This delicious Chocolate Bundt Cake by Nigella Lawson is a rich and moist treat perfect for any occasion. Made with simple ingredients like cocoa powder and sour cream, it’s a quick and easy dessert that’s sure to impress. The decadent chocolate glaze adds the perfect finishing touch to this indulgent cake.
Ingredients Needed
For the Cake:
- 1 cup (225 g / 2 sticks) unsalted butter, plus more for greasing the pan
- 1/3 cup (40g) cocoa powder (Dutch process)
- 1 teaspoon (5g) kosher salt
- 1 cup (240ml) water
- 2 cups (250g) all-purpose flour, plus more for greasing the pan
- 1 3/4 cups (350g) granulated sugar
- 1 1/2 (6g) teaspoons baking soda
- 2 large eggs
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 1 teaspoon (5ml) pure vanilla extract
For the Chocolate Glaze:
- 4 ounces (115g) bittersweet chocolate, finely chopped
- 1 1/2 (22ml) tablespoons corn syrup (or agave)
- 1/2 cup (120ml) heavy cream
- 1 1/2 (19g) tablespoons granulated sugar
How To Make Chocolate Bundt Cake
- Preheat the oven and prepare the pan: Preheat the oven to 175°C (350°F). Grease a 10 or 12-cup Bundt pan with butter and dust with flour, ensuring all crevices are covered. Set aside.
- Make the butter mixture: In a small saucepan, combine the butter, cocoa powder, salt, and water. Heat over medium, stirring until melted and smooth. Remove from heat and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and baking soda.
- Combine wet and dry ingredients: Add half of the butter mixture to the dry ingredients and whisk until thick and smooth. Add the remaining butter mixture and whisk again until combined.
- Incorporate eggs and flavorings: Add the eggs one at a time, whisking after each addition. Mix in the sour cream (or yogurt) and vanilla extract until the batter is smooth.
- Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 40–45 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 onto a wire rack. Cool completely before glazing.
- Make the chocolate glaze: Place the chopped chocolate and corn syrup (or agave) in a medium bowl. In a small saucepan, heat the cream and sugar over medium heat, stirring until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Glaze the cake: Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides.
- Serve and enjoy: Slice the cake and serve immediately or store for later enjoyment.
Recipe Tips
- Grease and flour the pan thoroughly: Make sure to cover every corner of the Bundt pan with butter and a dusting of flour. This step is crucial to prevent the cake from sticking, especially with its intricate shape.
- Use room-temperature eggs and sour cream: Let the eggs and sour cream (or yogurt) sit at room temperature before mixing. This helps the batter blend smoothly, resulting in a more even texture.
- Don’t overmix the batter: Once the wet and dry ingredients are combined, mix only until smooth. Overmixing can make the cake dense instead of light and moist.
- Check for doneness carefully: Insert a toothpick into the thickest part of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid overbaking to keep it moist.
- Let the cake cool completely before glazing: If the cake is warm, the glaze may slide off unevenly. Wait until it’s fully cooled for a clean and glossy finish.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 5 days.
- Freeze: After the cake has cooled, wrap it tightly in plastic wrap and then foil before freezing. It will stay fresh for up to 3 months. To serve, thaw at room temperature for a few hours before cutting.
Nutrition Facts
Serving Size: 1 slice (approximately 80 grams)
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 270mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 4g
Try More Nigella Recipes:
Nigella Chocolate Bundt Cake
Description
This delicious Chocolate Bundt Cake by Nigella Lawson is a rich and moist treat perfect for any occasion. Made with simple ingredients like cocoa powder and sour cream, it’s a quick and easy dessert that’s sure to impress. The decadent chocolate glaze adds the perfect finishing touch to this indulgent cake.
Ingredients
For the Cake:
For the Chocolate Glaze:
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 175°C (350°F). Grease a 10 or 12-cup Bundt pan with butter and dust with flour, ensuring all crevices are covered. Set aside.
- Make the butter mixture: In a small saucepan, combine the butter, cocoa powder, salt, and water. Heat over medium, stirring until melted and smooth. Remove from heat and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and baking soda.
- Combine wet and dry ingredients: Add half of the butter mixture to the dry ingredients and whisk until thick and smooth. Add the remaining butter mixture and whisk again until combined.
- Incorporate eggs and flavorings: Add the eggs one at a time, whisking after each addition. Mix in the sour cream (or yogurt) and vanilla extract until the batter is smooth.
- Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 40–45 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 onto a wire rack. Cool completely before glazing.
- Make the chocolate glaze: Place the chopped chocolate and corn syrup (or agave) in a medium bowl. In a small saucepan, heat the cream and sugar over medium heat, stirring until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Glaze the cake: Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides.
- Cool the cake: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing.
Notes
- Grease and flour the pan thoroughly: Make sure to cover every corner of the Bundt pan with butter and a dusting of flour. This step is crucial to prevent the cake from sticking, especially with its intricate shape.
- Use room-temperature eggs and sour cream: Let the eggs and sour cream (or yogurt) sit at room temperature before mixing. This helps the batter blend smoothly, resulting in a more even texture.
- Don’t overmix the batter: Once the wet and dry ingredients are combined, mix only until smooth. Overmixing can make the cake dense instead of light and moist.
- Check for doneness carefully: Insert a toothpick into the thickest part of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid overbaking to keep it moist.
- Let the cake cool completely before glazing: If the cake is warm, the glaze may slide off unevenly. Wait until it’s fully cooled for a clean and glossy finish.
Nigella Chocolate Bundt Cake