September 29, 2010

Chocolate Bundt Cake

Bismilllahir Rahmanir Raheem

This was a desert I made for my friends during Ramadan. Y'all know how it is when it comes time to break the fast, you want to chow down but really, you just can't. It's no surprise that your stomach literally becomes smaller as you fast and you just can't stuff it as much as you want to. But that doesn't mean you can't have your dessert just have to plan for it!

Just like with all your meals in Ramadan, you want to take it easy and light. In that case, it's not easy finding a dessert that fits the bill but this cake comes as close to it as you can. Just be careful not to over mix the ingredients as you'll get a tough cake; you're aiming for a light, airy cake.

It's surprisingly not sweet, so I took the liberty of topping it off with an almond extract glaze that goes perfectly with the cocoa in the cake. Ramadan or not, this cake is a must for any dinner party.

Chocolate Bundt Cake
(taken from Martha Stewart)

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, plus more for pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts (optional)

  1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
  2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)  

Almond Glaze

1 tsp Almond Extract
1 cup powdered sugar
milk (as needed for consistency)

1. Mix extract and sugar together. Using a wisk, incorporate enough milk until you get the desired consistency.
2. Wait until cake is completely cool before drizzling with glaze.


  1. Salam Alaikum sister, loved your blog, ma sha Allah! That what I was looking for! Tired of non muslims blogs with alcohol and pork recipes. Keep going with the amazing job.

    Kisses from Brazil,

    Mariam Tieppo.

  2. Walaikum Salaam Mariam! Thank you so much for your kind comments, I'm so happy to hear you like the site...:)

  3. This looks delicious and not complicated recipe..thanks a million for sharing it..

  4. The addition of the sour cream in there sounds good masha'Allah! Beautiful.

    Why is is called Bundt? Is that referring to the shape of what?

  5. Moon: it was so very simply, your welcome!

    Aludra: glad you like it!

    UmmIbrahim: the pan is called a bundt the cakes are called that too. Not really sure of the origins of the name, but it only makes sense it has something to do with the shape! Do y'all refer to it by another name?

  6. Errrrm, I think there is another name but I forgot what. Will get back to you, lol!

  7. I'm going to make this for my friends on weekends insha'Allah.

    jazakAllah khayr you are awesome!

  8. insha'allah! let me know how it turns out! I think I kept mine in the oven just a few minutes too long as it was a little on the dry side, so keep an eye on yours.

    and no...YOU'RE AWESOME! :)

  9. Cake turned out soo good mashaAllah :) i loved the almond glaze :)

    it was more than enough for 8people alahmdulillah. :D I believe it can easily serve 12 :)

    jazakAllah khayr.

  10. Essalam Alaikum, In this home coffee cakes go quick! This one would be no exception!

  11. UmmD, thanks for the update! :)

    Jennifer, our homes are very alike then! ;)

  12. Looks amazing! Just wondering where do u get the jalap almond extract cuz everywhere I lookit has alcohol in it. Even the vanilla too. The only thing I can buy is the imitation vanilla from the dollar store lol

  13. thanks Samar! The almond extract I use is from a specialty health foods store and has no alcohol in it. Try Whole Foods? I also use the super cheap dollar store vanilla too!


Tell me what you think! As always, feedback and reviews are appreciated...happy cooking!