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chocolate glaze pouring from a container onto a chocolate bundt cake
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
cooling time 2 hours
Total Time 3 hours
Servings 12 servings
Calories 8785kcal
Author Elizabeth Marek

Equipment

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

Ingredients

Chocolate Bundt Cake

  • 10 ounces all-purpose flour
  • 4 ounces cocoa powder natural or dutched
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces unsalted butter room temperature
  • 7 ounces brown sugar
  • 7 ounces granulated sugar
  • 3 large eggs room temperature
  • 8 ounces buttermilk room temperature
  • 8 ounces strong coffee cooled
  • 4 ounces vegetable oil
  • 1 Tablespoon vanilla extract
  • 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 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
US Customary - Metric

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 ⅓ of your dry ingredients.
  • Mix until almost incorporated, then add ⅓ 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 | Carbohydrates: 976g | Protein: 108g | Fat: 529g | Saturated Fat: 342g | Cholesterol: 1417mg | Sodium: 4263mg | Potassium: 5223mg | Fiber: 68g | Sugar: 640g | Vitamin A: 9955IU | Vitamin C: 2mg | Calcium: 1558mg | Iron: 50mg