This is a fantastic moist cake for chocolate lovers! It has a silky crumb, rich chocolate flavor, and a thick ganache frosting that complements it perfectly. A sweet and irresistible cake that can be made ahead and frozen.
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Originally posted in December 2012, the text and images have been updated to serve you better.
I may have found the best chocolate bundt cake recipe ever. Yup, it's a big statement. But truthfully, in between mouthfuls, I'm almost sure I'm right.
It has an old-fashioned feel, a moist crumb, and homemade chocolate ganache that pairs wonderfully.
And though I'm always game for the bourbon chocolate cake (my favorite cake ever), this one is my first choice when I don't want a boozy recipe.
It's a simple recipe, but I consider it my best chocolate cake and often bake it for special occasions.
Seriously, a bite into this cake is an experience, perfect for when that chocolate craving hits.
And the shiny and smooth chocolate ganache glaze tastes as good as it looks on paper, let me tell you.
What is the difference between regular cake and Bundt cake?
The most noticeable difference is the shape, as bundt cakes use specific pans with a central tube or hole, while regular cakes are usually baked in layers. And though, in theory, any cake can be baked in a bundt pan, bundt cakes tend to be denser and not as fluffy.
What is the point of Bundt cakes?
A bundt cake has more batter touching the edges of the pan due to its shape, so you get more crust than in a layer cake. And they can look very pretty without decoration just because bundt pans are patterned. The type of pan used conducts heat faster and more evenly due to the center hole. The batter is usually moister and denser for this reason.
Ingredient list
If you're used to making chocolate cakes from scratch, this one uses pantry staples.
For the chocolate cake:
- Cocoa powder: always use unsweetened like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Coffee: it deepens the flavor of the chocolate, but you won't taste it. I use prepared coffee, but you can use water as the liquid ingredient and add instant coffee or coffee extract.
- White granulated sugar.
- Brown sugar: light or dark.
- Eggs: fresh, large.
- Unsalted butter.
- Sour cream: use the regular type, full-fat sour cream. It adds richness, moisture and a great dense but velvety crumb to this cake.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- All-purpose flour or cake flour.
- Baking powder and baking soda: they help the cake rise, so make sure they're not expired.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
For the chocolate glaze:
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar. The higher the percentage of cocoa, the less sweet the chocolate is.
- Cream: use heavy cream or heavy whipping cream.
- Brown sugar: light or dark.
- Corn syrup or honey: adds shine and makes the ganache stay softer and not harden completely after it dries.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Cream cheese: use it instead of sour cream. The texture will be denser.
- Boozy cake: originally I used to make this cake with Port. And it was amazing. Simply substitute â…“ cup of the liquid for it. Or use Kahlua, Amaretto, Drambuie, Grand Marnier or any other liqueur that pairs well with chocolate.
Preparing the bundt pan
Intricate bundt pan patterns make for beautiful cakes, but they can present a few issues when you try to remove them.
Cake batter can get stuck while baking on those sharp angles, nooks, and crannies. It's my bundt cake-baking nemesis. Or was for a long time when I started.
If you make these cakes often, you probably know the pain of being unable to remove them from the pan in one piece. There are different ways of dealing with this:
- Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, and every single bit of space available. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it. It always works for me.
- Baking spray: use a spray that is labeled as having flour in it, or being specifically made for baking. It has to contain flour; otherwise, you have a high chance of the cake sticking. That is my experience. I know baking sprays differ depending on where you live, so try the ones you have available and see.
- Homemade cake release or cake goop: this is a new trend that I haven't yet tried, but people swear by it.
- Recipes: whenever I find a great recipe that can be easily removed from an intricate bundt pan, I cling to it! Case in point are the fabulous cardamom bundt cake and the orange chocolate bundt cake.
How to make the cake batter
Electric mixer: I normally use an electric hand mixer, but you can also use a stand mixer with the paddle attachment.
It's a large cake, and making it by hand will require a considerable effort, and you might not be able to incorporate air as you should for it to bake properly.
