Decadent Chocolate Bundt Cake: An Easy, Moist & Fudgy Recipe with Rich Ganache
Prepare to fall in love with this incredibly easy Chocolate Bundt Cake recipe. It’s not just a cake; it’s a moist, fudgy, and utterly decadent experience, crowned with a rich, glossy chocolate ganache that promises to captivate every chocolate lover. This recipe is designed for simplicity without compromising on flavor or texture, making it your go-to for any occasion.
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Bundt cakes, with their distinctive fluted shape, always add a touch of elegance to any dessert spread. This particular chocolate bundt cake, however, stands out from the crowd. It’s not just beautiful; it’s an explosion of rich chocolate flavor, featuring a remarkably tender and moist crumb, all drenched in a velvety smooth chocolate ganache. Perfect for bakers of all skill levels, this recipe proves that you don’t need a stand mixer or complicated techniques to achieve bakery-quality results. Get ready to impress your family and friends with a dessert that looks as amazing as it tastes!
Why You’ll Adore This Chocolate Bundt Cake
- Effortlessly Simple to Prepare: This chocolate bundt cake recipe truly lives up to its “easy” name. You won’t need a stand mixer or any specialized equipment, just a few bowls and a whisk. The straightforward steps make it perfect for both novice bakers and seasoned pros looking for a quick yet impressive dessert. It’s a fantastic recipe to have in your repertoire for when you need a show-stopping cake without the fuss.
- The Ultimate Chocolate Experience: Prepare your taste buds for what might just be the best chocolate bundt cake you’ve ever tasted! Each bite offers a blissful combination of tender, ultra-moist crumb and intensely rich chocolate flavor. The secret lies in a carefully balanced blend of ingredients that ensures a deep, fudgy taste and a texture that practically melts in your mouth. This cake isn’t just chocolatey; it’s a celebration of pure cocoa indulgence.
- Versatile for Any Occasion: Whether you’re planning a grand holiday feast, a casual family get-together, a lively potluck, or a special birthday celebration, this bundt cake fits the bill perfectly. Its elegant presentation, thanks to the bundt pan’s unique design and the luscious ganache drizzle, makes it a centerpiece-worthy dessert. Yet, its ease of preparation means it’s also ideal for a simple weekend treat. It’s a guaranteed crowd-pleaser that everyone will ask you to make again and again.
Craving more delightful cake recipes? Be sure to explore some of our other cherished creations like the comforting Italian Love Cake, the fresh and vibrant Strawberry Shortcake Recipe, the rich Mississippi Mud Cake, our effortlessly Easy Coconut Cake, and classic Chocolate Cupcakes.
Key Ingredients for an Exceptional Chocolate Bundt Cake
The magic of this chocolate bundt cake lies in a few key ingredients that work in harmony to create its signature moistness and profound chocolate flavor. Understanding their roles will not only enhance your baking success but also help you appreciate the science behind a truly great cake.
- Dutch-Process Cocoa Powder: Unlike natural cocoa, Dutch-process cocoa has been treated to reduce its acidity, resulting in a darker color and a mellower, richer chocolate flavor. It reacts differently with leavening agents, which is why it pairs perfectly with both baking soda and baking powder in this recipe to give the cake its perfect rise and texture.
- Buttermilk: This tangy ingredient is crucial for moistness. Its acidity reacts with the baking soda to create a light, tender crumb. If you don’t have buttermilk on hand, don’t fret! A simple homemade substitute (milk + vinegar/lemon juice) works wonderfully, as detailed in our variations section.
- Warm Coffee: This secret ingredient doesn’t make the cake taste like coffee; instead, it deepens and intensifies the chocolate flavor, making it incredibly robust and complex. The warmth also helps to “bloom” the cocoa powder, releasing its full aromatic potential.
- Vegetable Oil: Using oil instead of butter contributes to the cake’s extraordinary moistness. Oil remains liquid at room temperature, unlike butter, which solidifies, resulting in a cake that stays softer and more tender for longer.
