Chocolate Lovers Bundt Cake Recipe

Name: Chocolate Lovers Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup butter, softened; 3 cups sugar; 6 eggs; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 2 1/2 cups flour; 1/2 cup baking cocoa; 1/4 teaspoon baking soda; 1 cup sour cream (8 oz container); 2 cups semi-sweet chocolate chips; Glaze; 2/3 cup semi-sweet chocolate chips; 1/3 cup heavy whipping cream; 1/4 cup butter, cut into cubes; 1 cup confectioners' sugar; 1/4 teaspoon almond extract; 1/4 cup chopped almonds

Servings: persons

Cake
1 cup butter, softened
3 cups sugar
6 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 cup sour cream (8 oz container)
2 cups semi-sweet chocolate chips
Glaze
2/3 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter, cut into cubes
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/4 cup chopped almonds

1
In large bowl, cream butter and sugar until light and fluffy.
2
Add eggs, one at a time, beating well after each one.
3
Stir in extracts.
4
Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
5
Beat just until combined, do not over mix.
6
Stir in chocolate chips.
7
Pour into a well greased and floured 10 inch tube pan.
8
Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
9
Cool for ten minutes before removing from pan to a wire rack to cool completely.
10
Run a metal spatula or butter knife around sides of pan to loosen cake first.
11
Combine the chocolate chips, cream and butter in a saucepan.
12
Cook; stir constantly over low heat until smooth.
13
Cool slightly.
14
Gradually whisk in confectioners sugar.
15
Stir in extract.
16
Drizzle over cake and sprinkle with almonds.

2660

kcal

Calories

133

Fat

339

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 cup butter, softened, 3 cups sugar, 6 eggs, and more.

Yes, Chocolate Lovers Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Lovers Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions