chocolate bundt cake glaze recipe

Written ByJenny Smyth Posted on
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The Best chocolate bundt cake glaze recipe

I’m so excited to share this chocolate bundt cake glaze recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The best part about this recipe is that it’s incredibly easy to make and requires only a few ingredients. I love how the rich, velvety glaze complements the moist, chocolatey cake perfectly.

My kids are always asking for seconds (and even thirds!) , and I have to admit, I’m right there with them.

This recipe is perfect for any occasion – whether it’s a special celebration or just a Tuesday night dessert. Plus, the health benefits of dark chocolate are well-documented, so you can feel good about indulging in this treat.

One of the key techniques in making this recipe is to use high-quality chocolate and to not overmix the batter. This ensures that the cake stays moist and the glaze stays smooth.

I’ve also found that using buttermilk adds an extra layer of flavor and tenderness to the cake. Whether you’re a chocolate lover or just looking for a delicious dessert to impress your guests, this recipe is sure to please.

Chocolate Bundt Cake with Chocolate Glaze

4.9 from 986 votes

A moist and rich chocolate bundt cake topped with a decadent chocolate glaze. Perfect for chocolate lovers and special occasions.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Glaze

1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 teaspoons vanilla extract
1/4 cup butter, melted

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9-inch bundt pan thoroughly.
3Ensure all nooks and crannies are well greased to prevent the cake from sticking.
4In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
5Mix well to ensure all dry ingredients are evenly distributed.
6The mixture should be homogeneous with no visible lumps.
7Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
8Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
9The batter should be thick and slightly glossy.
10Gradually pour in the boiling water while mixing on low speed.
11The batter will become very thin.
12Continue mixing just until the water is fully incorporated.
13The batter will be liquidy, but this is correct.
14Pour the batter into the prepared bundt pan.
15Tap the pan gently on the counter to remove any air bubbles.
16Bake in the preheated oven for 45 minutes.
17The cake is done when a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
18Remove the cake from the oven and let it cool in the pan for 10 minutes.
19This allows the cake to set and makes it easier to remove from the pan.
20After 10 minutes, invert the cake onto a wire rack and let it cool completely before glazing.
21While the cake is cooling, prepare the chocolate glaze.
22In a medium bowl, whisk together powdered sugar, cocoa powder, and milk until smooth.
23Add the melted butter and vanilla extract, whisking until the glaze is completely smooth and free of lumps.
24Once the cake is completely cooled, pour the chocolate glaze over the top, allowing it to drip down the sides.
25Use a spatula to spread the glaze evenly if necessary.
26Let the glaze set for about 10 minutes before serving.
27The glaze should be shiny and slightly thickened.
28Slice the cake and serve.
29Enjoy the rich, moist chocolate cake with its decadent glaze.
30Store any leftovers in an airtight container at room temperature for up to 5 days.

🔧Equipment

9-inch bundt pan
Mixing bowls
Electric mixer
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 400mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: Ensure the bundt pan is well greased to prevent the cake from sticking. For a more intense chocolate flavor, use Dutch-processed cocoa powder. Adjust the consistency of the glaze by adding more powdered sugar or milk as needed.

I just love serving this chocolate bundt cake glaze at family gatherings – it’s always a crowd-pleaser! And don’t worry about leftovers (if there are any!)

, as this cake stores beautifully in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Simply let it come to room temperature before serving – no need for reheating!

This cake also freezes beautifully, so feel free to wrap individual slices tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag for up to 2 months.

❓ Frequently Asked Questions About Chocolate Bundt Cake with Chocolate Glaze

1. What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. This will give your glaze a deep, rich flavor that’s perfect for balancing out the sweetness of the cake.

2. Can I use milk chocolate instead?

While milk chocolate can work in a pinch, it won’t provide the same level of depth and complexity that dark chocolate offers. If you do decide to use milk chocolate, keep in mind that it may make the glaze slightly sweeter.

3. How do I ensure that my glaze is smooth and not grainy?

To avoid a grainy texture, make sure to melt your chocolate slowly over low heat, stirring constantly. You can also try adding a tablespoon or two of shortening (such as Crisco) to help smooth out the glaze.

4. Can I make this recipe ahead of time?

Sure thing! You can make the cake and glaze up to 24 hours in advance, but be sure to store them separately until you’re ready to assemble the final product.

5. Why does my glaze keep separating?

This can happen if your glaze is too warm or if you’re using low-quality chocolate. Try refrigerating your glaze for about 10 minutes before re-melting it over low heat.

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