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TrayH

Chocolate Bundt Cake w/ Chocolate Glaze

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This is a super delicious and amazingly moist chocolate cake! The glaze is simple to make with only three ingredients and offers a variety of uses. It's great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert.

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Rate this recipe 4.5/5 (4 Votes)
Chocolate Bundt Cake w/ Chocolate Glaze 1 Picture

Ingredients

  • FOR CAKE:
  • 1/2 cup high quality Dutch process cocoa
  • 2 sticks butter
  • 3/4 cup water
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour, stir before measuring
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Glaze:
  • 1 (14 ounce) cansweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

* Grease and flour a 10-12 cup Bundt pan. Heat oven to 350*

* Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat.

* To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.

* In another bowl combine the flour, soda, and salt.

* Add all at once to the first mixture, whisking until well blended.

* Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.

* Cool in pan on a rack for 20 minutes.

* Carefully loosen the cake with a knife and invert onto a large plate.

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For the Glaze:

* In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble.

* Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

* Enjoy!

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