Best Moist Chocolate Cake
The best chocolate Bundt cake I've ever made! It's moist, delicious, and the glaze is scrumptious!
Ingredients
- Butter and flour, for the pan
For the Chocolate Cake
- 1 cup milk
- 2 tsp apple cider vinegar
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 ½ cups granulated sugar, (298 grams)
- ½ cup brown sugar, (106 grams) light or dark
- ½ cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour, (255 grams)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 large eggs
- 2 tsp vanilla extract
For the Chocolate Glaze
- 2 tbsp unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- Pinch fine salt
- 1 cup confectioners' sugar, (114 grams)
- ½ tsp vanilla extract
- 2 to 4 tbsp boiling water
Recommended Equipment
Instructions
- Grease and flour a 9- to 10-inch fluted/Bundt-style cake pan. Be generous and make sure you cover all the nooks and crannies to prevent sticking.Position a rack in the center of the oven and preheat it to 375°F.Butter and flour, for the pan
- Combine the milk with the vinegar; stir and set aside.1 cup milk | 2 tsp apple cider vinegar
- Combine the chocolate, sugars, butter, and water in a medium saucepan and place it over medium heat. Cook, stirring, for 3 to 5 minutes or until the mixture is melted and smooth. Remove the pot from the heat and let it cool while you prepare the remaining ingredients.4 ounces unsweetened chocolate | 1 1/2 cups granulated sugar | 1/2 cup brown sugar | 1/2 cup unsalted butter | 1 cup water
- Combine the flour, baking soda, baking powder, and salt in a bowl; whisk to blend the ingredients.2 cups all-purpose flour | 2 tsp baking soda | 1 tsp baking powder | 1 tsp fine salt
- Whisk the milk, eggs, and vanilla extract together in a mixing bowl. Add the slightly cooled chocolate mixture, whisking to blend thoroughly. Add the dry mixture, a little at a time, whisking each addition until smooth.2 large eggs | 2 tsp vanilla extract
- Pour the batter into the prepared fluted cake pan.
- Bake the cake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with only a few crumbs clinging.
- Let the cake cool in the pan on a rack for 10 minutes.
- Carefully invert the cake onto a plate.
- For the frosting, combine the 2 tablespoons of butter and 2 ounces of chocolate in a saucepan over medium-low heat. Cook, stirring constantly, for 3 to 5 minutes or until the mixture is melted and smooth. Remove the pan from the heat and add the salt, confectioners' sugar, vanilla extract, and 2 tablespoons of boiling water. Whisk until smooth and well blended. Continue adding boiling water, 1 to 2 teaspoons at a time, until the desired consistency is reached.2 tbsp unsalted butter | 2 ounces unsweetened chocolate | Pinch fine salt | 1 cup confectioners' sugar | 1/2 tsp vanilla extract | 2 to 4 tbsp boiling water
- Spoon the glaze over the cake, letting some of it drip down the sides.
Nutrition
Calories: 428kcalCarbohydrates: 65gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 59mgSodium: 440mgPotassium: 200mgFiber: 3gSugar: 45gVitamin A: 372IUCalcium: 78mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!