Double chocolate bundt cake recipe

Double chocolate bundt cake recipe

This post was sponsored by Riondo Prosecco through their partnership with POPSUGAR Select. While I was compensated to write a post about Riondo Prosecco, all opinions are my own.

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Holiday season is by far my favorite time of the year but I have to admit, it does take a lot of energy. Unlike other families, my holiday celebrations start in September with my birthday followed by our wedding anniversary and Halloween in October, our daughter’s birthday and Thanksgiving in November and finally Christmas and New Year’s Eve in December.

I usually start planning in early August with a big smile on my face. Lists on top of more lists, notes on top of other to make sure this year’s holiday season will be better than the previous one!

Slowly the excitement is replaced by panic, wondering if I will ever by able to finish everything on time.

That is the time a girlfriends get-together is needed. A piece of cake, a glass of wine and lots of laughter to recharge ourselves.

Alongside the delicious double chocolate bundt cake, this year we’ve been sipping on some Riondo Prosecco Spago Nero. As soon as I poured the wine into glasses and everyone took a sip, we were all raving about its quality! And knowing it only has only 10.5% abv, we did a lot of sipping without feeling we had too much.

Rated #1 prosecco in Italy, Riondo Prosecco Spago Nerois the perfect wine to enjoy at a girls’s night in. Floral and fruity, with just a touch of sweetness and unlike other prosecco wines, Riondo is only lightly sparkling. Just a little fizz, you know!

Although the Riondo Prosecco Spago Nero can pair well with salty treats, for my girls’ night in I decided to pair it with a delicious double chocolate bundt cake.

And yes, I’m aware baking a cake required a little more planning and shopping, but this double chocolate bundt cake is so easy to make plus I already had all the ingredients on hand since it calls for the basic cake ingredients – butter, sugar, eggs, vanilla extract, flour, cocoa powder, both baking soda and baking powder and milk. And of course chocolate and heavy cream for the ganache.

The sprinkles are mandatory – they brighten everyone’s day!

Add the eggs, one at a time, making sure you beat after each addition. Next, the vanilla extract is mixed in.

The milk and the dry ingredients are added alternately in batches, making sure you only beat until the dry ingredients are mixed in. If you overmix the batter, your cake will turn out dry and no one wants a dry crumbly cake!

The cake needs to be baked in a 15 cup bundt cake pan and yields enough to make 12 generous servings. You can easily make only half of the cake, if you want to!

Once the cake is baked, let the cake cool slightly into the pan before inverting to cool completely on a wire rack.

To make the ganache, you’ll need 6 oz semi-sweet chocolate and 3/4 cup heavy cream. Microwave for a couple of seconds, stirring every 15 seconds until the chocolate is melted and the mixture is smooth.

Let cool for 5-10 minutes before pouring over the cake. Finish with lots and lots of sprinkles!

Double chocolate bundt cake recipe

Roxana

Yields 12 slices

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

15 minPrep Time

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Holiday season is by far my favorite time of the year but I have to admit, it does take a lot of energy. Unlike other families, my holiday celebrations start in September with my birthday followed by our wedding anniversary and Halloween in October, our daughter’s birthday and Thanksgiving in November and finally Christmas and New Year’s Eve in December.

Slowly the excitement is replaced by panic, wondering if I will ever by able to finish everything on time.

Alongside the delicious double chocolate bundt cake, this year we’ve been sipping on some Riondo Prosecco Spago Nero. As soon as I poured the wine into glasses and everyone took a sip, we were all raving about its quality! And knowing it only has only 10.5% abv, we did a lot of sipping without feeling we had too much.

Although the Riondo Prosecco Spago Nero can pair well with salty treats, for my girls’ night in I decided to pair it with a delicious double chocolate bundt cake.

And yes, I’m aware baking a cake required a little more planning and shopping, but this double chocolate bundt cake is so easy to make plus I already had all the ingredients on hand since it calls for the basic cake ingredients – butter, sugar, eggs, vanilla extract, flour, cocoa powder, both baking soda and baking powder and milk. And of course chocolate and heavy cream for the ganache.

Add the eggs, one at a time, making sure you beat after each addition. Next, the vanilla extract is mixed in.

The milk and the dry ingredients are added alternately in batches, making sure you only beat until the dry ingredients are mixed in. If you overmix the batter, your cake will turn out dry and no one wants a dry crumbly cake!

Once the cake is baked, let the cake cool slightly into the pan before inverting to cool completely on a wire rack.

To make the ganache, you’ll need 6 oz semi-sweet chocolate and 3/4 cup heavy cream. Microwave for a couple of seconds, stirring every 15 seconds until the chocolate is melted and the mixture is smooth.

Double chocolate bundt cake recipe

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1 cup butter, room temperature
  • 2 1/2 cups white granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 cups milk, room temperature
  • 6 oz baking semi-sweet chocolate, chopped
  • 3/4 cup heavy cream
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