Chocolate Bundt Cake Recipe with a Decadent Chocolate Glaze
This chocolate Bundt cake recipe filled with chocolate chips and topped with chocolate glaze is perfect for any chocolate lover! This chocolate Bundt cake is a one bowl recipe made with chocolate cake mix and chocolate pudding and the perfect recipe for a 10 inch Bundt pan. The addition of sour cream to this chocolate Bundt cake helps make this Bundt cake really moist. Use any type of chocolate chips, like semi-sweet chocolate chips, dark chocolate chips, mini chocolate chips, or sugar-free chocolate chips, to add to this chocolate Bundt cake. The chocolate chips are completely optional, but does add an additional flavor to this delicious chocolate Bundt cake.
Once the chocolate Bundt cake is baking, start making the chocolate glaze. This chocolate glaze is incredibly easy to make and can go on other desserts as well! Depending on the consistency you would like this chocolate glaze to be, you can add more or less confectioner sugar or more or less warm water to it. The measurement below seemed to be the perfect consistency to drizzle on this chocolate Bundt cake. Use a drizzle bottle or my favorite method, a small sandwich bag with a small hole cut on one of the corners, and drizzle the chocolate glaze over the cake.
Bundt Cake Ingredients:
1 15.25 oz box of chocolate cake mix
1 3.9 oz pudding packet
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 cup of sour cream
1 cup chocolate chips of your choice
Chocolate Glaze Ingredients:
1 1/4 tbsp + 2 tbsp confectioner sugar
1 1/2 tbsp milk cocoa powder
2-4 tbsp warm water
1 1/2 tbsp Special Dark Hershey cocoa powder
2 tbsp melted unsalted butter
1 tsp vanilla extract
Directions
1. In a large bowl of a hand or stand mixer, add 15.25 ounce chocolate cake mix, a 3.9 ounce chocolate pudding packet, water, vegetable oil, 3 large eggs, and sour cream. Start mixing the ingredients together until all of the ingredients are combined. Add in the chocolate chips. Use a spatula and fold the chocolate chips in until they are covered.
2. Prepare the Bundt pan for baking by brushing on melted butter to the Bundt pan, making sure to cover the entire pan. This will help ensure that the Bundt cake will come out easily and perfect. Sprinkle some all-purpose flour on top of the melted butter in the Bundt pan and continue using a pastry brush, apply the all- purpose flour. Use up any remaining butter and brush evenly onto the Bundt pan.
4. Pour the cake mixture around the Bundt pan. Use a spatula to spread the cake mixture around the Bundt pan to make sure it is even. Bake in a 350 °F preheated oven for around 45 minutes.
5. To make the chocolate glaze, add and sift confectioner's sugar and cocoa powders into a large bowl. Add warm water, melted butter, and vanilla extract. Whisk these ingredients together until they are combined. Depending on the consistency you would like this chocolate glaze to be, add more or less confectioner sugar or warm water. Use a drizzle bottle or a small plastic sandwich bag with a small cut to one of the edges to drizzle this chocolate glaze over the Bundt cake.
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Homemade Delicious Especially Dark Chocolate Cake - The Best Moist Cake Recipe from Hersheys
ALL THE MEASUREMENTS ARE LISTED BELOW where it says SHOW MORE
Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.
No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S Especially Dark Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.
So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy!
Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee
Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.
Makes about 2 cups frosting.
Easiest CHOCOLATE CAKE Fix! Super Moist And Decadent
Hello darlings! Bake along with me as I make the super moist and decadent CHOCOLATE CAKE. This recipe is so easy that even my 5 year old son can make.
Here's what you'll need:
FOR THE CAKE:
2 cups sugar (400g)
1¾ cups all purpose flour (220g)
1 cup pure cocoa powder (100g) (unsweetened pure cocoa powder)
1½ tsp baking soda (7g)
1½ tsp baking powder (7g)
1 tsp salt (5g)
2 large eggs
½ cup vegetable oil (125ml)
1 cup fresh or longlife milk (250ml)
1 cup hot water (250ml)
CHOCOLATE GANACHE:
1 cup hot all purpose cream (250ml) (you can use heavy cream or whipping cream in same quantity)
1 and ½ cup dark chocolate (250g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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Soft And Moist Chocolate Cake
Chocolate cake recipe
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Sponge cake (15cm/ 6in round pan)
3 egg whites
a pinch of salt
1/2 tsp lemon juice
75g sugar
3 egg yolks
70g cake flour
20g cocoa powder
30g milk
30g oil
Chocolate cream filling
250g mascarpone cheese
300ml heavy cream
30g cocoa powder
40g powdered sugar
120g dark chocolate (melted)
Chocolate glaze
30g cocoa powder
60g sugar
100ml water
75ml heavy cream
3g gelatine sheets (or 2 tsp powdered gelatine), bloomed
70g dark chocolate
Thanks for watching !
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Thanks for watching !
Decadent Dark Chocolate Cake with Dark Chocolate Cream Cheese Frosting
Awesomely Delicious Double Dark Chocolate Cake with Dark Chocolate Cream Cheese Frosting. The cake is super moist, bursting with flavor and is so good you could eat it without frosting. Then, I make dark chocolate cream frosting that is smooth and dreamy.