Mary Berry Chocolate Bundt Cake

This easy Chocolate Bundt Cake by Mary Berry is a rich and creamy dessert that’s perfect for any occasion. Made with simple ingredients, it’s quick to whip up and features a luscious ganache topping. Enjoy the delightful chocolate flavor with a moist texture that everyone will love!

Ingredients Needed

For the Cake:

• 1½ cups (360ml) hot water
• 1¼ cups (125g) unsweetened cocoa powder
• 3½ cups (420g) all-purpose flour
• 2½ cups (500g) granulated sugar
• 2½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (213g) unsalted butter, melted
• 1 cup (220g) sour cream, room temperature
• ½ cup (120ml) vegetable oil
• 4 large eggs
• 1 tablespoon vanilla extract

For the Ganache Topping:

• 4 ounces (113g) semi-sweet chocolate chips or chopped bars
• 7 tablespoons (105ml) heavy cream
• 1 tablespoon butter, softened

How To Make Chocolate Bundt Cake

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Butter a 10- to 12-cup Bundt pan and dust with flour or cocoa powder.
2. Prepare Cocoa Mixture: In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
4. Combine Ingredients: To the cocoa mixture, add the melted butter, sour cream, oil, eggs, and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain.
5. Bake: Pour the batter into the prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.
6. Melt Chocolate: Place the chocolate in a heatproof bowl.
7. Heat Cream: Microwave the cream until boiling, about 30 seconds on high. Immediately pour over the chocolate. Drop in the butter but do not stir. Let stand for 5 to 10 minutes.
8. Mix Ganache: Stir until the chocolate and butter are melted and the mixture is smooth and silky.
9. Finish Cake: Place the cake on a serving plate and pour the ganache over the top.

Recipe Tips

• Cool Cocoa Mixture Completely: Let the cocoa mixture cool for at least 10 minutes before adding other ingredients to prevent cooking the eggs.
• Use Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter and better rise.
• Do Not Overmix: Stir the batter just until no flour streaks remain; overmixing can make the cake dense.
• Test for Doneness: Use a wooden pick inserted into the cake’s center; it should come out with a few moist crumbs, not wet batter.

How To Store Leftovers?

• Refrigerate: First, let the leftover Chocolate Bundt Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 5 days.
• Freeze: Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (approximately 8g)

• Calories: 340
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 280mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 39g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Rhubarb Crumble
• Mary Berry Lemon Yoghurt Cake
• Mary Berry Carrot Cake Muffins