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.
- Sift your flour, cocoa powder, baking powder, baking soda, and salt together so you don’t have any lumps in your final batter
- Combine together your buttermilk, vegetable oil, coffee, and vanilla and set it aside
- Cream your softened butter until smooth and add in your sugar. Cream on medium speed until light and fluffy
- Then add in your eggs one at a time. Make sure they are room temperature or your batter may curdle and separate
- 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
- 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
- Once the pan is cool to the touch, flip out onto a cooling rack and let cool uncovered for another two hours.
- 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
Moist Chocolate Bundt Cake With Shiny Chocolate Ganache Glaze
- 8 ounces (227 g) unsalted butter
- 7 ounces (198 g) granulated sugar
- 7 ounces (198 g) brown sugar
- 3 large (3 large) eggs
- 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
- 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
- Mixer with paddle attachment
- 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
- Sift together your flour, cocoa powder, baking powder, baking soda, and salt and set aside.
- Combine together your buttermilk, cooled coffee, oil, and vanilla and set aside
- Cream your softened butter in the bowl of your stand mixer with the paddle attachment until smooth
- 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
- While mixing on low, add in your room temperature eggs one at a time, letting each combine before adding in the next.
- 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.
- Stir in your chocolate chips if desired
- 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.
- Let the bundt cake cool in the pan for 15 minutes or until the pan is cool enough to handle with your bare hands.
- Invert the cake carefully onto a cooling rack and let cool uncovered another 2 hours before glazing.
For the chocolate ganache
- Bring your cream to a simmer (do not boil) and pour over your chocolate
- Let sit for 5 minutes then whisk until smooth
- Add in your corn syrup and vanilla and mix until smooth. Cool to 85ºF before pouring