Best Ever Chocolate Bundt Cake Recipe

Best Ever Chocolate Bundt Cake Recipe – moist, dark chocolate cake with mini chocolate chips and chocolate ganache.

Triple Chocolate Bundt Cake. www.cakebycourtney.com

The Best Chocolate Bundt Cake You’ll Ever Have

Truly. This is the best chocolate bundt cake you’ll ever have. When I say I cried over this cake, there is literally no exaggeration in that statement! I cried over this cake! Did you catch that in my Instagram stories when?

And to be clear – we’re talking about happy tears!

This chocolate bundt cake recipe is so easy and so incredibly moist and decadent. And with a simple chocolate ganache glaze, the cake isn’t too rich or overpowering. It’s exactly the type of cake you want to dive into when all you can think about is chocolate. So basically… all the time 😉

The Best Chocolate Bundt Cake recipe. www.cakebycourtney.com

How to Make Chocolate Bundt Cake

This easy chocolate cake recipe is one of the fastest cake recipes you can whip up. Mixing the ingredients takes about 5 minutes. It’s the baking time you’ll have to have patience for.

Ingredients You Need Chocolate Bundt Cake

  • Dark cocoa powder
  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Eggs
  • Hot water or coffee
  • Vegetable oil
  • Vanilla
  • Buttermilk
  • Mini chocolate chips
declicious Chocolate Bundt Cake recipe. www.cakebycourtney.com

I think you’ll also love this recipe because you don’t even need an electric mixer to make the cake batter. Simply whisk together the dry ingredients in one bowl and the wet ingredients in the other. Add the wet ingredients to the dry ingredients, mix until no streaks of flour remain, and bake!

In a 10-cup bundt pan, this cake will bake at 325 degrees F. for about 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Which Bundt Cake Pan Should I use?

For this recipe, you’ll want to use a 10 cup bundt pan. I tried out THIS new one from Orson Gygi. It’s the perfect size for this recipe and I love the detailed design. However, I will say: I didn’t love how the ganache poured over the edges. Next time I might use my classic bundt pan for this cake.

I like to use a 10-cup bundt pan for my chocolate cake.

How Do I Make Sure My Cake Doesn’t Stick to My Bundt Pan

I have three tips for making sure your cake doesn’t stick to the bundt pan:

  • Spray well with nonstick spray
  • Dust with flour, or in this case, cocoa powder
  • Allow the cake to cool COMPLETELY before inverting the pan into a cake plate to serve.

That last one is key! Give the cake a while to cool before flipping it out. When we try to flip the cake while it’s still warm is when the cake will stick and fall apart.

Chocolate Bundt Cake Recipe you'll love. www.cakebycourtney.com

Chocolate Ganache and Crispearls

To top off this incredibly moist chocolate bundt cake, I made a simple ganache with heavy whipping cream and dark chocolate chips. On top of that, I sprinkled some Crispearls. They are the tastiest decor!

the best-tasting Chocolate Ganache. www.cakebycourtney.com

More Chocolate Cake Recipes You’ll Love

https://cakebycourtney.com/cakedecorating101/
Triple Chocolate Bundt Cake

Ultimate Triple Chocolate Bundt Cake

Tender and moist chocolate cake with rich and decadent chocolate ganache.
4.91 from 100 votes
Course Dessert
Cuisine Cake
Servings 1 10-cup bundt cake

Ingredients
  

FOR THE CAKE

  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cups (88.5 g) dark cocoa powder
  • 2 teaspoons (8 g)  baking soda
  • 3/4 teaspoon (3 g) baking powder 
  • 1 teaspoon (5.6 g) salt
  • 1 cup (240 g)  buttermilk at room temperature
  • 1 cup (236.6 g) hot water 
  • 1/2 cup (109 g)  vegetable oil
  • 3 large eggs at room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1/2 cup mini semi-sweet or dark chocolate chips dusted in cocoa powder or flour

FOR THE GANACHE

  • 3/4-1 cup (180-240 g) heavy whipping cream 
  • 8 oz. dark or semi-sweet chocolate chips

Instructions
 

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray your bundt pan with non-stick spray, generously dust with cocoa powder or flour, and set aside.
  • Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Fold in the chocolate chips.
  • Pour the batter into the bundt pan and bake for 40 to 50 minutes (mine took exactly 45) or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Cool in the pan completely before inverting onto a cake stand.

