chocolate bundt cake with ruby chocolate glaze
Get some extra brownie — er, cake — points from Mom this Mother’s Day by baking her this Chocolate Bundt Cake with Ruby Chocolate Glaze! The Oster hand mixer with HEATSOFT technology makes prep easy, and the naturally pink chocolate drizzle takes everything to the next level. Mom will never be prouder.
This week is a big one — today is my birthday, tomorrow is Avery’s birthday and Sunday is Mother’s Day. Suffice it to say, we’ve been busy blowing out candles, sending off cards in the mail, wrapping presents and doing general celebratory things. And while it is true chaos in these parts, I also really love it — it’s a fun way to welcome in springtime.
But about the cake: This beautiful chocolate bundt cake is perhaps my new favorite addition to the party. It’s perfectly pretty in pink, intensely fudgy and best of all, easy to make. Whether you’re celebrating Mom, a birthday (or two) or the arrival of springtime, this cake is the perfect way to do it.
This post is sponsored by the Oster brand.
I am excited to partner with the Oster brand today on this recipe in particular, because the Oster hand mixer with HEATSOFT technology makes this cake extra delicious — and extra easy. The Oster hand mixer with HEATSOFT technology softens butter 12x faster* by using gentle warm air to bring cold butter to room temperature quickly while mixing, for fluffier results. *Compared to leaving butter out on the counter for 30 minutes
What this means: Not only will your cake be extra soft, moist and fluffy thanks to the perfect incorporation of ingredients, but you don’t have to wait around for your cold butter to soften from the fridge. You can just get right to mixing. Do you hear that choir of angels singing? I sure do.
How To Make a Sour Cream Chocolate Bundt Cake
For the chocolate bundt cake itself, I went with a classic favorite: the sour cream chocolate cake. Chocolate cake in general can get a pretty bad rap because it oftentimes turns out gummy, flavorless or inedibly dry. Sour cream adds a layer of moistness to the texture, and the result is soft and dense and intensely chocolatey.
The Oster hand mixer with HEATSOFT technology also helps with the texture in that it creams the butter-sugar mixture perfectly, and incorporates the remaining ingredients beautifully. The hand mixer eliminates any worry that the butter isn’t softened enough, or that the sugar isn’t mixed in well enough to get that light-and-fluffy result. All you have to do is mix, and the hand mixer takes care of the rest.
How to Bake with Ruby Chocolate
OK, I know you’re like, “yeah that chocolate cake is great and all, but what about that RUBY chocolate?” If you’ve never heard of ruby chocolate, it is a variety of “chocolate” (more accurately, cacao) that tastes unlike any other chocolate. It has an intriguing sweet, tangy and fruity taste to it, and the ruby color is entirely natural.
Unfortunately, it doesn’t bake very well, as the flavor can get muddied and the color dulls or disappears. That said, it does melt well, and makes for a gorgeous glaze that also adds a pop of fruity flavor. I’m officially obsessed, and I think you will be, too.
Tips for the Best Bundt Cake
Before you run off and bake this cake, a few tips:
1. When it comes to a bundt cake, be very liberal in greasing and flouring the pan! The last thing you want is for the cake to stick and have all that hard work be for naught. Use unsweetened cocoa powder instead of regular flour to dust the pan so the outside of the cake maintains its rich chocolate color.
2. If you can’t find or don’t love the taste of ruby chocolate, feel free to melt semisweet or milk chocolate chips and drizzle them over the cake instead.
3. For a Mother’s Day double whammy, you could bake this cake for Mom and gift her with an Oster hand mixer with HEATSOFT technology (currently on sale for $20 off!). Just sayin’.
Of course, there’s no wrong reason to bake this chocolate bundt cake, so even if you’re not in full birthday chaos mode like we are or have no official Mother’s Day plans, this sweet treat is still in play. As for me, since it is actually my birthday today, I’ll be having no fewer than two slices of this cake. Maybe three.Print
A deliciously dense and fudgy chocolate bundt cake with a decadent ruby chocolate glaze.
- 6 ounces bittersweet chocolate chips or bar, coarsely chopped
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder, plus more for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 cups sour cream
- 5 ounces ruby cacao wafers
- Heat oven to 325°F. Generously spray the bottom and sides of a 12-cup Bundt pan with baking spray with flour. Dust the bottom and sides of the pan with cocoa powder. Set aside.
- In a small bowl, microwave the bittersweet chocolate at 50% power 1 minute; stir. Continue to heat at 50% power in 15-second increments, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt until well combined. In a separate large bowl using the Oster Hand Mixer with HEATSOFT technology, cream the butter on medium speed 30 seconds to 1 minute just until creamy. Slowly beat in the sugar while beating on low speed.
- Increase speed to medium-high and continue beating, scraping down the sides of the bowl as needed, 2 to 4 minutes until the mixture is light and fluffy.
- Beat in the eggs at medium speed, one at a time, beating after each addition just until incorporated. Beat in the vanilla.
- Use a spatula to gently stir in the flour mixture, alternating with the sour cream. Begin with one-third of the flour mixture, then half of the sour cream, and repeat, ending with the remaining flour mixture. Mix just until blended.
- Gently stir in the melted bittersweet chocolate. Pour into the prepared Bundt pan.
- Bake 50 minutes to 1 hour, until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling rack; cool for 10 minutes in pan. Carefully invert the cake onto a serving plate; remove the pan. Cool completely.
- In a small bowl, microwave the ruby cacao wafers at 50% power 1 minute; stir. Continue to microwave at 50% power in 15-second increments, stirring after each, until the chocolate is melted and smooth.
- Drizzle the melted chocolate evenly over the fully cooled cake.
Store the cake, covered, at room temperature up to 3 days.
If you can’t find ruby cacao wafers (I found them at Trader Joe’s!), substitute semisweet or milk chocolate chips for the glaze.
Keywords: fudge bundt cake, sour cream chocolate cake, ruby chocolate cake, ruby cacao cake
Thank you to the Oster brand for sponsoring this post!