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    Home » Cake

    Chocolate Bundt cake

    Published: Dec 8, 2022 by Anna

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    This easy chocolate Bundt cake recipe, with a soft and moist texture, rich chocolate flavor, and indulgent chocolate ganache glaze, is an amazing dessert that anyone can make at home. There're many ways you can decorate it to fit your special occasion.

    Chocolate Bundt cake with dark chocolate ganache glaze on a round serving plate.
    Jump to:
    • Ingredients and substitutions
    • Cooking tips
    • Step by step directions
    • Possible variations
    • FAQ
    • More Christmas recipes
    • Recipe card

    Ingredients and substitutions

    Flour - Use all-purpose flour or cake flour to make this chocolate cake recipe.

    Cocoa powder - I use Dutch-processed unsweetened cocoa powder for almost all my recipes.

    Baking powder - If we were to use natural cocoa powder, we would need to add baking soda as a leavening agent. For this recipe, I use Dutch-processed cocoa powder that is less acidic, so we can get away with using just baking powder.

    Salt - Always add a generous pinch of salt to your baking creations.

    Butter - Use unsalted butter at room temperature.

    Sugar - I use white granulated sugar, but you can replace it with castor sugar if you like.

    Chocolate - To fancy up my cake recipe, I decided to add semi-sweet chocolate chips. Cocoa butter will provide more tenderness and moisture while cocoa solids add to the flavor.

    Vanilla and coffee - Vanilla extract and coffee fit chocolate Bundt cakes so well! If you're not a big fan of the coffee flavor, I assure you, you won't notice it after the cake has been baked. Coffee plays the role of a chocolate flavor enhancer, not a replacer! You can use instant coffee as well as a shot of freshly brewed expresso. 

    Eggs - All eggs should be at room temperature to mix well with the fats.

    Milk - To create a moist Bundt cake recipe, you'll need to add some liquids. I chose whole milk, but you can replace it with lukewarm water. We also need liquids to dissolve our instant coffee.

    Chocolate Bundt cake with dark chocolate ganache glaze on a serving plate, a few pieces are taken.

    Cooking tips

    Rotate the pan during the baking. All ovens have hot spots, so I recommend rotating your cake after 30 minutes of baking so it rises evenly and doesn't burn on one side. This advice applies only to Bundt cakes and pound cakes, as they need a much longer baking time compared to regular round multiple-layer cakes.

    Don't open the oven too early. Even though it's a good idea to rotate your Bundt cake in the oven, you shouldn’t do so too early. The cake needs time to rise and create a strong structure that won't deflate after a rapid temperature drop due to the opening of the oven's door. For such a big cake, I recommend waiting at least 30 minutes!

    Use foil to protect your cake. Pound and Bundt cakes need time to bake through. To prevent the top of the cake from burning, cover it with a piece of foil when you open the oven to rotate your cake.

    A piece of chocolate bundt cake with chocolate glaze, one bite is taken.

    Step by step directions

    For the chocolate cake

    1. Preheat the oven to 340F (170C). Butter and flour a 10-12 cup (2-2.5 liter) Bundt cake pan and set aside.

    2. Into a bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine.

    3. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Scrape the sides and the bottom of the mixing bowl now and then.

    4. Then, add the melted chocolate and beat for 10-15 secs to combine.

    5. Add one egg at a time and beat until combined. Don’t add the next egg until the previous one has been incorporated. Scrape the sides and the bottom of the mixing bowl now and then.

    6. Pour the milk into a microwave-safe bowl and heat until lukewarm. Add the instant coffee and stir to dissolve.

    Collage image showing six steps to make a chocolate bundt cake batter.

    7. Add the dry ingredients to the butter and egg mixture while alternating with the milk; mix on low, starting and ending with the dry ingredients.

    8. Pour the batter into the prepared Bundt cake pan and bake on the middle rack for 40-45 minutes, or until a toothpick inserted in the middle comes out dry. 

    9. Remove from the oven and let it rest for 2-3 minutes in the pan. Meanwhile, check that the edges are not attached to the pan using an offset spatula.

    10. Flip the cake pan upside down onto a cooling rack and let it sit like that for 5-10 minutes. Then, lift the pan and let the cake cool down completely before applying the glaze.

    For the chocolate glaze

    1. Place the chocolate into a microwave-safe bowl. Heat for 15 seconds at a time, mixing in between until the chocolate has completely melted.

    2. Add the heavy cream and mix well with a silicone spatula, scraping the walls and the bottom until a homogenous consistency is reached.

    3. Pour the ganache on top of the cooled-down Bundt cake. Slice and serve.

    Collage image showing six steps to make a chocolate bundt cake and glaze it with dark chocolate ganache.

