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Chocolate Spice Bundt Cake


Chocolate Spice Bundt Cake recipe













Trans-fat Free, High Fiber


1 cup butter
1 ½ cups sugar
4 large eggs
6 ounces semi-sweet chocolate
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2 cups all-purpose flour
1 ½ teaspoons cardamom seeds
¼ teaspoon salt
2 teaspoons baking soda
1 cup sour cream
Ganache glaze:
1 cup heavy whipping cream
6 ounces semi-sweet chocolate
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Preheat oven to 325 and butter (do not flour) 10 inch bundt pan.

Cream butter and sugar well and beat in eggs thoroughly.

Add melted chocolate and mix well.

Sift together dry ingredients in separate bowl and alternately add flour mixture and sour cream to the chocolate mixture, beating well after each addition until batter is very smooth.

Pour batter into prepared pan, distributing evening with rubber spatula.

Bake at 325 for 45 to 50 minutes or until cake pulls away from sides of pan and a toothpick comes out clean from the center.

Cool in pan on rack for 5 minutes, then turn over and release onto rack to finish cooling.

Ganache Glaze:

Heat cream in heavy saucepan until just below a boil.

Add chocolate and stir constantly with a wooden spoon until it is totally melted and completely merged with the cream.

Cool until very warm but not hot, and pour over cooled cake generously, letting it drip attractively down the sides.

If you cover the cake completely with glaze, it will stay moist longer.

This glaze thickens as it get cold. If you want it to set quickly, refrigerate for 30 minutes.

This glaze can also be used to sandwich cookies or as a cake filling.

Keeps well at room temperature. Cut edge should be covered w/wrap.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 155658% of calories from fat
 % Daily Value *
Total Fat 100g 153%
Saturated Fat 62g 308%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 809mg 34%
Total Carbohydrate 56g 56%
Dietary Fiber 6g 22%
Sugars g
Protein 25g
Vitamin A 53% Vitamin C 2%
Calcium 15% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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