This easy chocolate bundt cake is everything you want in a chocolate cake recipe! It’s the perfect homemade bundt cake, supremely moist and fudgy and covered in rich chocolate ganache.
Easy Homemade Chocolate Bundt Cake
My moist chocolate cake is, dare I say, was, my favorite chocolate cake recipe. Until now. This chocolate bundt cake recipe is everything I’d hoped for in a fudgy chocolate cake.
It’s super moist and decadent, with a pillowy-soft texture that melts in your mouth. And the best part is, you won’t believe how easy it is to make! I finished off this cake with a layer of rich chocolate ganache and it completely blew me away. Simple, delicate, and not overly sweet. It’s the ultimate cake for the chocolate-obsessed!
Why You’ll Love This Bundt Cake Recipe
- Over-the-top chocolate flavor. This is seriously the best chocolate cake recipe. Espresso powder and brewed coffee intensify the chocolate flavor, and the whole thing is made ultra-rich with the addition of sour cream.
- Zero fuss. Don’t get me wrong, I love a chocolate layer cake as much as the next home baker. However, on the days when I’m craving something simpler, nothing beats this decadent chocolate bundt cake.
- Quick batter. A mixer definitely helps to speed up the process, but you can also whip up your chocolate cake batter by hand. It’s quick, easy, and comes out perfect either way.
- Easy to dress up. Simple, yes. Boring? No way. This elegant bundt cake is still fancy-looking and perfect for a celebration. Birthdays, holidays, your average Tuesday, you name it! Add a little flare with sprinkles, fruit, fresh whipped cream or ice cream.
Why Is It Called a Bundt Cake?
Fun fact: the word “Bundt” is trademarked by the aluminum pan’s designer, an American inventor named Dave Dalquist. Taking inspiration from the German term bundkuchen (“cake for gathering”), the letter “T” was added so that Dalquist could trademark the name in the 1940s. Original versions of ring-shaped pans were made from heavy materials and were difficult to find. It’s safe to say that Dalquist’s aluminum version went the retro equivalent of viral!
Ingredient and Substitution Suggestions
Along with your usual baking staples like sugar, eggs, and flour, the secret to the perfect chocolate bundt cake lies in a few must-have ingredients. I give some quick notes on these below. Be sure to scroll to the recipe card below the post for the full amounts and recipe details.
- Sour Cream – Along with oil, sour cream is my second secret to perfect chocolate cake. You can also see it in action in my chocolate sour cream bundt cake recipe. You don’t taste any tanginess, but it brings tons of extra moisture to the cake. If you don’t have sour cream, use Greek yogurt instead.
- Cocoa Powder – I’m partial to Hershey’s Special Dark cocoa powder, my preferred choice for chocolate cakes of all kinds! This recipe will work with most good-quality, natural unsweetened cocoa powders. It will also work with a natural unsweetened cocoa powder.
- Espresso Powder – Adding a spoonful of espresso powder is optional, but recommended. Instant coffee is best, but finely ground coffee will also work (just make sure that you’re not using the granules).
- Brewed Coffee – Brewed coffee enhances the chocolate flavor, help to bloom the cocoa powder and gives this cake its dark fudgy color. You can try substituting brewed coffee with water or milk, but the flavor won’t be quite the same.
- Chocolate Ganache – I include my recipe for a simple pourable ganache, made by melting together dark chocolate and heavy cream. You can just as easily leave your cake unfrosted, or use your favorite store-bought chocolate glaze. See further in the post for more ideas.
Can I Substitute the Coffee in This Recipe?
Brewed coffee really does work wonders for the flavor and texture in this cake. You don’t actually taste the coffee in the recipe. If you’re avoiding caffeine, try using decaf brewed coffee instead. If you’d prefer to make this recipe without coffee of any kind, substitute it with milk.
How to Make Chocolate Bundt Cake
This chocolate bundt cake is easy to prepare in just a few steps. Scroll to the recipe card for the printable instructions.
- Make the cake batter. First, beat together the sugar and eggs, followed by the oil, vanilla extract, and sour cream. In a separate bowl, combine the dry ingredients, then gradually add them to the batter, alternating with the brewed coffee and milk until combined.
- Prepare the pan. Grease and flour your bundt pan (I like to use a combination of cocoa powder and flour). This is important to prevent the cake from sticking!
- Bake. Bake at 350ºF for 30-35 minutes. I recommend checking the cake at the 30-minute mark and keeping a close eye during the final minutes, to ensure it doesn’t overbake.
