Fudgy Chocolate Berry Bundt Cake #SundaySupper
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 1 hour
Total time: 1 hour 40 mins
Ingredients
  • Cake:
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla extract
  • 1 cup sour cream
  • 4 ounces semisweet chocolate, melted
  • 1 cup semisweet chocolate chips
  • 2 cups berries – I used raspberries and blackberries
  • Chocolate glaze:
  • 3 tablespoons unsalted butter
  • 6 tablespoons heavy whipping cream
  • 12 ounces semisweet chocolate chips
Instructions
  1. For the cake:
  2. Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
  3. Whisk the flour, baking soda, cocoa powder and salt together in a small mixing bowl. Set aside.
  4. Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. Mix in one-half of the dry ingredients and then add the vanilla and sour cream. Add the remaining dry ingredients.
  5. Blend in the melted chocolate followed by the chocolate chips. Remove the bowl from the mixer and fold in the berries.
  6. Spray the bundt pan with non-stick cooking spray. Pour the batter into the pan.
  7. Bake at 325˚ for 1 hour. Cool the cake completely in the pan.
  8. For the chocolate glaze:
  9. In a small saucepan over medium heat melt the butter with the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Allow the glaze to sit for 5 minutes.
  10. Invert the cake onto a cooling rack. Place the rack over a piece of wax paper to catch any glaze that drips off the cake.
  11. There are two ways to glaze this cake. The first is to pour ½ of the glaze over the top of the cooled cake. Spread with a small metal spatula so that the glaze drapes down the sides of the cake. Add the rest of the glaze and drape some more.
  12. The second option is to transfer the glaze to a quart size plastic freezer bag. Cut a small piece off one of the corners. Squeeze the glaze back and forth over the cake.
  13. With either option, the entire cake will not be covered with chocolate glaze.
Recipe by Desserts Required at https://www.dessertsrequired.com/fudgy-chocolate-berry-bundt-cake-sundaysupper