Recipe for: Old-Fashioned Chocolate Bundt Cake with Dark-Chocolate Ganache Glaze

Old-Fashioned Chocolate Bundt Cake with Dark-Chocolate Ganache Glaze
For the cake:
5 oz. dark chocolate (3/4 cups), plus 2 oz. finely chopped dark chocolate (about 1/3 cup)
4 oz. unsalted butter, plus enough to grease the pan
½ cup cocoa powder
1¾ cups flour
½ tsp kosher salt
2 tsp baking soda
1½ tsp baking powder
3 large eggs
1¼ cups granulated sugar
¼ cup brown sugar, packed
2 tsp vanilla extract
½ cup sour cream
For the glaze:
3 oz dark chocolate (about 1/2 cup), chopped
½ tbsp corn syrup
1/3 cup heavy cream


Preparation Time: 15 Minutes

Cooking Time: 70 Minutes

Total Time: 95 Minutes

Servings: 10


Dessert, Claire Thomas, The Kitchy Kitchen, 2012 Mopina Super Tuscan

Best paired with


Wine pairing recipe provided by The Kitchy Kitchen

1. Preheat the oven to 325°F, and butter your pan.

2. Melt five ounces of chocolate and butter over a double boiler, and add a half cup of water and the cocoa powder. Stir until cocoa is dissolved, and set aside to cool.

3. Sift together the flour, salt, baking soda, and baking powder.

4. In a stand mixer with the paddle attachment, beat the eggs for a few seconds to combine. Add the sugar, and whip until light and very thick (three to four minutes). Add the vanilla extract, and beat until the mixture forms a wide ribbon when the beater is lifted out.

5. Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half the mixture into the pan, and add the two ounces of finely chopped chocolate. Fill the pan, and bake for 50 to 60 minutes.

6. Cool for about 30 minutes on a rack, and turn out of the pan.

7. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine three ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate, and let stand until melted (about five minutes). Whisk until smooth. Let the ganache glaze cool until thick but still pourable (about five minutes).

8. Pour the ganache over the cooled cake. Let the cake stand until the glaze is set (at least 30 minutes). Serve, and enjoy!

About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and soon to be cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel 10 Second Living. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.