Milk Chocolate and Almond Bundt Cake Milk Chocolate and Almond Bundt Cake

Milk Chocolate and Almond Bundt Cake Image by: Angus Fergusson

Let the glaze cool slightly before pouring it over top of the cake; it will give you the perfect consistency for achieving a pretty melted effect down the side of the Bundt.

  • Prep time 25 minutes
  • Total time 2 hours & 45 minutes
  • Portion size 12 servings


Milk Chocolate Glaze:


Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and almond extract. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir into butter mixture, alternating with sour cream, making 2 additions of flour mixture and 1 of sour cream. Fold in chocolate.

Scrape into greased 10-cup Bundt pan, smoothing top. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Invert onto rack; let cool completely.

Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate and cream, stirring, until melted and smooth, about 5 minutes. Let cool until lukewarm and sauce slowly runs off back of spoon, about 15 minutes. Spoon over top of cake.

Garnish: Sprinkle with almonds. Let stand until glaze is set, about 15 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 302 mg
  • Sugars 26 g
  • Protein 8 g
  • Calories 415
  • Total fat 26 g
  • Potassium 195 mg
  • Cholesterol 73 mg
  • Saturated fat 14 g
  • Total carbohydrate 40 g


  • Iron 9
  • Folate 15
  • Calcium 13
  • Vitamin A 13
  • Vitamin C 2
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Baking & Desserts

Milk Chocolate and Almond Bundt Cake