Chocolate Bundt Cake Recipe

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. 

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

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.

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. 

Check out these other chocolate lovers desserts

How to temper chocolate the easy way 
Easy chocolate lovers drip cake
Chocolate Mirror Glaze Cake 
Valentine’s day mirror glaze cake

Did You Make This Recipe?Leave a rating and tell me how it went!

Chocolate Bundt Cake

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 required.

5 from 7 votes

Print Rate Never Miss A Cake

Prep Time: 15 mins

Cook Time: 45 mins

cooling time: 2 hrs

Serves: 12 servings

Calories: 8785kcal

Author: Elizabeth Marek

Ingredients

Chocolate Bundt Cake

• ▢ 8 ounces (227 g) unsalted butter room temperature
• ▢ 7 ounces (198 g) granulated sugar
• ▢ 7 ounces (198 g) brown sugar
• ▢ 3 large (3 large) eggs room temperature
• ▢ 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
• ▢ 8 ounces (227 g) buttermilk room temperature
• ▢ 8 ounces (227 g) strong coffee cooled
• ▢ 4 ounces (113 g) vegetable oil
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 teaspoon salt
• ▢ 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 coffee liquor) optional

Equipment

• ▢
  Mixer with paddle attachment

Instructions

Chocolate Bundt Cake Instructions

• First, preheat your oven to 350ºF (177ºC) and move your oven rack so that it is lower in the oven.
• Prepare your bundt pan with cake goop or another preferred pan release.
• Then, sift your flour, cocoa powder, baking powder, baking soda, and salt together in the bowl of your standing mixer so you don’t have any lumps in your final batter.
• In another mixing bowl, combine your room temperature buttermilk, vegetable oil, coffee, and vanilla together and then set it aside.
• Next, cream your room temperature butter until it’s smooth.
• Then, add in your sugars and cream the butter with the sugars on medium speed (speed 2 on a Bosch mixer, speed 4 on a KitchenAid) until it is light and fluffy.
• Add in your eggs one at a time. Make sure the eggs are room temperature or your batter may curdle and separate.
• Then, add in 1/3 of your flour while mixing on low, and then add 1/3 of your liquids. Repeat two more times until everything is mixed together, and then stop mixing.
• Stir in your mini chocolate chips if desired.
• Pour your batter into your prepared bundt cake pan and bake the cake for 45-55 minutes (or until a skewer comes out with only a few sticky crumbs attached to it).
• Once the pan is cool to the touch, carefully flip the cake out onto a cooling rack.
• Let the cake cool uncovered for two hours before you add chocolate glaze.

Chocolate Ganache Glaze Instructions

• First, pour your cream into a stovetop pan and bring the cream to a simmer (do not boil the cream).
• Next, pour the warm cream over the chocolate, and let it sit for 5 minutes.
• Then, whisk it until it is smooth.
• Warm up your corn syrup in the microwave for 10 seconds, and then pour it onto your chocolate mixture.
• Add in your vanilla and liqueur (if you want), 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.

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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