An easy, moist chocolate cake studded with semi-sweet chocolate chips and drizzled with a decadent semi-sweet glaze.

Recipe Summary test

prep:
15 mins
cook:
35 mins
additional:
30 mins
total:
80 mins
Servings:
8
Yield:
1 cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Glaze:

Directions

Instructions Checklist
  • Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease a 6-cup tube pan thoroughly. If using an 8x2-inch round cake pan, line the bottom with a circle of parchment paper.

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  • In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist.

  • Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.

  • Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).

  • Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.

  • To make the glaze, start by placing the chocolate chips in a medium bowl. Bring the cream and salt to a simmer in a medium saucepan. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly. Pour glaze over cooled cake and let set at room temperature.

Nutrition Facts

525 calories; protein 7g; carbohydrates 65.3g; fat 32g; cholesterol 96.6mg; sodium 226.8mg. Full Nutrition
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Reviews (64)

Most helpful positive review

Rating: 5 stars
12/30/2011
Why this doesn't have more stars boggles my mind. This cake is awesome, and I found it very good refrigerated. Read More
(19)

Most helpful critical review

Rating: 1 stars
11/14/2011
cooked this cake, t was dry and bitter, needs more sugar much more, might want to double or triple this recipe to make a full bundt cake. Read More
(34)
Rating: 1 stars
11/14/2011
cooked this cake, t was dry and bitter, needs more sugar much more, might want to double or triple this recipe to make a full bundt cake. Read More
(34)
Rating: 5 stars
12/29/2011
Why this doesn't have more stars boggles my mind. This cake is awesome, and I found it very good refrigerated. Read More
(19)
Rating: 5 stars
10/28/2012
I'm not going to lie to you. I didn't make the cake. They don't sell Ghiradelli products in the Middle East, where I'm living now. I did make a caramel cake and I made the GLAZE from the recipe above... using a sub-standard brand of chocolate. The results were pretty, but you can't beat good chocolate. I'll make this cake when I get home.... using Ghiradelli chocolate. Read More
(14)
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Rating: 5 stars
12/17/2011
Made this cake for my family with Sue's hot fudge topping, an amazing dessert with plenty of hot fudge left over to pour on your ice cream. You may want to double or triple the recipe like the last reviewer mentioned that was the on thing I would change about this "wonderful" dessert. Read More
(8)
Rating: 4 stars
03/24/2013
Like everyone else, I doubled the recipe. Also added 1/2 cup applesauce since others said it was dry, used strong coffee instead of water (made a minor difference) and baked for 60 minutes. Turned out perfect! Read More
(6)
Rating: 4 stars
10/21/2013
The glaze is essential. Without the glaze the cake tastes like a brownie. With the glaze it is a delicious chocolate cake. The cake is short -- half the size you expect -- and it has twice stuck to the pan and so came out broken. Not sure what to do about that, but the glaze patched it over. Read More
(5)
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Rating: 3 stars
09/27/2012
Followed the recipe to a tee. Thought it was a little dry, fell apart when I took it out of the pan. Thought it would have been sweeter as well. I will try another chocolate bundt cake recipe till I find the perfect one. Read More
(5)
Rating: 5 stars
10/12/2012
I bought a heavy metal rose shaped bundt pan at an estate sale today and after washing it my husband said well lets try it out so I came across this recipe. All I had on hand was hershey's unsweetened cocoa, only had white choco. chips, and had a bag of dark chocolate "Wilton" candy melts in pantry. So made this with what I had in the house. This is an awesome bundt cake. The topping was really good, I used a 12 oz bag of the dark chocolate candy melts and 1 cup of the heavy cream and 3 pinches salt and about a teaspoon of sugar, it worked just fine, I only used probably 3/4 of the sauce. If I ever have the Ghirardelli on hand I will use that but because I probably wont I will use what I have and whats affordable. Definitely try this recipe its worth the work. Also, I had to bake it for about 45 min. Read More
(5)
Rating: 5 stars
05/21/2012
Quite honestly, this is the best chocolate cake I have ever baked. For such a simple recipe, the taste is balanced, consistency moist. You do need to wait long enough - maybe even an hour - for the glaze to thicken. I made a non-dairy version, substituting butter flavored Crisco for the butter, non-dairy chocolate chips and Rich's Coffee Rich for the heavy cream. AMAZING! Read More
(5)