Chocolate Brownie Bundt Cake
Cuisine: Cake, Bundt
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
A chocolate ganache drizzle would also be lovely over the top of the cooled cake.
  • Chocolate brownie bundt cake:
  • 2 cups (10 ounces) all purpose flour
  • ½ cup (1.75 ounces) cocoa powder
  • ½ teaspoon (.05 ounces) baking soda
  • ¼ teaspoon (.05 ounces) salt
  • 14 tablespoons unsalted butter, softened, plus 2 tablespoons for coating the pan
  • 1¾ cups (13.40 ounces) sugar, plus additional sugar for dusting the pan
  • 3 eggs
  • ⅔ cup (6.35 ounces) Greek yogurt
  • 2 tablespoons (1 ounce) milk
  • 1½ cups (10.30 ounces) chocolate chips
  • confectioners sugar for the top (optional)
  1. For the chocolate brownie bundt cake:
  2. Preheat the oven to 325°. Butter and dust a 10 cup bundt pan with sugar and set aside.
  3. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  4. Place the butter and sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
  5. Blend in one-half of the dry ingredients followed by the sour cream, vanilla and milk. Blend in the remaining dry ingredients.
  6. Stir in the chocolate chips.
  7. Transfer the batter to the prepared pan. Bake at 325° for 55 minutes.
  8. Remove from the oven and cool for 10 minutes. Invert the cake onto a cooling rack and cool completely.
  9. Dust with confectioners sugar, if desired.
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