Super Moist Chocolate Bundt Cake
How to make the super moist Chocolate Bundt Cake.
Here's what you'll need:
BUNDT CAKE:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (125ml)
2/3 cup milk (165ml)
1/3 cup yogurt (100g)
2 tsp vanilla (10ml)
2 cups all purpose flour (250g)
1 cup cocoa powder (85g)
2 tsp baking powder (10g)
2 tsp baking soda (10g)
1 tsp salt (5g)
1/2 tbsp instant coffee (6g)
1 cup hot water (250ml)
CHOCOLATE FROSTING:
1 cup semi sweet chocolate chips (180g)
1 cup hot heavy cream (250ml)
SPANISH:
Esto es lo que necesitará:
PASTEL DE BUNDT:
2 huevos grandes
1 y 3/4 taza de azúcar (350g)
1/2 taza de aceite (125 ml)
2/3 taza de leche (165ml)
1/3 taza de yogur (100 g)
2 cucharaditas de vainilla (10 ml)
2 tazas de harina para todo uso (250 g)
1 taza de cacao en polvo (85 g)
2 cucharaditas de levadura en polvo (10 g)
2 cucharaditas de bicarbonato de sodio (10 g)
1 cucharadita de sal (5 g)
1/2 cucharada de café instantáneo (6 g)
1 taza de agua caliente (250 ml)
GLASEADO DE CHOCOLATE:
1 taza de chispas de chocolate semidulce (180 g)
1 taza de crema espesa caliente (250 ml)
PORTUGUESE:
Aqui está o que você precisa:
BOLO DE BUNDT:
2 ovos grandes
1 e 3/4 xícara de açúcar (350g)
1/2 xícara de óleo (125ml)
2/3 xícara de leite (165ml)
1/3 xícara de iogurte (100g)
2 colheres de chá de baunilha (10ml)
2 xícaras de farinha multiuso (250g)
1 xícara de cacau em pó (85g)
2 colheres de chá de fermento em pó (10g)
2 colheres de chá de bicarbonato de sódio (10g)
1 colher de chá de sal (5g)
1/2 colher de sopa de café instantâneo (6g)
1 xícara de água quente (250ml)
GEADA DE CHOCOLATE:
1 xícara de gotas de chocolate semidoce (180g)
1 xícara de creme pesado quente (250ml)
RUSSIAN:
Вот что вам понадобится:
БУНДТ ТОРТ:
2 больших яйца
1 и 3/4 стакана сахара (350 г)
1/2 стакана масла (125 мл)
2/3 стакана молока (165 мл)
1/3 стакана йогурта (100 г)
2 чайные ложки ванили (10 мл)
2 стакана универсальной муки (250 г)
1 стакан какао-порошка (85 г)
2 чайные ложки разрыхлителя (10 г)
2 чайные ложки пищевой соды (10 г)
1 чайная ложка соли (5 г)
1/2 столовой ложки растворимого кофе (6 г)
1 стакан горячей воды (250 мл)
ШОКОЛАДНАЯ ЗАМОРОЗКА:
1 чашка полусладких шоколадных чипсов (180 г)
1 чашка горячих жирных сливок (250 мл)
MALAY:
Inilah yang anda perlukan:
BUNDT CAKE:
2 biji telur besar
1 dan 3/4 cawan gula (350g)
1/2 cawan minyak (125ml)
2/3 cawan susu (165ml)
1/3 cawan yogurt (100g)
2 sudu kecil vanila (10ml)
2 cawan tepung serba guna (250g)
1 cawan serbuk koko (85g)
2 sudu kecil serbuk penaik (10g)
2 sdt baking soda (10g)
1 sudu kecil garam (5g)
1/2 sudu kopi segera (6g)
1 cawan air panas (250ml)
CHOCOLATE FROSTING:
1 cawan cip coklat separuh manis (180g)
1 cawan krim berat panas (250ml)
INDONESIAN:
Inilah yang Anda butuhkan:
KUE BUNDT:
2 butir telur berukuran besar
1 dan 3/4 cangkir gula (350g)
1/2 cangkir minyak (125ml)
2/3 cangkir susu (165ml)
1/3 cangkir yogurt (100g)
2 sdt vanilla (10ml)
2 cangkir tepung serbaguna (250g)
1 cangkir bubuk kakao (85g)
2 sdt baking powder (10g)
2 sdt soda kue (10g)
1 sdt garam (5g)
1/2 sdm kopi instan (6g)
1 cangkir air panas (250ml)
COKLAT BEKU:
1 cangkir keping cokelat semi manis (180g)
1 cangkir krim kental panas (250ml)
HINDI:
यहाँ आपको क्या चाहिए:
बुन्डेट केक:
2 बड़े अंडे
1 और 3/4 कप चीनी (350 ग्राम)
1/2 कप तेल (125 मिली)
2/3 कप दूध (165 मि.ली.)
