Chocolate Bundt Cake Recipe: Ultimate 60-Min Chocolate Ganache Dessert

Chocolate Bundt cake just saying those words brings back memories of my grandmother’s kitchen, where the rich aroma of cocoa would fill every corner of the house. Are you tired of dense, dry chocolate cakes that promise decadence but deliver disappointment? I’ve been there too, staring at a sad, crumbly cake that looked nothing like the glossy magazine photos.

This chocolate Bundt cake with chocolate ganache will change everything. It’s impossibly moist, deeply chocolatey, and topped with a silky ganache that cascades down the ridged sides like liquid velvet. The secret? A combination of cocoa powder, espresso, and that magical ingredient hot water that blooms the chocolate flavors into something extraordinary.

As someone who’s spent years perfecting dessert recipes in professional kitchens and countless home experiments, I can promise you this: this recipe has never failed me. Whether I’m baking for a dinner party in Barcelona or a cozy Sunday at home, this cake delivers that “wow” moment every single time.

In this guide, you’ll discover the science behind perfect chocolate cake, my foolproof techniques for achieving bakery-quality results, and answers to every question you’ve ever had about Bundt cakes. Let’s dive into chocolate heaven together.

Why This Chocolate Bundt Cake Recipe Works

This isn’t just another chocolate cake recipe it’s been engineered for success. Here’s what makes this chocolate Bundt cake absolutely foolproof:

• Uses everyday pantry ingredients No hunting for specialty chocolates or exotic flavorings

• The hot water technique This blooms the cocoa powder, creating intense chocolate flavor without bitterness
• Dual sugar system Granulated sugar for structure, brown sugar for moisture and depth • Sour cream magic Adds tang and creates the most incredibly tender crumb

• Perfect for any occasion Elegant enough for entertaining, simple enough for weeknight indulgence

• Make-ahead friendly Actually tastes better the next day as flavors meld together

Choosing the Right Chocolate Bundt Cake Ingredients

The beauty of a great chocolate Bundt cake lies in the quality and balance of its ingredients. Let me walk you through what makes each component essential.

Cocoa Powder Essentials for Chocolate Bundt Cake

Not all cocoa powders are created equal. For this chocolate Bundt cake, I recommend:

• Dutch-processed cocoa gives the deepest color and mellowest flavor
• Natural cocoa powder works too but will create a slightly lighter cake
• Avoid drinking chocolate mixes they contain sugar and milk powder that will throw off the recipe

Sugar Selection Tips

This recipe uses both granulated and brown sugar for good reason:

• Granulated sugar provides structure and helps create that perfect crumb
• Light brown sugar adds moisture, subtle molasses notes, and helps keep the cake tender for days

Substitutions for Your Chocolate Bundt Cake

• Oil alternatives: Melted coconut oil, vegetable oil, or even melted butter (though oil creates a moister cake)
• Sour cream swaps: Greek yogurt, buttermilk, or even mayonnaise work in a pinch
• Espresso powder: Instant coffee works, or omit entirely (though you’ll miss that flavor boost)

Ingredients & Prep for Chocolate Bundt Cake

Essential Prep Steps for Chocolate Bundt Cake

Mise en place is everything here’s how to set yourself up for success:

1. Bring ingredients to room temperature 30 minutes before baking (eggs, sour cream)
2. Measure accurately baking is chemistry, so use a kitchen scale if possible
3. Prepare your hot water I use freshly boiled water, then let it cool for 2-3 minutes

Ganache Prep Essentials

For that glossy chocolate ganache that makes this cake Instagram-worthy:

• Finely chop chocolate smaller pieces melt more evenly
• Use good quality chocolate at least 60% cocoa for best flavor
• Have cream at room temperature prevents seizing when you pour it over chocolate

Pantry Staples Checklist

Make sure you have these basics on hand:

• All-purpose flour (not bread flour too much protein)
• Baking soda and baking powder (check expiration dates!)
• Salt – enhances chocolate flavor dramatically
• Pure vanilla extract the real stuff makes a difference

Step-by-Step Cooking Instructions for Chocolate Bundt Cake

Let me guide you through each step of creating this show-stopping chocolate Bundt cake.

