Chocolate Bundt Cake

Forget cake mix and make this easy Chocolate Bundt Cake! Chocolate lovers will be obsessed with the layers of chocolatey goodness spread throughout each heavenly slice of cake. Top it all off with a malty chocolate glaze, and this cake will cure all chocolate cravings. 

Looking for the best chocolate cake recipe?

This chocolate bundt cake recipe is perfectly fudgy and chocolatey, with a malty essence from malted milk powder. It’s like eating whopper candy in the form of decadent chocolate bundt cake. 

Leveling up your dessert recipes doesn’t have to be hard. This perfect chocolate bundt cake is super easy to make with a nostalgic flavor that’ll transport you back to grandma’s house. With its moist crumb and luscious glaze, this chocolate bundt cake is your ticket to chocolate paradise. 

What Is Bundt Cake?

Born in the 1950s, the Bundt cake owes its existence to a simple yet ingenious invention: the Bundt pan. Conceived by H. David Dalquist, founder of the Nordic Ware company, the Bundt pan was inspired by the traditional European kugelhopf mold but designed with a modern twist. With its distinctive fluted shape and hollow center tube, the Bundt pan promised bakers a cake that was not only visually stunning but also baked evenly and released effortlessly.

How to Make a Chocolate Bundt Cake

• First, preheat the oven to 325 degrees F and grease a 10″ bundt cake pan. Then, sift the cocoa powder into the pan and shake it to coat evenly, removing any excess.
• Next, whisk together the flour, malted milk powder, baking soda, and salt in a medium bowl and set it aside.
• In a small microwave-safe bowl, heat the unsweetened chocolate for 1 to 2 minutes until melted, checking and stirring every 30 seconds.
• Now, in the bowl of an electric mixer, beat the butter until creamy with the paddle attachment. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time, mixing well after each addition. Then, mix in the melted chocolate and vanilla.
• Add the flour mixture and water to the butter mixture, starting and ending with the flour mixture.
• Pour the cake batter evenly into the prepared pan. Bake for 55 to 60 minutes or until a wooden toothpick inserted comes out clean with a few moist crumbs. Allow it to cool on a wire rack for 15 minutes. Then, place a wire rack over the cake pan and flip to release the cake. Let it cool completely.
• Meanwhile, make the glaze. In a heavy-bottom saucepan, combine the malted milk powder and water until dissolved. Add the semisweet chips, butter, and corn syrup, and cook over low heat, stirring slowly but often until melted and smooth. Let the glaze cool, covered, in the fridge for 30 minutes until thickened, stirring occasionally.
• While the glaze is chilling, place Whoppers in the freezer for 15 minutes in a ZipLock bag. Remove and chop them.
• Once the glaze has thickened, remove it from the fridge and, using a large spoon or a rubber spatula, spread it over the top of the cake. Top with crushed Whopper pieces. Let it set for 20 minutes before serving.

How to Store Leftovers & Reheat

Once your cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to seal in moisture and freshness. You can also place it in an airtight container if you prefer. Store the wrapped or containerized cake at room temperature for up to 2-3 days or in the refrigerator for up to a week. If you want to keep it for longer, you can freeze the cake for up to 2-3 months. Just be sure to thaw it in the refrigerator overnight before serving.

To reheat, pop a slice into the microwave for 10 seconds. 

What to Serve with Rich Chocolate Bundt Cake

Serve up a slice of moist cake with a cup of hot coffee or a scoop of vanilla ice cream for the ultimate dessert.

With each bite, savor the rich cocoa flavor and velvety texture that melts in your mouth. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

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Chocolate-Glazed Chocolate Malted Bundt Cake

from BHG Special Interest Holiday Recipes 

Ingredients:

• 1 tbs unsweetened cocoa powder
• 4 oz unsweetened chocolate,  chopped
• 1 3/4 cups flour
• 1/3 cup malted milk powder
• 1 teas baking soda
• 1/2 teas salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 3 eggs, at room temperature
• 1 1/2 teas vanilla
• 1 1/4 cups water

For the glaze:

• 1 tbs malted milk powder
• 1 tbs water
• 3/4 cup semisweet chocolate chips, divided
• 1/3 cup butter
• 1 tbs light corn syrup
• 1/2 cup Whoppers

Preparation:

Preheat the oven to 325 degrees F. Grease a 10″ bundt cake pan. Sift the cocoa powder into the pan and shake the pan about to coat evenly. Knock out any excess.

Whisk together the flour, malted milk powder, baking soda, and salt in a medium bowl and set aside.

In a small microwave safe bowl heat the unsweetened chocolate for 1 to 2 minutes, until melted. Checking and stirring every 30 seconds.

In the bowl of your stand mixer beat the butter until creamy. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl and beat in the eggs one at a time mixing well after each addition. Mix in the melted chocolate and vanilla.

Add the flour mixture and water, starting and ending with the flour mixture.

Pour evenly into prepared bundt pan. Bake for 55 to 60 minutes or until a wooden toothpick inserted comes out clean with a few moist crumbs. Cool on a wire rack for 15 minutes. Put a wire rack over the cake pan and flip to release the cake. Cool completely.

Meanwhile make the glaze. In a heavy bottom saucepan over, combine the malted milk powder and water until dissolved. Add the semisweet chips, butter, and corn syrup and cook over low heat stirring slowly but often until melted and smooth. Let the glaze cool, covered, in the fridge for 30 minutes, until thickened, stirring occasionally.

Meanwhile, place Whoppers in freezer for 15 minutes in a ZipLock bag. Remove and chop. (I find freezing candy makes it easier to smash – or chop).

Remove the glaze from the fridge and using a large spoon, spread the glaze over the cake. Top with crushed Whopped pieces. Let set for 20 minutes before serving.

Impress guests.

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