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–+ servings
Deliciously moist Chocolate Bundt Cake served on a white plate

Chocolate Bundt Cake

A rich and comforting Chocolate Bundt Cake perfect for any occasion, with a soft yet dense texture and glossy ganache topping.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour Spoon it into the cup or use a scale for accuracy.
  • 3/4 cup cocoa powder Use high-quality cocoa for best flavor.
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 cups caster sugar Regular white sugar can be used.
  • 1/2 cup oil Use vegetable or canola oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk 2% or whole milk is best.
  • 1/2 cup sour cream Plain yogurt can be substituted.
  • 1/2 cup freshly brewed coffee Can substitute with boiling water or strong tea.

Chocolate and Ganache Ingredients

  • 4 oz dark chocolate Around 50% or semi-sweet.
  • 1/2 cup heavy cream Or whipping cream (33-35% MF).
  • chocolate shavings or sprinkles For decorating.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease the bundt pan well and dust lightly with flour.
  • In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
  • In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, beating just until mixed.
  • Stir in the vanilla, then add the milk and sour cream.
  • Fold the wet mix into the dry mix in two parts, stirring only until no flour streaks remain.
  • Warm the coffee and melt the dark chocolate together in a small bowl. Stir until smooth.
  • Pour the chocolate mixture into the batter and fold gently until evenly mixed.

Baking

  • Pour the batter into the prepared bundt pan, tapping gently to release air bubbles.
  • Bake for 45 to 55 minutes, checking at the 40 minute mark. A toothpick should come out with a few moist crumbs.
  • Let the cake cool in the pan for 10 minutes, then turn onto a rack to cool completely.

Making Ganache

  • Chop the dark chocolate finely and place in a heatproof bowl. Warm the heavy cream until it simmers.
  • Pour the hot cream over the chocolate and let sit for a minute, then stir until smooth.
  • Let it cool until it thickens enough to pour slowly.
  • Pour the ganache over the cooled cake and finish with chocolate shavings.

Notes

For storage, let the cake come to room temperature before covering. It can be kept at room temperature for up to 2 days, or wrapped tightly and stored in the fridge for up to 5 days. It can also be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 30g
Keyword Bundt Cake, Chocolate Cake, Comfort Dessert, Family Recipe, Homemade Cake
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