Chocolate Bundt Cake Recipe

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Moist and fudgy chocolate bundt cake glazed with shiny chocolate ganache

This easy chocolate bundt cake is super moist and fudgy. Topped with a shiny chocolate glaze, it’s a chocolate lovers dream come true. My vanilla bundt cake was so popular, I had to make a chocolate version. The best thing about bundt cakes is that you only need one bowl to make them and no special decorating skills. I love making this bundt cake for special occasions like Valentine’s day or for birthday parties. 

chocolate bundt cake with chocolate ganache and strawberries on a red plate

What makes this chocolate bundt cake so moist?

The key ingredients in this chocolate bundt cake recipe that make it so moist and flavorful

  • Brown sugar and white sugar – The best of both worlds. The added molasses in the brown sugar adds moisture and a richer flavor
  • Buttermilk – Buttermilk is acidic and breaks down the gluten in the flour, making the cake more tender
  • Coffee – Using coffee with chocolate does not make the cake taste like coffee but it increases the chocolate flavor
  • Vegetable oil – Adds moisture to the cake and keeps it from drying out
  • Eggs – Add moisture and structure to the bundt cake

chocolate bundt cake ingredients

How do you make a chocolate bundt cake?

Making this chocolate bundt cake is super simple. 

  1. Sift your flour, cocoa powder, baking powder, baking soda, and salt together so you don’t have any lumps in your final batter
  2. Combine together your buttermilk, vegetable oil, coffee, and vanilla and set it aside
  3. Cream your softened butter until smooth and add in your sugar. Cream on medium speed until light and fluffy
  4. Then add in your eggs one at a time. Make sure they are room temperature or your batter may curdle and separate
  5. Then add in 1/3 of your flour while mixing on low, then 1/3 of your liquids. Repeat two more times until everything is mixed together then stop
  6. Pour your batter into your prepared bundt cake pan and bake for 45-55 minutes or until a skewer comes out with only a few sticky crumbs attached
  7. Once the pan is cool to the touch, flip out onto a cooling rack and let cool uncovered for another two hours.
  8. Glaze with your ganache and serve!

How to make shiny chocolate ganache glaze

Bring your cream to a simmer (do not boil). Pour the cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. 

Warm-up your corn syrup in the microwave for 10 seconds then pour onto your chocolate mixture. Add in your vanilla and liqueur (if you want) and then whisk until smooth. 

Let cool until 85ºF and then pour over your cooled bundt cake.

chocolate bundt cake with shiny chocolate glaze and fresh strawberries

How long does a chocolate bundt cake last?

This chocolate bundt cake can be kept at room temperature for 2-3 days. I keep mine in a cake dome to just protect it but it does not need to be refrigerated. 

close up of a slice of chocolate bundt cake with ganache and fresh strawberries. Bundt cake in the background

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Moist Chocolate Bundt Cake With Shiny Chocolate Ganache Glaze

This easy chocolate bundt cake is super moist and fudgy. Topped with a shiny chocolate glaze, it's a chocolate lovers dream come true. The best thing about bundt cakes is that you only need one bowl to make them and no special decorating skills.

Course Dessert
Cuisine American
Keyword bundt, chocolate
Prep Time 15 minutes
Cook Time 45 minutes
cooling time 2 hours
Servings 12 servings
Calories 8785 kcal
Author Elizabeth Marek

Ingredients

  • 8 ounces unsalted butter
  • 7 ounces granulated sugar
  • 7 ounces brown sugar
  • 3 large eggs
  • 10 ounces all-purpose flour
  • 4 ounces cocoa powder natural or dutched
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 8 ounces buttermilk
  • 8 ounces strong coffee cooled
  • 4 ounces vegetable oil
  • 1 Tablespoon vanilla extract
  • 1 teaspoon salt
  • 6 ounces mini chocolate chips optional

Chocolate ganache glaze

  • 10 ounces semi-sweet chocolate
  • 6 ounces heavy whipping cream
  • 2 ounces corn syrup
  • 2 teaspoons dark rum (or coffee liquor) optional

Instructions

  1. Pre-heat your oven to 350ºF and move your oven rack so it's lower in the oven.

    Prepare your bundt cake pan with chocolate cake goop or another pan release that has flour in it for best results.

For the chocolate bundt cake

  1. Sift together your flour, cocoa powder, baking powder, baking soda, and salt and set aside.

  2. Combine together your buttermilk, cooled coffee, oil, and vanilla and set aside

  3. Cream your softened butter in the bowl of your stand mixer with the paddle attachment until smooth

  4. While mixing on low, sprinkle in your brown sugar and your white sugar and then increase the speed to medium for 2-3 minutes or until the mixture has lightened in color and is fluffy

  5. While mixing on low, add in your room temperature eggs one at a time, letting each combine before adding in the next.

  6. While mixing on low, add in 1/3 of your dry ingredients then 1/3 of your liquid ingredients. Repeat two more times and mix until just combined.

  7. Stir in your chocolate chips if desired

  8. Pour your batter into your prepared bundt cake pan and bake for 40-45 minutes or until a skewer comes out with only a few sticky crumbs attached.

  9. Let the bundt cake cool in the pan for 15 minutes or until the pan is cool enough to handle with your bare hands.

  10. Invert the cake carefully onto a cooling rack and let cool uncovered another 2 hours before glazing.

For the chocolate ganache

  1. Bring your cream to a simmer (do not boil) and pour over your chocolate

  2. Let sit for 5 minutes then whisk until smooth

  3. Add in your corn syrup and vanilla and mix until smooth. Cool to 85ºF before pouring

Recipe Video

Nutrition Facts
Moist Chocolate Bundt Cake With Shiny Chocolate Ganache Glaze
Amount Per Serving (14 servings)
Calories 8785 Calories from Fat 4761
% Daily Value*
Fat 529g814%
Saturated Fat 342g1710%
Cholesterol 1417mg472%
Sodium 4263mg178%
Potassium 5223mg149%
Carbohydrates 976g325%
Fiber 68g272%
Sugar 640g711%
Protein 108g216%
Vitamin A 9955IU199%
Vitamin C 2mg2%
Calcium 1558mg156%
Iron 50mg278%
* Percent Daily Values are based on a 2000 calorie diet.
 
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