Chocolate Bundt Cake – My favorite chocolate cake!
I know, I know! A chocolate cake is a real cliché, but this one is really special to me. It leads me to my childhood!
For some time, year after year, this was my birthday cake and everyone loved it! Even one time, my teacher couldn’t resist and ask me for the recipe.
Don’t tell anyone but, I have a photography with one of my sisters where we are covered with this chocolate batter… hmmm… happy days! 😉
So you see, the smell that floods the kitchen when it is baking fill me with a lot of good memories.
This recipe is adapted from my mother’s cookbook and I believe that there are many similar recipes like this, but this one is more important to me because it is in my mother’s cookbook and I’m thrilled to share it with you.
- 75 g or ¾ cup cocoa powder
- 200 ml or ¾ cup + 1 tbsp + 1 tsp warm water
- 250 g or 2 cups all-purpose flour
- 300 g or 1 + ⅓ cup white sugar
- 6 eggs
- 110 ml or ⅓ cup + 2 tbsp sunflower oil
- ⅛ tsp table salt
- 3 tsp baking powder
- 2 tbsp white sugar
- 200 g or 7 ounces semisweet or 50% dark chocolate (for the ganache)
- 200 ml or 1 cup heavy cream (for the ganache)
- Preheat your oven to 180ºC or 350ºF. Spray generously a bundt pan with cooking spray or grease with butter. Mine is about 23 cm or 9 inches across the top.
- Combine the water and the cocoa powder until it's completely dissolved. Let it cool.
- Whisk the sugar and flour together and make a hole in the center. There add the egg yolks, cocoa mixture, oil, salt and the baking powder and beat for 8 minutes in a stand mixer at medium speed. Meanwhile, beat the egg whites to stiff peaks with the remaining sugar.
- Using a rubber spatula, fold the egg whites into the chocolate batter slowly, until completely combined.
- Pour into the bundt pan and bake for 40 minutes or until a toothpick comes out almost clean. Don't let it dry to much.
- For the ganache just microwave the heavy cream, in a heatproof bowl, until it's hot. Then add the chocolate in pieces and cover with a lid (I used a plate). After a minute or so, remove the lid and stir with a rubber spatula until all the chocolate bits have melted and are well mixed. When the cake is cold, pour over it and have fun with some sprinkles.
* You may need to add some more water to your chocolate mixture, it should have a thick consistency, but it can't be a paste.
It’s a humble cake, but give it a try and you’ll understand why I’ve chosen this cake to be the very first recipe I share at Kikalicious.
Cheers to Chocolate!