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 decadent 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 certain I'm right.
It has an old-fashioned feel along with 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 I 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 glaze tastes as good as it looks on paper, let me tell you.
Ingredients
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 and add instant coffee or coffee extract.
- Sugar: the recipe uses both white granulated sugar and brown sugar (light or dark).
- Eggs: fresh, large.
- Unsalted butter.
- Sour cream: it adds a lot of moisture and a great dense but velvety crumb to this cake. I love baking with it because it balances the astringency of the cocoa powder and helps the cake keep well.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- Flour: it works very well with all-purpose flour, but I do use cake flour sometimes.
- Baking powder and baking soda: they act as leaveners 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 love using 60% to 70% dark or semi-sweet chocolates like Ghirardelli Chocolate Dark Bar 60%, Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate. The higher the percentage of cocoa the less sweet the chocolate is.
- Cream: I tend to use heavy cream, but whipping cream or heavy whipping cream also work very well.
- Brown sugar: it's a great addition that adds a caramel tone to the glaze and makes it sweet in a good way.
- Corn syrup or honey: a small amount is used to add shine and make the ganache stay softer and not completely harden after it dries.
Steps to make this recipe
- 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 (image 1).
- Creaming: a simple technique where the soft butter is creamed with sugar, eggs are added (image 2). Take your time to beat properly for several minutes so the crumb is light and tender.
- 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 large effort and you might not be able to incorporate air as you should for it to bake properly.
How to grease a 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 and crooks and crannies. It's my bundt cake baking nemesis.
If you make these cakes often you probably know the pain of not being able to remove them from the pan in one piece. I have three 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 (image 3) and it goes like that into the oven.
- Baking spray: use a spray that is labeled as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have a high chance of the cake sticking. That is my experience at least. I know baking sprays are different depending on where you live, so you have to try the ones you have available.
- Recipes: whenever I find a great recipe that can be easily removed from an intricate bundt pan I cling to it! A case in point are the fabulous cardamom bundt cake and orange chocolate bundt cake.
Baking a large bundt cake
- Cake tester: it's important to use them to make sure the cake is fully baked. The tester should come out clean, without batter or wet crumbs attached to it.
- Oven time: the recipe has the most accurate time after my recipe testings. But ovens behave differently and you should test and see how yours behaves. Some might take a little more or less. Take the time I give as a guide and adjust.
- Pan sizes: use the pan size given in the recipe and never fill them more than ¾ of its capacity at the most. Ideally, ⅔ of the pan's capacity is the ideal amount that will allow any batter to bake well.
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 and luscious and doesn't harden completely; it stays unctuous and soft.
Kitchen 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.
- Pan: use the right pan size for optimal results. Butter (use soft butter, not melted)and flour it, and refrigerate 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.
- 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: 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 for several days in the refrigerator, always well covered in plastic wrap or in 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.
Frequently asked questions
The most noticeable difference is the shape as bundt cakes use specific pans with a central tube or hole, while normal 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.
A bundt cake has more batter touching the edges of the pan, due to its shape, so you have 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.
A good rule is to fill your bundt pans to no more than ⅔ of their capacity. This way the batter won't overflow and the cake will bake well. With some batters, you can get away with ¾ of the capacity, but that will be more trial and error as it will depend on the recipe. What happens if you fill the pans too much is that the cake will take too long to bake fully drying out the edges and center in the process. And it might overflow.
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) just to name a few.
A regular large bundt cake will have anywhere from 10 to 14 slices depending on how thick you cut them. But bundt cakes come in different shapes and sizes, so you can make smaller 6-8 servings cakes.
Related recipes you might like:
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Chocolate Bundt Cake
This is a fantastic moist cake for chocolate lovers! It has a silky crumb, rich chocolate flavor, and a thick chocolate frosting that complements it perfectly. Even though it's a simple recipe, I consider it my best chocolate cake so I often bake it for special occasions. A sweet and decadent 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.
- 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.
Pan: use the right pan size for optimal results. Butter (use soft butter, not melted)and flour it, and refrigerate 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. Use your favorite dark semisweet chocolate for this recipe. I love using 60% to 70% dark or semi-sweet chocolates like Ghirardelli Chocolate Dark Bar 60%, Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate. The higher the percentage of cocoa the less sweet the chocolate is.
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: 120 minutes
- 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
- Protein: 9.1 g
- Cholesterol: 126.7 mg
Keywords: chocolate bundt cake
Adapted from Baking for all Occasions, by Flo Braker
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