Chocolate Bundt Cake Recipe

Who doesn’t love a good, made-from-scratch chocolate cake? This recipe is easy to make and will have everyone licking their forks. Chocolate bundt cake is perfect for special occasions or no occasion at all, and it also makes a great gift. 😉 Best of all, it’s a breeze to make. Mixing the ingredients is simple, as is baking, and the chocolate ganache almost makes itself. If I had one pro tip, it would be always to grease your bundt pan extra generously. That way, you don’t have any issues with the cake sticking to the creases of the pan. Coffee also pairs beautifully with chocolate (as I’m sure you already know). Of course, if you can’t have the caffeine, leave it out, but coffee intensifies the complex layers of already rich flavors. 🤤

Recipe Ingredients

How to Make Chocolate Bundt Cake

Make the Cake Batter

Preheat your oven to 325℉ (160℃). Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside. (Photos 1-2) Cream Butter – Beat the butter and sugars until light and fluffy in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment. It takes 5-6 minutes. (Photo 3) Beat the eggs in, one at a time. Beat well after each addition and scrape the bottom and sides of the bowl as you go. In a small bowl, combine the vanilla, sour cream, and oil. (Photos 4-5) Make Batter – Add your dry ingredients into the mixture in the three additions. Alternate with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined. (Photos 6-8) Coffee – Pour in the hot coffee and gently fold it into the cake batter until just combined.

Bake the Bundt Cake

Bake – Pour the batter into a well-greased bundt pan and gently hit the pan to eliminate large bubbles. Bake in your 325℉ (160℃) oven for 65-75 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the cake. (Photo 9) Cool the chocolate bundt cake in the pan on a wire rack for about 15 minutes. Then, invert the pan onto the rack, gently remove it, and let the cake cool completely (about an hour). (Photo 10)

Make the Chocolate Ganache

Chocolate – Finely chop the chocolate with a sharp knife and place it in a heatproof bowl. (Or use a grater to chop the chocolate.) (Photo 11) Cream – Place cream in a small saucepan over medium heat and heat it to a slight simmer. You could also heat the cream in a dish in the microwave. Don’t let it boil, or your ganache may become grainy. Combine – Pour hot cream evenly over the chocolate, and let it sit for a minute. (Photo 12) Stir – Then, using a rubber spatula, stir until it is silky smooth. Serve – Let it cool for several minutes before pouring over your cooled cake. Serve and smile big. (Photos 13-14)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Store your chocolate bundt cake at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week. You could also freeze it for up to 3 months, making it ideal for baking ahead of time.

Serving and Storage Instructions

Serve individual slices of chocolate bundt cake at room temperature or chilled. Store leftovers in an airtight container at room temperature for no more than 3 days or in the fridge for up to a week.

What Goes With Chocolate Bundt Cake

This beautiful homemade chocolate cake is the perfect finish for smoked lobster tails. Dress up your dessert table further by adding chocolate-covered strawberries and candied pecans to the menu. Serve your cake with hot coffee or a cup of ginger tea.