Chocolate Delight Bundt Cake
Prep
15 mins
Cook
30 mins
Servings
10
Difficulty
Easy
This chocolate bundt cake is my go to dessert whenever I need something impressive but don't have hours to spend in the kitchen. It comes together in just 45 minutes from start to finish, making it perfect for last minute gatherings or whenever a chocolate craving strikes. The secret is using sour cream and boiling water, which keeps the cake incredibly moist and tender. Cocoa powder, the star ingredient here, is packed with antioxidants that make indulging in this treat feel a little bit better. Best of all, you probably have most of these pantry staples on hand already, so there's no special shopping required.
Ella x
Ingredients
- 473 mlall-purpose flour
- 710 mlcocoa powder
- 1 teaspoonbaking soda
- 1 teaspoonsalt
- 200 gramsunsalted butter
- 237 mlgranulated sugar
- 4eggs
- 2 teaspoonsvanilla extract
- 237 mlboiling water
- 237 mlsour cream
- 237 mlchocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a Bundt cake pan.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 3
In another bowl, cream together the butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Slowly add the dry ingredients to the wet ingredients, alternating with the boiling water and sour cream.
- 6
Fold in the chocolate chips.
- 7
Pour the batter into the prepared Bundt cake pan and smooth the top.
- 8
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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