Easy Chocolate Bundt Cake
This easy Chocolate Bundt Cake is super moist, decadent, and rich! Moist, fudgy, chocolate cake covered in a chocolate ganache that is sure to please the chocoholic in your life.
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Why You’ll Love This
- This simple chocolate bundt cake recipe is super easy to prepare. No mixer is required.
- It’s the best chocolate bundt cake you will ever eat! It has a tender ultra moist crumb that’s packed with scrumptious chocolate flavor.
- It’s perfect for holidays, parties, potlucks, birthdays, or a simple dessert.
Some of our other favorite cake recipes to make are Italian Love Cake, Strawberry Shortcake Recipe, Mississippi Mud Cake, Easy Coconut Cake, and Chocolate Cupcakes.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make a Chocolate Bundt Cake
Tips
- Measure the flour and cocoa powder properly. Aerate, spoon, and swoop level.
- Be sure the eggs and buttermilk are at room temperature the batter blends nicely.
- Grease and flour the pan generously! Freezing the pan after preparing it ensures your cake won’t stick, I promise.
- Be sure to use warm coffee, it helps to bloom the cocoa powder, enhancing its flavor.
- Lightly tap the pan on the counter to remove excess air bubbles from the bottom of the cake batter.
- Start watching the cake at 40 minutes of baking time. DO NOT overbake or the cake will dry out.
- Brewed coffee enhances the chocolate flavor, you won’t taste the coffee. However, if you prefer you can use warm water instead.
- You can melt the chocolate on the stovetop. Place the chocolate in a small saucepan over a slightly larger pan of boiling water (double boiler). Do not let the boiling water get into the chocolate!
- Use heavy cream in the ganache. If you use a lower-fat dairy the ganache will not set up properly.
Variations
- If you don’t have buttermilk you can make your own. Mix 3/4 cup of milk with 2 1/4 teaspoons of vinegar and let it sit for 5 minutes.
- If you can’t find dutch-process cocoa powder you can substitute unsweetened cocoa powder. But be aware that the texture, color, and flavor will not be the same. Dutch-process cocoa powder adds a superior chocolate flavor.
- Skip the ganache and sprinkle with powdered sugar.
FAQs
Can this be made ahead?
Absolutely! I think it tastes even better the day after.
Storing
Store this moist chocolate bundt cake covered tightly at room temperature for up to 4 days.
Freezing
This ganache frosted chocolate bundt cake can be frozen for up to 2 months, wrapped in plastic wrap and aluminum foil. But you may want to freeze it without the ganache for a better appearance. Thaw the cake overnight in the refrigerator.
More Bundt Cake Recipes
Easy Chocolate Bundt Cake Recipe
A rich, moist, fudgy chocolate bundt cake covered in a decadent chocolate ganache.
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Servings: 12
Calories: 349kcal
Ingredients
Bundt Cake
- 1 1/2 cups All-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 tsp Baking soda
- 3/4 tsp Baking powder
- 1 1/2 cups Granulated sugar
- 1 tsp Kosher salt
- 3/4 cup Full fat buttermilk room temperature
- 2 large Eggs room temperature
- 1 cup Strong black coffee warm
- 1/4 cup Vegetable oil
- 1 tsp Vanilla extract
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- 1/2 tsp Vanilla extract
Instructions
Bundt Cake
- Preheat oven to 350 degrees F. Generously coat a 10-cup bundt pan with baking spray that contains flour, or grease and flour the bundt pan. Then place the pan in the freezer while you prepare the cake batter.
- In a medium bowl whisk together the all-purpose flour, dutch processed cocoa powder, baking soda, baking powder, granulated sugar, and kosher salt.1 1/2 cups All-purpose flour, 3/4 cup Dutch-process cocoa powder, 1 1/2 tsp Baking soda, 3/4 tsp Baking powder, 1 1/2 cups Granulated sugar, 1 tsp Kosher salt
- In a large bowl whisk together the buttermilk, eggs, coffee, oil, and vanilla extract.3/4 cup Full fat buttermilk, 2 large Eggs, 1 cup Strong black coffee, 1/4 cup Vegetable oil, 1 tsp Vanilla extract
- Stir in the dry ingredients until combined. Do not overmix, the cake batter will be thin. Pour the cake batter evenly into the prepared bundt pan. Lightly tap the pan on the counter to remove excess air bubbles from the bottom of the cake.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack or serving plate to cool completely.
Chocolate Ganache
- Place the chocolate chips into a microwave-safe bowl and melt the chocolate in the microwave in 20-second intervals. Stirring at each interval until the chocolate is melted and smooth. Add the heavy cream and vanilla extract. Stir continuously until it is well combined and smooth. Let the chocolate ganache cool for 5 minutes. Then drizzle the ganache over the cooled cake. Serve immediately or allow the ganache to set before serving.1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream, 1/2 tsp Vanilla extract
- You can serve immediately or allow the ganache to set up before serving.
Notes
Measure the flour and cocoa powder properly. Aerate, spoon, and swoop level.
Be sure the eggs and buttermilk are at room temperature the batter blends together nicely.
Grease and flour the pan generously! Freezing the pan after preparing it ensures your cake won’t stick, I promise.
Nutrition
Calories: 349kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 45mg | Sodium: 365mg | Potassium: 261mg | Fiber: 4g | Sugar: 32g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg