Ina Garten Chocolate Bundt Cake Recipe

This Ina Garten Chocolate Bundt Cake Recipe is a rich and moist dessert, which uses sour cream and coffee for deep chocolate flavor. It’s a classic, foolproof recipe, perfect for celebrations or holidays.

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Ina Garten Chocolate Bundt Cake Recipe Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 cup strong brewed coffee, cooled

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 teaspoon vanilla extract

How To Make Ina Garten Chocolate Bundt Cake Recipe

1. Prepare the bundt pan: Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan and dust with cocoa powder, tapping out excess.
2. Mix dry ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
3. Cream butter and sugar: Beat butter and sugar with an electric mixer until light and fluffy, 3–4 minutes. Add eggs one at a time, then vanilla.
4. Combine wet and dry ingredients: Reduce speed to low. Alternate adding dry mixture and sour cream in three additions, starting and ending with dry. Mix in cooled coffee until smooth.
5. Bake the cake: Pour batter into prepared pan and bake 50–60 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto a wire rack to cool completely.
6. Make the glaze: Heat cream until simmering, then pour over chocolate chips. Let sit 2 minutes, then whisk smooth. Stir in vanilla.
7. Glaze the cake: Drizzle cooled cake with chocolate glaze, letting it drip down the sides.
8. Serve: Slice and serve as is or with whipped cream or vanilla ice cream.

Recipe Tips

• Can I use Greek yogurt instead of sour cream?
  Yes, full-fat Greek yogurt works as a substitute for similar texture.
• How to prevent the cake from sticking to the pan?
  Grease thoroughly and dust with cocoa powder instead of flour for a chocolate finish.
• Can I make this ahead?
  Yes, bake the cake a day ahead and glaze before serving for best results.
• What does coffee do in chocolate cake?
  Coffee enhances chocolate flavor without tasting like coffee.
• Can I freeze this cake?
  Yes, freeze unfrosted cake up to 2 months. Thaw and glaze before serving.

What To Serve With Chocolate Bundt Cake

Pair this rich cake with light sides and toppings:

• Whipped cream or crème fraîche
• Fresh berries like raspberries or strawberries
• Vanilla bean ice cream
• A drizzle of caramel or extra chocolate sauce

How To Store Chocolate Bundt Cake

Refrigerate: Store covered at room temperature for up to 3 days, or refrigerate up to 5 days.

Freeze: Wrap cooled, unfrosted cake tightly in plastic and foil; freeze up to 2 months. Thaw overnight before glazing.

Chocolate Bundt Cake Nutrition Facts

• Calories: ~460
• Protein: 6g
• Carbohydrates: 58g
• Fat: 24g
• Fiber: 3g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without coffee?
Yes, substitute with hot water or milk, though flavor will be slightly different.

Why is my bundt cake dry?
Overbaking or measuring flour incorrectly can cause dryness; check cake early.

Can I add mix-ins?
Yes, chocolate chips or nuts can be folded into the batter for extra texture.

How do I get a shiny glaze?
Whisk the glaze thoroughly and pour while slightly warm for a smooth finish

Try More Recipes:

• Ina Garten Yellow Cake Recipe
• Ina Garten Chocolate Lava Cake Recipe
• Ina Garten Pear Galette Recipe