Martha Stewart Chocolate Bundt Cake

This martha stewart chocolate bundt cake recipe is a rich and moist chocolate cake, which is made with cocoa powder and sour cream. It’s a classic, foolproof recipe, perfect for gatherings and special occasions.

Martha Stewart Chocolate Bundt Cake Ingredients

For the Cake:

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the Glaze:

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

How To Make Martha Stewart Chocolate Bundt Cake

1. Prep the oven and pan: Preheat oven to 325°F. Butter a 14-cup Bundt pan thoroughly.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Combine dairy: Stir milk and sour cream together in a measuring cup.
4. Cream butter and sugar: Beat butter and sugar on medium-high speed until pale and fluffy, 3–5 minutes.
5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition, then mix in vanilla.
6. Alternate wet and dry: Reduce mixer speed to low. Add flour mixture in two additions, alternating with milk mixture, beginning and ending with flour. Mix just until combined.
7. Bake the cake: Transfer batter to prepared pan, smooth top, and bake about 55 minutes, until a tester comes out clean.
8. Cool completely: Let cake cool in pan on a wire rack.
9. Make the glaze: Place chocolate in a heatproof bowl. Heat cream until simmering and pour over chocolate. Let stand 2 minutes, then add butter and stir until smooth.
10. Glaze the cake: Allow glaze to thicken slightly, then pour over cooled cake.

Recipe Tips

• How to prevent sticking: Grease every groove of the Bundt pan generously.
• Why use sour cream in Bundt cake? It adds moisture and richness.
• How to tell when Bundt cake is done: A long skewer should come out clean.
• Can I use Dutch-process cocoa? Yes, it works well in this recipe.
• How to get a smooth glaze finish: Let the glaze cool slightly before pouring.

What To Serve With Chocolate Bundt Cake

• Vanilla ice cream
• Fresh berries
• Whipped cream
• Hot coffee or espresso

How To Store Chocolate Bundt Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unglazed cake up to 2 months. Thaw and glaze before serving.

Chocolate Bundt Cake Nutrition Facts

• Calories: ~420
• Carbs: ~50g
• Protein: ~6g
• Fat: ~22g

Nutrition information is estimated and may vary.

FAQs

Can I make this Bundt cake a day ahead?
Yes, it tastes even better the next day.

Why did my Bundt cake crack on top?
This is normal and will be hidden once the cake is inverted.

Can I add chocolate chips to the batter?
Yes, fold in up to 1 cup mini chocolate chips.

How do I remove a stuck Bundt cake?
Let it cool fully, then gently loosen edges before turning out.

Try More Recipes:

• Martha Stewart Chocolate Birthday Cake
• Martha Stewart Chocolate Beet Cake
• Martha Stewart Chocolate Angel Food Cake