Best Ever Chocolate Bundt Cake
Chocolate lovers know that few things in life beat the sweet and rich taste of chocolate cake. While many recipes call for a large amount of chocolate and sugar in the cake itself with a topping of heavy frosting, that classic recipe can sometimes be overwhelming. When you want the pure and rich taste of chocolate without a lot of frosting, you might find yourself looking for chocolate cake recipes that use a Bundt pan.
Jewish and German immigrants to the United States found themselves bringing the same recipes that they enjoyed in their native countries. Many used the same pans that they used at home and passed those pans down throughout their families. After a group of women decided that they wanted a new design, they wrote to the manufacturer of Nordic Ware and asked for help. The company introduced a new pan, which later became the Bundt pan and increased the popularity of this cake.
Though Bundt cakes sometimes call for a layer of frosting on top, most use a simple glaze made from sugar, water and a few other ingredients. Others call for a light dusting of powdered sugar across the top, which slightly melts on the surface of the warm cake to create its own glaze. Though you'll find many recipes for Bundt cakes and chocolate cakes, combining the two into a chocolate Bundt cake will tantalize your sweet tooth and your cravings for chocolate. Bundt cakes are also easy to make and transport, making this recipe perfect for a pot luck or a dinner with friends.
Chocolate Bundt Cake Recipe
3 cups sifted, all purpose flour
dash of salt
½ teaspoon baking powder
½ cup cocoa powder
1 ½ cups softened butter
3 cups granulated white sugar
1 tablespoon vanilla extract
5 large eggs
1 cup milk
Set the oven to 375 degrees. Lightly oil or grease the Bundt pan and apply a thin coating of flour. You can also use cocoa powder for a more chocolaty cake.
Mix the flour, salt, baking powder and cocoa powder in a large bowl until well combined. In a second, larger bowl, mix the butter and sugar until the mixture is slightly yellow and fluffy. Add the vanilla, eggs and milk.
Transfer one cup of the dry mixture into the wet mixture and mix until combined. Keep adding one cup of the dry mixture to the wet until fully combined. Pour the cake into the prepared Bundt pan.
Bake the cake for 60 to 70 minutes. The cake is done when it rises to the top of the pan and springs back when touched. You can also insert a toothpick or a knife into the center of the cake. When the cake is done, the toothpick will come out clean without any crumbs clinging to it.
Flip the pan over on a cake plate. While the cake is still warm, lightly dust the top with powdered sugar or cocoa powder before serving.