Chocolate Bundt Cake/Chocolate Cupcakes with Chocolate Glaze

How to make Chocolate Bundt Cake with Bitter Sweet Chocolate Glaze (with step by step pictorials)

         Are you looking to cure your chocolate cravings? Look no further! Imagine a mildly sweet Chocolate Cake - topped with a silky smooth Chocolate Glaze & served with fresh strawberries ..... Pure Bliss!! My kids love chocolate in anything, so this is my go to recipe of Chocolate cake. The best part is, you don't even need a mixer for this recipe.

        Once refrigerated; it tastes divine, when it's slightly warmed in the microwave so the cake is warm & the glaze is gooey. I had some Glaze left over, as i was beginning to think what I could use the glaze for, the bowl disappeared from my kitchen :) Although the recipe will serve at least 10, you family will compete over who gets the biggest slice & it'll be gone in no time. I also made these as cupcakes for the kids - see image below ;o)

Ingredients:

For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup unsweetened cocoa powder
1 tsp salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 3/4 cups sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup sour cream
1 tsp pure vanilla extract

Special equipments:
A Whisk

For the Cake -

• Preheat oven to 350 degrees F. Butter and flour a large Bundt pan and set aside.

• 


Combine the butter, cocoa powder & salt in a saucepan and place over medium heat. Stir & cook, just until melted and combined. Remove from heat, add 1 cup water, stir and set aside.

• 

      In a large bowl, add the flour, sugar, baking soda & whisk together. Add the melted butter mixture gradually and whisk until you have used all of it & it's completely blended. 

               Add the eggs, one at a time, whisking until completely blended.

• 

                  Whisk in the sour cream and the vanilla extract until smooth. 

                   Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean for approximately 40 minutes. 

               Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing. 

For the chocolate glaze - 

3/4 cup or 4 ounces semi-sweet chocolate chips

2 tbsp corn syrup

1/2 cup heavy cream

2 tbsp sugar

Place the chocolate chips and corn syrup in a bowl and set aside.

• 

                    Combine the heavy cream and sugar in a saucepan over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth. 

Pour the glaze over the cooled cake, letting it drip on the sides. 

This recipe is adapted from various sources.

         This cake is being shared with Srivalli's Cakes Mela & Kids lunch box recipes on Indus Ladies.

Indus Ladies