Sinful Chocolate Bundt Cake

Filled with scrumptious chocolate flavor inside and on the top, this sinful chocolate bundt cake comes from heaven.

Sinful but comes from heaven! That may sound a little weird, but it’s just the case for this cake. Sins are so attractive to fall into as they are so enjoyable, but committing one triggers another, another, and so on. Just like what I experience when I bake this easy chocolate bundt cake: one slice, another and another.

Actually you would expect it to be very tiring and expensive to make, but that is just opposite the truth. This sinful chocolate bundt cake recipe is easy, economical and super delicious.

My husband is not a sweets person; pick out sugar from his life, he doesn’t even say a word. But he likes dark, bitter chocolates and cakes. He never asks for a dessert, but from time to time asks me why I don’t make a dark chocolate cake. So I decided to make this cake for him. The result? We had an argument because I took half the cake to our next door neighbor for an afternoon coffee party.

My son also liked it a lot, but you know, he is not a cocoa guy. Me? The only reason I don’t bake this sinful chocolate bundt cake every week is the weight I’ve put on lately. So, no surprise this cake includes some calories!

This moist chocolate bundt cake was great with pomegranate seeds on the top. Actually, if the colors match, the taste usually doesn’t make a surprise. Dark chocolate color and shiny red, crimson pomegranate seeds. That was really a great match.

You can bake this great homemade chocolate bundt cake for any occasion, or just for yourself. This is one of the rare homemade recipes that are no different from the ones you buy from a bakery. You know, all the bakeries have some classics, let this sinful chocolate bundt cake be your classic.

Serves 10

Sinful Chocolate Bundt Cake

Filled with scrumptious chocolate flavor inside and on the top, this sinful chocolate bundt cake comes from heaven.

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Ingredients

For the Cake
• 1 cup (227 gr) butter (unsalted)
• 1/3 cup cocoa powder
• ½ tbsp. granulated instant coffee
• 1 tsp salt (pink Himalayan)
• 1 cup water at room temperature
• 2 cups flour
• 1+ 4/3 cup sugar
• 1 4 ½ tsp baking soda
• 2 eggs (large)
• 1/2 cup yogurt
• 1 tsp vanilla
For Greasing
• 1 tbsp unsalted butter(has to be at room temperature)
• 1 tbsp unsweetened cocoa powder
For Glazing
• 1/2 cup heavy cream
• 4 Oz (113 gr) semi sweet chocolate
• ¼ cup pomegranate seeds

Instructions

For the Cake
1. Pre heat oven to 350 F
2. Put the butter in a saucepan and as it gradually melts add cocoa, salt, coffee and water
3. Stir while melting until well combined
4. Remove from heat to cool down
5. In a large bowl whisk the flour, sugar and baking soda together
6. Add half the liquid mixture ( butter, cocoa, salt, coffee and water mixture) into the dry mixture
7. Whisk well
8. Add the second half and mix until well combined
9. Break one large egg, whisk, break the second egg and go on whisking, add the yogurt, whisk, Finally add the vanilla extract an whisk together
For Greasing
10. Mix the butter and cocoa
11. Grease the pan (24.5 cm in diameter)
12. Pour the mixture
13. Bake for 45 minutes (or until a toothpick comes out clean)
14. Let the cake cool for 20 minutes
15. Take it to a wire rack for further cooling
For the Glaze
16. Heat heavy cream until it starts bubbling
17. Remove from heat
18. Add in the chocolate (finely chopped)
19. Let the mixture rest for two minutes
20. Whisk until smooth
21. After totally cools down, pour over cooled cake
22. Top with pomegranate seeds

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