Chocolate Bundt Cake - Martha Stewart

Photo by Joan D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CAKE

  • 8

    ounces (2 sticks) unsalted butter, plus more for pan

  • 2 1/4

    cups all-purpose flour

  • 3/4

    cup unsweetened cocoa powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1/2

    cup milk

  • 1/2

    cup sour cream (4 ounces)

  • 1 1/2

    cups sugar

  • 4

    large eggs

  • 1

    teaspoon pure vanilla extract

  • FOR THE GLAZE

  • 3

    ounces bittersweet chocolate, chopped

  • 1/2

    cup heavy cream

  • 2

    tablespoons unsalted butter

Directions

Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

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