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This Chocolate Bundt Cake is for true chocolate lovers. Moist and tender with a rich chocolate ganache, it comes together with simple ingredients and minimal prep to deliver a beautiful homemade cake with deep, satisfying chocolate flavor. Perfect for birthdays, holidays, or potlucks.
Even though I'm obsessed with chocolate, I'm not typically a fan of chocolate cake. I'll choose a peanut butter cup or a rich, fudgy brownie any day over a slice of chocolate cake, as most are dry, crumbly, and lacking that deep, intense chocolate flavor.
But this Chocolate Bundt Cake completely changed my mind. It's incredibly moist with a tender crumb and a rich, bold chocolate flavor that actually tastes like chocolate. It makes a generous Bundt cake, perfect for feeding a crowd, and somehow stays just as moist and delicious for days.
And while wonderful on its own, once you pour over a thick layer of silky chocolate ganache, it becomes something truly special. In fact, my family has declared it better than Nothing Bundt Cakes, and now it's requested for Christmas, Valentine's Day, and birthdays.
Kristen's Keys for a Moist Chocolate Bundt Cake
Before we get into how to make this cake, let me set you up for success with a few key tips.
- Dust the pan with cocoa powder instead of flour. When paired with butter (or coconut oil), cocoa powder creates a reliable nonstick barrier and keeps the cake dark -- no white flour streaks in sight.
- Sift the dry ingredients. This not only helps to keep your batter smooth, but produces a lighter crumb (AKA fluffy cake).
- Use room temperature ingredients. Room temperature eggs and sour cream help the cake achieve a light and airy texture and prevent the cake from sinking when baked.
- Don't doubt the sour cream. Just like in my Sour Cream Coffee Cake, Banana Cake, and Texas Sheet Cake, it gives the cake an incredibly moist, tender crumb while adding just enough structure for the cake to bake up beautifully in a Bundt pan.
- Add hot coffee to the cake batter (even if you don't care for coffee). The coffee does not make the cake taste like a latte. Instead, it helps to enhance the cocoa powder, deepening the rich chocolate flavor of the cake. Adding it hot to the cake helps to bloom the cocoa powder.
How to Make a Homemade Chocolate Bundt Cake
Let's walk through the steps in detail together so you can feel confident that this chocolate bundt cake will deliver perfect results -- regardless of your skill level in the kitchen. 😉
Step One: Prepare Bundt Pan
Do not be tempted to skip this step. You want to thoroughly grease your bundt pan using softened butter or coconut oil, making sure that the sides and center tube are fully coated as well.
Once the pan is greased, use a small sifter to dust it with a thin layer of cocoa powder. Tilt and tap the pan to evenly coat all the greased surfaces, then turn it upside down and gently tap out any excess.
Step Two: Prepare Cake Batter
Start by sifting the dry ingredients together over a large mixing bowl. This will break up any clumps of baking soda, baking, powder, and cocoa powder, keeping your cake batter smooth and silky.
In a separate large bowl or bowl of a stand mixer, beat the eggs, sugar, sour cream, oil, and vanilla until smooth and combined.
Slowly add the dry ingredients to the wet ingredients, mixing on low until JUST combined. We don't want to overmix, or the cake may turn out dense.
Pour in hot coffee and mix briefly until just incorporated. The batter will look thin and that's exactly what you want!
Step Three: Bake Cake
Pour the prepared cake batter into the greased bundt pan and gently tap on the counter to remove air bubbles.
Pop it into the oven and bake until toothpick inserted into the center comes out clean or with a few crumbs (not wet batter). I recommend checking 5 minute prior to the suggested bake time, as all ovens vary and you don't want to over bake the cake.
Step Four: Cool Cake
Once the cake has been baked, place it on a cooling rack and let the cake cool in the bundt pan 15-20 minutes. Then use an offset silicone spatula to gently loosen cake from sides of the pan.
Let the cake continue to cool on the cooling rack for at least 30 minute prior to icing or storing.