- Semi-Sweet Chocolate Chips & Heavy Cream (for Ganache): These two ingredients are the foundation of our silky smooth, luxurious chocolate ganache. The chocolate chips provide the rich cocoa base, while the heavy cream creates the luscious, pourable consistency, making for a truly irresistible topping.
For a precise list of ingredients, exact measurements, and detailed instructions, please refer to the comprehensive recipe card located further down.
Crafting Your Decadent Chocolate Bundt Cake: Step-by-Step
- Prepare Your Pan: Preheat your oven to 350 degrees F (175 degrees C). The most critical step for a bundt cake is proper pan preparation. Generously coat a 10-cup bundt pan with baking spray that contains flour (such as Baker’s Joy or Pam Baking). Alternatively, you can meticulously grease the pan with shortening or butter, then dust it thoroughly with flour, tapping out any excess. For an extra measure of prevention, place the prepared pan in the freezer while you prepare the cake batter. This quick chill helps the butter/flour coating adhere better and ensures a perfect release later.
- Combine Wet and Dry Ingredients: In a medium bowl, thoroughly whisk together your dry ingredients: all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, granulated sugar, and kosher salt. Ensure there are no lumps. In a separate, large bowl, whisk together the wet ingredients: full-fat buttermilk, large eggs, warm strong black coffee (essential for blooming the cocoa and deepening flavor), vegetable oil, and vanilla extract. Whisk until everything is well combined and smooth. Remember, having your eggs and buttermilk at room temperature helps them emulsify better, leading to a smoother, more uniform batter.
- Combine and Pour: Gently stir the dry ingredients into the wet mixture until just combined. It’s crucial not to overmix at this stage; overmixing can develop the gluten in the flour, leading to a tough, dry cake. A few streaks of flour are perfectly fine. The cake batter will appear quite loose and runny – this is exactly the correct consistency for a super moist cake. Carefully pour the batter evenly into your prepared and chilled bundt pan. To help release any trapped air bubbles from the bottom of the cake, gently tap the pan a couple of times on your kitchen counter. This simple step can prevent large air pockets in your finished cake.
- Bake and Cool: Transfer the bundt pan to your preheated oven and bake for 40-50 minutes. Baking times can vary, so keep a close eye on your cake starting around the 40-minute mark. You’ll know it’s perfectly baked when a wooden toothpick or skewer inserted into the deepest part of the cake comes out clean, with no wet batter clinging to it. Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. This cooling period is crucial as it allows the cake to firm up slightly before you attempt to invert it, significantly reducing the risk of sticking or breakage. After 15 minutes, carefully invert the cake onto a wire rack or your chosen serving plate to cool completely. Patience is key here; ensure the cake is fully cooled before applying the ganache.
- Prepare the Chocolate Ganache: While your cake cools, it’s time to make the glorious ganache. Place the semi-sweet chocolate chips into a microwave-safe bowl. Melt the chocolate in the microwave using short intervals of 20-30 seconds, stirring thoroughly after each burst. Continue until the chocolate is completely melted and beautifully smooth. Then, add the heavy cream and vanilla extract to the melted chocolate. Stir continuously and vigorously until the mixture is well combined and transforms into a glossy, smooth ganache. Allow the ganache to cool for about 5 minutes; this helps it thicken slightly to the perfect drizzling consistency. Once cooled slightly, artfully drizzle the ganache over your completely cooled bundt cake. You can serve it immediately, enjoying the warm, flowing ganache, or allow it to set for a few minutes to achieve a firmer, yet still luscious, coating.
Expert Tips for the Perfect Chocolate Bundt Cake
- Accurate Measurement of Dry Ingredients: Proper measurement of flour and cocoa powder is paramount for baking success. Instead of scooping directly from the bag, which can compact the ingredients and lead to too much flour, use the “aerating, spoon, and swoop level” method. Gently aerate the flour/cocoa in its container with a fork, then spoon it into your measuring cup until it overflows. Use a flat edge (like the back of a knife or a ruler) to level off the top. This ensures you have the correct amount, preventing a dense or dry cake.
