Chocolate Lovers Bundt Cake

Pumpkie's Note:

This recipe is from Tast of Home, I've made a lot of chocolate bundts from a cake mix but I wanted one that was from scratch. It almost like a chocolate pound cake.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 12

Cake

• 1 cup butter , softened
• 3 cups sugar
• 6 eggs
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon almond extract
• 2 ½ cups flour
• ½ cup baking cocoa
• ¼ teaspoon baking soda
• 1 cup sour cream (8 oz container)
• 2 cups semi-sweet chocolate chips

Glaze

• 2⁄3; cup semi-sweet chocolate chips
• 1⁄3; cup heavy whipping cream
• ¼ cup butter , cut into cubes
• 1 cup confectioners' sugar
• ¼ teaspoon almond extract
• ¼ cup chopped almonds

Directions:

1. In large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each one.
3. Stir in extracts.
4. Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream.
5. Beat just until combined, do not over mix.
6. Stir in chocolate chips.
7. Pour into a well greased and floured 10 inch tube pan.
8. Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean.
9. Cool for ten minutes before removing from pan to a wire rack to cool completely.
10. Run a metal spatula or butter knife around sides of pan to loosen cake first.
11. Combine the chocolate chips, cream and butter in a saucepan.
12. Cook; stir constantly over low heat until smooth.
13. Cool slightly.
14. Gradually whish in confectioners sugar.
15. Stir in extract.
16. Drizzle over cake and sprinkl with almonds.

Reviews

[bakinupastorm]

This is a great recipe!
Made a couple of tiny changes to xmas it up a bit...
changed the almond extract to peppermint extract, glazed with a mint chocolate glaze and sprinkled crushed candy canes on the glaze before it set to make this a xmas recipe- Yummy! and pretty

[Dwynnie]

This is a great cake--though next time I might use half of the almond extract--the flavor was a little much for me. (I can't speak to the glaze as I made the cake for Valentine's and used a "pink" chocolate ganache with white chocolate drizzle instead!) I will definitely make this again! (Second time with just a hint less almond was perfect! Thank you for this fab recipe!)

[Rich Harrington]

The almond added a nice sophisticated note. Lots of chocolate, too, obviously. My family ate it right up. Mmmm...