Molten Chocolate Bundt Cake

This Molten Chocolate Bundt Cake is incredibly rich, decadent, and gooey but still wonderfully moist! The glaze does dress it up and adds a milkier chocolate layer of flavor! Perfect for the Christmas season!  



Cake batter:

  •  2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water


Molten filling: 

  • 1 1/2 cups heavy cream
  • 1 lb semisweet chocolate, chopped
  • Pinch of salt



  1. Preheat the oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of the cocoa mixture and beat until combined. Stir in chocolate chips.
  2. Scrape batter into the prepared pan and bake until the tops spring back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet. Let cool for 15 minutes, then transfer onto a cooling rack and let cool completely.
  3. Bring cream to a boil in a medium pot. Add chocolate and let stand for 5 minutes. Add salt and stir until smooth. Let stand for 10 minutes, then pour over the cake allowing the glaze to drip down sides and cover the cake. Let sit for 3 hours at room temperature or 1 hour in the refrigerator.



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