- Room Temperature Ingredients are Key: For a truly smooth and well-emulsified batter, ensure your eggs and buttermilk are at room temperature. This allows them to blend more uniformly with the other ingredients, creating a more cohesive batter that bakes evenly and results in a lighter, finer crumb. Cold ingredients can cause the batter to curdle or become lumpy.
- Mastering the Bundt Pan Release: The fear of a cake sticking to the bundt pan is real! Combat this by generously greasing and flouring every nook and cranny of the pan. Using a baking spray with flour is highly recommended for its convenience and effectiveness. For an extra layer of insurance, after preparing the pan, place it in the freezer for about 10-15 minutes. This helps the coating adhere and firm up, ensuring your beautiful bundt cake releases flawlessly every single time.
- The Magic of Warm Coffee: Don’t skip the warm coffee! While it might seem unconventional, the warmth of the coffee helps “bloom” the cocoa powder. This process intensifies the chocolate’s flavor and aroma, making your cake taste incredibly rich and deeply chocolatey. Don’t worry, you won’t taste the coffee itself; it merely enhances the star ingredient. If you truly prefer not to use coffee, warm water can be substituted, but the depth of flavor might be slightly less pronounced.
- Eliminate Air Bubbles: After pouring the batter into the bundt pan, gently tap the pan on your counter a few times. This simple action helps release any trapped air bubbles from the bottom of the cake batter, which can otherwise create unsightly tunnels or large holes in your finished cake.
- Do Not Overbake: Overbaking is the quickest way to turn a moist cake into a dry, crumbly disappointment. Begin checking your cake for doneness at the 40-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. The exact baking time can vary depending on your oven, so trust the toothpick test!
- Perfect Ganache Consistency: For a beautiful, pourable chocolate ganache, ensure you use heavy cream (also known as whipping cream) with a high-fat content. Lower-fat dairy products will not emulsify properly with the chocolate, resulting in a thin, watery, or separated ganache. The high fat in heavy cream creates that luxurious, silky smooth texture we all love.
- Alternative Chocolate Melting Method: If you prefer not to use a microwave or don’t have one, you can easily melt the chocolate chips for the ganache using a double boiler method. Place the chocolate chips in a heatproof bowl set over a small saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently until the chocolate is melted and smooth. This method provides more controlled, even melting.
Delicious Variations to Try
- Buttermilk Substitute: If you find yourself without buttermilk, it’s incredibly easy to make your own. Simply measure out 3/4 cup of regular milk (whole milk works best) and stir in 2 1/4 teaspoons of white vinegar or lemon juice. Let the mixture sit for about 5 minutes until it slightly curdles. This creates an acidic liquid that mimics buttermilk and will react perfectly with the baking soda in the recipe.
- Cocoa Powder Alternatives: This recipe specifically calls for Dutch-process cocoa powder because it yields a darker color and a milder, richer chocolate flavor due to its reduced acidity. However, if you only have unsweetened natural cocoa powder on hand, you can still use it. Be aware that the resulting cake might have a slightly lighter color, a tangier chocolate flavor, and a slightly different texture. While Dutch-process is recommended for the best flavor profile in this recipe, natural cocoa can still produce a delicious cake.
- Alternative Toppings to Ganache: While the chocolate ganache is a truly decadent topping, you can certainly skip it for a simpler, yet equally delightful, presentation. A light dusting of powdered sugar creates an elegant, classic look. For a touch of contrast, consider a dollop of whipped cream, a scoop of vanilla bean ice cream, or a scattering of fresh berries like raspberries or strawberries for a burst of freshness.
Frequently Asked Questions About Chocolate Bundt Cake
Absolutely! This chocolate bundt cake is one of those magical desserts that often tastes even better the day after it’s baked. The flavors have more time to meld and develop, and the moisture content truly sets in. This makes it an excellent choice for entertaining, as you can prepare it in advance and save yourself time on the day of your event.
