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By Rob Valencia



  • 4 cups cake flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 tsp salt

  • 1 cup cocoa powder

  • 4 1/2 sticks butter

  • 2 1/2 cup sugar

  • 10 eggs

  • 2 cups chocolate chips

  • Brush a large Bundt cake pan with soft butter and dust with flour.

  • Cut a large piece of foil to fit top of cake pan. Cut a slit for the hole in the Bundt pan. Generously brush one side with butter.

  • Set up a deep pan that will fit the Bundt cake over the stove burner and fill ½ way with water. Bring to boil.

  • Combine dry ingredients in a separate bowl.

  • In small kitchen mixer with paddle attachment, cream butter with sugar.

  • Crack eggs into a separate container.

  • Add eggs slowly to butter mixture incorporating one at a time. Scrape sides to mix.

  • Add flour and gently mix. Do not overmix.

  • Pour or scoop batter into Bundt pan, filling ¾ of the way to the top. Tap gently to knock out any large air bubbles and cover with buttered foil piece.

  • Place over water bath and cover with lid or foil. Cook over boiling water for 20-25 minutes or until a skewer comes out clean.

  • Allow to rest in pan for 10 minutes. Invert on to serving plate, tapping the top to help release.

  • Drizzle with chocolate syrup and garnish with powdered sugar.

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