Chocolate Bundt Cake Recipe

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This easy Chocolate Bundt Cake Recipes is out-of-this-world. It’s everything you want in a homemade chocolate cake. It’s light, fluffy and super moist. This chocolate bundt cake is covered in a rich chocolate ganache. 

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A gold spatula is holding a piece of chocolate cake above the white cake stand

Eeeerrr my gawd you guys. This Chocolate Bundt Cake, I CAN NOT! It is so FREAKING good. 

This Chocolate Bundt Cake Recipe is light and airy with a pillowy soft texture and it just melts in your mouth. It’s just the right balance of sweetness without being overly rich. The recipe is easy to follow, and comes together very quickly. 

I ate SO MUCH CAKE. I actually had to toss the leftovers because I just kept cutting myself slices of cake. Best of all, my husband loved it to. He’s very particular about this chocolate cake.

An overhead shot of a gorgeous chocolate bundt cake frosted with chocolate ganahce

Just as I did with my Vanilla Bundt Cake, I tested this recipe at least half a dozen times before I found the right one. 

The end results were even better than I was anticipating. 

My Moist Chocolate Cake Recipe is my favorite chocolate cake recipe….dare I say it? Until I made this one. 

A couple slices of chocolate bundt cake laying on a piece of brown parchment paper

Recipe testing this Chocolate Bundt Cake

It took a long time to get here. I started with that as the base recipe, but because this cake needed longer to bake, it wasn’t as moist as I needed it to be. 

  • From there I started playing around with the wet ingredients. In the end, I increased the sour cream, reduced the coffee and added in some milk. 
  • To enhance the chocolate flavor, I used both espresso powder and brewed coffee. You can’t taste the coffee at all, and while I have the espresso powder listed as optional, I don’t recommend skipping the coffee. However, if you have to, you can use water instead or milk. 

After several less satisfying attempts, I even surprised myself when I cut into the cake and took that first bite. It’s so delicate, and not overly sweet. 

You can never base your final decision on a cake fresh out of the oven though. It still has to taste amazing even after 2-3 days. This definitely passed the test. 

A jar of chocolate ganache being drizzled over a chocolate bundt cake

To finish off this Chocolate Bundt Cake, I added a chocolate ganache topping, because what’s better than chocolate cake? More chocolate on top of chocolate cake. 

The ganache adds a subtle richness to this cake, and those bites are my favorite!

How to make this chocolate bundt cake

  1. Start by combining the sugar, eggs, oil and vanilla extract and beat until well combined.
  2. Add in the sour cream and blend into the batter.
  3. Finally, combine your dry ingredients. Alternate adding your dry ingredients the liquid ingredients, half at a time. Continue mixing until the batter is well combined and use a spatula to scrape down the sides of the bowl.
  4. Generously grease and flour your bundt pan. For chocolate cakes, I used a combination of flour and cocoa powder, combine first then dust the pan. Fill evenly with the batter. Bake at 350° F for 40-45 minutes. The baking time will differ by size and type of bundt pan used. Check around 30-35 minutes and adjust accordingly.
  5. To test if your cake is done, insert a knife into the center of the cake. It should be completely clean. If the top of your cake still has areas that are glossy or shiny, your cake may need a couple more minutes of baking time.
  6. Cool for 5 minutes and then run a knife around the inside of your pan. Turn your cake out onto a piece of parchment paper on a cool rack. Do not allow it to cool completely in the pan or it might stick.

A tall slice of chocolate bundt cake on a white plate with a strawberry on the plate

How to make the chocolate ganache topping 

For the ganache topping, we are using a 3-1 ratio of heavy cream to chocolate. It’s the best ratio for that nice smooth glaze, that will eventually set to just the right consistency.

  1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
  2. Allow it to sit for about 1 minute before stirring and then stir until it’s completely smooth.
  3. Allow the ganache to cool for 5-10 minutes. Drizzle over the cooled bundt cake

A white plate with a slice of chocolate bundt cake with a few bites missing, and a gold fork laying on the plate.

Commonly asked questions

What type of bundt pan can I use?

I made this recipe with my beautiful Nordic Bundt pan, and even though it’s a 10 cup it is narrower and deeper. The baking time needed to be adjusted accordingly. The batter also rose well about the pan but it didn’t spill over.