To maintain its incredible moisture and flavor, store your chocolate bundt cake at room temperature. Make sure it’s covered tightly with plastic wrap or kept in an airtight container to prevent it from drying out. When stored properly, it will remain fresh and delicious for up to 4 days.
Yes, this chocolate bundt cake freezes beautifully! For best results and to maintain its appearance, you may want to freeze the cake without the ganache. Once the cake has cooled completely, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2 months. To thaw, simply unwrap the cake and let it sit overnight in the refrigerator, then bring it to room temperature before serving. If you decide to freeze it with the ganache, be aware that the ganache’s texture might change slightly upon thawing, but it will still be delicious.
More Delightful Bundt Cake Recipes to Explore
If you’ve fallen in love with the ease and elegance of bundt cakes, you’re in for a treat! We have an array of other fantastic bundt cake recipes that are just as simple to make and equally impressive. Discover new flavors and textures to delight your taste buds and impress your guests.
Apple Dapple Cake (Apple Bundt Cake)
Meyer Lemon Bundt Cake Recipe
Old Fashioned Sour Cream Pound Cake
There you have it – a recipe for an easy, moist, and utterly decadent chocolate bundt cake that will undoubtedly become a treasured favorite. Its simplicity belies the complex, rich flavors and incredibly tender texture, making it perfect for any occasion, big or small. The crowning touch of smooth chocolate ganache elevates this cake from delicious to unforgettable. So go ahead, tie on your apron, gather your ingredients, and prepare to create a truly magical dessert that celebrates the joy of chocolate. Happy baking!
Easy Chocolate Bundt Cake Recipe
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Ingredients
Bundt Cake
- 1 1/2 cups All-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 tsp Baking soda
- 3/4 tsp Baking powder
- 1 1/2 cups Granulated sugar
- 1 tsp Kosher salt
- 3/4 cup Full fat buttermilk room temperature
- 2 large Eggs room temperature
- 1 cup Strong black coffee warm
- 1/4 cup Vegetable oil
- 1 tsp Vanilla extract
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- 1/2 tsp Vanilla extract
Instructions
Bundt Cake
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Preheat oven to 350 degrees F. Generously coat a 10-cup bundt pan with baking spray that contains flour, or grease and flour the bundt pan. Then place the pan in the freezer while you prepare the cake batter.
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In a medium bowl whisk together the all-purpose flour, dutch processed cocoa powder, baking soda, baking powder, granulated sugar, and kosher salt.1 1/2 cups All-purpose flour, 3/4 cup Dutch-process cocoa powder, 1 1/2 tsp Baking soda, 3/4 tsp Baking powder, 1 1/2 cups Granulated sugar, 1 tsp Kosher salt
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In a large bowl whisk together the buttermilk, eggs, coffee, oil, and vanilla extract.3/4 cup Full fat buttermilk, 2 large Eggs, 1 cup Strong black coffee, 1/4 cup Vegetable oil, 1 tsp Vanilla extract
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Stir in the dry ingredients until combined. Do not overmix, the cake batter will be thin. Pour the cake batter evenly into the prepared bundt pan. Lightly tap the pan on the counter to remove excess air bubbles from the bottom of the cake.
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Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack or serving plate to cool completely.
Chocolate Ganache
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Place the chocolate chips into a microwave-safe bowl and melt the chocolate in the microwave in 20-second intervals. Stirring at each interval until the chocolate is melted and smooth. Add the heavy cream and vanilla extract. Stir continuously until it is well combined and smooth. Let the chocolate ganache cool for 5 minutes. Then drizzle the ganache over the cooled cake. Serve immediately or allow the ganache to set before serving.1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream, 1/2 tsp Vanilla extract
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You can serve immediately or allow the ganache to set up before serving.
Notes
Be sure the eggs and buttermilk are at room temperature the batter blends together nicely.
Grease and flour the pan generously! Freezing the pan after preparing it ensures your cake won’t stick, I promise.