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5 from 1 vote

Chocolate Ganache Bundt Cake

Chocolate bundt cake with chocolate ganache drizzled over the top. This cake is worth every bite!
Prep Time15 mins
Cook Time45 mins
30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 10 People
Calories: 445kcal
Author: Eden


  • 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


  • 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.


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