Chocolate Bundt Cake with Chocolate Glaze and Strawberries
A rich, moist chocolate bundt cake topped with a glossy chocolate glaze and fresh strawberries. Simple enough for a weeknight treat, impressive enough for company.
- Total time
- 55 min
- Servings
- 12
- Calories
- 380
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- ½ teaspoon salt
- 2 large large eggs
- ½ cup vegetable oil
- 1 cup fresh strawberries
Instructions
- 1
Preheat oven to 350°F. Grease a 10-cup bundt pan with butter or nonstick spray, dust with cocoa powder, and tap out excess.
- 2
In a large bowl, whisk together the 2 cups flour, 1.5 cups sugar, 0.75 cup cocoa, 1.5 tsp baking soda, and 0.5 tsp salt.
- 3
Add the 2 eggs, 0.5 cup oil, and 1 cup water. Stir until just combined; the batter will be thin. Pour into the prepared pan.
- 4
Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 5
For the glaze, melt 1 cup semisweet chocolate chips with 0.5 cup heavy cream in a microwave or saucepan, stirring until smooth. (If you have vanilla extract, add 1 tsp.)
- 6
Pour the glaze over the cooled cake, letting it drip down the sides. Top with the 1 cup sliced strawberries before the glaze sets.
Tools you’ll need
- 10-cup bundt pan
- large mixing bowl
- whisk
- wire cooling rack
- small saucepan
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