Best 9 Godiva Molten Chocolate Bundt Cake Recipes

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Chocolate lovers, get ready to embark on a culinary journey to create a masterpiece that will tantalize your taste buds and leave you craving for more. The Godiva Molten Chocolate Bundt Cake is an exquisite dessert that combines the richness of Godiva chocolate with the moist texture of a bundt cake, resulting in a truly divine indulgence. With its decadent chocolate lava center that oozes out with every spoonful, this cake is sure to impress your guests and become a favorite for any special occasion. Get ready to indulge in a symphony of chocolate flavors as we guide you through the steps of creating this irresistible Godiva Molten Chocolate Bundt Cake.

Here are our top 9 tried and tested recipes!

GODIVA MOLTEN CHOCOLATE BUNDT CAKE RECIPE - (3.7/5)



Godiva Molten Chocolate Bundt cake Recipe - (3.7/5) image

Provided by Dunjab

Number Of Ingredients 22

4 oz Godiva dark chocolate Callets
1/2 cup boiling water
1 tbs espresso powder
1 cup sour cream
2 cups all purpose flour
2 cups pecans (finely chopped or ground in a food processor)
1 tsp salt
1 3/4 cups confectioners sugar
3/4 cup cocoa powder (plus more for dusting pan)
4 eggs
2 egg yolks
1 tbs vanilla
2 1/4 sticks unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar
Fudge Glaze
3 tbs butter
1/2 cup water
1/3 cup heavy cream
2 tbs honey
8 oz semisweet chocolate
2 tbs rum

Steps:

  • Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine

MOLTEN CHOCOLATE CAKE



Molten Chocolate Cake image

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 6

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.
  • Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.
  • Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
  • Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
  • Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
  • Cool just a few minutes and unmold each cake onto a plate.

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Provided by Kardea Brown

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 11

Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 stick (8 tablespoons) unsalted butter
3 ounces semi-sweet chocolate, chopped
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Raspberries, for garnish
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
  • Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
  • Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
  • Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
  • Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY



Giant Molten Chocolate Box Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
2 cups heavy cream
16 oz dark chocolate
cocoa powder, for dusting, to serve

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, prepare the cake mix according to the package instructions.
  • Pour the batter into a well-greased bundt pan.
  • Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Heat the heavy cream in a small saucepan until just boiling.
  • Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
  • Invert the bundt cake onto a serving plate.
  • Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
  • Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams

GODIVA CHOCOLATE LAYER CAKE



Godiva Chocolate Layer Cake image

Make and share this Godiva Chocolate Layer Cake recipe from Food.com.

Provided by JANIC412

Categories     Dessert

Yield 12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, softened
2 cups confectioners' sugar, sifted
1 cup cocoa powder, sifted
1/3 cup Godiva original chocolate liqueur
2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter
1 1/3 cups granulated sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva original chocolate liqueur, divided
to taste chocolate, shaved (optional)

Steps:

  • For the buttercream: cream butter until smooth.
  • Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
  • For the cake: sift together the flour, baking soda and salt; set aside.
  • Cream the butter and sugar and add the eggs one at a time beating after each addition.
  • On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
  • Divide the batter among 3 greased and floured 9" cake pans.
  • Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
  • Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
  • Chill the layers in the freezer for about 30 minutes until firm.
  • To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
  • Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
  • Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
  • Garnish with chocolate curls if using.

MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 6

Number Of Ingredients 8

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired

Steps:

  • Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
  • Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g

CHOCOLATE GODIVA CAKE



Chocolate Godiva Cake image

This is an absolutely to die for recipe! I've tweaked it a little to make it my own, hope everyone enjoys.

Provided by SaraEMiller

Categories     Dessert

Time 45m

Yield 1 9, 12 serving(s)

Number Of Ingredients 9

1 cup Godiva milk chocolate liqueur
1 cup buttermilk
1/3 cup milk chocolate, melted
3 large eggs
8 tablespoons unsalted butter, softened
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 cups flour

Steps:

  • Preheat oven to 375 and flour a 9 inch, springform cake pan.
  • Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
  • Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
  • (This can also be used to make a layer cake, divide batter accordingly.).

Nutrition Facts : Calories 281.2, Fat 10.7, SaturatedFat 6.1, Cholesterol 75.1, Sodium 197.4, Carbohydrate 42, Fiber 0.7, Sugar 25.7, Protein 4.8

SUPER MOIST CHOCOLATE BUNDT® CAKE



Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

FRENCH MOLTEN CHOCOLATE CAKE



French Molten Chocolate Cake image

Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.

Provided by Anita Chen

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 4

Number Of Ingredients 9

5 tablespoons butter
1 (3.5 ounce) package dark chocolate, chopped
2 each eggs
1 egg yolk
3 tablespoons white sugar
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch salt
1 tablespoon powdered sugar, or to taste

Steps:

  • Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
  • Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
  • Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
  • Remove from the oven and dust with powdered sugar. Serve warm.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g

Tips:

  • Use premium quality chocolate: The better the chocolate you use, the better your cake will taste. Look for chocolate with a high cocoa content (70% or higher) and avoid using chocolate chips, as they contain stabilizers that can prevent the cake from rising properly.
  • Do not overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the cake will dry it out. You can also use a cake tester to ensure doneness.
  • Let the cake cool completely before glazing: This will help the glaze set properly and prevent it from running off the cake.

Conclusion:

This Godiva molten chocolate bundt cake is an impressive dessert that is perfect for any occasion. It is rich, decadent, and has a delicious chocolate flavor. The glaze adds an extra touch of sweetness and shine, making this cake truly irresistible. With careful preparation and baking, you can easily make this cake at home and enjoy a slice of chocolate heaven.

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