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Ingredientes
- Chocolate Berry Bundt Cake by Heather from Hezzi Dâs Books and Cooks
- Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
- Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
- Chocolate Espresso Bundt Cake by Holly from A Bakerâs House
- Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
- Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
- Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
- Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
- Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
- Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
- Peanut Butter and Chocolate Bundt Cake by Karen from In The Kitchen With KP
- Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
- Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
- Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
- Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
- White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
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- 3 oz (85 g) unsweetened chocolate, chopped
- 3 oz (85 g) semisweet (around 60% cacao) chocolate, chopped
- 3 oz (85 g) bittersweet (around 70% cacao) chocolate, chopped
- 2¾ cups (355 g) AP flour
- ½ cup (45 g) Dutched cocoa powder, sifted
- ½ t baking powder
- ½ t baking soda
- ½ t fine sea salt
- ½ t espresso powder
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1½ cups (300 g) sugar
- 1½ cups (300 g) light brown sugar, packed
- 6 large eggs, room temperature
- 2 t vanilla
- 1 cup full fat sour cream
- confectionersâ sugar for dusting the cooled cake
View Full Recipe at The Spiced Life
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