- Cool. Wait about 10 minutes or so after the cake is out of the oven before you release the cake from the pan. Run a flat edge of a knife around the edges of the pan, then invert the cake onto a wire rack to finish cooling. It will need to cool completely to room temperature before you glaze it.
Make the Chocolate Glaze
You can serve your cooled cake right away with berries and whipped cream, but I always love upping the fudge factor with an easy homemade chocolate ganache. I use a 3-to-1 ratio of high-quality dark chocolate to heavy cream, for a nice, smooth glaze. Here’s how to make it:
- Make the ganache. Microwave the heavy cream until warm but not boiling. Add to the chopped chocolate, cover with plastic wrap or a hand towel, let it sit for a few minutes, then stir. That’s it! Once smooth, allow the ganache to cool for a few minutes, then it’s ready for pouring.
- Glaze. Slowly drizzle the ganache all over the top of your cooled chocolate bundt cake. For best results, wait until the ganache fully sets before slicing.
Recipe Tips
Just as I did with my vanilla bundt cake, I tested this recipe at least half a dozen times! The final chocolate cake was even better than I anticipated. Here are some helpful tips and tricks that I picked up along the way:
- Use quality ingredients. Chocolate is the star here, so make sure that the cocoa powder in the cake and the chocolate you use to make your ganache are high quality. The flavor will be that much better for it.
- How to tell it’s done. Stick a toothpick or knife into the center of the cake. If it comes out clean without any streaks of batter, the cake is ready to come out. Check in a couple different spots.
- Don’t let the bundt cake cool completely in the pan, as this can lead to sticking. Allow the cake to cool for a few minutes when it’s fresh out of the oven, but make sure that you invert it shortly after.
- Loosen the cake from the pan by running a knife around the outside and center edges before turning the cake out onto a plate or rack. If the cake doesn’t release right away, don’t shake the pan. Instead, tap the top a couple of times while the pan is inverted.
Common Questions
This chocolate cake recipe will work with a 10-cup bundt pan (linked above and in the recipe card) or a 12-cup bundt pan.
The shape of a bundt cake makes its serving sizes super flexible. You can usually get 12-16 servings from a standard bundt cake pan.
Sour cream adds extra richness and moisture in just about any cake recipe, especially in this moist chocolate bundt cake. Don’t skip it! If you need to, you can substitute equal parts Greek or plain yogurt.
Serving Suggestions
Serve this gorgeous chocolate bundt cake covered in chocolate ganache or without any toppings whatsoever. It’ll be irresistible either way! If you have leftover brewed coffee, you can use a pastry brush to brush it over top of the unglazed cake. Other options are to dust the top with powdered sugar or try another frosting. This whipped chocolate ganache or white chocolate ganache would also be delicious.
When it comes to serving a bundt cake, you can’t go wrong with a swirl of whipped cream and a garnish of fresh seasonal fruit, like berries.
How to Store a Finished Cake
- To Store. When properly stored, this chocolate bundt cake will stay moist and soft for up to 2-3 days. Store your bundt cake airtight at room temperature. If you don’t have a cake carrier, I recommend slicing it into quarters or individual slices to wrap tightly in plastic wrap or store in airtight containers.
- Freeze. This chocolate bundt cake freezes wonderfully, though I recommend freezing it before adding the chocolate glaze. Once cooled, double wrap in plastic wrap (if you have a cake board, place one under the cake), and then wrap in aluminum foil. Freeze for up 2 months. Thaw and then add the ganache.
More Chocolate Cake Recipes You’ll Love
Chocolate Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Total Time: 58 minutes
- Yield: 12 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
My easy chocolate bundt cake is everything you want in a chocolate cake recipe! This homemade bundt cake is supremely moist and fudgy, covered in rich chocolate ganache.
Ingredients
For the cake
- 1 ½ cups (285g) Granulated sugar
- 3 Large eggs, at room temperature
- ½ cup (118 ml) Vegetable oil
- 1 tablespoon (14.8ml) Pure vanilla extract
- ¾ cup (177 ml) Sour cream, at room temperature
- 2 cups (280 g) All-purpose flour, sifted
- ½ cup (55g) Hershey’s Special Dark cocoa powder, sifted
- 1 tablespoon (6g) Espresso powder (optional)
- 2 teaspoons (7.5 g) Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon (5 g) Salt
- 1 cup (236 ml) Hot brewed coffee
- ¼ cup (59m) Milk (any type)
For the ganache
- 3 ounces Dark chocolate bar, finely chopped
- 1/2 cup plus 1 tablespoons (133 ml) Heavy whipping cream
Instructions
For the cake:
- Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
- In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined. Next add the vegetable oil, vanilla extract and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
- In a separate bowl, combine and sift the remaining dry ingredients together. Add half the dry ingredients and half of the liquid ingredients (milk and coffee) and mix just until the flour starts to incorporate. Repeat with the remaining ingredients, and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter in the prepared bundt pan and bake at 350°F for 30-35 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Remove from the oven and place on a cooling rack, and after 10 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely. Serve with berries and whipped cream or chocolate ganache.