Chocolate water: steps for making this recipe are similar to an old-fashioned devil's food cake, where the cocoa powder is mixed with hot water to create a sort of thin custard.
Cake batter: the final mixture is thick but smooth and silky. Follow instructions so the crumb is light and tender.
IMPORTANT: after incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated and don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Baking a chocolate bundt cake
- Cake tester or toothpick: use them to make sure the cake is fully baked. The tester should come out clean, without batter or wet crumbs attached to it.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Pan sizes: use the pan size given in the recipe and never fill more than ¾ of their capacity. The batter needs space to grow comfortably.
It's normal for bundt cakes to crack and 'blossom' during baking. Let it rest for 10-15 minutes and carefully attempt to remove it. This time varies depending on the pan and the type of batter. You might want to use a smooth-bladed knife to release any parts stuck on the sides and central tube.
Chocolate ganache glaze
For the glaze of this chocolate bundt cake, I use my favorite ganache recipe ever and add some corn syrup or honey to achieve a shinier and softer glaze.
The result is outstanding.
It's creamy, luscious, and doesn't harden entirely but stays unctuous and soft.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
I find that this cake benefits from baking it at 350°F for about 40 minutes and then turning it down to 325°F. It gives it an extra burst, and it rises more. It might be just my oven, but if you feel it's not cracking and growing as it should, you can try it and see. After that, I sometimes end it at 350°F for the last 5-10 minutes. That depends a lot on the pan size. I find it works with large bundt cakes like this one. - Pan: use the correct pan size for optimal results. Butter (soft butter, not melted) and flour it (I also refrigerate it while making the batter). Or use baking spray with flour in it.
- Chocolate: the better the chocolate you use for the glaze, the better the consistency, shine, and flavor.
- Glaze: the chocolate ganache uses semisweet chocolate and has a deep, not too sweet flavor. If you want a sweeter glaze, use this glaze that uses some milk chocolate.
- Storing: I keep it wrapped in plastic for up to 2 days at room temperature (in a normal or cool environment, not a hot one), and if there are leftovers (the nerve!) I freeze them. It also lasts several days in the refrigerator, always well covered in plastic wrap or an airtight container.
- Serving it: a thick slice is a treat, but if you want it to be more of a plated dessert, serve it with some whipped cream and fresh berries.
- Variation: you can use hot prepared coffee instead of water for a deeper chocolate flavor. Or substitute half of the water for a liquor, such as port, Kahlua, Cointreau, or any other you like that complements the chocolate.
How full should you fill a Bundt cake pan?
The bundt pan should be filled about ⅔ to ¾ full, leaving enough room for the cake to rise without spilling over the sides. Be sure to distribute the batter around the pan, filling any grooves or ridges as well. This will help ensure that the cake bakes evenly and has an attractive shape when it's finished.
What to decorate a chocolate bundt cake with?
Chocolate frostings are a favorite, like the dark chocolate ganache we use in this recipe, white chocolate ganache, or sour cream chocolate frosting. If you want to pair a chocolate cake with another flavor, you can use cinnamon cream cheese frosting, peanut butter chocolate frosting, and powdered sugar icing with Kahlua (or your favorite liquor) to name a few.
How many slices of cake can you get from a bundt cake?
A regular large bundt cake will have anywhere from 10 to 14 slices depending on how thick you cut them. Bundt cakes come in different shapes and sizes, and you can make smaller 6-8 servings cakes.
Related recipes you might like:
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Chocolate Sour Cream Bundt Cake
This is a fantastic moist cake for chocolate lovers! It has a silky crumb, rich chocolate flavor, and a thick ganache frosting that complements it perfectly. A sweet and irresistible cake that can be made ahead and frozen.
- Total Time: 3 hours 30 minutes
- Yield: 10-12 servings
Ingredients
For the cake:
- ¾ cup (70g) unsweetened cocoa powder
- ¾ cup warm coffee or water (you can use half the amount of liquor, such as Port or Kahlua)
- 2 ¼ cups (310g) cake or all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 eggs, at room temperature
- ½ teaspoon vanilla extract
- ¾ cup (180g) sour cream, at room temperature
For the ganache:
- 1 cup heavy or whipping cream
- 8 oz semisweet chocolate, chopped
- ¼ cup dark brown sugar
- 1 tablespoon runny honey or corn syrup
Instructions
For the cake:
- Preheat the oven to 350ºF/180°C.
