Prepare to be transported to chocolate heaven with the most decadent, moist, and irresistible Devil's Food Chocolate Bundt Cake you've ever tasted! This isn't just another chocolate cake - it's a rich, velvety masterpiece that will make your taste buds dance and your guests beg for the recipe. With its luxurious chocolate glaze cascading down the classic Bundt shape, this cake is not just a dessert - it's an experience that promises to turn any ordinary day into an extraordinary celebration of chocolate bliss!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips for glaze
- 1/2 cup heavy cream for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent the cake from sticking.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 1/2 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk together until evenly mixed.
- In a separate bowl, beat 2 large eggs. Then add 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix well until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Slowly stir in 1 cup of boiling water into the batter. The batter will be thin, but this is normal and will result in a moist cake.
- Fold in 1 cup of chocolate chips into the batter for added richness and texture.
- Pour the batter into the prepared Bundt pan, ensuring it is evenly distributed.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate glaze. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add 1 cup of chocolate chips. Stir until the chocolate is completely melted and the glaze is smooth.
- Once the cake is completely cooled, drizzle the chocolate glaze over the top, allowing it to drip down the sides of the Bundt cake.
- Let the glaze set for a few minutes before slicing the cake. Serve and enjoy your delicious Devil's Food Chocolate Bundt Cake!
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix your ingredients just until combined. Overmixing can lead to a tough, dense cake.
- The Boiling Water Secret: Don't be alarmed by the thin batter - the boiling water helps create an incredibly moist cake.
- Grease and Flour Thoroughly: Use a pastry brush to get every nook and cranny of the Bundt pan to ensure easy cake removal.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Glaze Perfection: Pour the glaze while the cake is completely cool to get that smooth, glossy finish.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 45mg