This recipe has also been tested with a 10-cup traditional bundt cake, this is a 12-cup bundt pan but similar in shape.

How do I prevent a bundt cake from sticking to the pan?

With any bundt pan, be sure to generously grease and flour your pan. This will ensure the cake easily releases from the pan.

I use Crisco spread to grease my pan. I do not use cooking spray. I’m a firm believer in Crisco. Then dust it with a combination of flour and cocoa power so you don’t end up with white edges on your bundt cake..

To turn the cake out of the pan, first run a knife around the outside edge and center of your pan. Then flip it over onto a piece of parchment paper. If your cake is not releasing, tap the top of the pan a couple times instead of trying to shake it out.

You can also hold the cooling rack on top of your pan, invert it and give it a couple taps on the counter. Just try to avoid shaking the cake out of the pan because then it will stick in some areas when you’re jerking it around and it might break your cake.

A chocolate bundt cake on a white ruffled cake plate with a couple slices missnig

How to store this cake so it stays fresh:

If you don’t have a cake carrier, you can slice it into quarters or into individual slices and store in an airtight Tupperware. I find the Tupperware still keeps this cake moist and soft.

What to serve with this Chocolate Bundt Cake:

This cake is already covered in a rich chocolate ganache, so it pairs nicely with homemade whipped cream, vanilla ice cream or fresh berries.

What type of cocoa powder should I use? 

For this recipe, I used Hershey’s Special Dark Cocoa powder. It is my preferred cocoa powder for this chocolate cake. You can use a regular cocoa powder, but I have no tested it with dutch processed cocoa powder.

 Do I have to make this with coffee? What can I substitute for coffee? 

This recipe is best when prepared with brewed coffee. You can try substituting with water or milk, but it won’t be the same flavor. Still good, but not the water.

Coffee enhances the chocolate flavor, you can’t taste the actual coffee. It also gives it this nice, dark looking color.

A slice of chocolate bundt cake on a crumbled piece of brown parchment paper.

This easy Chocolate Bundt Cake recipes is perfect for birthdays, dinner parties & holidays.

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A tall slice of chocolate bundt cake on a white plate with a strawberry on the plate

Chocolate Bundt Cake Recipe

  • Author: Beyond Frosting
  • Prep Time: 15 min
  • Cook Time: 40-45 min
  • Total Time: 25 minute
  • Yield: 10 slices

Description

This easy Chocolate Bundt Cake Recipes is out-of-this-world. It’s everything you want in a homemade chocolate cake. It’s light, fluffy and super moist. This chocolate bundt cake is covered in a rich chocolate ganache. 

Ingredients

For the cake

  • 1 ½ cups (285g) granulated sugar
  • 3 large eggs
  • ½ cup (118 ml) vegetable oil
  • 1 tablespoon (14.8ml) vanilla extract
  • ¾ cup (177 ml) light sour cream
  • 2 cups (280 g) all-purpose flour
  • ½ cup (55g) Hershey’s Special Dark cocoa powder
  • 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) brewed coffee
  • ¼ cup (59m) milk (I use nonfat)

For the ganache

  • 3 ounces dark chocolate
  • 9 tablespoons (133 ml) heavy whipping cream

Instructions

For the cake:

  1. Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
  2. In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined.
  3. Next add the vegetable oil, vanilla extract and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
  4. In a separate bowl, combine the remaining dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients and half of the liquid ingredients and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients and liquid ingredients and beat until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and place on a cooling rack, and after 5 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: 

  1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
  2. Allow it to sit for about 1 minute before stirring and then stir until it’s completely smooth.
  3. Allow the ganache to cool for 5-10 minutes. Drizzle over the cooled bundt cake.

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
  • I let my cake cool in the pan for only about 5 minutes, then 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 wire cooling rack.
  • Hershey’s Dark Chocolate Cocoa powder can be substituted with regular cocoa powder if needed
  • You cannot omit the sour cream. If you don’t have sour cream, you can use a nonfat Greek yogurt
  • If you don’t want to use brewed coffee, you can use hot water instead (or additional milk) but note this also makes the cake color darker, so with water your color won’t be the same
  • Category: Cake
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