Pre-Cooking Prep for Chocolate Bundt Cake

1. Position rack in center of oven and preheat to 325°F (not higher we want gentle, even baking)
2. Generously grease your Bundt pan I use baking spray with flour, getting into every groove
3. Combine all dry ingredients in a large bowl, whisking to eliminate lumps
4. Mix wet ingredients separately this ensures even distribution when combined

Cooking Method for Chocolate Bundt Cake

The mixing technique is crucial:

1. Combine wet and dry ingredients until just incorporated overmixing develops gluten, creating a tough cake
2. Add hot water last the batter will be thin, but this is exactly what we want
3. Pour into prepared pan and gently tap to release air bubbles
4. Bake for 50-60 minutes start checking at 50 minutes with a toothpick

Doneness Check for Chocolate Bundt Cake

Perfect doneness indicators:

• Toothpick inserted in thickest part comes out with just a few moist crumbs
• Cake springs back lightly when touched
• Edges just start pulling away from pan sides
• Internal temperature reaches 205°F if using a thermometer

Resting Your Chocolate Bundt Cake

The cooling process is critical:

1. Cool in pan for exactly 15 minutes no longer, or it might stick
2. Invert onto cooling rack run a knife around edges if needed
3. Cool completely before glazing warm cake will melt the ganache

Pro Tips for Perfect Chocolate Bundt Cake

After years of perfecting this chocolate Bundt cake, here are my insider secrets.

Avoiding Dense or Dry Chocolate Bundt Cake

Common mistakes that ruin texture:

• Overmixing the batter mix just until ingredients are combined
• Overbaking better slightly underdone than overdone
• Wrong oven temperature use an oven thermometer to verify accuracy
• Skipping room temperature ingredients cold ingredients don’t emulsify properly

Tool Recommendations for Chocolate Bundt Cake Success

Essential equipment:

• 10-cup Bundt pan Nordic Ware makes the best ones
• Kitchen scale for consistent results every time
• Large mixing bowls you need room to fold without overmixing
• Wire cooling racks proper airflow prevents soggy bottoms

Storage & Reheating Your Chocolate Bundt Cake

Keeping it fresh:

• Room temperature: Cover tightly, lasts 3 days
• Refrigerated: Wrap well, keeps for 5 days (bring to room temp before serving)
• Frozen: Wrap in plastic then foil, freezes for up to 3 months

Flavor Variations for Chocolate Bundt Cake

One of the best things about this chocolate Bundt cake base is how adaptable it is to different flavor profiles.

Spicy Chocolate Bundt Cake Twist

Transform this into a Mexican chocolate Bundt cake:

• Add 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper to dry ingredients
• Include 1/2 teaspoon vanilla and 1/2 teaspoon almond extract
• Garnish ganache with a sprinkle of chili powder

Keto-Friendly Chocolate Bundt Cake

Make this chocolate Bundt cake low-carb:

• Replace flour with almond flour (use 2 1/4 cups)
• Substitute erythritol for both sugars (use 3/4 the amount)
• Use sugar-free chocolate chips for ganache

Global Chocolate Bundt Cake Flavors

European inspiration:

• German chocolate: Add coconut flakes and pecans to batter
• French chocolate: Include 2 tablespoons Grand Marnier in ganache
• Italian chocolate: Add 1 teaspoon espresso and orange zest

Serving Suggestions for Chocolate Bundt Cake

This chocolate Bundt cake is stunning on its own, but these pairings take it to the next level.

Perfect accompaniments:

• Fresh berries raspberries and strawberries cut through the richness beautifully
• Whipped cream a dollop of lightly sweetened cream balances the intense chocolate
• Vanilla ice cream the temperature contrast is divine
• Coffee or espresso the perfect ending to a dinner party

Beverage pairings:

• Red wine: Cabernet Sauvignon or Port complement chocolate perfectly
• Coffee drinks: Cappuccino, espresso, or even cold brew
• Dessert wines: Moscato or late-harvest Riesling for special occasions

FAQs About Chocolate Bundt Cake

Can I make this chocolate Bundt cake ahead of time?

