Chocolate Lovers Bundt Cake

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

This recipe is from Tast of Home, I've made a lot of chocolate bundts from a cake mix but I wanted one that was from scratch. It almost like a chocolate pound cake.

Ingredients Nutrition

Directions

  1. In large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each one.
  3. Stir in extracts.
  4. Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
  5. Beat just until combined, do not over mix.
  6. Stir in chocolate chips.
  7. Pour into a well greased and floured 10 inch tube pan.
  8. Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
  9. Cool for ten minutes before removing from pan to a wire rack to cool completely.
  10. Run a metal spatula or butter knife around sides of pan to loosen cake first.
  11. Combine the chocolate chips, cream and butter in a saucepan.
  12. Cook; stir constantly over low heat until smooth.
  13. Cool slightly.
  14. Gradually whisk in confectioners sugar.
  15. Stir in extract.
  16. Drizzle over cake and sprinkle with almonds.
Most Helpful

This is a great recipe!
Made a couple of tiny changes to xmas it up a bit...
changed the almond extract to peppermint extract, glazed with a mint chocolate glaze and sprinkled crushed candy canes on the glaze before it set to make this a xmas recipe- Yummy! and pretty

bakinupastorm March 03, 2013

This is a great cake--though next time I might use half of the almond extract--the flavor was a little much for me. (I can't speak to the glaze as I made the cake for Valentine's and used a "pink" chocolate ganache with white chocolate drizzle instead!) I will definitely make this again! (Second time with just a hint less almond was perfect! Thank you for this fab recipe!)

Dwynnie October 14, 2007

The almond added a nice sophisticated note. Lots of chocolate, too, obviously. My family ate it right up. Mmmm...

Rich Harrington January 24, 2006