Simple Death by Chocolate Bundt Cake
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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.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
What a fantastic bundt cake! Simply beautiful and mouth wateringly delicious looking! Yes, I love the new design – it's gorgeous – I'm not surprised! – I'm totally in love with mine!!
Beautiful cakes!! Perfect for Christmas, surely 🙂
Have a nice week
If i am going to experience death then yes I want it to be by this cake:) Divine
YUM YUM and YUM!!
I adore your header – Chad is very talented and it is perfect! The cake(s) are all beautiful. My name is Tricia and I'm a chocolaholic. I will need to go to a meeting or just make the darn thing! Yum! Hope you had a wonderful Thanksgiving. We've been so busy – I'll try to catch up on all your posts!
The Death by Chocolate cake is out of this world and so is the Caramel Apple Spice cake. Try them, you'll love them!!! Feeds a lot of people.
This cake looks and sounds amazing! I love all those extra toppings : )
I made this yesterday, for a Mother's Day gathering, and left without a crumb. It was delicious, and obviously, well received. Thanks, Donna!
I made this yesterday, to take to a Mother's Day gathering, and left without a crumb. It was delicious! Thanks, Donna.
This cake looks divine. One concern – what kind of chocolate did you use to prepare the ganache? Thanks for taking time to respond.
Hi Betty! I used milk chocolate chips and pieces left from the rest of the recipe. Enjoy! It is decadent, it will feed a crowd.
Thanks so much, Donna. I am anxious to bake this wonderful cake and impress my family.
I don´t live in the US and we don´t have Hershey bars here. How much chocolate should use?
Hi,I don´t live in the US and we don´t have Hershey bars here. How much chocolate should I use
Hershey candy bars are about 1.55 ounces. Enjoy.
A delicious bundt cake! So full of chocolate it is amazing!