Best Ever Chocolate Bundt Cake Recipe
Best Ever Chocolate Bundt Cake Recipe – moist, dark chocolate cake with mini chocolate chips and chocolate ganache.
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 😉
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
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.
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 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!
More Chocolate Cake Recipes You’ll Love
- The Most Delicious Chocolate Cake
- Ding Dong Cake
- Banana Nutella S’mores Cake
- Scotcheroo Cake
- Chocolate Spice Cake
Ultimate Triple Chocolate 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.
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!
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.
Sounds delicious!
What brand of cocoa powder please
Thank you
https://www.gygi.com/callebaut-extra-brut-cocoa-powder-1-kg This is my favorite.
Just made the cake last night and adding the ganache now. Can’t wait to taste it!
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,
Could you swap the vegetable oil for applesauce?
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!!
Keep it in the freezer!
Can black cocoa powder be used?
Sure!
I haven’t made this yet, just saw today. BUT, I’m in love with the pale pink knitted? Crocheted? Potholder. Do you remember making or buying it? I’d love to have a set. Adore your IG. Planning on getting your cookbook ❤️
Its from Orson Gygi
This sounds amazing and exactly what I’m looking for to get my chocolate fix! Do you think this cake recipe would be thick enough to hold a cheesecake center?
I bet!
I’m so excited to make this cake, but unfortunately I can’t get dark cocoa powder in time. Do you think regular would be good? Or Dutch process?
Absolutely.
The Bundt cake was amazing!! So very moist. The ganache was wayyy too drippy. Next time will use less cream.
Wow! Easy to make and the final product is moist, decadent and oh-so-chocolatey! Hurry up and make this for your chocolate-obsessed beloveds and then sit back and listen to them rave!
Thank you so much!!
Cake was okay. No tears shed.
This cake is incredible and hit the spot when I was craving chocolate. Probably the best chocolate cake over had. Can this be made into a layer cake? If so, what would I need to change?
Just search my life changing chocolate cake 🙂
I’m planning on making this tonight and was wondering if I could turn this into a sheet cake or cupcakes, since I don’t have a Bundt pan? Thanks!
Absolutely!
My daughter loves this recipe…would it freeze well for say 3 weeks? Or? Trying to do as much ahead for an upcoming party…
yes! double wrap in saran.
Just made this. Amazing and so easy. Does it need to be kept in the fridge with the ganache on?
So happy you love it! Yes, just keep it covered well.
This was the richest dark chocolate cake I’ve ever had! It turned out beautifully moist and sooo yummy! I took it to a get together and it was the only dessert that was completely gone at the end of the evening! Thank you
Thank you!
I baked this for my husband who wanted a moist, rich chocolate cake for his birthday. Everyone loved it, but my favorite part was my husband’s eyes lighting up as he took the first bite! It’s my first time making cake from scratch but this cake recipe was easy to follow. Thank you for such a fantastic recipe!
Thank you!!
Can you freeze this whole after it’s completely cooled?
Yes!
Hi Courtney! Could you sub vegetable oil for Greek yogurt or applesauce? Have you tried baking with either of these? Which do you think would be better?
I haven’t used those subs for this cake. The yogurt will make it denser. The apple sauce could work but it will make the texture different than what its supposed to be!
I bake on the side (cottage food producer) but only bake vegan items. Once in a while I get to make cakes for personal occasions and can use eggs/dairy and happened to have a kid’s birthday coming up shortly after you had posted this recipe and just knew I needed to make it. I even ordered the crispy chocolate pearls to have on top and oh my, this cake was worth the wait! Absolutely delicious, especially with a scoop of rich vanilla ice cream. It’s coming up to the year anniversary of making it and I think I need to find an excuse to make it again! 😂
So happy you loved it!
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.
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!
So happy you loved it!
I’ve made a lot of chocolate bundt cake recipes and this one truly is the best. You have a gift, Courtney!
Have you tried it with mini bundts? If so, what would you change? Thanks in advance!
I haven’t!
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.
Such an easy to follow, delicious recipe!
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!
Yay!!
I’m in love!!!
Thank you for the recipe
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!
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.
I think your pan might have been too small! I’m sorry!
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.
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.
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)!
So moist!! The recipe works perfectly and is so easy to make 🙂
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!
I love it!