Super-Simple Chocolate Bundt Cake (A Multi-verse Cake)
As much as I love a homemade chocolate cake, there are times that throwing a cake mix together for a last-minute dessert to either share or just to satisfy a craving, is just the convenient way to go. Here is a recipe that is super-simple and very chocolatey.
See if you can find McCormick’s “Cake Batter”flavoring. I love what it does to this cake! I add this flavoring to pancakes and waffles, too! I threw it in “just to try it,” and I’m never going back. The flavoring complements vanilla and chocolate baked goods so well.
Dissolving instant espresso powder into vanilla extract adds a world of yumm to this cake. If you’ve been baking even for a short time, you’ve probably learned that coffee enhances the chocolate flavor. Who wouldn’t want that?
There is a box of instant pudding in this recipe to add moisture and softness. If you can get your hands on Godiva brand, I’d say snag a few. I cannot find them in the grocery stores in my area.
Many versions of this chocolate cake are floating around the internet under the name of “Darn Good Chocolate Cake,” and that title is spot-on!
You will be inverting this Super-Simple Chocolate Cake onto a serving piece. A flat surface like a cake stand is best, instead of a dinner plate that is slightly concave. A 9” diameter stand, or slightly larger in diameter, is fine.
Using a well-greased Bundt pan instead of greasing 3 round cake pans with parchment circles simplifies this baking process. The addition of vanilla extract, coffee, miniature chocolate chips, and cocoa powder helps this store-bought box mix taste way better than making according to the directions on the box. And if you’ve perused my website, you’ll see I like to take the classics (or ordinary) and give it some flair.
You can sift confectioners’ sugar over the top or drizzle caramel syrup or a ganache to finish. There is a simple ganache recipe below. You will get a silkier texture using a chocolate bar instead of chocolate chips. The “baking bars” are chemically structured differently to create a smoother look and feel than the chocolate chips that are in the bags. Either will work; it’s up to you.
Enjoy!
Super-Simple Chocolate Bundt Cake
Equipment
- 10-12 cup Bundt pan
Ingredients
- 2 tablespoons vanilla extract
- 1 tablespoon instant espresso powder
- 1 15.25-ounce Dark Chocolate Fudge cake mix
- 1 3.3-ounce box instant chocolate pudding
- 4 eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup avocado oil, or other neutral oil
- 1 cup buttermilk, room temperature
- 1 1/4 teaspoon cake batter flavoring, optional, but strongly suggested
- 1 1/4 cup miniature semi-sweet chocolate chips
- Ganache, optional
- 1/4 cup confectioners' sugar, optional
Ganache:
- 4 ounces bittersweet chocolate baking bar, chopped
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees.
- Grease a 10 - 12 cup Bundt pan. Set aside. See Notes on greasing.
- In a small bowl, combine the vanilla extract and espresso powder, stirring to dissolve the powder; set aside.
- In a stand mixer fitted with the paddle attachment, add the cake mix and pudding mix to the bowl; combine on low for about 30 seconds. You can alternatively use a hand-held mixer.
- Add the eggs, sour cream, oil, buttermilk, cake batter flavoring, and vanilla-espresso mixture to the bowl. Turn the mixer to “stir” (or low) and blend the ingredients for 30 seconds or until the batter is mostly moistened. Alternatively, you can use an electric hand-held mixer.
- Slowly turn the mixer to medium and set your timer for 2 minutes. Watch the timer. When 20 seconds remain, add the chocolate chips. Stop and scrape the bowl if necessary while mixing.
- Using a silicone spatula, scrape all the batter into the greased Bundt pan, spreading the batter evenly in the pan. Smooth the top.
- Bake in the preheated oven for 40 – 50 minutes. Check for doneness with a toothpick. You want a few crumbs, but not wet batter on the toothpick. Check at 35 minutes if your oven runs on the hotter side.
- Remove the pan from the oven and let it cool on a rack for 20 minutes.
- Invert the cake onto a cake plate/platter or cake stand. Be careful; the pan will still be hot. Allow the cake to slightly cool or come to room temperature if dusting with powdered sugar. If drizzling with ganache, allow the cake to cool completely… if you can wait that long.
For the Ganache:
- Measure the heavy cream in a 2-cup microwave-safe measuring cup; I prefer glass. Heat in the microwave until hot, but not boiling. Remove from the microwave and add the chopped chocolate. Let the chocolate sit and soften for 3 to 5 minutes. Stir the mixture with a silicone spatula until smooth. It is pourable at this point. Pour onto the cake. **Whisking the ganache will add air bubbles. You don’t want bubbles in your ganache; it’s not as pretty a presentation.
- Serve with whipped cream or ice cream if you’d like.
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