Best Ever Chocolate Bundt Cake Recipe

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

Triple Chocolate Bundt Cake

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

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
Chocolate Bundt Cake

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

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!

Chocolate Ganache

More Chocolate Cake Recipes You’ll Love

Triple Chocolate Bundt Cake

Ultimate Triple Chocolate Bundt Cake

5 from 7 votes
Tender and moist chocolate cake with rich and decadent chocolate ganache.

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.
Cuisine Cake
Course Dessert
Keyword Beginner, chocolate, chocolate bundt cake, Chocolate Cake

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
Duis mollis, est non commodo luctus, nisi erat porttitor ligula.

You Might Also Like

Leave a Comment

Recipe Rating




Comments

  1. 5 stars
    Made this recipe today and it was super moist and delicous! I was concerned about adding the hot water and eggs in the liquid bowl at the same time like the recipe calls for so I added the hot water to the flour mixture first (lightly mixed) and then added in the remaining wet ingredients from the separate bowl. I used a little less than 1 c of heavy whipping cream for the ganache but next time would go closer to 3/4 c for a thicker result. All around, very delicious! I also think it’d be delicious with less ganache, salted caramel drizzle and toasted pecans. Yum!

  2. 5 stars
    Oh my goodness! So delicious! I made it exactly like the recipe says to except I didn’t have crispy pearls to top it off with so I used toasted chopped walnuts – the crunch of the nuts was the perfect addition to a moist and tender cake with great chocolate flavor.

  3. 5 stars
    Can’t wait to try this cake. I made it today to take into work. With I could post a picture. If it taste as good as it looks it will be so decadent,

  4. If I want to make this a day or two before serving, would I just refrigerate the cake and then make the ganache the day of? Can’t wait to try it!!