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Chocolate Glazed Bundt Cake

Chocolate Glazed Bundt Cake
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This Chocolate-Glazed Bundt Cake is a dreamy dessert perfect for festive occasions or family gatherings. With its soft, buttery base and glossy chocolate glaze, it’s as delightful to eat as it is to look at. The floral sprinkles give it a simple yet whimsical touch, making it an ideal choice for springtime celebrations like Easter.

Ingredients

Scale

For the Cake

  • 2 ½ cups (320g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) full-fat milk or buttermilk

For the Chocolate Glaze

  • 1 cup (170g) dark chocolate chips or chopped dark chocolate
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (for shine)

Decorations

  • Edible flower-shaped sprinkles (or other festive options)

Instructions

Cake Preparation

  1. Preheat the Oven: Set the oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick spray, then lightly dust with flour. Tap off excess.
  2. Mix the Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl. Whisk well and set aside.
  3. Cream Butter and Sugar: Using a mixer, beat softened butter and sugar on medium speed for 3-4 minutes until pale and fluffy.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Then mix in vanilla extract.
  5. Combine Wet and Dry: On low speed, alternate adding the dry ingredients and milk in batches (starting and ending with dry). Avoid overmixing.
  6. Bake: Pour batter into the prepared Bundt pan, smooth the top, and bake for 40-45 minutes. Cake is done when a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Chocolate Glaze

  1. Heat Cream: Warm the heavy cream in a small saucepan over medium heat (don’t boil), or microwave for 1-2 minutes.
  2. Melt Chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then whisk until smooth. Stir in butter for a shiny finish.
  3. Glaze the Cake: Once the cake has cooled, drizzle the glaze over it, letting it naturally flow down the sides.

Decoration

  1. Add Sprinkles: Sprinkle edible floral decorations on the wet glaze to complete the look.

Notes

Serving Suggestions

  • Perfect with a cup of coffee or tea.
  • Pair with fresh berries or a dollop of whipped cream for extra indulgence.

Tips & Tricks

  • Bring all ingredients to room temperature for a smoother batter.
  • Don’t skip greasing and flouring the pan to avoid sticking.
  • Want a tangy twist? Use buttermilk instead of regular milk.

Storage & Reheating

  • Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
  • Freeze unglazed slices for up to 3 months. Thaw completely before glazing and serving.

Find it online: https://cakeshungry.com/chocolate-glazed-bundt-cake/