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Chocolate Bundt Cake

Chocolate Bundt Cake


Moist Choco Bundt Cake

  • 3 ½ cups (500 g) Baker’s Delite Moist Chocolate Cake Mix 
  • ½  cup (112.5 g) Baker’s Delite Chiffon Cake Oil
  • 1 cup (250 g) Water
  • 2 pcs (110 g) Eggs, medium
  • Extra Cocoa Powder for dusting

Chocolate Ganache

  • 6 ounces Luxo Bittersweet Chocolate Compound,  roughly chopped
  • 2/3 cup Royal Victoria Whipping Cream
  • 1 tablespoon corn syrup


Chocolate Bundt Cake

  1. Preheat your oven to 325 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well.  Dust with a little flour or cocoa powder and tap out the excess.
  2. Pour water into a mixing bowl. Add Baker’s Delite Moist Chocolate Cake Mix, Baker’s Delite Chiffon Cake Oil and eggs; Beat at low speed for 30 seconds then at high speed for 2 minutes. Scrape and pour cake batter into the prepared pan.
  3. Pour batter into the prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
  4. Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  5. Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.

Chocolate Ganache Glaze

  1. Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
  2. Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand for 5 minutes, until chocolate is completely melted.
  3. Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.
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