Chocolate Ganache Bundt Cake

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The best chocolate bundt cake recipe topped with a luxurious chocolate ganache. This recipe is perfect for all celebrations and occasion!

Chocolate bundt cake with a chocolate ganache glaze and flowers

Calling all chocolate lovers!

I had the urge to make a chocolate bundt cake and I’m beyond happy I did because it’s the best chocolate bundt cake ever!

This cake is super moist, rich and the chocolate ganache adds the perfect touch of sweetness to the top. If you’re making this for a birthday party add some colorful sprinkles over the top and if you’re making it for Christmas add crushed candy canes!

Chocolate bundt cake with flowers

Oh and by the way, you can make this recipe in any pan! I used Lodge cast iron bundt pan that is currently sold out. Here is a similar version.

flour, cocoa powder, chocolate chips, coffee, egg, oil ,baking powder and chocolate chips

How to Make a Chocolate Bundt Cake 

Ingredients

  • Bittersweet Chocolate
  • Vegetable Oil
  • Sugar
  • Egg
  • Flour
  • Baking Soda
  • Cocoa Powder
  • Buttermilk
  • Brewed Coffee
  • Salt

Directions

  • In a double boiler (aka a metal bowl over a saucepan with boiling water, that’s what I do!) melt 2 ounces chopped chocolate. When it’s cooled, place in a medium boil with the whisk attachment.
  • Whisk the melted chocolate, oil and sugar and until smooth and then add in the egg… continue to whisk.
  • In a separate bowl combine flour, baking soda, cocoa powder and salt, give it a few whisks with a fork to add air and remove clumps.
  • Add half of the dry ingredients to the wet ingredients along with a half cup of coffee and a half cup of buttermilk. Whisk until combined and then repeat with the remaining dry ingredients, coffee and buttermilk.
  • Pour into a sprayed, nonstick bundt pan and bake for about 30-35 minutes. You do not want over cook this because it will become dry. If a tiny bit a cake comes out on your toothpick, that’s fine. Just make sure the middle of the cake doesn’t jiggle. Let it cool completely (an hour or more) before it’s flipped onto a cake stand.
chocolate cake

Chocolate Ganache Topping

This chocolate bundt cake tastes perfect with our chocolate ganache! Make a batch and drizzle it over the top of the cake.

Frequently Asked Questions

What is the difference between a bundt cake and a regular cake?

The only difference between a bundt cake and a regular cake is the pan it’s baked in and its shape. It’s made in a classic round bunt pan with a hole in the center.

Chocolate bundt cake with chocolate ganache glaze

How do you keep a bundt cake moist?

This recipe is already very moist as it uses buttermilk and oil. If you would like to make an even moister bundt cake, pour a light simple syrup over the top of the cake when it comes out of the oven.

What can I use if I don’t have a bundt pan?

You can use a standard round cake pan, however this does change the cake from a bundt cake to a round chocolate cake.

Chocolate cake with chocolate frosting

How long do you let a bundt cake cool?

Let the cake cool for 10 minutes in the pan before flipping. It’s also a good idea to release the sides by gently going around the edges with a butterknife.

Slice of chocolate cake with chocolate ganache

More Cake Recipes You’ll Love

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Chocolate Ganache Bundt Cake

Chocolate bundt cake with chocolate ganache drizzled over the top. This cake is worth every bite!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
30 minutes
Total Time: 1 hour 30 minutes
Servings: 10 People
Calories: 445kcal
Author: Eden

Ingredients

  • 2 ounces bittersweet chocolate
  • 1 cup vegetable oil
  • 1 egg
  • 1 1/4 cup sugar
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1 cup coffee, brewed, black
  • 1 cup buttermilk

Instructions

  • In a double boiler (aka a metal bowl over a saucepan with boiling water, that’s what I do!) melt 2 ounces chopped chocolate. When it’s cooled, place in a medium boil with the whisk attachment.
  • Whisk the melted chocolate, oil and sugar and until smooth and then add in the egg… continue to whisk.
  • In a separate bowl combine flour, baking soda, cocoa powder and salt, give it a few whisks with a fork to add air and remove clumps.
  • Add half of the dry ingredients to the wet ingredients along with a half cup of coffee and a half cup of buttermilk. Whisk until combined and then repeat with the remaining dry ingredients, coffee and buttermilk.
  • Pour into a sprayed, nonstick bundt pan and bake for about 30-35 minutes in a preheated 350°F oven. You do not want over cook this because it will become dry. If a tiny bit a cake comes out on your toothpick, that’s fine. Just make sure the middle of the cake doesn’t jiggle. Let it cool completely (an hour or more) before it’s flipped onto a cake stand.

Nutrition

Serving: 10g | Calories: 445kcal | Carbohydrates: 52g | Protein: 6g | Fat: 26g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 595mg | Potassium: 208mg | Fiber: 3g | Sugar: 28g | Vitamin A: 66IU | Calcium: 46mg | Iron: 3mg
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10 thoughts on “Chocolate Ganache Bundt Cake”

  1. Sarah! I am so happy it turned out for you!! It’s by far one of my favorite chocolate cake recipes EVER!!!! AND it’s totally addicting too… Looks like I will only be making it when I have parties because I ate the whole thing as well, haha!!

    Reply
  2. I made this the other day, and substituted water for the coffee (just because I’m pregnant and didn’t want to overload with the caffeine) and it was… A-M-A-Z-I-N-G. Seriously I made it for no particular occasion and we finished it in about a day. It was terrible haha.

    Reply

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