Hamdi Saidani This Ina Garten Double Chocolate Chip Bundt Cake is truly one of the best Ina’s famous pound cakes. This black chocolate Bundt cake is made with cocoa powder, bittersweet chocolate, brown sugar, and Daisy Brand Sour Cream, among other ingredients. It’s not frosted, but you can optionally sprinkle it with powdered sugar or serve it with whipped cream or chocolate ganache.
Ina Garten Chocolate Bundt Cake Ingredients
- 1 cup Cocoa powder
- 6 ounces Bittersweet chocolate: Chopped
- 3/4 cup Boiling water
- 1 3/4 cups Flour
- 1 tsp Salt
- 1 tsp Baking soda
- 10 tbsp Butter (1 1/4 sticks)
- 2 cups Brown sugar
- 1 tbsp Vanilla extract
- 5 Eggs
- 1 1/2 cups Daisy Brand Sour Cream
- 1 cup Semi-sweet chocolate chips
- Heavy pinch Powdered sugar: As needed
How To Make Ina Garten Chocolate Bundt Cake
- Preheat Oven: Preheat your oven to 350°F. Get your 12-cup Bundt pan ready by spraying it with cooking spray.
- Prepare Chocolate Mix: In a heatproof bowl, combine cocoa and chopped bittersweet chocolate. Pour boiling water over it and stir until the chocolate melts. Let it cool for about 2-3 minutes.
- Dry Ingredients: In a separate bowl, mix together flour, salt, and baking soda.
- Cream Butter Mixture: In a large bowl, cream the butter, brown sugar, and vanilla until it becomes creamy. Add the eggs and blend well.
- Combine Sour Cream: Fold the sour cream into the cooled chocolate mixture until it’s well incorporated.
- Blend All Mixtures: Add both the flour mixture and the sour cream chocolate mixture to the butter mixture. Blend them well.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips into the batter.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 55 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Allow the cake to cool slightly before removing it from the pan. Optionally, sprinkle powdered sugar on top before serving. You may also serve it with whipped cream or chocolate ganache.
How Long To Bake A Chocolate Bundt Cake
For this Double Chocolate Chip Bundt Cake recipe, you’ll need to bake it for approximately 55 minutes at 350°F. Make sure to do a toothpick test; the cake is done when a toothpick inserted into the center comes out clean.
How To Store Chocolate Bundt Cake
- In The Fridge: Place the cake in an airtight container and store it in the fridge for up to 5 days.
- In The Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. To serve, thaw it in the fridge overnight.
Can I Make This Recipe To Make Cupcakes
Yes, you can adapt this recipe to make cupcakes. Fill cupcake liners about 2/3 full with the batter and bake at 350°F for 18-22 minutes or until a toothpick inserted comes out clean. This should yield approximately 24-30 cupcakes.
Try More Ina’s Cake Recipes:
Ina Garten Chocolate Bundt Cake
Description
This Ina Garten Double Chocolate Chip Bundt Cake is truly one of the best Ina’s famous pound cakes. This black chocolate Bundt cake is made with cocoa powder, bittersweet chocolate, brown sugar, and Daisy Brand Sour Cream, among other ingredients. It’s not frosted, but you can optionally sprinkle it with powdered sugar or serve it with whipped cream or chocolate ganache.
Ina Garten Chocolate Bundt Cake Ingredients
How To Make Ina Garten Chocolate Bundt Cake
- Preheat your oven to 350°F. Get your 12-cup Bundt pan ready by spraying it with cooking spray.
- In a heatproof bowl, combine cocoa and chopped bittersweet chocolate. Pour boiling water over it and stir until the chocolate melts. Let it cool for about 2-3 minutes.
- In a separate bowl, mix together flour, salt, and baking soda.
- In a large bowl, cream the butter, brown sugar, and vanilla until it becomes creamy. Add the eggs and blend well.
- Fold the sour cream into the cooled chocolate mixture until it’s well incorporated.
- Add both the flour mixture and the sour cream chocolate mixture to the butter mixture. Blend them well.
- Stir in the semi-sweet chocolate chips into the batter.
- Pour the batter into the prepared Bundt pan. Bake for 55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly before removing it from the pan. Optionally, sprinkle powdered sugar on top before serving. You may also serve it with whipped cream or chocolate ganache.