1/3 कप दही (100 ग्राम)
2 चम्मच वेनिला (10 मि.ली.)
2 कप सभी उद्देश्य आटा (250 ग्राम)
1 कप कोको पाउडर (85 ग्राम)
2 चम्मच बेकिंग पाउडर (10 ग्राम)
2 चम्मच बेकिंग सोडा (10 ग्राम)
1 चम्मच नमक (5 ग्राम)
1/2 बड़ा चम्मच इंस्टेंट कॉफी (6 ग्रा)
1 कप गर्म पानी (250 मि.ली.)
चॉकलेट फ्रॉस्टिंग:
1 कप सेमी स्वीट चॉकलेट चिप्स (180 ग्राम)
1 कप गर्म भारी क्रीम (250 मिली)
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Easy Chocolate Bundt Cake Recipe | Bundt Cake Eggless
This is a simple and easy Chocolate Bundt Cake recipe Eggless.
Eggless Chocolate Brownie Bundt Cake is soft, moist, and extra chocolatey with chocolate glaze. This easy to make recipe and is one of the best ever eggless chocolate cake. Moreover, this is done in a bundt pan, which guarantees evenly baked cake and provides a beautiful shape. Chocolate glaze on top adds more deliciousness.
A Bundt cake is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.
Chocolate Bundt Cake Easy
Chocolate Bundt Cake Easy!
This Amazingly Moist Chocolate Bundt Cake is one of the easiest cakes to make, ever! The Chocolate Ganache Glaze we used over the cake is super creamy and delicious!
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Enjoy your Chocolate Bundt Cake Easy recipe!
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Best Chocolate Bundt Cake Ever (from a cake mix)
Hi friends!
Let's turn a Devil's Food bundt cake mix into a rich, moist, deeply chocolate bundt cake with ganache glaze. Very easy, delicious, and impressive! Check the blog post here:
Ingredients:
CAKE:
1 box Devils Food cake mix (I use Duncan Hines)
1 small (3 oz) jello instant chocolate pudding
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs (at room temp)
8-oz sour cream (may use reduced-fat but not fat-free)
1 cup semi-sweet chocolate chips
GANACHE:
1 cup HEAVY whipping cream
1 1/3 cup semisweet chocolate chips
Instructions:
CAKE
1. Preheat oven to 350 degrees.
2. Spray bundt pan completely with Baker's Joy; set aside.
3. In a medium bowl, mix cake mix, pudding, and sugar.
4. Add oil and water, mixing with a hand mixer until combined.
5. Add eggs one at a time, blending for about 2 minutes.
6. Add sour cream and chips; blend well until all ingredients are fully incorporated.
7. Bake for approximately 40 minutes or until cake is just set in the center (no longer jiggles).
8. Allow cake to cool in pan 15-20 minutes before removing.
9. Gently turn the pan over; release cake onto a plate.
10. Allow cake to cool for 20 minutes before glazing.
11. Pour chocolate ganache over top, letting it drip down both sides of the cake.
GANACHE:
1. Pour chocolate chips into a small bowl.
2. Heat cream on a stovetop until it begins to simmer (not boil). Remove from heat.
3. Pour hot cream over chocolate chips, tilting bowl to make sure all chips are covered in the cream.
4. Cover the bowl to trap heat/steam inside.
5. Let sit for 5 minutes.
6. After 5 minutes, stir until all chocolate is dissolved.
7. Let the ganache sit for at least 15 minutes to thicken (longer if needed).
8. Pour ganache over cake.
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Chocolate Cake Recipe | Chocolate Bundt Cake With Chocolate Ganache
Chocolate Cake Recipe | Chocolate Bundt Cake With Chocolate Ganache
Ingredients:
Sugar - 1cup (200g)
Egg - 3
Oil - ½cup (120ml)
Vanilla essence - 1tsp
Milk - 1cup (240ml)
Vinegar - 1tsp
All purpose flour - 1½cup (200g)
Cocoa powder - ⅓cup (35g)
Baking powder - 1½tsp (6g)
Baking soda - ½tsp (3g)
Salt - ½tsp
Chocolate Ganache
Heavy cream - 150ml
Dark chocolate - 150g
Bundt pan size 24cm
Bake in preheated oven (180°C) for 35 - 40 mins
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Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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