My chocolate bundt cake is a chocolate lover’s dream! This chocolaty, moist cake with its rich chocolate ganache glaze is guaranteed to become a family favorite.
My chocolate bundt cake is perfect for a weeknight dinner and rich enough for special occasions. This decadent cake will definitely bring smiles to your dinner table.
For an extra special treat serve this moist chocolate cake with a scoop of vanilla ice cream or homemade whipped cream.
If you love chocolate bundt cakes, make sure to check out my Chocolate Brownie Cake and Red Velvet Bundt Cake recipes.
Ingredients to make a Chocolate Bundt Cake
Let’s start by gathering the ingredients we need to make my easy chocolate bundt cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make a Chocolate Bundt Cake
- Preheat the to 350 degrees F.
- Grease and flour a 12-cup bundt pan.
- Add the vegetable oil, dutch-processed cocoa powder, salt, and hot water (or hot coffee) to a small saucepan over medium heat. Heat the mixture slightly, stirring to combine.
- Add the unsalted butter to the mixture.
- Remove the chocolate mixture from the stove when it’s fully melted and combined.
- Add the all-purpose flour, granulated sugar, and baking soda to a large bowl.
- Whisk to combine the flour mixture.
- Add half of the wet ingredients to the dry ingredients.
*You can use an electric mixer to combine the ingredients, but it’s easy enough to do it by hand.
- Stir to combine.
- Add the remaining chocolate mixture to the bowl.
- Stir until combined.
- Add the room temperature eggs to the batter, one at a time.
*Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
- Stir until combined.
*Scrape the bottom and sides of the bowl with a rubber spatula between additions. - Add the sour cream and the vanilla extract, stirring just enough to combine into a smooth batter.
- Add the mini chocolate chips to the cake batter.
- Stir to combine.
- Pour the batter into the prepared bundt pan.
- Place the pan on the center rack of the preheated oven and bake for 40- 45 minutes or until a toothpick inserted into the center of the cake (or a cake tester) comes out clean.
- Place the pan on a wire rack and let it cool in the pan for 15 minutes; then invert it onto the rack to finish cooling.
- Heat the heavy cream in a small saucepan over medium heat until it is hot, but do not let it boil. Then, carefully pour the heated heavy cream into the bowl with the chocolate chips, and allow the mixture to sit for 4-5 minutes.
- Whisk the chocolate and hot cream until the chocolate glaze is smooth, about 1 minute.
- Drizzle the chocolate ganache glaze over the top of the cake, allowing it to drip down the sides
This rich chocolate bundt cake is perfect for a weeknight dessert, family gathering, brunch, or as a game day treat.
*If you’d like a contrast in flavors, use my cream cheese frosting instead of the glaze to top the delicious, moist chocolate bundt cake.
After one bite, I know you’ll agree that this is the best chocolate bundt cake you’ve ever made! It’s guaranteed to satisfy anyone’s chocolate cravings.
Any leftover cake should be stored on the counter in an airtight container (or well-covered with plastic wrap) for 3-4 days (refrigerated for 5-6 days).
Recipe FAQ’s
Baked in a circular fluted tube pan with a hole in the middle, bundt cakes are moister than regular cakes. Bundt cakes are deeper than regular cakes, but the shape of the pan allows it to heat faster than a regular round or square cake pan.
Yes, you can. Cake flour will actually help create a moister cake than all-purpose flour. Just remember to add 2 additional tablespoons of cake flour for every cup of all-purpose flour.
I don’t advise using cooking spray in a bundt pan, as the cake will likely stick to the pan in spots. Due to the pan’s greater surface area and shape, the cooking spray may be very difficult to clean completely, making it more likely that future cakes will stick.
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Chocolate Bundt Cake
Equipment
- Bundt Pan
Ingredients
Cake
- ½ cup unsalted butter
- ½ cup vegetable oil
- ⅓ cup unsweetened cocoa powder dutch-processed
- ¾ teaspoon table salt
- 1 cup hot water or hot coffee
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 ½ teaspoon baking soda
- 2 large eggs room temperature
- ½ cup sour cream or plain Greek yogurt or buttermilk
- 2 teaspoon vanilla extract
- 1 cup mini chocolate chips optional
Chocolate Glaze:
- 2 cups semi sweet chocolate chips
- 1 cup heavy cream
Instructions
Cake
- Preheat the to 350 degrees F.
- Grease and flour a 12-cup bundt pan.
- Add the oil, cocoa powder, salt, and water to a saucepan over medium heat. Heat the mixture slightly, stirring to combine.
- Add the butter to the mixture. When it's fully melted and combined, remove the chocolate mixture from the stove.
- Add the all-purpose flour, granulated sugar, and baking soda to a large bowl and whisk to combine.
- Add half of the chocolate mixture to the dry ingredients and whisk until completely blended.
- Add the remaining butter mixture and whisk until combined.
- Add the remaining flour mixture and mix just enough to combine.
- Add the eggs to the batter, one at a time, whisking until incorporated. Scrape the bottom and sides of the bowl with a rubber spatula between additions.
- Add the sour cream and the vanilla extract, stirring just enough to combine into a smooth batter.
- Add the chocolate chips to the cake batter, stirring to combine.
- Pour the batter into the prepared pan.
- Place the pan on the center rack of the preheated oven and bake for 40- 45 minutes or until a toothpick inserted into the center of the cake (or a cake tester) comes out clean.
- Place the pan on a wire rack and let it cool in the pan for 15 minutes; then invert it onto the rack to finish cooling.
Chocolate Glaze
- Add the chocolate chips to a large bowl and set aside until needed.
- Heat the cream in a small saucepan over medium heat until it is very hot, but do not let it boil.*Or you can placethe cream in a large microwave-safe bowl and heat for about 2 minutes or until the cream is simmering.
- Carefully pour the heated heavy cream into the bowl with the chocolate chips, and allow the mixture to sit for 4-5 minutes.
- Whisk the chocolate and cream until smooth, about 1 minute.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Cut and serve with homemade whipped cream or vanilla ice cream.
DJ says
I’ve only made one Bundt cake before this one and your complete instructions really helped make this one turn out perfect. And so yum!
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake. I have lots of delicious bundt cake recipes for you to try.
Stewball d says
Not so bright over here and 80 years old. How do I line a bundt tin?
Thank you.
Chef Dennis Littley says
you don’t line a bundt pan, grease and flour it.
Catherine says
This chocolate bundt cake recipe made for a most dee-lish indulgence – and I don’t particularly favor a chocolate cake, but this was a good, rich, chocolatey cake. There’s the tiniest piece left and everyone wants it but doesn’t dare to be That Guy.