Absolutely! This chocolate Bundt cake actually improves with time. Make it up to 2 days ahead and store covered at room temperature. Add the ganache the day you plan to serve it.

Why did my chocolate Bundt cake stick to the pan?

Usually this happens because the pan wasn’t greased thoroughly enough, or the cake cooled too long in the pan. Make sure to coat every groove of your Bundt pan and invert after exactly 15 minutes.

Can I use this chocolate Bundt cake batter for cupcakes?

Yes! Divide the batter among lined muffin cups and bake at 350°F for 18-22 minutes. You’ll get about 24 cupcakes.

How do I fix overcooked chocolate Bundt cake?

If your chocolate Bundt cake is slightly dry, brush it with simple syrup (equal parts sugar and water, heated until sugar dissolves). The ganache also helps add moisture.

Is this chocolate Bundt cake recipe safe for pregnant women?

Yes, all ingredients are pregnancy-safe. The small amount of espresso powder contains minimal caffeine, but you can omit it if preferred.

Conclusion

There’s something magical about pulling a perfect chocolate Bundt cake from the oven that moment when you know you’ve created something truly special. This recipe has been my go-to for celebrations, comfort food cravings, and those times when only the deepest, richest chocolate will do.

The beauty of this cake lies not just in its incredible flavor, but in its reliability. Whether you’re a novice baker or a seasoned pro, this recipe delivers consistent, stunning results every time. That glossy ganache cascading down the ridged sides never fails to impress.

Ready to create some chocolate magic in your own kitchen? Preheat that oven and treat yourself to a slice of pure indulgence tonight!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist—feel free to post your photos on Pinterest!

Happy baking! Emeli Founder & Chef at foodfansy.com

Chocolate Bundt Cake

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• Author: Emeli
• Total Time: 1hours 30minutes

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Description

If you love chocolate, this easy chocolate bundt cake recipe is for you! Similar to chocolate pound cake, the bundt cake batter is loaded with rich chocolate flavor. Covered in decadent chocolate ganache and shaved chocolate curls… this homemade cake is definitely for chocolate lovers only.

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Ingredients

For the Chocolate Bundt Cake:

• 2 cups (240g) all-purpose flour

• 1 cup (84g) unsweetened cocoa powder

• 1 teaspoon baking soda

• 3/4 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon espresso powder

• 1 and 1/4 cups (249g) granulated sugar

• 1 cup (213g) light brown sugar packed

• 5 large eggs room temperature

• 2 teaspoons vanilla extract

• 1 cup (227g) sour cream room temperature

• 3/4 cup (171ml) oil vegetable, canola, or melted coconut will all work

• 1 cup (227ml) hot water

For the Chocolate Glaze:

• 1 cup (170g) semi-sweet chocolate finely chopped

• 3/4 cup (171) heavy cream

• 1 teaspoon vanilla extract optional

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Instructions

For the Chocolate Bundt Cake:

1. Position a rack in the center of the oven. Preheat oven to 325 degrees (F). 

2. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.

3. In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined. 

4. Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix. 

5. Pour in the hot water, and mix until combined. Set aside.

6. Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan. 

7. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn’t over bake.

8. Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.

For the Chocolate Ganache:

 

1. Finely chop the chocolate and place it in a small heatproof bowl. Set aside.

2. Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using. 

3. Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving! 

4. Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.

Notes

Chocolate Bundt Cake is a rich, moist cake with a deep chocolate flavor, baked in a ring-shaped Bundt pan. It’s often topped with glaze, ganache, or powdered sugar and is popular for its dense texture and elegant look.

• Prep Time: 30minutes
• Cook Time: 1 hour
• Cuisine: American

Keywords: Chocolate Bundt Cake