy it with coffee, milk, raspberry sorbet, or some caramel sauce for a tasty dessert.
? How To Store Chocolate Bundt Cake?
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the cake tightly with aluminum foil or plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQ’S:
What If I Don’t Have Dutch Cocoa Powder?
You can use normal cocoa powder, but the cake’s taste and color might change a bit because Dutch cocoa is less sour.
Can I Bake This If I Don’t Have A Bundt Cake Pan?
It’s best to use a Bundt pan for this cake. If you don’t have one, try a tube pan or two loaf pans and keep an eye on the baking time.
Why Did My Cake Not Come Out Of The Pan?
Make sure to grease and flour your pan well. Letting the cake cool in the pan for 15 minutes helps it come out easier.
How Can I Tell When My Cake Is Done?
Check the cake 5 minutes before it’s supposed to be done by poking the middle with a toothpick. If it comes out clean, the cake is ready.
What If My Chocolate Glaze Is Too Thick?
If the glaze gets too thick, warm it up a bit and mix in a little more cream until it looks right.
Ina Garten Chocolate Bundt Cake Nutrition Fact
- Calories: 462kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 87mg
- Sodium: 359mg
- Potassium: 147mg
- Fiber: 2g
- Sugar: 36g
Try More Ina Garten Recipes:
- Ina Garten Chocolate Dipped Shortbread
- Ina Garten Chocolate Fondue
- Ina Garten Chocolate Orange Cake
- Ina Garten German Chocolate Cake
Ina Garten Chocolate Bundt Cake
Description
Ina Garten Chocolate Bundt Cake is made with unsalted butter, Dutch process cocoa powder, sour cream or Greek yogurt, eggs, all-purpose flour, granulated sugar, baking soda, bittersweet chocolate, and heavy cream. This easy Chocolate Bundt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Ingredients For The Chocolate Glaze:
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan.
- Melt Butter Mixture: In a small saucepan over medium heat, melt together butter, cocoa powder, salt, and water until combined and smooth. Remove from heat.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and baking soda.
- Combine Mixtures: Add half of the melted butter mixture to the dry ingredients and whisk until blended. Then add the remaining butter mixture and whisk again until smooth.
- Add Eggs and Vanilla: Add eggs one at a time, whisking after each addition. Then whisk in sour cream (or Greek yogurt) and vanilla extract until smooth.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then invert it onto a rack to cool completely.
- Make the Chocolate Glaze: Combine chopped chocolate and corn syrup (or agave) in a bowl. Heat heavy cream and sugar in a small saucepan over medium heat until the cream is hot and the sugar has dissolved. Pour the hot cream over the chocolate and whisk until the glaze is smooth.
- Glaze the Cake: Drizzle the glaze generously over the cooled cake, letting it drip down the sides.
Notes
- Prepare the Cake Pan Well: Make sure to butter and put flour in your cake pan well. This stops the cake from sticking and makes sure it comes out easily.
- Use Good Cocoa Powder: The chocolate taste is very important in this cake. Use a very good Dutch cocoa powder to make the chocolate flavor strong and delicious.
- Check if the Cake is Baked Fully: Start checking if the cake is done 5 minutes before the baking time is up. Stick a toothpick in the middle. If it comes out clean, the cake is ready.
- Chop the Chocolate Very Small: Cut the chocolate into very small pieces for the glaze. This helps it melt fast and evenly when you add the hot cream, making the glaze smooth and shiny.
- Let the Cake Cool Right: Let the cake cool in the pan on a rack for 15 minutes. This makes the cake set but keeps it from sticking. Then, take it out of the pan and let it cool completely before you add the glaze.
Ina Garten Chocolate Bundt Cake, Barefoot Contessa Chocolate Bundt Cake