Hamdi Saidani This Pioneer Woman Chocolate Bundt Cake Recipe is a moist and rich recipe, which is made with bittersweet chocolate and sour cream. It’s a classic, foolproof recipe, ready in about 2 hours.
Pioneer Woman Chocolate Bundt Cake Ingredients
A decadent mix for a perfectly rich and moist chocolate cake.
For the Cake:
- 6 oz. bittersweet 60% chocolate, chopped
- 1 1/4 cups granulated sugar
- 1 1/4 cups firmly packed light brown sugar
- 11 Tbsp. unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk
- 2 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking soda
- 1 tsp. kosher salt
- Baking spray with flour
For the Glaze:
- 4 oz. bittersweet 60% chocolate, chopped
- 1/2 cup heavy whipping cream
- Gold or silver sprinkles, for decorating (optional)
How To Make Pioneer Woman Chocolate Bundt Cake
A step-by-step guide to baking this impressive and delicious dessert.
- Prep the Oven and Pan: Preheat the oven to 350°F. Thoroughly spray a 10- or 12-cup Bundt pan with baking spray that contains flour, ensuring you cover all the crevices.
- Create the Chocolate Base: Place the chopped chocolate in a large bowl. In a medium saucepan, whisk together 1 ½ cups of water, both sugars, and the butter. Bring to a simmer over medium heat, stirring until the butter melts and sugars dissolve. Whisk in the cocoa powder. Pour this hot mixture over the chocolate and let it stand for 2 minutes, then stir until the chocolate is fully melted and smooth.
- Mix the Batter: Whisk the sour cream, eggs, egg yolk, and vanilla into the chocolate mixture. In a separate bowl, whisk together the flour, baking soda, and salt. Gently add the dry ingredients to the wet ingredients, whisking just until no streaks of flour remain. Do not overmix.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 45 to 50 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan on a wire rack for exactly 10 minutes. Then, carefully invert the cake onto the cooling rack and allow it to cool completely before glazing.
- Make the Chocolate Glaze: Place the chopped chocolate for the glaze in a medium bowl. Heat the heavy cream in a microwave-safe cup until steaming (about 1 minute). Pour the hot cream over the chocolate and let it sit for 2 minutes. Whisk until the ganache is smooth and glossy.
- Glaze and Serve: Place the completely cooled cake on a serving platter. Drizzle or pour the glaze over the top, allowing it to drip down the sides. Decorate with sprinkles if desired. Let the glaze set for about 20 minutes before slicing and serving.
Recipe Tips
For a perfect Bundt cake every single time.
- How to prevent the Bundt cake from sticking? This is the most crucial step for a Bundt cake. Use a baking spray that specifically contains flour. Be generous and ensure you spray into every single nook, cranny, and detail of your pan.
- What does room temperature sour cream and eggs do? Using room temperature ingredients helps them emulsify better into the batter. This creates a smoother, more uniform texture and helps the cake rise evenly.
- How do I know when the cake is done baking? The “moist crumbs” test is key for a fudgy cake. If a tester comes out completely clean, the cake is likely overbaked and will be dry. A few moist crumbs indicate it’s perfectly cooked and will be tender and moist.
- Why wait only 10 minutes before flipping the cake? This is the magic window for Bundt cakes. If you flip it too soon, it may be too fragile and fall apart. If you wait too long, the sugars can start to cool and stick to the pan, making it difficult to release.
What To Serve With Chocolate Bundt Cake
Perfect pairings for this rich and decadent treat.
This cake is a star on its own, but these additions take it over the top:
- A scoop of vanilla bean or coffee ice cream
- A dollop of fresh, unsweetened whipped cream
- A side of fresh raspberries or strawberries to cut the richness
- A hot cup of coffee or a cold glass of milk
How To Store Chocolate Bundt Cake
Keeping your cake fresh and delicious.
- Room Temperature: Store the cake in an airtight container or cake carrier at room temperature for up to 4 days.
- Freeze: For longer storage, you can freeze the cake. It’s best to freeze it without the glaze. Wrap the cooled, unglazed cake tightly in plastic wrap, then a layer of foil. It will keep for up to 3 months. Thaw at room temperature and glaze before serving.
Chocolate Bundt Cake Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 70 g
- Protein: 6 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a regular cake pan instead of a Bundt pan?
Yes, you can adapt this recipe for other pans. For two 9-inch round pans, bake for about 30-35 minutes. For a 9×13-inch pan, bake for about 35-40 minutes. Always check for doneness with a wooden skewer.
My glaze is too thick or too thin, how can I fix it?
If the glaze is too thick, add a teaspoon more of warm heavy cream and whisk until it reaches a pourable consistency. If it’s too thin, let it cool for a few more minutes to thicken up, or whisk in a few more chopped chocolate chips until it’s smooth.
Can I substitute Greek yogurt for the sour cream?
Yes, full-fat plain Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide a similar tangy flavor and help keep the cake moist.
Try More Pioneer Woman Recipes:
- Pioneer Woman German Chocolate Cake Recipe
- Pioneer Woman Chocolate Cherry Dump Cake Recipe
- Pioneer Woman Chocolate Lava Cake Recipe
Pioneer Woman Chocolate Bundt Cake Recipe
Description
An incredibly moist and rich chocolate Bundt cake with a deep chocolate flavor from cocoa and bittersweet chocolate, topped with a simple two-ingredient chocolate glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Generously spray a 10- or 12-cup Bundt pan with baking spray with flour.
- In a saucepan, simmer 1 1/2 cups water, sugars, and butter. Whisk in cocoa. Pour over 6 oz. chopped chocolate, let stand 2 mins, then stir until smooth.
- Whisk in sour cream, eggs, yolk, and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet, whisking just until combined.
- Pour batter into prepared pan. Bake 45-50 minutes, until a tester comes out with moist crumbs.
- Cool in pan for 10 minutes, then invert onto a rack to cool completely.
- For glaze, pour hot cream over 4 oz. chopped chocolate, let stand 2 mins, then whisk until smooth. Drizzle over cooled cake.
Notes
- u003cliu003eDo not overbake the cake; a few moist crumbs on the tester means it’s perfectly done and will be very moist.u003c/liu003eu003cliu003eGenerously greasing the Bundt pan with baking spray that contains flour is the most critical step to prevent sticking.u003c/liu003eu003cliu003eAllow the cake to cool completely before adding the glaze, otherwise the glaze will melt and run off.u003c/liu003eu003cliu003eUsing room temperature eggs and sour cream will result in a more tender cake crumb.u003c/liu003e