FOR THE GANACHE

  • In a microwave safe bowl, heat the cream for about one minute. Pour over the chocolate chips and stir until the mixture is smooth. If needed, microwave again for 20 to 30 seconds and stir until all the chocolate is melted.
  • Best used right away.
  • Garnish with Crispearls or more mini chocolate chips.
Keyword Beginner, chocolate, chocolate bundt cake, Chocolate Cake
Tried this recipe?Let us know how it was!

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

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Recipe Rating




Comments

  1. 5 stars
    I had all of the ingredients on hand, even the buttermilk and heavy cream. Straight forward recipe, I put it together in about 15 minutes, didn’t even use an electric mixer.
    It is a delicious cake.
    I drizzled with only about 1/3 of the ganache, will use the rest on something else.
    I did not sprinkle chocolate chips on top, I think they’re too distracting for this elegant cake. I wished I could post a photo of my results.

  2. 5 stars
    Made this for my husband for V-Day this year – I think this was my first cake from scratch! It turned out amazingly! Everyone loved it – so deliciously moist! I am not a big chocolate fan (I know, I know) but this cake is delicious! Not overly sweet – just perfect! Will definitely make again and again!

  3. 5 stars
    I’ve made a lot of chocolate bundt cake recipes and this one truly is the best. You have a gift, Courtney!

  4. 5 stars
    Just made this cake for the second time. As a chocolate lover, this cake totally hit the mark. I used dark chocolate for the ganache (along with Crispearls) because that is what I have on hand and it’s delicious. Everyone loved it! Thank you for the recipe. I am going to make the hazelnut, berry, ricotta cake next.

  5. 5 stars
    SO MOIST. I always get so many compliments when I make this for a party. It’s one of my favorite go to cakes now!

  6. 5 stars
    Easy and delicious Bundt cake recipe!! Super moist and using all easy ingredients I already had in the fridge! Definitely a great go-to!

    Only comment is that the recipe makes a LOT of ganache, probably only needed about half the amount it made, but who is sad about extra ganache I suppose!

  7. 1 star
    Oh man. A complete disaster. The cake bubbled over while baking, so one side completely collapsed. It just looks like a mess. Such a disappointment. I’m sure it’s something I did wrong, though I followed the recipe faithfully.

  8. 3 stars
    The flavor of the cake was good. I used black cocoa instead of dark cocoa, which gave it a more complex flavor. Considering the texture, overall, the cake was alright. The batter was very loose and watery like that famous brand of chocolate syrup. I had to bake it for an hour and 15 minutes before a toothpick came out with moist crumbs instead of wet, runny batter, which I’m sure affected the intended texture (And, yes, my oven temp is accurate. I use an independent, internal thermometer for accuracy). I’ve been baking for nearly 30 years – it’s my side-hustle, so I knew before I placed it in the oven there was no way it would bake within 50 minutes. If I were to make this cake again, I would use less coffee (I used coffee instead of water for a deeper flavor). The ganache wasn’t needed, either, as my family and I felt it took away from the flavor of the cake. It was a little overpowering.

  9. 5 stars
    This cake was delicious! I made it for a dinner party dessert and everyone raved about it, sooo good! I will definitely make this again! I followed the recipe and used all the ganache. Easy to make, a keeper.

  10. Just wondering if this is basically the same recipe as your dark chocolate cake? I’m wanting to add mini chocolate chips to a layered cake and wondering if I could use your dark chocolate cake recipe (my fave)!

  11. 5 stars
    I made the cake as directed but didn’t use the ganache. Wanted to just add fresh whipped cream as a topping. The cake was super moist and only lasted 2 days! I am going to need to make another one quick! Thanks Courtney!

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