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Definite Death By Chocolate

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Submitted by ais999

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

YIELD

16 servings

PREP

20 min

COOK

60 min

READY

hrs

This chocolate bundt cake earns its dramatic name. Half a cup (plus 2 extra tablespoons) of unsweetened cocoa powder provides the base chocolate flavor, while a full 12 ounces of chocolate chips folded into the batter gives you molten pockets of pure chocolate scattered throughout every slice.

The sour cream is the secret to the cake’s signature dense, fudgy crumb. A full cup of full-fat sour cream replaces some of the liquid most cake recipes call for, contributing fat and tang that keeps the cake moist for days while balancing the cocoa’s natural bitterness. Without the sour cream, this would be a drier, more typical chocolate cake.

The sifting matters here. Sift the flour, baking powder, and baking soda twice as the recipe explicitly calls for. Twice. The double-sift incorporates air and ensures the leaveners distribute evenly, giving you a tall, even rise without dense pockets.

Don’t overbeat once the flour goes in. The recipe is emphatic on this point because over-mixed chocolate cake batter develops gluten that turns the crumb tough. Stop the moment the flour disappears.

A full hour at 350°F (175°C) in a buttered bundt pan is what gives you that fluted shape and the crackly chocolate crust.

Pro Tips

  • Sift the cocoa powder before measuring; lumpy cocoa makes lumpy cake batter that won’t smooth out.
  • Butter every crevice of the bundt pan generously and dust with cocoa powder (not flour) for chocolate cakes; flour leaves a white residue on the dark crust.
  • Cool 10-15 minutes in the pan before inverting; less time and it falls apart, more and it sticks.
  • Use mini chocolate chips or chop regular chips smaller; large chips sink to the bottom of the cake during baking.

Variations

  • Sub espresso powder for 1 tablespoon of the cocoa to deepen the chocolate flavor without adding coffee taste.
  • Drizzle with chocolate ganache (1 cup chocolate chips + ½ cup heavy cream) instead of plain powdered sugar for serious decadence.
  • Use dark chocolate chips and add 1 teaspoon of cinnamon for a Mexican chocolate twist.

Ingredients

2 473
1 15
TABLESPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
1 113
STICK G BUTTER
quartered, softened
1 237
CUP ML SOUR CREAM
½ 118
CUP ML WATER
2 10
TEASPOONS ML VANILLA EXTRACT
½ 118
CUP ML COCOA POWDER
plus 2 tbs
12 346.8
OUNCES ML/G CHOCOLATE CHIP

Directions

Sift flour, baking powder, and baking soda twice.

Place in a small bowl.

Beat the sugar and eggs in a large mixing bowl until sugar is dissolved.

Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat.

Add flour mixture and cocoa and beat slowly just until flour is absorbed.

Do not overbeat. Fold in chocolate chips and pour into buttered Bundt pan.

Bake at 350℉ (180℃) for 1 hour.

When cool, sift powdered sugar on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 1309 40% from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 192mg 64%
Sodium 310mg 13%
Total Carbohydrate 66g 66%
Dietary Fiber 9g 36%
Sugars g
Protein 33g
Vitamin A 24% Vitamin C 1%
Calcium 20% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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