- Butter and flour a 10 or 12-cup bundt cake pan. Use soft butter (not melted), flour it, and refrigerate while making the batter. Or use baking spray with flour in it. Or use cake release goop.
- Mix cocoa powder with hot (not boiling) coffee or water in a medium bowl until smooth. Reserve.
- Beat butter in a large bowl for 20 seconds and gradually add sugars while you continue beating until very creamy, about 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Beat for 1 minute after the last one is added.
- Add vanilla extract and sour cream to the chocolate mixture and mix to incorporate well.
- Add sifted* dry ingredients in three additions to the butter mixture, alternating with the chocolate mixture in two additions. Don't worry if the batter looks a bit curdled at times. *Sift flour, baking soda, powder, and salt in a separate bowl or have the ingredients measured and sift directly over the cake batter as you add them (like I do).
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for about 60 minutes or until a cake tester or toothpick comes out clean.
- Let cool a few minutes and carefully unmold on a wire rack. Make sure the sides and center are loose before doing so.
- Cool completely before glazing.
- Glazing: set the cold cake on a wire rack that's placed on a large piece of parchment paper. Drizzle the ganache from the top all around the cake and let it drip. You can reuse the drippings by simply collecting them with a spatula and drizzling them over the cake again.
For the chocolate ganache glaze:
- Finely chop the chocolate and put it in a heatproof bowl. I always use glass or ceramic bowls.
- Heat cream with sugar in a small saucepan.
- Remove *just* when it's about to boil. It can have small bubbles on the outer rim or you'll see movement like large bubbles are wanting to burst.
- Immediately cover the chopped chocolate with the hot cream. For best results make sure all the chocolate is covered.
- Let stand 3 minutes to soften.
- Start mixing from the middle out with a wire whisk. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
- Add honey or corn syrup, mix well and it's ready to use. If it's too thin and hot still, let it cool down for ten minutes or so, or until it's the consistency you want.
Notes
Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
Oven: having the right oven temperature is crucial. That said, I find that this cake benefits from baking it at 350° for about 40 minutes and then turning it down to 325°. It gives it an extra burst and it rises more. Might be just my oven, but if you feel it's not cracking and growing as it should, you can try it and see. After that, I sometimes end it at 350° for the last 5-10 minutes. That depends a lot on the pan size. For very large bundt cakes it is a good idea.
Glaze: this chocolate bundt cake needs no glaze, but the chocolate ganache I use in this recipe is so incredibly good, that I urge you to try it. With a sprinkle of powdered sugar (or nothing at all), it is a fabulous simple chocolate cake.
Storing: I keep it wrapped in plastic for up to 2 days at room temperature (in a normal or cool environment, not a hot one), and if there are leftovers (the nerve!) I freeze them. It also lasts for several days in the refrigerator, always well covered in plastic wrap or in an airtight container.
Variation: you can use hot prepared coffee instead of water for a deeper chocolate flavor. Or substitute half of the water for a liquor, such as port, Kahlua, Cointreau, or any other you like that complements the chocolate.
- Prep Time: 30 minutes
- Cooling time: 2 hours
- Cook Time: 60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 649
- Sugar: 44.9 g
- Sodium: 356.4 mg
- Fat: 35.8 g
- Carbohydrates: 77.5 g
- Fiber: 4.7 g
- Protein: 9.1 g
- Cholesterol: 126.7 mg
Keywords: chocolate bundt cake
doris says
the cake looks good and that is what I plan on doing is mixing cocoa with the water and not adding the coffee. could you make like peanut frosting thin enough to pour over the cake instead of the chocolate glaze
Paula Montenegro says
Hi Doris! Yes, you can frost it with any glaze you want. Most flavors go well with chocolate. Happy baking!
doris says
thank you