The best chocolate bundt cake recipe topped with a luxurious chocolate ganache. This recipe is perfect for all celebrations and occasion!
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 recipe is super moist, and 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!
Also, check out our pistachio bundt cake recipe too. It’s also perfect to serve year-round!
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.
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 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.
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.
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.
More Cake Recipes You’ll Love
Chocolate Zucchini Cake Recipe
The Best Chocolate Orange Cake
Let us know if you try this chocolate bundt cake recipe by leaving a comment and review below!
You can also FOLLOW US on FACEBOOK and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!
Chocolate Ganache Bundt Cake
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.
You’ve gotta try Earl Grey Chocolate cake, also made in a bundt pan! Best chocolate cake, EVER.
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!!
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.
YUM!
great food styling Eden! It’s amazing what a lil’ “sugar and charm” can do, right?! xo
yum! this looks absolutely amazing.
mmm… this looks delicious. I’ve got a bundt pan in my cupboard that’s only been used once I think – I think I might pull it out at make this it looks delicious and so festive with the smashed candy canes ontop!
Its looking so tasty!!!
Oh my goodness that looks amazing! I will definitely be trying it this weekend.
This looks amazing!! Pinning now!
Meggan
Lila Grace