Chocolate Bundt Cake

This easy chocolate bundt cake is super moist and fudgy. Topped with a shiny chocolate glaze, it’s a chocolate cake lover’s 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 there’s no fancy decorating required!chocolate glaze pouring from a container onto a chocolate bundt cake

There is no big secret to this moist cake. The combination of butter, brown sugar, and buttermilk all play a role in the perfectly moist texture and the cocoa powder gives this cake its rich chocolate flavor. The smooth and shiny ganache glaze adds a simple mouth-watering final touch. Chocolate lovers will not be able to resist more than one slice of this cake!

Chocolate Bundt Cake Ingredientsbowls of ingredients for chocolate bundt cake on a table

  • 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

Tips For Baking From Scratch

Before you begin baking, bring your butter, milk, and eggs to room temperatureRoom-temperature ingredients will create an emulsion properly. If any of your ingredients are cold, then the batter will not mix together properly and you’ll end up with a wet layer at the bottom of the bundt cake.

chocolate bundt cake ingredients

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I suggest purchasing a kitchen scale if you don’t already have one to make the best scratch recipes. One cup of flour can vary from scoop to scoop depending on how packed the flour is, its humidity, and the type of flour, which can ruin your recipe. All my cake recipes (except doctored box mixes) use a scale.

Practice Mise en Place (everything in its place) which means you measure everything before you start mixing so you don’t accidentally forget something or add any ingredients out of order. I use a set of medium and small pyrex glass bowls I got from goodwill for this and it makes things SO much easier.

How to Make a Chocolate Bundt Cake

I like showing how to make chocolate cake goop with this bundt cake recipe because there’s nothing more frustrating than your beautiful cake not coming out of the pan. You do not have to make the goop, but make sure to use a really good pan release. fork cutting through a slice of gooey chocolate bundt cake

Making Chocolate Cake Goop

  1. Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.oil pouring from a container into a bowl of pan release ingredientsbeaters mixing chocolate batter
  2. Brush your chocolate cake pans with a pastry brush, evenly coating them with the chocolate goop. Pour batter and bake as usual.hand brushing chocolate cake goop onto a bundt pan with a pastry brush
  3. Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake.chocolate cake goop in a jar with a silicone brush

Making Chocolate Bundt Cake

  1. Preheat your oven to 350ºF (177ºC) and move your oven rack so that it is lower in the oven.
  2. Prepare the bundt pan with cake goop or another preferred pan release. Make sure to grease all of the edges and the center dowel of the pan.bundt pan greased with chocolate pan release
  3. Mix together the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.hand whisking dry ingredients in a glass bowl
  4. Combine the room-temperature buttermilk, vegetable oil, coffee, and vanilla together in a separate container and then set it aside.hands pouring a container of coffee into a bowl of buttermilk and wet ingredients
  5. Cream the butter, brown sugar, and white sugar in the bowl of your stand mixer with the paddle attachment until light and fluffy, remember to scrape the bottom of the bowl a few times to incorporate all of the butter.creamed butter and sugar in the bowl of a stand mixer
  6. Add in the eggs one at a time, mixing to incorporate after each egg. Make sure the eggs are room temperature or your batter may curdle and separate.hand adding a bowl of eggs into a stand mixer bowl
  7. While the mixer is on low speed, add 1/3 of your dry ingredients.hand using a measuring cup to add dry ingredients to a stand mixer bowl
  8. Mix until almost incorporated, then add 1/3 of your wet ingredients. Repeat two more times until everything is mixed together, and then stop mixing.wet ingredients pouring from a bowl into a stand mixer filled with batterstand mixer bowl filled with creamy chocolate cake batter
  9. Stir in the mini chocolate chips. These are optional but add yummy gooey chocolate in each bite.spatula folding mini chocolate chips into chocolate cake batter
  10. Pour the cake batter into the prepared bundt pan and bake the cake for 45-55 minutes, a skewer test should come out clean, a few moist crumbs are okay.bundt cake pan filled with chocolate cake batter
  11. Once you can touch the pan without burning your hands (about 10 minutes), place a wire rack upside down on top of the pan and carefully flip the cake out.chocolate bundt cake on a cooling rack
  12. Let the cake cool uncovered for about an hour before glazing it with the ganache.