For the ganache:
- Heat the heavy cream in the microwave until warm but not boiling. Pour over the chopped chocolate, covering it completely. Place a piece of plastic wrap over top and allow it to sit, untouched, for about 5 minutes. and then stir until it’s completely smooth.
- Allow the ganache to cool for 5-10 minutes. Drizzle over the cooled bundt cake. Allow the ganache to set before serving.
Notes
- Baking times will vary depending on the type and size pan you use. Bake on a rack that is centered in your oven. Recommend using at least a 10 cup bundt pan
- To ensure your bundt cake doesn’t stick, generously grease and flour the pan. I prefer using Crisco spread, not baking spray. Since this is a chocolate bundt, I like to combine a little bit of flour with cocoa powder to dust the pan
Substitutions
- Hershey’s Dark Chocolate Cocoa powder can be substituted with natural, unsweetened cocoa powder if needed
- Sour cream: use plain or Greek yogurt.
- Brewed coffee: If caffeine is a concern, try using decag. If you don’t want to use brewed coffee, you can use additional milk, but I recommend heating it up to help bloom the cocoa.
Storage Instructions
- Finished cakes can be stored at room temperature for 3-4 days in an airtight container like a cake carrier, or sliced and stored in a tupperware.
- To freeze, cool the cake completely, double wrap in plastic wrap (if you have a cake board, place one under the cake), and then wrap in aluminum foil. Freeze for up 2 months. Thaw and then add the ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 381
- Sugar: 28.5 g
- Sodium: 365 mg
- Fat: 19.3 g
- Carbohydrates: 48.7 g
- Fiber: 2.5 g
- Protein: 5.9 g
- Cholesterol: 64.8 mg
It looks like the Hershey’s Special Dark Cocoa is “dutched” cocoa. Is this the same as Dutch Processed Cocoa Powder? I have several boxes of Droste Dutch Processed Cocoa Powder I’d like to use but I’m wondering if it will work the same as the Hershey’s. Also, what type of “Dark Chocolate Bar” did you use for the frosting?
Hi there, I use a variety of dark chocolate in my kitchen, but something lijke Ghirardelli or Lindt 4oz bars are readily available. I think the forumula for Hershey’s Dutch Processed Cocoa Powder has changed in recent years, it used to be a blend I tnink. Since baking power is the primary leavening agent, you should be able to use your dutch processed cocoa powder here.
I have served the chocolate Bundt cake with ganache and a side of fresh raspberries and vanilla ice cream . The first was with family and my gluten free daughter begged me to make it for a party she was attending. Later in the week she messaged me to send her the recipe as the gals were still talking about the great cake and wanted the recipe.!
I love that Darlene!
First of all, I love Beyond Frosting. I follow her and I have made a couple of her recipes so far I like that they are not real complicated because I am just starting to bake! This recipe was awesome. It was very simple to make and it turned out delicious.♥️♥️♥️
This is so wonderful Rhonda, thank you so much for your kind words. So glad you enjoyed this recipe.
Can this be made as a 9 by 13 pan if so what would the bake time be, Thank You
Hi Lee, I have not done this specific recipe in a 9×13, but it based off my easy chocolate cake which bakes for about 25 minutes. You may need to add additional couple of minutes due to the additional 1/4 cup sour cream in this recipe
hello, can I use full fat sour cream?
yes
can I regular sour don’t have light
yes!
does the brewed coffee need be hot? what temperature is correct?
thank you
Either will work, but hot coffee will help the cocoa bloom
What is dark chocolate? unsweetened? semi-sweet?
Usually it’s unsweetened but it comes in different percentages of cocoa. You can use any type of chocolate for the ganache
Hi, do you use a special kind of roasted coffee? Light, medium, dark?
Nope, I use whatever I have in my house which is usually a medium roast.
How come the list of ingredients lists coffee and milk but the instructions never mention adding them?
Hi Dawn, it’s in step 4 and step 5- “Add half the dry ingredients and half of the liquid ingredients”.
I’m with you Dawn..read it about 5 times before I decided the wet meant milk and coffee.
Thanks for the feedback Dianne, I will make some adjustments so it more clear.