Chocolate Bundt "Lava" Cake

Chocolate Bundt "Lava" Cake

Chocolate Bundt Lava Cake

Chocolate Bundt Lava Cake

If you are looking for a rich chocolate cake that is easy to make and tastes amazing, look no further!  This decadent Chocolate Bundt "Lava" Cake is for you.  While lava cakes usually contain a warm chocolate center, this bundt cake has it on the outside.  Shiny, flowy, chocolate ganache is the perfect topping for this dark, moist chocolate cake.  I guarantee it will be one of the best chocolate cakes you will have ever tried.  Plus, it is easy!  All the mixing is done in one bowl.  Serve it chilled or at room temperature with whipped cream or a sprinkling of powdered sugar, and it really can't get better than this!   Recipe below! 

Chocolate Bundt "Lava" Cake

Yield: 16

Prep time: 20 MinCook time: 45 MinInactive time: 60 MinTotal time: 2 H & 5 M

Ingredients

For the bundt pan:

• 1 Tbs. butter
• 2 Tbs. cocoa powder

Bundt Cake

• 1 c. butter (2 sticks)
• 1 c. water
• 1/3 c. cocoa powder
• 1/2 tsp. salt
• 1 1/2 c. sugar
• 2 eggs
• 3/4 c. sour cream
• 1 tsp. vanilla
• 1 1/2 tsp. baking soda
• 1 3/4 c. flour
• 1 c. semi-sweet chocolate chips

Ganache/Glaze

• 1 c. semi-sweet chocolate chips
• 2/3 c. heavy cream
• 1/4 tsp. vanilla

Instructions

Bundt Pan

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare bundt pan with 1 Tbs. butter and 2 Tbs. cocoa powder:
3. Take tablespoon of butter in fingers and rub it on the inside of the bundt pan, making sure you cover every nook and cranny with butter. Continue until tablespoon of butter is gone. (If you need another tablespoon of butter to coat the bundt pan, go ahead and use it, but usually, 1 tablespoon is plenty.) 
4. Once butter is spread on inside of bundt pan, sprinkle 2 Tbs. of cocoa powder over the butter. This will ensure your bundt cake comes out of the pan after baked. 
5. Set aside.

Chocolate Cake

1. In a large microwave-safe bowl, add the 2 sticks of butter, water, 1/3 c. cocoa powder, and salt. Microwave for 1-2 minutes until butter has melted in the water. Whisk until smooth and let cool slightly.
2. Add sugar and whisk.
3. Once mixture has cooled slightly, whisk in eggs. (Make sure the mixture has cooled a bit to avoid cooking the eggs. We don't want scrambled eggs in our batter!)
4. Add sour cream and vanilla. Whisk until smooth.
5. Whisk in baking soda.
6. Add flour and chocolate chips. Carefully mix with spatula until no white streaks remain (careful not to overmix!)
7. Pour batter into prepared bundt pan.
8. **Optional: Place bundt pan on cookie sheet. This makes the bundt pan easier to get in and out of the oven.**
9. Bake for 45-50 minutes or until toothpick comes out clean.
10. Set aside and let cake sit in pan for 30 minutes.
11. At 30 minutes, flip out cake onto desired serving plate. (The cake will still be slightly warm, but we want to get it out of the pan.)
12. Let cool completely (about 30 more minutes).

Ganache/Glaze

1. In a Pyrex (or a microwave-safe container with a spout), heat 2/3 cup heavy cream in microwave for 1 minute (or until cream boils).
2. Add 1 cup semi-sweet chocolate chips and a splash of vanilla.
3. Let chocolate chips sit in hot cream for 1 minute.
4. Whisk until smooth. (If the glaze doesn't seem like it is coming together, keep whisking. It takes a minute for the glaze to come together.)
5. Pour over cooled bundt cake.

1. Serve with whipped cream or a sprinkle of powdered sugar (once sliced.)
2. Delicious served cold or at room temperature.

https://lemonandbutterlove.blogspot.com/2021/01/chocolate-bundt-lava-cake.html

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Created using The Recipes Generator

*tweaked from Mel's Kitchen (ingredients mostly the same with different instructions/methods)