Welcome, welcome, welcome!!! Don’t you love it??? I can’t get enough of the new blog design. I swear I just left it open on my browser all day on Saturday. Just taking it in. My family loves Christmas. L-O-V-E-S Christmas. I have been singing Christmas songs since at least June.
Chad (my fabulous husband and partner on TSRI) is also the spectacular graphic designer of our design firm E3Studios. What an amazing job he did on our site. I love the fiery buttons and the header really makes me swoon… It completely feels like home. The perfect place to share a cake with friends and family…
Once upon a time I was the queen of complicated cakes. I could make just about anything and went to any lengths to complete a cake.
Chocolate Bundt Cake
Seriously??? Who has that kind of time. So, I decided to simplify. How about a simple moist chocolaty bundt cake loaded with cocoa, semi sweet chocolate, milk chocolate candy bar, white chocolate chips and all the same in toppings with a gorgeous ganache. You could throw in some dark chocolate for good measure if you like.
Is your mouth watering yet??? This cake is insanely rich and delicious. A small sliver goes a long way. It was perfect for Thanksgiving dinner. Everyone enjoyed this cake and I am sure you will too!
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Other Easy Chocolate Cake Recipes
Simple Death by Chocolate Bundt Cake
For the cake
- 2 1/4 cups all purpose flour
- 1 cup unsweetened cocoa powder, plus more for preparing the pan
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups unsalted butter, softened (plus more for preparing the pan)
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 1/4 cup Kahlua coffee liqueur
- 1 1/2 cups sour cream
- 2 Hershey bars, chopped
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 3/4 cups heavy cream
- 1 cup chocolate
- 2 tablespoons butter
- Preheat oven to 325°F. Butter a 10-cup Bundt pan and dust with cocoa powder. Set aside.
- In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; whisk until well blended. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add sugar and beat until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, beat mixture 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla and Kahlua.
- Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then add the chocolate chips and chopped chocolate. Blend until combined.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.
- Prepare ganache while cake is cooking.
- Pour ganache over cake to cover equally. Reserving ½ cup for drizzling. Take a handful of chocolate chips and press the along the side of the cake. Sprinkle a small handful of chocolate bars and white chocolate chips along the top of the cake. Drizzle ganache over top of cake. Serve and enjoy!
- Heat cream in microwave until hot, but not boiling. Add chocolate and butter. Cover with cling wrap for 5 minutes. Stir until you have a smooth mixture. If necessary warm in the microwave at 30 second intervals and keep stirring. Bring ganache to room temperature.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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