Chocolate Decadence Bundt Cake Recipes

CHOCOLATE DECADENCE BUNDT CAKE

Chocolate Decadence Bundt Cake image

Sweet-talked this recipe out of my ex-mother in law years ago..lol. Indulgent, and very moist! It was always their family's favorite birthday cake! My son (her grandson) still begs me to make it for him! She always served it warm, dusted with powdered sugar. I love it more the next day!:) Here's to you Suzanne! I know you're...

Provided by Rochelle Lopez

Time 50m

Number Of Ingredients 7

Ingredients

1 box devils food or dark chocolate cake mix
1 c chocolate milk or regular milk
1/2 c vegetable or canola oil
3 large eggs
1 Large box jello cook n serve chocolate fudge pudding mix
16 oz sour cream
24 oz bag ghirardelli 60% cacao/bittersweet chocolate chips or your favorite brand

Steps:

1. Preheat oven to temperature indicated on cake mix box for a bundt pan. (approx 350-375 degrees F)
2. Make cake according to box directions, although I substitute 1 cup chocolate milk (I make my own with whole milk and chocolate syrup to taste!) for the 1 cup water the cake mix calls for. Add pudding mix powder (do not make pudding) to cake mix. Stir with a wooden spoon until smooth, and repeat with sour cream. Fold in chocolate chips.
3. Pour into a greased bundt pan. Bake for 45 mins. Cake may rise higher than pan while baking, but will fall slightly when taken out of the hot pan.
4. ****Cake is delicious served warm with a dusting of powdered sugar (my ex-MIL's favorite), a scoop of vanilla ice cream or whipped cream. If refrigerated overnight, you will have a dense, sinfully rich, well-chilled cake with a consistency similar to a cheesecake the next day! Trust me.. It's well worth the wait!

DECADENT DOUBLE CHOCOLATE BUNDT CAKE

Decadent Double Chocolate Bundt Cake image

From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.

Provided by Marz7215

Categories Dessert

Time 1h5m

Yield 1 bundt cake, 20 serving(s)

Number Of Ingredients 19

Ingredients

2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate liqueur
2 tablespoons butter
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat milk (1% is good)
2/3 cup semisweet mini chocolate chips
2 tablespoons powdered sugar

Steps:

To prepare Glaze:.
Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
Preheat oven to 350°F.
To prepare cake:.
Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4

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