This delicious chocolate bundt cake stays super moist and fluffy thanks to ricotta cheese. The simple chocolate glaze makes the cake super special and can be made in the microwave.
¾cupunsalted butter, softened (plus more for greasing the pan)
1 ½cupsgranulated sugar
15ounceswhole milk ricotta cheese
3largeeggs
1teaspoonvanilla
1 ½cupsall purpose flour
½cupcocoa powder, sifted(like Hershey's)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cupmilk
Chocolate Glaze
1cupchocolate chips
¼cupunsalted butter
2tablespoonscorn syrup
½teaspoonvanilla
Instructions
Preheat oven to 350 degrees. Grease a standard size bundt cake pan with butter; set aside.
In a large bowl, use a handheld mixer on high to cream together the butter and sugar until well combined, about a minute. Add in the ricotta cheese and blend for another two minutes. Next, add in the eggs, one at a time, mixing between each egg. Mix in the vanilla and set aside.
In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients into the wet ingredients along with ½ cup of milk. Stir together until all ingredients are just incorporated. Pour the batter into the prepared bundt cake pan.
Bake in preheated oven for 50-55 minutes, or until toothpick inserted in the middle of the cake comes out clean. Let cake cool in pan on a wire rack for at 15-20 minutes before removing from pan. Let cool completely before adding Chocolate Glaze.
Chocolate Glaze
In a microwave safe bowl, combine the chocolate chips, butter, and corn syrup. Microwave on 50% power for two minutes, stopping to stir every 30 seconds, just until chips are melted and mixture is smooth. Remove from microwave and add in ½ teaspoon vanilla.
Pour chocolate glaze in drizzling motion overtop of the cooled Chocolate Ricotta Bundt Cake.
Video
Notes
This Chocolate Ricotta Bundt Cake stays moist for days and can be stored on the counter in an airtight container for three days or in the refrigerator for up to a week.