Description
A super-moist, crowd-pleasing chocolate bundt cake recipe. Baked entirely from scratch and finished with a rich homemade frosting. It’s the ultimate treat for chocolate lovers and perfect for family movie nights.
Ingredients
DRY INGREDIENTS
- 2–1/2 Cups White Sugar
- 1–3/4 Cups All Purpose Flour
- 3/4 Cups Hershey’s Unsweetened Cocoa Powder
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
WET INGREDIENTS
- 1 Cup Hot Water
- 1 Cup Buttermilk
- 1/2 Cup Vegetable Oil
- 1/2 Cup Butter, melted
- 3 Egg Yolks
- 2 Tsp Vanilla
BAKING PAN
- Pam Non-Stick Baking Spray
- 2 Tbs All-Purpose Flour
- 2 Tsp Vegetable Oil
FROSTING
- 3–1/2 Cups Confectioner’s Sugar
- 1/2 Cup Hershey’s Special Dark Cocoa Powder
- 1/2 Cup Butter, melted
- 1/4 Cup Milk
- 2 Tsp Vanilla
Instructions
- Sift the dry ingredients as you add them to a big mixing bowl, then whisk well.
- Melt the butter in a skillet or microwave, then set it aside for a few minutes.
- After it cools down, add it to a large mixing bowl with the buttermilk, oil, and vanilla, then stir well.
- Separate the egg yolks from the egg whites.
- Add them to the wet mixture, and blend well with a hand mixer on low speed.
- Preheat the oven to 350°F.
- Place a small pot of water over high heat until it comes to a rolling boil.
- Meanwhile, add the wet ingredients to the dry ingredients.
- Blend well with a hand mixer on low speed just until everything is well incorporated.
- Once the water comes to a boil, scoop out a cup’s worth, add it to the cake mix, and blend well with the hand mixer on low speed.
- Wipe some oil around all parts of the cake pan and lightly spray all parts with Pam spray.
- Add the flour, shake the pan to ensure all parts are well-coated, then flip it upside down to remove excess flour.
- Pour the cake mix into the cake pan.
- Lift the pan an inch above the table or counter and drop it; do this 3x.
- Place the pan on the lower rack in the oven.
- Bake for 1 hour, then remove it and set aside.
- FROSTING: Add all the frosting ingredients to a medium mixing bowl, then whisk until it’s nice and smooth.
- Place a baking rack over the cake pan, then flip it upside down to remove the cake.
- Place parchment paper under the baking rack to catch any dripping frosting.
- Pour 1/3rd of the frosting over the cake to ensure all parts are covered.
- Place the remaining frosting in the refrigerator to chill.
- Once the frosting on the cake settles and solidifies, gently brush the cake with 1/2 of the remaining frosting.
- Wait until it settles and hardens, then gently brush the cake with the remaining frosting.
- Lift the cake with a cake lifter, set it on a cake holder, and cover with a lid.
Notes
- Room Temperature: Make sure you set out all of the ingredients so they’re at room temperature before combining everything.
- Don’t check it: Don’t keep opening the oven door to check on it while it’s baking. This can prevent the cake from fully rising or cause it to collapse.
- Storage: The best place to store a cake is on a cake holder, covered under a lid, at room temperature. Keeping it covered in a microwave another good option as well.
