This delicious Pioneer Woman Chocolate Bundt Cake is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy glaze and moist chocolate cake, it’s sure to impress. You can easily make it using common ingredients, and it’s always a crowd-pleaser with its irresistible chocolatey goodness!
Ingredients Needed
For the Cake:
- 6 oz bittersweet 60% chocolate, chopped
- 1 1/4 cups granulated sugar
- 1 1/4 cups firmly packed light brown sugar
- 11 tbsp unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk
- 2 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking soda
- 1 tsp kosher salt
- Baking spray with flour
For the Glaze:
- 4 oz bittersweet 60% chocolate, chopped
- 1/2 cup heavy whipping cream
- Gold or silver sprinkles (optional)
How To Make Chocolate Bundt Cake
- Preheat the oven to 350°F (175°C).
- Prepare the cake batter: In a large bowl, place the chopped chocolate. In a medium saucepan, combine 1 1/2 cups water, granulated sugar, brown sugar, and butter. Heat over medium, stirring occasionally, until the sugar dissolves and the butter melts. Whisk in the cocoa powder, then pour the hot mixture over the chopped chocolate. Let it stand for 2 minutes, then stir until the chocolate melts and everything combines. Whisk in sour cream, eggs, egg yolk, and vanilla (the mixture will look a bit lumpy).
- Mix the dry ingredients: In another bowl, whisk together flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, stirring gently until just combined.
- Bake the cake: Spray a 10- or 12-cup Bundt pan with baking spray that includes flour. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a wooden pick comes out with a few moist crumbs. Let the cake cool for 10 minutes in the pan, then flip it out onto a wire rack to cool completely.
- Prepare the glaze: Place the chopped chocolate in a microwave-safe bowl. Heat the heavy cream in the microwave for 1-2 minutes until steaming (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth. If necessary, microwave the mixture at 50% power in 15-second intervals until fully smooth.
- Decorate and serve: Place the cooled cake on a serving platter. Spoon or pour the glaze over the cake, allowing it to drip down the sides. Optionally, sprinkle with gold or silver sprinkles. Let the glaze set for about 20 minutes before slicing and serving.
Recipe Tips
- Use room temperature ingredients: Make sure your eggs, sour cream, and butter are at room temperature before mixing. This helps the batter come together smoothly and creates a lighter, fluffier cake.
- Measure ingredients accurately: Use the correct measuring cups for dry and wet ingredients. Accurate measurements ensure the cake has the right texture and flavor.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense, tough cake.
- Test for doneness: Instead of just relying on the bake time, check the cake by inserting a wooden pick or toothpick into the center. It should come out with a few moist crumbs, not wet batter.
- Cool the cake before glazing: Let the cake cool completely before pouring the glaze on top. This prevents the glaze from melting into the cake and helps it set perfectly.
How To Store Leftovers
- Refrigerate: Store leftovers chocolate bundt cake in an airtight container or wrapping it in plastic wrap. It will stay fresh for up to 5 days in the fridge.
- Freeze: Wrap leftovers chocolate bundt cake in plastic wrap and foil before freezing. It will stay good for up to 3 months. When ready to eat, thaw the cake at room temperature for a few hours.
Nutrition Facts
- Calories: 681
- Total Fat: 31 g
- Saturated Fat: 18 g
- Cholesterol: 105 mg
- Sodium: 220 mg
- Potassium: 220 mg
- Total Carbohydrate: 97 g
- Dietary Fiber: 2 g
- Sugars: 75 g
- Protein: 8 g
More Pioneer Woman Recipes:
Pioneer Woman Chocolate Bundt Cake
Description
This delicious Pioneer Woman Chocolate Bundt Cake is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy glaze and moist chocolate cake, it’s sure to impress. You can easily make it using common ingredients, and it’s always a crowd-pleaser with its irresistible chocolatey goodness!
Ingredients
For the Cake:
For the Glaze:
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake batter: In a large bowl, place the chopped chocolate. In a medium saucepan, combine 1 1/2 cups water, granulated sugar, brown sugar, and butter. Heat over medium, stirring occasionally, until the sugar dissolves and the butter melts. Whisk in the cocoa powder, then pour the hot mixture over the chopped chocolate. Let it stand for 2 minutes, then stir until the chocolate melts and everything combines. Whisk in sour cream, eggs, egg yolk, and vanilla (the mixture will look a bit lumpy).
- Mix the dry ingredients: In another bowl, whisk together flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, stirring gently until just combined.
- Bake the cake: Spray a 10- or 12-cup Bundt pan with baking spray that includes flour. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a wooden pick comes out with a few moist crumbs. Let the cake cool for 10 minutes in the pan, then flip it out onto a wire rack to cool completely.
- Prepare the glaze: Place the chopped chocolate in a microwave-safe bowl. Heat the heavy cream in the microwave for 1-2 minutes until steaming (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth. If necessary, microwave the mixture at 50% power in 15-second intervals until fully smooth.
- Decorate and serve: Place the cooled cake on a serving platter. Spoon or pour the glaze over the cake, allowing it to drip down the sides. Optionally, sprinkle with gold or silver sprinkles. Let the glaze set for about 20 minutes before slicing and serving.
Notes
- Use room temperature ingredients: Make sure your eggs, sour cream, and butter are at room temperature before mixing. This helps the batter come together smoothly and creates a lighter, fluffier cake.
- Measure ingredients accurately: Use the correct measuring cups for dry and wet ingredients. Accurate measurements ensure the cake has the right texture and flavor.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense, tough cake.
- Test for doneness: Instead of just relying on the bake time, check the cake by inserting a wooden pick or toothpick into the center. It should come out with a few moist crumbs, not wet batter.
- Cool the cake before glazing: Let the cake cool completely before pouring the glaze on top. This prevents the glaze from melting into the cake and helps it set perfectly.
Pioneer Woman Chocolate Bundt Cake