    Possible variations

    Frosting - Don't want to glaze your Bundt cake with chocolate ganache? No problem! You can make cream cheese frosting (like in my Cinnamon rolls recipe) and spread it on top of a completely cooled-down cake.

    Icing - Another simple way to decorate your cake and make it moister and sweeter is to use powdered sugar icing instead of chocolate glaze. Royal icing will work as well!

    Powdered sugar and berries - You can always dust your chocolate Bundt cake with powdered sugar and add fresh raspberries on top. It's a great option when you're in a hurry but still want to present your cake in a beautiful way.

    Nuts - You can fold crushed walnuts into the cake batter before pouring it into your Bundt pan.

    A piece of chocolate bundt cake on a silver spoon.

    FAQ

    How to store chocolate Bundt cake?

    Glazed with chocolate ganache, Bundt cake should be stored in an air-tight container or covered with plastic wrap on a plate in the fridge for up to 4 days. 

    Can you freeze Bundt cake?

    You can freeze the unglazed cake for up to 2 months. It's easier to cut it into pieces, wrap each one in plastic wrap and then in a piece of foil, and then freeze. Thaw in the fridge overnight and then let it sit at room temperature to soften before glazing and serving.

    More Christmas recipes

    Christmas bundt cake

    Christmas cupcakes

    Gingerbread cookies

    Recipe card

    Chocolate Bundt cake with dark chocolate ganache glaze on a round serving plate.

    Chocolate Bundt cake

    This easy chocolate Bundt cake recipe, with a soft and moist texture, rich chocolate flavor, and indulgent chocolate ganache glaze, is an amazing dessert that anyone can make at home. There're many ways you can decorate it to fit your special occasion.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 14 pieces
    Calories: 336kcal
    Author: Anna

    Equipment

    • a 10-12 cup (2-2.5 liter) bundt cake pan
    • Stand mixer or hand mixer and a large mixing bowl

    Ingredients

    For the cake

    • 190 g all-purpose flour
    • 50 g unsweetened Dutch-processed cocoa powder
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 220 g unsalted butter at room temperature
    • 1 teaspoon vanilla extract
    • 240 g granulated sugar
    • 50 g semi-sweet chocolate melted
    • 4 large eggs at room temperature
    • 100 g whole milk lukewarm
    • 1 teaspoon instant coffee

    For the glaze

    • 85 g semi-sweet chocolate
    • 85 ml heavy whipping cream can be cold

    Instructions

    • Preheat the oven to 340F (170C). Butter and flour (or use a cake release spray that contains flour) a 10-12 cup (2-2.5 liter) Bundt cake pan and set aside.
    • Into a bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine.
    • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Scrape the sides and the bottom of the mixing bowl now and then.
    • Then, add the melted chocolate and beat for 10-15 secs to combine.
    • Add one egg at a time and beat until combined. Don’t add the next egg until the previous one has been incorporated. Scrape the sides and the bottom of the mixing bowl now and then.
    • Pour the milk into a microwave-safe bowl and heat until lukewarm. Add the instant coffee and stir to dissolve.
    • Add the dry ingredients to the butter and egg mixture while alternating with the milk; mix on low, starting and ending with the dry ingredients. Should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl now and then.
    • Pour the batter into the prepared Bundt cake pan and bake on the middle rack for 40-45 minutes, or until a toothpick inserted in the middle comes out dry. After 30 minutes of baking, rotate the pan and loosely cover it with a piece of foil to prevent over-browning.
    • Remove from the oven and let it rest for 2-3 minutes in the pan. Meanwhile, check that the edges are not attached to the pan using an offset spatula.
    • Flip the cake pan upside down onto a cooling rack and let it sit like that for 5-10 minutes. Then, lift the pan and let the cake cool down completely before applying the glaze.
    • For the glaze
    • Place the chocolate into a microwave-safe bowl. Heat for 15 seconds at a time, mixing in between until the chocolate has completely melted.
    • Add the heavy cream and mix well with a silicone spatula, scraping the walls and the bottom until a homogenous consistency is reached. If it becomes too thick, heat it in the microwave for 5-10 additional seconds until it’s pourable but not too thin.
    • Pour the ganache on top of the cooled-down Bundt cake. Slice and serve.

    Notes

    Glazed with chocolate ganache, Bundt cake should be stored in an air-tight container or covered with plastic wrap on a plate in the fridge for up to 4 days. 
    Freeze the unglazed cake for up to 2 months. 

    Nutrition

    Nutrition Facts
    Chocolate Bundt cake
    Serving Size
     
    1 piece
    Amount per Serving
    Calories
    336
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    12
    g
    75
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    89
    mg
    30
    %
    Sodium
     
    170
    mg
    7
    %
    Potassium
     
    165
    mg
    5
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    567
    IU
    11
    %
    Vitamin C
     
    0.04
    mg
    0
    %
    Calcium
     
    70
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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