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Chocolate Bundt Cake

3.9 based on 7 reviews
|
Prep 20 MINUTES
Cook 55 MINUTES
Servings 12 SERVINGS
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Ingredients

  • 4 1/ 2 cups flour
  • 3 cups sugar
  • 1/ 2 cup cocoa
  • 1 tablespoon baking soda
  • 3/ 4 teaspoon salt
  • 1 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • 3 cups water
  • powdered sugar

Directions

Heat oven to 350°F. Grease and flour pan; set aside. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients and blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Pour batter into prepared pan; bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Dust with powdered sugar. Serves 12.

Read Recipe Reviews

    Chocolatey but not extreme chocolate taste. Good for people who like decent and not pompous flavors. I like it very much. Sweet, but not overwhelmingly sweet. Squishy and moist. a
    A hint of chocolate bread flavor. All in all very good. Unfortunately i had more bubbles in the dough. Maybe the baking soda had an activator already. Gonna try it without the vinegar next time. (I used the log cake)

    Modified the recipe substantially. Used twice the amount of vinegar and vanilla, reduced the flour by half a cup and doubled the cocoa powder. Subbed oil for melted butter and used 2 cups of hot milk and 1 cup hot water. Also added 2 tablespoons of espresso powder and subbed 1 cup of light brown sugar for one of the granulated cups. The flavor was deep and chocolaty, texture was very dense, almost rubbery due to the lack of egg in the recipe but that’s fine since the chocolate flavor was so rich and this texture allowed for the shape of the cake in the intricate Nordic ware mold to look sharp.

    I made this cake for my husband to take to work for Valentine’s Day. Several people told him how much they enjoyed it. I frosted it with ganache made with bittersweet chocolate chips. I used the anniversary bundt pan and applied cooking spray with flour and the cake stuck a little bit in a couple of spots. It wasn’t noticeable, especially after I applied the ganache. I will make this cake again.

    Delicious!!!

    Agree with Peggy – no depth of flavor, flat and pretty blah. Also disappointed.

    Moist, easy to make cake. But no flavor. There is no depth of flavor in this cake. Disappointed

    Made exactly as the recipe says. Possibly the best chocolate cake I have had. I used white vinager and the bavaria pan.

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Ingredients

Ingredients
  • 4 1/ 2 cups flour
  • 3 cups sugar
  • 1/ 2 cup cocoa
  • 1 tablespoon baking soda
  • 3/ 4 teaspoon salt
  • 1 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • 3 cups water
  • powdered sugar

Directions

Directions

Heat oven to 350°F. Grease and flour pan; set aside. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients and blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Pour batter into prepared pan; bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Dust with powdered sugar. Serves 12.

Read Recipe Reviews

    Chocolatey but not extreme chocolate taste. Good for people who like decent and not pompous flavors. I like it very much. Sweet, but not overwhelmingly sweet. Squishy and moist. a
    A hint of chocolate bread flavor. All in all very good. Unfortunately i had more bubbles in the dough. Maybe the baking soda had an activator already. Gonna try it without the vinegar next time. (I used the log cake)

    Modified the recipe substantially. Used twice the amount of vinegar and vanilla, reduced the flour by half a cup and doubled the cocoa powder. Subbed oil for melted butter and used 2 cups of hot milk and 1 cup hot water. Also added 2 tablespoons of espresso powder and subbed 1 cup of light brown sugar for one of the granulated cups. The flavor was deep and chocolaty, texture was very dense, almost rubbery due to the lack of egg in the recipe but that’s fine since the chocolate flavor was so rich and this texture allowed for the shape of the cake in the intricate Nordic ware mold to look sharp.

    I made this cake for my husband to take to work for Valentine’s Day. Several people told him how much they enjoyed it. I frosted it with ganache made with bittersweet chocolate chips. I used the anniversary bundt pan and applied cooking spray with flour and the cake stuck a little bit in a couple of spots. It wasn’t noticeable, especially after I applied the ganache. I will make this cake again.

    Delicious!!!

    Agree with Peggy – no depth of flavor, flat and pretty blah. Also disappointed.

    Moist, easy to make cake. But no flavor. There is no depth of flavor in this cake. Disappointed

    Made exactly as the recipe says. Possibly the best chocolate cake I have had. I used white vinager and the bavaria pan.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

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Visit 12 Cup Formed Bundt® Pan

12 Cup Formed Bundt® Pan

SEE PRODUCT

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