Get ready to transform your kitchen into a chocolate lover's paradise with this irresistible Chocolate Bundt Harvest Cake that will make your taste buds dance with joy! Imagine a rich, moist chocolate cake with a perfectly tender crumb that melts in your mouth, filling your home with an intoxicating aroma that will have everyone rushing to the table. Whether you're hosting a fall gathering or simply craving a show-stopping dessert, this cake promises to be the star of any occasion, delivering pure chocolate bliss in every single bite.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are completely combined and free of lumps.
- In a separate medium bowl, crack the eggs and whisk them. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are well incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Using a spatula or electric mixer, blend the batter until just combined. Be careful not to overmix, as this can make the cake tough.
- Slowly add the boiling water to the batter, stirring gently. The batter will become very thin, which is normal for this recipe. The boiling water helps to intensify the chocolate flavor and creates a moist cake.
- Carefully transfer the batter to the prepared bundt pan, ensuring an even distribution. Gently tap the pan on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 55-60 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake. It should come out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack. Gently tap the bottom of the pan to help release the cake if needed. Allow the cake to cool completely before serving or decorating.
- Optional: Dust the cooled cake with powdered sugar, drizzle with chocolate ganache, or serve with whipped cream for added indulgence.
Tips
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure a smooth cake release. Use a pastry brush to get into all those intricate pan details.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Boiling Water Trick: The boiling water helps intensify the chocolate flavor and creates an incredibly moist texture. Don't be alarmed by the thin batter - this is normal!
- Temperature Matters: Always use room temperature eggs and milk for more even mixing and better cake texture.
- Cooling is Crucial: Let the cake cool in the pan for 15-20 minutes before removing. This helps the cake set and prevents breaking.
- Optional Enhancements: Elevate your cake with a dusting of powdered sugar, a chocolate ganache drizzle, or a dollop of whipped cream for extra indulgence.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 35mg
