水も滴る、あっさりチョコバントケーキ♪ 
Moist and Light Chocolate Bundt Cake
This bundt cake seems heavy, but it actually includes 1 cup of water, making it light enough to enjoy two slices! Plus, it's easy to make by just mixing the ingredients.
The origin of this recipe
I found a bundt cake recipe in English. The original called for more than double the sugar! I adjusted it to suit Japanese tastes and made significant changes to the glaze recipe. It's now my own recipe, haha.
It's light enough to enjoy two slices.
(´∀｀*)ｳﾌﾌ
Moist and Light Chocolate Bundt Cake
This bundt cake seems heavy, but it actually includes 1 cup of water, making it light enough to enjoy two slices! Plus, it's easy to make by just mixing the ingredients.
The origin of this recipe
I found a bundt cake recipe in English. The original called for more than double the sugar! I adjusted it to suit Japanese tastes and made significant changes to the glaze recipe. It's now my own recipe, haha.
It's light enough to enjoy two slices.
(´∀｀*)ｳﾌﾌ
Cooking Instructions
- 1
Preheat the oven to 350°F. Grease and flour a bundt pan and set aside.
- 2
In a small saucepan, combine half of the butter (4 oz), cocoa powder, salt, and water. Mix over medium heat until the sugar dissolves. Remove from heat and set aside.
- 3
In a separate large bowl, whisk together the flour, sugar, and baking soda.
- 4
Add half of the remaining melted butter (2 oz) and whisk until fully combined.
- 5
Once smooth, add the remaining butter (2 oz) and whisk together.
- 6
Add the eggs one at a time, whisking until fully combined. Add the sour cream and vanilla, whisking until smooth.
- 7
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool in the pan for about 15 minutes, then invert onto a rack. Let it cool completely before adding the glaze.
- 9
While the cake is cooling, make the chocolate glaze: Place the chopped chocolate in a medium bowl and set aside.
- 10
In a small saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the cream is hot and the sugar dissolves.
- 11
Pour the hot cream over the chocolate and stir until smooth. Add the vanilla.
- 12
Generously pour the glaze over the cooled cake. Cut into serving pieces and enjoy.
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