If you love chocolate, this easy chocolate bundt cake recipe is for you! Similar to chocolate pound cake, the bundt cake batter is loaded with rich chocolate flavor. Covered in decadent chocolate ganache and shaved chocolate curls… this homemade cake is definitely for chocolate lovers only.

Homemade Chocolate Bundt Cake

Love chocolate cake, but don’t love assembling and decorating layers cakes? You’ll love this easy chocolate bundt cake recipe! Baked in a bundt pan, it’s super easy to bake, assemble, and serve.

But don’t let this “easy” recipe fool you! Because it’s moist, loaded with chocolate flavor, and topped with chocolate ganache. A showstopper and a total crowd-pleaser, this cake is always a hit.

Chocolate Bundt Cake Ingredients

• All-Purpose Flour: I don’t suggest using any other variety of flour!
• Dutch-processed cocoa powder: In a pinch, regular unsweetened cocoa powder will also work.
• Baking Powder: Helps the cake rise in the oven.
• Baking Soda: Helps the cake evenly spread in the oven.
• Salt: Balances sweetness and helps enhance the flavors in this chocolate cake.
• Espresso Powder: Enhances the chocolate flavor, but you can omit it if desired.
• Oil: Gives this cake its moist crumb.
• Sugar: Granulated sugar and brown sugar add moisture and sweetness.
• Eggs: Add structure and moisture. Use large eggs.
• Vanilla Extract: Adds rich flavor and enhances the other flavors in the cake.
• Sour Cream: Adds moisture and a delicious tangy flavor. Use full-fat plain Greek yogurt instead if need be.
• Hot Water: Brings the bundt cake batter together and adds moisture.

How to Make a Chocolate Bundt Cake: Make the Bundt Cake Batter

1. Preheat your oven to 325 degrees (F). This lower temperature allows the cake to bake for a longer amount of time without burning or drying out.
2. You’ll need a 10 to 12 cup bundt pan. Grease every nook and cranny of the pan before pouring your bundt cake batter in. A good spray of nonstick baking spray works wonders!
3. Bake for 65 to 75 minutes. Or until a toothpick inserted in the middle comes out clean!

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Let the Cake Cool

• Be sure to cool this chocolate cake in the bundt pan for exactly 15 minutes. If you try to remove the cake too soon, it’ll stick to the pan.
• Set a timer for 15 minutes. Then place a cooling rack on top of the pan and carefully flip the pan over, inverting the cake onto the cooling rack.
• Turn the cake out onto a wire rack and cool completely. This will take about 1 and 1/2 to 2 hours.

Make the Chocolate Ganache

• For the chocolate glaze you’ll need dark chocolate and heavy cream.
• I like to use 60% or 70% cocoa, but no higher than that because I’ve found super dark chocolate gets grainy.
• If you don’t have a chocolate bar, you can use chocolate chips! Semi-sweet or dark chocolate chips work.
• Feel free to skip the chocolate ganache and shake a 1/2 cup of powdered sugar on top of the cake! But if you’re a chocoholic like me… that probably isn’t going to happen.

You’ll heat the cream over medium heat until it comes to a boil. Then pour the hot cream over your chocolate and let it sit for a minute or so and whisk smooth! Be sure to do this right before you want to pour it on top of your cake. Otherwise the chocolate ganache will firm up too much and be impossible to pour.

This cake is dense, rich, moist, and loaded with delicious chocolate flavor! Similar to a chocolate pound cake, a small slice goes a long way! This is a great chocolate bundt cake for brunch, breakfast, or dessert! Any leftovers can we wrapped in plastic wrap and stored at room temperature for 3 days.

More Chocolate Cakes Recipes for Chocolate Lovers:

• Death by Chocolate Cake
• Chocolate Swirl Coffee Cake
• Super Decadent Chocolate Cake
• Red Wine Chocolate Cake
• The Best Chocolate Sheet Cake

Chocolate Bundt Cake with Chocolate Ganache

Ashley Manila

If you love chocolate, this easy chocolate bundt cake recipe is for you! Similar to chocolate pound cake, the bundt cake batter is loaded with rich chocolate flavor. Covered in decadent chocolate ganache and shaved chocolate curls… this homemade cake is definitely for chocolate lovers only.

5 from 31 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Inactive Time 1 hour hr

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine Baking, Cake, Chocolate

Servings 1 Bundt Cake (10″)

Ingredients

 

For the Chocolate Bundt Cake:

• 2 cups (240g) all-purpose flour
• 1 cup (84g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1 and 1/4 cups (249g) granulated sugar
• 1 cup (213g) light brown sugar packed
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 cup (227g) sour cream room temperature
• 3/4 cup (171ml) oil vegetable, canola, or melted coconut will all work
• 1 cup (227ml) hot water

For the Chocolate Glaze:

• 1 cup (170g) semi-sweet chocolate finely chopped
• 3/4 cup (171) heavy cream
• 1 teaspoon vanilla extract optional

Instructions

 

For the Chocolate Bundt Cake:

• Position a rack in the center of the oven. Preheat oven to 325 degrees (F). 
• In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
• In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined. 
• Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix. 
• Pour in the hot water, and mix until combined. Set aside.
• Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan. 
• Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
• Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.

For the Chocolate Ganache:

• Finely chop the chocolate and place it in a small heatproof bowl. Set aside. 
• Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using. 
• Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving! 
• Store in an airtight container for up to 3 days, or in the fridge for up to 5 days. 

Video

Notes

This recipe was updated on August 13th 2024. Original recipe below: 

• 2 cups (240g) all-purpose flour
• 1 cup (84g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon espresso powder 
• 1 and 1/4 cups (249g) granulated sugar
• 1 cup (213g) light brown sugar packed
• 5 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 cup (227g) sour cream room temperature
• 3/4 cup (171ml) oil vegetable, canola, or melted coconut will all work
• 1 cup (227ml) hot water

• Position a rack in the center of the oven. Preheat oven to 325 degrees (F). 

• In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
• In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined. 
• Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix. 
• Pour in the hot water, and mix until combined. Set aside.
• Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan. 
• Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn’t over bake.
• Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.

Keyword cake, chocolate cake, bundt cake, chocolate recipes

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