Chocolate Bundt Cake

This Chocolate Bundt Cake is my go-to when I want a dessert that feels special but doesn’t require complicated steps or fancy decorating. It’s deeply chocolatey, incredibly moist, and finished with a silky chocolate ganache that instantly makes it look bakery-worthy. This is the kind of cake I make for birthdays, dinner parties, or anytime I need a reliable chocolate dessert that impresses without stress.

Why you will love this recipe

• Deep chocolate flavor without being heavy: Rich and satisfying, but still balanced and not overly sweet or dense.
• Soft, moist crumb that stays fresh: This cake remains tender for days, making it a great make-ahead dessert.
• Reliable, no-stress bake: The batter comes together easily, bakes evenly, and releases cleanly from the bundt pan.
• Perfect for any occasion: Works just as well for birthdays and holidays as it does for a casual weekend dessert.

Key Ingredients & Why They Matter

• Unsweetened cocoa powder
  The foundation of the cake’s chocolate flavor. Natural cocoa powder gives the cake a deep, classic chocolate taste without making it overly sweet.
• Hot coffee (or hot water)
  The hot liquid blooms the cocoa, intensifying the chocolate flavor without making the cake taste like coffee. Hot water works just as well if you prefer.
• Butter + vegetable oil
  Using both creates the best balance of flavor and texture. Oil keeps the cake moist and tender for days, while butter adds richness and depth that oil alone can’t provide.
• Granulated sugar + brown sugar
  Granulated sugar provides structure and sweetness, while brown sugar adds moisture and subtle caramel notes, giving the cake a fuller, more balanced flavor.
• Buttermilk
  Adds slight tang and helps create a soft, tender crumb. Its acidity also reacts with the baking soda to give the cake a better rise. If you don’t have buttermilk, mix 2 teaspoons of vinegar or lemon juice with enough milk to make 1 cup (240 ml) and let it sit for 5–10 minutes until slightly thickened.
• Eggs
  Bind the batter together and provide structure while keeping the cake rich and tender.
• Espresso powder (optional)
  Enhances the chocolate flavor without being detectable. A small amount deepens the cocoa notes without making the cake taste like coffee.

How to make it

Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan generously with butter, making sure to reach every ridge and corner, then dust with flour or cocoa powder. Tap out the excess.

In a large bowl, whisk together the dry ingredients—flour, cocoa powder, baking powder, baking soda, fine sea salt, espresso powder (if using), brown sugar, and granulated sugar—until evenly combined.

In another bowl, whisk together the melted butter, oil, eggs, buttermilk, hot coffee (or water), and vanilla extract until smooth. Pour the wet mixture over the flour mixture and whisk until just combined, forming a glossy, pourable batter. Avoid overmixing; a few small lumps are fine. The smooth batter consistency is key to achieving a tender, moist crumb.

Pour the batter evenly into the prepared pan and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Chocolate Ganache Drip

Finely chop ⅔ cup (115 g) of dark or semi-sweet chocolate and place it in a medium heatproof bowl. Heat ½ cup (120 ml) of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften. Stir gently with a spatula or whisk until smooth and glossy.

Let the ganache cool for about 30 minutes until it thickens slightly but remains pourable. Spoon or drizzle the ganache over the top of the cake, letting it run naturally down the sides. If it’s too thin, let it sit for a few more minutes; if it thickens too much, warm it gently in the microwave. Use a knife to help guide the ganache if you want a more controlled drip.

For decoration, shave chocolate curls using a vegetable peeler and a solid chocolate bar. The softer the chocolate, the tighter the curls will form. Allow the ganache to set for about 10 minutes before slicing and serving.

Storage

Store your the cake in an airtight container at room temperature on the counter for up to 2 days, or refrigerate for up to 5 days. Bring it to room temperature before serving to restore its soft texture. If frozen, let it thaw overnight in the refrigerator, then bring to room temp before enjoying. The ganache will firm up slightly when chilled but softens beautifully once it warms.

Tips & Tricks

• Use hot coffee instead of water for a deeper chocolate flavor.
• Grease every crevice of your Bundt pan to ensure an easy release.
• Always measure your flour accurately; too much flour can make your cake dense.
• If your cake sticks, invert it onto a wire rack and let it rest upside down for a few minutes before lifting the pan.
• A toothpick test should show just a few moist crumbs for the perfect bake.

Variations on Chocolate Bundt Cakes

This chocolate Bundt cake is incredibly versatile. Add chocolate chips to the batter for extra richness, or swirl in salted caramel before baking for a surprise center. You can also frost the cake with caramel buttercream frosting for a bakery-style finish, or dust it with powdered sugar for something simple and elegant. For a birthday or celebration, decorate the top of the cake with sprinkles, berries, or edible gold leaf.

