Today IN CRISPYBAKE kitchen we’re making a decadent chocolate bun cake.

If you’re craving a delicious homemade chocolate bundt cake, you’re in the right place. For more delicious baking ideas, explore moist and rich homemade chocolate cake recipes. So let’s get started.

Ingredients

• 1 and a half cups of hot water, 360 ml
• 1 and a quarter cups of unsweetened natural cocoa powder, 125 grams
• 2 and a half cups of all-purpose flour, 420 grams
• 2 and a half cups of granulated sugar, 500 grams
• 2 and a half teaspoons of baking soda
• 1 teaspoon of salt
• 1 cup of butter, 226 grams
• half a cup or 120 mills of vegetable oil
• four whole eggs, large room temperature
• one cup of sour cream
• one tablespoon of vanilla

Step-by-Step Preparation

Cocoa Powder and Hot Water Mixing

1. First off, set your oven to 350.
2. In a medium bowl, I’m combining 1 and a half cups of hot water, 360 ml, with 1 and a quarter cups of unsweetened natural cocoa powder. That’s 125 grams. Perfect. It’s a lot of cocoa powder, and what we’re doing right now is blooming it in the hot water to make a really intense chocolate flavor. Grab a whisk and mix it up until it’s nice and smooth. Your cocoa powder can only bloom if it’s all in contact with the water. No lumps. You can use dutch process if you want, but natural cocoa powder is a little bit more acidic and is in a react with some of the leavened agents like baking soda and give you a fluffier, more amazing cake. They’ll both be delicious though. Okay, this is all mixed up. I’m going to set it aside for about 10 minutes.
3. In the meantime, we’re going to prep our bunch pan, coat it well with butter, and then you’re going to dust it with cocoa powder or flour. Cocoa powder will not give you any white streaks though. With any bunch pan, it’s really important to get all the nooks and crannies, so nothing sticks. And of course, you can use baking spray if desired. Now we’re going to get all the nooks and crannies of our pan with some cocoa powder. It’s like a cocoa car wash in here. Love those irregular shapes. You just tap some of the excess back into your bowl, clean the rest, and we’re on to the next step.
4. Now in a large bowl, I’m going to whisk together most of the rest of the ingredients. If we don’t have cups of all-purpose flour goes in first, that’s 420 grams. Two and a half cups of granulated sugar, that’s 500 grams. Perfect. Just enough. Two and a half teaspoons of baking soda, there we go. This is going to react to the cocoa powder and really puff things up. And for some balance, one teaspoon of salt. You really can’t taste anything without a little bit of salt, so very important. Grab a whisk, and we’re going to mix this up so everything is nicely distributed. You have to have baking soda throughout, not just in one clump. Same goes for the sugar. That looks beautiful.
5. Right now, I have to melt one cup of butter, that’s 226 grams. Plop that in. My butter melted perfectly, so I’m going to add that into my cocoa mixture right now. This gives us so much richness, but here’s the deal. You’re probably going to refrigerate this cake, and if you had just butter, it would be really hard and just not fun to eat. So we’re going to add half a cup or 120 mills of vegetable oil, and the combination of butter and oil will give you a rich, delicious cake that’s also soft when refrigerated.
6. I want four whole eggs, large room temperature, if possible. Cracking those into a separate bowl, just so I know, there’s no shells, now be bad. Last egg in.
7. Ooh, what would a bunch cake be without sour cream? Less delicious is the answer. So we’re going to add in one cup of sour cream. This gives you added richness, added moisture, and a little bit of tang, and that tang with the chocolate is so delicious. And finally, one tablespoon of vanilla for a little added extra something. Carefully mix this up, you don’t want anything to fall out and explode. Should have grabbed a bigger bowl. Okay, look at that, nice and smooth, the smells amazing, and it is so chocolatey.
8. Now we’re going to pour the chocolate into our flour mixture, pulling out my dough whisk for this one. We’re going to mix this together until it is just combined. You could definitely make this in a stand mixer if you wanted. It would also be very full, so I think it’s best to do it just by hand, to be honest. When you mix things by hand, you really know when you’re done mixing, because if you go too far, your cake is just going to be dense and not delicious, it’ll be kind of gummy, and it even changes the way it tastes. I’m going to look just for the flour to disappear, and then I know it’s ready to pour. This is perfectly mixed.
9. We’re going to pour this into our prepared bun pan now, and it goes into the oven. Leave it a little shimmy to help it level out, and also just make sure there’s no air bubbles. Although this batter is so loose, you’re not going to get air bubbles in it. I’m just going to smooth the top, and just like that, we’re ready to go into the oven, 350 for about 55 minutes, or until skewer inserted in the middle will come out clean. Kind of depends on your oven though, so keep an eye on it.
10. All right, the smell, the smell. Just your cake, cool the pan for about 20 minutes, and then you can pop it onto a cake plate or a wire rack. I heard it flop out. No cracks, nothing broken. The magical spell worked. It came out nicely. Okay, so amazing. It looks like chocolate pudding on the outside. It has this glow, and part of that was from using the cocoa powder on the prep. Set this aside to cool a bit more.

Ganache Ingredients

• Four ounces of semi-sweet chocolate, 113 grams (chocolate chips or a chopped chocolate bar)
• Seven tablespoons or about a hundred mills of hot, heavy cream (or half hot cream and half hot espresso, reducing the liquid by two tablespoons if using espresso)

Ganache Preparation

1. And now we’re going to make an easy, delicious chocolate ganache with something extra. For an even simpler option, consider our easy two-ingredient chocolate ganache recipe for cakes and desserts. Today, we’re making a delicious ganache, but you can do it a couple of different ways.
2. Four ounces of semi-sweet chocolate, you could use chocolate chips or a chopped chocolate bar. It’s 113 grams. And to that, we need to add some delicious liquid. Cream. Yes, you could add seven tablespoons or about a hundred mills of hot, heavy cream right on top of the chocolate. But today, I’m going to zazz it up just a little bit by going half and half. So I have half hot cream and half hot espresso. The espresso with the cream isn’t going to give you an intense chocolate flavor. You’re not going to taste the coffee as much as a tasting chocolate more. Pour that right over the chocolate. If you’re using some espresso like I did for the ganache, I would go ahead and reduce the liquid by two tablespoons so it doesn’t get too watery.
3. I’m going to cover this and let it stand for 10 minutes. And by the time this is melted, this will be completely cool. Then cover it and it is time to give it a stir. Ooh, that chocolate is so soft. It’s like a delicious soup. Give it a little shimmy. Oh my gosh. This smells so good. It’s like an avocado got melted and poured on chocolate. Stir, stir, stir, and just like that, it comes together.
4. Pour your ganache on top and let it drizzle down and create a beautiful chocolate moment. That’s my jam. Oh my gosh. So, chocolatey and like it melts in your mouth, but it’s a bundt cake so it’s substantial and it just really feels great to eat. I don’t know how to describe it, but that with the ganache like seeping inside, it’s just about chocolate perfection. I hope you get a chance to make this recipe into your P.I.X video. Check out my chocolate cake playlist.