Decadent Double Chocolate Bundt Cake Recipe

Indulge in this decadent Double Chocolate Bundt Cake, a recipe adapted from Cooking Light's March 2008 edition. This isn't your average chocolate overload; it boasts a rich, perfectly balanced chocolate flavor complemented by a luscious, easy-to-make glaze. While the recipe recommends cooling completely, a taste-test while still warm is highly recommended! Prepare to be amazed by this moist, intensely chocolatey masterpiece.

Prep Time 20 mins
Cook Time 65 mins
Calories 263.9 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Decadent Double Chocolate Bundt Cake 32

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Decadent Double Chocolate Bundt Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Decadent Double Chocolate Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Decadent Double Chocolate Bundt Cake

  1. **Prepare the Glaze:**
  2. In a small saucepan, combine 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk, and 1 tablespoon butter.
  3. Bring to a boil over medium-high heat, stirring constantly, until smooth and thickened.
  4. Remove from heat and let cool completely.
  5. **Prepare the Cake:**
  6. Preheat oven to 350°F (175°C).
  7. Generously grease a 12-cup bundt pan with vegetable oil (about 2 tablespoons) and brush to coat evenly.
  8. Sprinkle 2 tablespoons of all-purpose flour into the prepared pan, tapping out any excess.
  9. Lightly coat the pan with cooking spray.
  10. In a large bowl, cream together 1 1/2 cups granulated sugar and 6 tablespoons (3 ounces) unsalted butter using a mixer on medium speed until light and fluffy (about 5 minutes).
  11. Add 2 large eggs and 1 large egg white, one at a time, beating well after each addition.
  12. Beat in 1 teaspoon pure vanilla extract.
  13. In a separate bowl, whisk together 3 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  14. Add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition.
  15. Beat for 2 minutes on medium speed.
  16. Gently fold in 1 1/2 cups semi-sweet chocolate chips.
  17. Pour batter into the prepared bundt pan and swirl with a knife.
  18. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  19. Immediately pour the cooled glaze over the warm cake.
  20. Let cool in the pan for 30 minutes.
  21. Invert the cake onto a serving plate and dust with 2 tablespoons powdered sugar.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

110g

Fat

23g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Desserts Cakes Number Of Servings 4 Hours Or Less