Introduction

This Chocolate Bundt Cake is a rich and moist dessert that combines deep cocoa flavor with a luscious chocolate ganache. Perfect for special occasions or a cozy treat, this cake is sure to impress with its tender crumb and glossy finish.

Chocolate Bundt Cake Recipe - Recipe Image

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a bundt pan thoroughly to prevent the cake from sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture is well combined and smooth.
Step 3: In a separate bowl, mix the flour, Dutch cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a cake plate to cool completely before glazing.
Step 7: To make the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 to 3 minutes, then whisk until smooth and glossy.
Step 8: Drizzle the warm ganache evenly over the cooled cake, letting it flow down the sides. Allow the ganache to set before slicing and serving.

Tips & Variations

For a more intense chocolate flavor, use high-quality Dutch cocoa powder and semi-sweet chocolate.
Substitute brewed coffee with strong black tea if you prefer a milder coffee note.
Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate depth.
For a festive touch, sprinkle chopped nuts or edible gold flakes over the ganache before it sets.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If your home is warm, refrigerate and bring to room temperature before serving. To reheat, warm individual slices slightly in the microwave for 10-15 seconds to refresh the ganache’s softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of a bundt pan?

Yes, you can use a regular cake pan, but the baking time may vary. Check with a toothpick starting around 40 minutes to avoid overbaking.

Is it necessary to add coffee to the batter?

The coffee enhances the chocolate flavor but does not make the cake taste like coffee. You can substitute it with hot water or leave it out, but the depth of flavor might be less pronounced.

Chocolate Bundt Cake Recipe

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★★★★★

4.9 from 57 reviews

A rich and moist Chocolate Bundt Cake made with a blend of Dutch cocoa powder, brewed coffee, and buttermilk, topped with a luxurious semi-sweet chocolate ganache that perfectly balances deep chocolate flavors with a tender crumb.

Author: Kai
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee

For the Ganache

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking during baking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, Dutch cocoa powder, baking powder, and salt ensuring an even distribution.
Incorporate Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently and carefully, mixing only until just combined to retain a tender texture.
Fill the Pan and Bake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 55 to 60 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert it onto a cake plate and let it cool completely before proceeding with the ganache.
Prepare Ganache: Place the chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for 2 to 3 minutes.
Whisk Ganache: Whisk the chocolate and cream mixture together until smooth, glossy, and fully combined.
Glaze the Cake: Drizzle the warm ganache evenly over the cooled bundt cake, allowing it to cascade down the sides beautifully. Let the ganache set before slicing and serving.

Notes

Using Dutch cocoa powder provides a richer, smoother chocolate flavor compared to natural cocoa powder.
Brewed coffee enhances the chocolate taste and adds depth without imparting a strong coffee flavor.
Do not overmix the batter to ensure the cake remains tender and moist.
Allowing the cake to cool completely before glazing prevents the ganache from melting or sliding off.
For a dairy-free option, substitute vegetable-based cream alternatives and use dairy-free chocolate.

Keywords: Chocolate Bundt Cake, Chocolate Ganache Cake, Moist Chocolate Cake, Bundt Cake Recipe, Classic Chocolate Cake, Dessert, Party Cake, Coffee-Infused Cake