Chocolate Fudge Bundt Cake
The bundt cake pan was popularized in the 1950s and has since become a classic tool for baking beautiful and delicious cakes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2.5 cup All-purpose flour
- 1 cup Cocoa powder
- 1.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 2 cup Granulated sugar
- 1 cup Brown sugar
- 3 large Eggs
- 2 teaspoon Vanilla extract
- 1 cup Sour cream
- 1 cup Boiling water
- 1 cup Chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Stir in the boiling water until the batter is smooth. Fold in the chocolate chips.
- Pour the batter into the prepared bundt cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with chocolate ganache, if desired.
- Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.