Making the Chocolate Glaze

  1. In a small saucepan bring the cream to a simmer over medium heat. Be careful not to boil or scald the cream.hands pouring a container of cream into a saucepan
  2. Scale the chocolate (chopped in evenly sized pieces) into a heat-safe large bowl.
  3. Pour the hot cream over the chocolate, making sure the chocolate is evenly submerged in the cream, and let sit for 5 minutes.cream and chocolate in a glass bowl
  4. Whisk the cream and chocolate until smooth.hand whisking cream and chocolate together in a bowl
  5. Warm up the corn syrup in the microwave for 10 seconds, and then pour it into your chocolate mixture.hand pouring a bowl of corn syrup into a bowl of ganache
  6. Add in your vanilla or optional liqueur, and then whisk it until it is smooth.hand pouring a bowl of vanilla into a bowl of ganache
  7. Let the glaze cool until it is 85ºF (29ºC), and then pour it over your cooled bundt cake.hand holding an instant thermometer to check the temperature of ganache
  8. 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. knife lifting a slice out of a chocolate bundt cake

FAQ

Should you take a bundt cake out of the pan immediately?

Do not flip your bundt cake out of the pan immediately after baking. Let it sit in the pan for about 10 minutes until the pan doesn’t burn your hands, and then flip it. This allows the sugar in the cake to set and will help it release.

Can chocolate bundt cake be frozen?

Yes, this cake will freeze well. Wrap in plastic wrap and freeze. I recommend waiting to coat with ganache when you are ready to serve. However, freezing the leftovers in an airtight container is a great way to save cake for a treat later!

What’s the difference between a bundt cake and a regular cake?

A bundt cake tends to have a denser consistency than a regular layer cake, however, it is just the shape of the cake pan that gives it a special name. It doesn’t require much decorating and it’s easy to serve. 

How much should you fill a bundt pan?

Fill your bundt pan no more than 3/4 of the way up with your cake batter. Otherwise, you will have your cake spilling out and creating a large mess along with an undesirable finished cake.

What do I do if my cake is stuck in the pan? 

Using a generous amount of cake goop will ensure your cake comes out easily. However, if it is stuck after it has cooled, try warming the pan up slightly and gently loosen the edge of the cake around the inside of the pan, then try flipping it again. 

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. 

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Did You Make This Recipe?Leave a rating and tell me how it went!
chocolate glaze pouring from a container onto a chocolate bundt cake

Chocolate Bundt Cake

Decadent, soft, and fudgy, this chocolate bundt cake glazed with warm chocolate ganache is sure to cure any chocolate craving. It’s everyone's favorite cake for valentine’s day, birthdays, or any occasion. Use my chocolate cake goop pan release trick to help it release perfectly out of the pan!
4.92 from 12 votes
Print Rate Never Miss A Cake
Prep Time: 15 mins
Cook Time: 45 mins
cooling time: 2 hrs
Total Time: 3 hrs
Serves: 12 servings
Calories: 8785kcal

Ingredients

Chocolate Bundt Cake

  • 10 ounces (284 g) all-purpose flour
  • 4 ounces (114 g) cocoa powder natural or dutched
  • 2 teaspoons baking powder
  • 1 teaspoon (1 teaspoon) baking soda
  • 1 teaspoon salt
  • 8 ounces (227 g) unsalted butter room temperature
  • 7 ounces (198 g) brown sugar
  • 7 ounces (198 g) granulated sugar
  • 3 large (3 large) eggs room temperature
  • 8 ounces (227 g) buttermilk room temperature
  • 8 ounces (227 g) strong coffee cooled
  • 4 ounces (113 g) vegetable oil
  • 1 Tablespoon vanilla extract
  • 6 ounces (170 g) mini chocolate chips optional

Chocolate Ganache Glaze

  • 10 ounces (284 g) semi-sweet chocolate
  • 6 ounces (170 g) heavy whipping cream
  • 2 ounces (58 g) corn syrup
  • 2 teaspoons dark rum or vanilla

Chocolate Cake Goop (pan release)

  • 7 ounces vegetable shortening or margarine
  • 7.5 ounces vegetable oil (or other oil you like)
  • 2 ounces  all purpose flour
  • 3 ounces  cocoa powder

Equipment

  • 1 Mixer with paddle attachment
  • 1 9" bundt pan

Instructions

Chocolate Cake Goop Instructions

  • Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
  • Brush your chocolate cake pans with a pastry brush, evenly coating them with the chocolate goop. Pour batter and bake as usual.
  • Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake.

