Jennifer Davick
Prep Time
20 Mins
Bake Time
1 Hour 20 Mins
Cool Time
45 Mins
Yield
Makes 12 servings

Beautiful to look at and a treat to eat, this Bundt cake is a show-stopper at dinner parties.

How to Make It

Step 1

Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.

Step 2

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3

Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.

Step 4

Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.

Ratings & Reviews

Yum

Meridith
March 26, 2016
Have made this cake several times. The key is to use the good quality chocolate to enhance the flavor. Always a hit.

NaplesGal's Review

NaplesGal
July 27, 2009
I made this cake (with Wintry White icing) for a church function and everyone raved over it. It was gone in no time! I did not have any of the problems described in the earlier reviews.

Lous1lady's Review

Lous1lady
July 03, 2009
The most wonderful receipe! Great for the hot season since no icing is needed. i usually don't like a receipe with a lot of directins but this one is very simple. I make it at least 4 times a year.

dcartegroves's Review

dcartegroves
December 13, 2008
I have to agree with an earlier review that the chocolate taste was not very good. The texture and moistness was perfect, but the taste did not live up to the cake itself. I used the Semi-sweet Baker's chocolate and Hershey's syrup. I also had to use a 12 cup bundt cake and adjust the time as well. The icing, well, it did not work out either. It was way too thick at first and then too runny. No happy medium and I should have used clear vanilla as it had a tint to it. I'm tossing this one out of my holiday recipes. Sorry....

lgladden's Review

lgladden
November 16, 2008
Very moist cake. Turned out beautifully in my new sunflower bundt pan. This recipe is a keeper. Oh, and it's great served with strawberries and cream or just plain with a dusting of powdered sugar.