Easy Chocolate Bundt Cake

I have a stack of food magazines a mile high with so many interesting recipes.  While they look fun to try out, what I’ve found is that most people, most of the time prefer food that doesn’t go too far out on a limb.  Since cake was on my mind (yet again), I thought I should start compiling a bunch of cake recipes for making “just in case someone comes over unexpectedly” kind of cakes that taste good, most people would like, freeze well, and won’t drive me crazy to make.  Based on a special request from my mom, the first one I ended up doing was a chocolate Bundt cake–based on oil and not butter–studded with some chocolate chips.  This one’s for you, Mom!

I got two things out of the way that I don’t like to do when it comes to baking cakes:  preparing the pan and sifting the flour (and baking soda and salt).  To prepare the pan, I greased it with butter and then dusted the pan with cocoa powder instead of the usual flour.

The next thing I did was boil some water to be used to melt some chocolate chips.

I poured the boiling water over the chocolate chips and some cocoa and let it sit a bit, covered.  Some instant espresso powder would have been ideal to add in too because it nicely brings out the chocolate flavor in cakes, but alas, I didn’t have any.

I mixed it until smooth.

Then came beating together some eggs with brown and white sugar.

I beat it to the ribbon stage.

Then came adding in the oil, vanilla, and chocolate mixture.

Then came mixing in the sifted flour mixture–on low-speed to ensure against over-mixing.

Before the flour was fully incorporated, I added in some chocolate chips.

I finished mixing and poured the batter into the Bundt pan.

Into the oven it went for 45 minutes.  My oven was quick that day–it usually should go for 50 minutes.  Lucky I checked early!

After about 10 minutes, I loosened up the edges with a knife and turned the cake out onto a wire rack to cool completely.

After the cake was at room temperature, I made a chocolate glaze.  If I were in a time crunch, I would have opted instead for just dusting the cake with some confectioner’s sugar.

For the glaze, I first brought to a boil butter, a touch of water, and, for a tasty twist, some honey.  [Corn syrup is normally what I would have used–either one works fine.]  I removed the pot from the heat and poured in some chocolate chips.

I then stirred it all together until the chips fully melted and the mixture was completely smooth.

I let it sit to cool slightly for just a couple of minutes.  Then, while it was still warm, I poured the glaze straight out of the pot over the cake.

I tried to use a zig zag, drizzling motion so that the glaze dripped down the sides of the cake, yet still covered the top.

Simply yummy!

Print Recipe

Glazed Double Chocolate Bundt Cake

2018 © HollyTrail.com

Course

Dessert

Cuisine

American

Cook Time

50 minutes

Servings

Ingredients

For the Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips, divided (about 6 ounces)
• 1 teaspoon instant espresso powder (optional)
• 3/4 cup cocoa powder (unsweetened) (plus extra for dusting pan)
• 1 cup water
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup vegetable oil (e.g., canola, but not olive oil)
• 4 large eggs
• 1 tablespoon vanilla extract

For the Chocolate Glaze

• 2 tablespoons unsalted butter
• 1 1/2 tablespoons water
• 1 tablespoon honey or corn syrup
• 1/2 cup semi-sweet chocolate chips

Course Dessert Cuisine American Cook Time 50 minutes Servings Ingredients For the Cake 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup semi-sweet chocolate chips, divided (about 6 ounces) 1 teaspoon instant espresso powder (optional) 3/4 cup cocoa powder (unsweetened) (plus extra for dusting pan) 1 cup water 1 cup granulated sugar 1 cup brown sugar 1/2 cup vegetable oil (e.g., canola, but not olive oil) 4 large eggs 1 tablespoon vanilla extract For the Chocolate Glaze 2 tablespoons unsalted butter 1 1/2 tablespoons water 1 tablespoon honey or corn syrup 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (180°C), placing place rack one rung below the middle. Grease a 10-cup Bundt pan and dust with cocoa powder. Combine and sift together flour, baking soda, and salt. Set aside.
2. Place 1/2 cup chocolate chips, espresso powder (optional), and cocoa powder in a small bowl. Bring water to a boil and pour over chips and powders. Mix with a whisk or spatula by hand until smooth. Let cool for 2-5 minutes.
3. Using an electric mixer, beat the eggs and sugars together on medium high speed until the ribbon stage, about 3 minutes. Beat in oil and vanilla. Then mix in the chocolate mixture. On low speed, mix in flour in 4 additions. Before the flour is fully incorporated, add in 1/2 cup chocolate chips. Finish mixing just until batter is smooth.
4. Pour batter into prepared Bundt pan and bake for 45-55 minutes, or until a toothpick or bamboo skewer inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Loosen sides and center and invert onto wire rack to cool completely.
5. Make the glaze by heating a mixture of butter, water, and honey or corn syrup in a small saucepan until the mixture just begins to boil. Remove from heat and pour over 1/2 cup chocolate chips and mix until smooth. Let stand 2 minutes to cool slightly. Drizzle over cake.
6. Refrigerate for at least 20-30 minutes before serving.

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