Easy Chocolate Bundt Cake Recipe

5 from 1 vote

A rich, moist, fudgy chocolate bundt cake covered in a decadent chocolate ganache.

Prep Time15

Cook Time50

Course: cake, Dessert

Cuisine: American

Keyword: bundt, cake, chocolate, ganache

Servings:

Calories: 349kcal

Author: Leigh Harris

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.

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.

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.