Step Five: Prepare Chocolate Ganache
Once the cake has cooled, prepare the rich chocolate icing AKA the ganache. It sounds fancy, but it is as easy as pouring warm cream over chocolate chips, and stirring together to melt. I like to add a splash of vanilla to make the flavors pop a bit more, but it is not necessary.
Step Six: Ice and Serve
I find it is best to drizzle the ganache over the cake within 5 minutes of preparing, as it will begin to harden and thicken up as it sits. Drizzle the chocolate ganache over the cake and let it sit for 10 minutes to harden slightly. Then serve as is or make it extra decadent with a dollop of whipped cream and berries.
Recipe FAQs
Be sure to use a 12-cup Bundt pan so the batter doesn't overflow in the oven. Not sure what size you have? Fill the pan with water, measuring as you go, until it reaches the top, which will tell you its full capacity.
Yes! You can use plain Greek yogurt in place of the sour cream for similar results. I recommend full-fat for the best results.
I don't recommend it. I've tested it several times, and even when the chocolate chips are coated in flour, they still tend to sink in a thick batter like this. When that happens, they settle at the bottom and can cause the cake to stick to the pan.
No! This cake is so incredibly moist and rich it can stand alone. You can dress it up with a dusting of powdered sugar, drizzle with caramel, hot fudge, chocolate syrup, or serve with scoop of ice cream.
Yes! It deepens the chocolate flavor more than using water alone can do. If you are worried about caffeine consumption, use decaf.
Adding a couple teaspoons of corn syrup keeps the ganache shiny and smooth. However, it is not an ingredient I keep on hand or use in my kitchen. I find the frosting to be perfect without it.
More Favorite Dessert Recipes
Chocolate Bundt Cake with Ganache Frosting
Ingredients
For Greasing the pan
- 1-2 tablespoons softened butter or coconut oil
- 1-2 tablespoons cocoa powder
For the Chocolate Bundt Cake
- 1¾ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1½ cups granulated sugar
- ½ cup canola oil, or melted and cooled coconut oil or butter
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- ¼ teaspoon vanilla extract, optional
Instructions
- Position an oven rack in the center of the oven and preheat to 350℉. Generously grease the bundt pan with softened butter or coconut oil, ensuring every nook and cranny is coated. Add a tablespoon or two of cocoa powder to a small sifter and gently tap over the greased pan, creating a layer of cocoa powder. Tilt and tap the pan to ensure the cocoa powder coats the entire surface of the pan, then turn upside down over the sink and gently tap out excess cocoa powder.
- Over a medium mixing bowl, sift together the 1¾ cups all purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon kosher salt. Whisk to combine. Set aside.
- In a separate large mixing bowl, beat 1½ cups granulated sugar, ½ cup canola oil, 2 large eggs, 1 cup sour cream, and 2 teaspoons vanilla extract using a handheld mixer on medium speed until well combined. Alternatively, use a stand mixer fitted with the paddle attachment.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until JUST combined. Pour in 1 cup freshly brewed hot coffee and mix again until just combined.
- Pour batter into the prepared bundt pan and gently tap on the counter to remove air bubbles.
- Transfer the cake to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbs. Timing will vary based on ovens, so begin checking on your cake after 40 minutes.
- Let the cake cool for 15-20 minutes in the pan, then gently run a spatula down the sides of the cake to ensure they are loosened. Invert the cake onto a wire rack and cool for at least 30 minutes.
For the Ganache
- Place 1 cup semi-sweet chocolate chips into a large heat-safe mixing bowl and set aside.
- Place ⅔ cup heavy cream in a microwave-safe glass measuring cup and heat for about 90 seconds or until the cream is hot to the touch, but not boiling. If needed, heat an additional 30 seconds.
- Pour the warm cream over the chocolate chips and let sit for 5 minutes. After 5 minutes, whisk until the chocolate is fully melted. Stir in ¼ teaspoon vanilla extract, if using.
- Drizzle the ganache evenly over the top of the cooled cake, allowing some of the ganache to drip down the sides. Let sit up for 10 minutes prior to serving for easier slicing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe!
Thanks, Sandy! I so appreciate you taking the time to leave a review.