FAQ

How do I know when my cake is done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Can I make the ganache ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to 3 days and warm it gently before using.

Why did my cake turn out dry?
A dry chocolate bundt cake is usually the result of overbaking or overmixing. Baking too long causes excess moisture to evaporate, while overmixing the batter can develop too much gluten, leading to a tighter, drier crumb. For best results, mix just until combined and remove the cake from the oven as soon as a toothpick inserted into the center comes out with a few moist crumbs.

Similar Recipes

Try my Chocolate Chip Cake for a loaf-style treat, or my German Chocolate Brownies for another rich, fudgy option. My Chocolate Mousse Cake is perfect for any birthday, while my Dubai Chocolate Cheesecake is delicious and impressive.

If you make this recipe, tag me on Instagram or comment below! I’d love to hear your thoughts!

Chocolate Bundt Cake

Camila Hurst

This Chocolate Bundt Cake is rich, moist, and deeply chocolatey, with a soft, tender crumb and a smooth chocolate ganache drip that makes it look effortlessly impressive. Made with a combination of butter and oil for the best texture, this cake stays moist for days while still delivering a rich, classic chocolate flavor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Cooling & Decorating 45 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Ingredients

 

Cake Batter

• 2 cups all-purpose flour 255g
• ⅔ cup unsweetened cocoa powder 60g
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• ½ tsp espresso powder optional
• 1¼ cups granulated sugar 250g
• ½ cup light brown sugar 100g
• ½ cup vegetable oil 120ml
• ½ cup unsalted butter, melted 113g
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature 240 ml
• 1 cup hot coffee or hot water 240 ml

Chocolate Ganache Drip

• ⅔ cup dark or semi-sweet chocolate, chopped 115g
• ½ cup heavy cream  120ml

Instructions

 

Cake Batter

• Preheat oven to 175 °C (350 °F). Grease a 10–12 cup Bundt pan very well with butter and dust with flour or cocoa powder, tapping out the excess. If your pan has lots of crevices, make sure to get each nook and cranny greased properly.
• In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, espresso powder (if using), brown sugar, and granulated sugar until evenly combined.
• In a separate bowl, whisk the melted butter, oil, eggs, buttermilk, coffee (or water), and vanilla until smooth.
• Pour the wet ingredients over the dry. Whisk until combined.
• Pour into the prepared Bundt pan and bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs.
• Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Chocolate Ganache Drip

• Finely chop the chocolate and place it in a medium heat safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer, with small bubbles forming around the edges. You can also heat it up in the microwave. Be careful so it doesn’t boil over.
• Pour the hot cream over the chopped chocolate. Let it rest undisturbed for 2 minutes so the chocolate softens. Using a spatula or whisk to stir until the mixture is completely smooth and glossy. If a few unmelted bits remain, microwave gently for 5 to 10 second intervals, stirring in between.
• Allow the ganache to cool for about 30 minutes at room temperature, until slightly thickened but still pourable. Spoon the ganache around the top edge of the cake, letting it run down the sides. If the ganache runs too quickly, let it thicken for a few more minutes; if it feels too thick, warm it for a few seconds (5 seconds) in the microwave and stir again.

Decorate

• For chocolate curls, use a solid bar of chocolate. Use a vegetable peeler to shave the sides of the bar, which will form curls. The softer the chocolate (such as milk chocolate), the tighter the curls will be.
• Let the ganache set for about 10 minutes, slice and serve the cake.

Video

Notes

Buttermilk: If you don’t have buttermilk, you can make an easy substitute using regular milk. Pour 2 tsps of white vinegar or lemon juice into a measuring cup, then add enough milk to reach 1 cup (240 ml). Stir and let it sit for 5 to 10 minutes until slightly thickened and curdled. Use this mixture in place of buttermilk in the recipe—it will provide a similar acidity and help keep the cake tender.

Coffee: Hot coffee intensifies the chocolate flavor; if you prefer not to use coffee, use hot water instead.

Storage: Store the cake in the fridge for up to 5 days. Let it come to room temperature before serving. If the cake doesn’t have ganache on top, it can be stored at room temperature for up to 2 days.

Sweetness: This is not an overly sweet cake. If you like your cake to be on the sweet side, use milk chocolate for the ganache. If making the ganache with milk chocolate, use 2/3 chopped milk chocolate but only 80 ml of heavy cream instead of 120 ml.

Gluten free: For a gluten-free option, use a 1:1 gluten-free baking blend.

Nutrition

Serving: 1sliceCalories: 480kcal

Keyword cake, chocolate

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