Chocolate Bundt Cake Instructions

  • Preheat your oven to 350ºF (177ºC) and move your oven rack so that it is lower in the oven.
  • Prepare the bundt pan with cake goop or another preferred pan release. Make sure to grease all of the edges and the center dowel of the pan.
  • Mix together the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.
  • Combine the room-temperature buttermilk, vegetable oil, coffee, and vanilla together in a separate container and then set it aside.
  • Cream the butter, brown sugar, and white sugar in the bowl of your stand mixer with the paddle attachment until light and fluffy, remember to scrape the bottom of the bowl a few times to incorporate all of the butter.
  • Add in the eggs one at a time, mixing to incorporate after each egg. Make sure the eggs are room temperature or your batter may curdle and separate.
  • While the mixer is on low speed, add 1/3 of your dry ingredients.
  • Mix until almost incorporated, then add 1/3 of your wet ingredients. Repeat two more times until everything is mixed together, and then stop mixing.
  • Stir in the mini chocolate chips. These are optional but add yummy gooey chocolate in each bite.
  • Pour the cake batter into the prepared bundt pan and bake the cake for 45-55 minutes, a skewer test should come out clean, a few moist crumbs are okay.
  • Once you can touch the pan without burning your hands (about 10 minutes), place a wire rack upside down on top of the pan and carefully flip the cake out.
  • Let the cake cool uncovered for about an hour before glazing it with the ganache.

Making the Chocolate Glaze

  • In a small saucepan bring the cream to a simmer over medium heat. Be careful not to boil or scald the cream.
  • Scale the chocolate (chopped in evenly sized pieces) into a heat-safe large bowl.
  • Pour the hot cream over the chocolate, making sure the chocolate is evenly submerged in the cream, and let sit for 5 minutes.
  • Whisk the cream and chocolate until smooth.
  • Warm up the corn syrup in the microwave for 10 seconds, and then pour it into your chocolate mixture.
  • Add in your vanilla or optional liqueur, and then whisk it until it is smooth.
  • Let the glaze cool until it is 85ºF (29ºC), and then pour it over your cooled bundt cake.
  • 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. 

Notes

Important Things To Note Before You Start
  1. Make sure all your cold ingredients are room temperature or slightly warm (butter, buttermilk, eggs) to create a cohesive batter. Curdled batter causes cakes to collapse.
  2. If you do not have buttermilk, try one of my preferred buttermilk substitutes.
  3. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  4. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  5. Make your own pan release (cake goop) to coat your bundt pan before you add in your batter. 
  6. Chill your cake before adding ganache and decorating. 

Nutrition

Serving: 14servings | Calories: 8785kcal (439%) | Carbohydrates: 976g (325%) | Protein: 108g (216%) | Fat: 529g (814%) | Saturated Fat: 342g (1710%) | Cholesterol: 1417mg (472%) | Sodium: 4263mg (178%) | Potassium: 5223mg (149%) | Fiber: 68g (272%) | Sugar: 640g (711%) | Vitamin A: 9955IU (199%) | Vitamin C: 2mg (2%) | Calcium: 1558mg (156%) | Iron: 50mg (278%)
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12 comments on “Chocolate Bundt Cake

  1. Hi Liz. As always it looks delicious?? is there anyway I can substitute the rum? Thanks

  2. This recipe uses all purpose flour, not cake flour. Cake flour is also known as soft flour. If you can’t get it in your area then you can try using plain flour but the texture may not be as fine and tender as it would be if you used cake flour

  3. Hi Liz! Is your chocolate cake goop recipe posted?

  4. Hi Liz,

    I will be using instant coffee or espresso powder. Could you please let me know how much coffee powder must be added to water prepare strong coffee

  5. Hi . Can you tell the recipe in cups or grams please?

  6. Hi can u pre mix the batter and leave it overnight? Say bake the next day?

  7. 5 stars
    Made this recipes and it is to die for! Raving compliments from the whole family!

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