For me a good chocolate cake can make my day better. This classic Bundt cake is made with dark cocoa powder which is my favorite when I make chocolate desserts. I’m using butter and oil which helps the cake to achieve the right texture/crumb that a Bundt cake should have.

The icing is a light chocolate ganache that is perfect for every slice.

Also, I want to tell you that I reached 10k+ followers on Instagram and I want to thank you so much to follow me in my baking journey. It’s been about 3 years since I started sharing my recipes with you all. I enjoy to connect with each of you and know that you try my recipes.

Let’s start with the recipe. Don’t forget to follow me on Instagram @Pastry_Tales so you can watch how I made this tasty cake.

Yield 1 Bundt cake pan

Ingredients

For the cake

2 and a half cups all-purpose flour

2 teaspoons baking powder

1 teaspoons salt

2/3 cup dark cocoa powder

13 tablespoons unsalted butter, at room temperature

1 and 2/3 cups white granulated sugar

1 and 2/3 cups white granulated sugar

4 tablespoons vegetable or canola oil

4 large eggs at room temperature

2 teaspoons vanilla extract

1 cup milk (any kind you prefer at room temperature)

1 cup chocolate chips. I use a mixture of regular size and mini semi-sweet chips

For the chocolate icing

4 ounces good quality chocolate

1/2 cup heavy cream

1 and 1/2 tablespoons light corn syrup

2 tablespoons white granulated sugar

Directions

For the cake

1.- Prepare your Bundt cake pan : The best thing to use to grease a Bundt cake is a kitchen brush. This brush will help the butter reach every corner of your pan so when your cake is all cooled and you flip it over, it will come out nice without pieces sticking to the pan. Also, use room temperature butter. Flour your pan and tap it down good so any leftover comes out. Preheat your oven to 350F.

2.- In a medium size bowl sift your flour, baking powder, salt and cocoa powder. Mix with a fork and set aside.

3.- In another bowl and using an electric mixer, cream your butter for about 2 minutes. Then, add sugar and mix for 3 minutes until light and fluffy. Slowly add in oil and mix for another minute. Add eggs one by one mixing well after each addition. Add milk and when you do this, you’ll notice that your batter will look like it curdles but do NOT worry, keep mixing in medium speed, add in vanilla extract, mix for 30 seconds.

4.- Add the dry ingredients into the wet ingredients and mix in low speed until everything is just well combined. DO NOT overmix otherwise your cake will be hard.

5.- Turn off your mixer and using a spatula fold in the chips.

6.- Pour the batter into your prepared pan and using a spoon smooth all the top. Bake for about 1 hour or until a toothpick inserted comes out clean.

7.- Take your cake out of the oven and place it on a cooling rack. After 30 minutes. Run a knife around the cake and flip it over another cooling rack. Cool off completely before icing.

For the icing

1.- In a small bowl mix the chocolate (chopped in small pieces) and the light corn syrup.

2.- In a small sauce pan mix the cream with the sugar. Mix well and heat up this mixture until the sugar dissolves and the cream is hot. Keep an eye while you do this because we don’t want it to burn. Use a whisk or a spatula to stir.

3.- Pour the hot cream on the top of the chocolate and whisk really good until everything is well combined and super smooth.

4.- Let it cool room temperature. It will thicken. If you want to speed this process (like me lol ) place this mixture into a glass measurament cup and refrigerate it for 45 minutes aprox (give a stir each 15 minutes).

5.- Drizzle the icing on the top of the cake, starting from the middle and moving your hand around the cake. Let it drip on the sides.

6.- Wait for about 30 minutes before cutting.

Slice and enjoy!!