Kitchen Sink Chocolate Bundt Cake Recipes

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CREME-FILLED CHOCOLATE BUNDT CAKE



Creme-Filled Chocolate Bundt Cake image

Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 6

One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter
1 cup marshmallow fluff
1 1/2 cups confectioners' sugar
1/3 cup plus 1 tablespoon heavy cream
4 ounces semisweet chocolate chips

Steps:

  • Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
  • Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
  • Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

CHOCOLATE-VANILLA SWIRL BUNDT CAKE



Chocolate-Vanilla Swirl Bundt Cake image

No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
  • Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
  • Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
  • Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
  • Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
  • Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

CHOCOLATE RASPBERRY BUNDT CAKE



Chocolate Raspberry Bundt Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  • In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  • Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  • Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

KITCHEN SINK CHOCOLATE BUNDT CAKE...



Kitchen Sink Chocolate Bundt Cake... image

This is a moist, dark chocolate cake. Inside the batter it contains chocolate chips, peanut butter chips and toffee bits. Then, a layer of dark chocolate ganache is poured over the top. Crushed peanut butter filled-pretzels, Oreo cookies, and salted peanuts are pressed into the outside of the cake. Then, caramel is drizzled on top. It's everything but the kitchen sink! Holy cow! Amazing!

Provided by kmergirl

Categories     Dessert

Time 1h10m

Yield 1 bunt cake, 10 serving(s)

Number Of Ingredients 17

2 1/3 cups cake flour
3/4 cup dark unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups buttermilk
1 3/4 cups dark chocolate chips, divided use
1 cup peanut butter chips
1 cup toffee pieces
1/3 cup heavy whipping cream
3/4 cup peanut butter filled pretzels, coarsely chopped
3/4 cup Oreo cookies, coarsely chopped
1/4 cup salted peanuts, coarsely chopped
1/3 cup caramel sauce

Steps:

  • Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
  • In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
  • In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
  • Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
  • Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
  • Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
  • Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

EVERYTHING BUT THE KITCHEN SINK CAKE



Everything But the Kitchen Sink Cake image

Make and share this Everything But the Kitchen Sink Cake recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 9

18 1/4 ounces butter recipe yellow cake mix
2/3 cup milk, use instead of water to make cake
1/2 cup butter, softened
1 teaspoon almond extract, add to milk
3 large eggs
1 large granny smith apple, peeled and chopped
1/2 cup craisins or 1/2 cup dried cherries
1/2 cup butterscotch chips or 1/2 cup white chocolate chips (not chocolate mint, either one kind of chip or mixed)
1/2 cup chopped nuts, anything but peanuts.

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour bundt pan, I use Bakers Joy baking spray.
  • Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
  • Then beat on medium speed for 4 minutes.
  • Fold in all other ingredients until well mixed.
  • Pour into prepared bundt pan.
  • Bake for 50 minutes or until toothpick inserted into cake comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • Invert and remove cake from pan onto wire rack.
  • Cool completely.
  • Dust with confectioners sugar.

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