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Ina Garten Chocolate Bundt Cake

Ina Garten Chocolate Bundt Cake
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This decadent chocolate bundt cake features a rich, moist crumb with deep cocoa flavor, enhanced by buttermilk for tenderness, and is finished with a simple vanilla glaze for an elegant dessert perfect for any occasion.

Ingredients

Scale
  • For the Cake:
  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup Dutch-processed cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup full-fat buttermilk, at room temperature
  • For the Glaze:
  • 1/2 cup powdered sugar, sifted
  • 1 to 2 tablespoons whole milk, or as needed for consistency
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F / 177°C and prepare a standard 6-cup bundt pan by thoroughly greasing it with softened butter or non-stick spray, then dusting with flour, tapping out excess. This ensures easy release after baking and prevents sticking, which is critical for bundt cakes.
  2. In a stand mixer fitted with the paddle attachment or using a hand mixer, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the bowl halfway through to ensure even mixing; proper creaming incorporates air for a tender crumb.
  3. Add the eggs one at a time, mixing on medium speed until fully incorporated after each addition, about 30 seconds per egg. Avoid overmixing to prevent the batter from becoming dense; the mixture should look smooth and emulsified.
  4. Mix in the vanilla extract on low speed just until combined, about 10 seconds. Vanilla enhances the chocolate flavor, so use pure extract for best results.
  5. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and fine sea salt. Sifting eliminates lumps and aerates the dry ingredients for a uniform batter and even rise.
  6. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined after each addition, scraping the bowl as needed; overmixing can develop gluten and toughen the cake.
  7. Pour the batter into the prepared bundt pan and use a spatula to spread it evenly, tapping the pan gently on the counter to release air bubbles. An even layer promotes uniform baking and a level cake.
  8. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The cake should pull away slightly from the edges and spring back when gently pressed; avoid opening the oven door early to prevent sinking.
  9. Cool the cake in the pan on a wire rack for 15 minutes to allow it to set, then invert onto the rack to cool completely, about 1 hour. Cooling in the pan prevents breakage, while complete cooling ensures the glaze sets properly.
  10. For the glaze, whisk together the sifted powdered sugar, 1 tablespoon of milk, and fine sea salt in a small bowl until smooth. Add more milk, 1 teaspoon at a time, until it reaches a pourable but thick consistency; over-thinning can make it runny.
  11. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Use a spoon or piping bag for control; work quickly as the glaze firms up at room temperature.
  12. Let the glaze set for 20-30 minutes before slicing and serving. For clean slices, use a serrated knife and wipe between cuts. Store leftovers as noted.

Notes

Storage: Keep covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze whole or sliced (wrap tightly in plastic and foil) for up to 3 months. Reheating: Thaw frozen cake overnight in the fridge if needed. To refresh, warm slices in a 300°F / 149°C oven for 5-10 minutes or microwave on medium power for 15-20 seconds until just warm; avoid overheating to prevent drying.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-chocolate-bundt-cake/