This rich and decadent chocolate bundt cake is pure heaven in dessert form. Topped with silky chocolate ganache and a sprinkle of mini chocolate chips, it’s the ultimate chocolate lover’s dream come true. The cake itself is incredibly moist with deep chocolate flavor, while the ganache adds that extra touch of indulgence that makes this dessert truly special.
Why You’ll Love This Chocolate Bundt Cake
- Incredibly moist and rich chocolate flavor
- Simple one-bowl preparation
- Perfect chocolate ganache topping that sets beautifully
- No fancy decorating skills needed
- Freezes wonderfully for make-ahead convenience
- Great for feeding a crowd
- Similar to my popular chocolate peppermint bundt cake but with classic chocolate flavors
Let me tell you – this isn’t just any chocolate cake. The texture is absolutely perfect – dense enough to feel substantial but still incredibly tender and moist. I’ve tested this recipe countless times to get it just right, and the combination of butter AND oil is the secret to its amazing texture. The butter provides that rich flavor we all love, while the oil keeps the cake super moist for days.
What really sets this cake apart is the chocolate ganache topping. It’s silky smooth and adds this incredible richness that takes the cake from delicious to absolutely showstopping. When you pour that warm ganache over the cooled cake and watch it cascade down the sides, creating those perfect drips… it’s pure cake decorating magic! And the best part? It’s practically foolproof – even if your cake has a few imperfections, the ganache will cover them beautifully.
Baker’s Tip: Don’t skip my special pan-greasing method! A well-greased bundt pan is absolutely crucial for success. I always use shortening and flour, making sure to get into every nook and cranny. Trust me, this extra step is worth it to ensure your cake releases perfectly every single time.
Key Ingredients & Why They Matter
Let’s walk through the star players that make this chocolate bundt cake absolutely irresistible! Each ingredient serves a specific purpose for the perfect texture and flavor.
- Butter AND Oil: This dynamic duo creates the most incredible texture. The butter brings rich flavor while the oil keeps the cake wonderfully moist for days. Don’t skip either one!
- Buttermilk: My secret weapon for super tender cake! The acidity in buttermilk breaks down the gluten strands, creating a softer crumb. No buttermilk? Mix 1/2 cup regular milk with 1½ teaspoons vinegar or lemon juice.
- Cocoa Powder: Use natural unsweetened cocoa powder for the deepest chocolate flavor. The slight hint of cinnamon really enhances the chocolate – trust me on this one!
- Mini Chocolate Chips: These tiny morsels melt perfectly throughout the batter, creating little pockets of chocolate heaven. They’re also perfect for sprinkling on top of the ganache! If you love chocolate as much as I do, you might also enjoy my German chocolate cupcakes.
Essential Success Tips
After testing this recipe countless times, I’ve learned some crucial tricks that make all the difference:
- Master the Pan Prep: Please don’t skip properly greasing your bundt pan! Use shortening (not butter) and dust with flour. Get into every nook and cranny – this step is absolutely critical for a clean release.
- Temperature Matters: Make sure your buttermilk and eggs are at room temperature. Cold ingredients don’t blend as smoothly and can affect the cake’s texture.
- Don’t Overmix: Once you add the wet ingredients, mix just until combined. Overmixing leads to a tough cake, and we want that perfectly tender crumb!
- Check Early: Start checking your cake at the 40-minute mark. Every oven is different, and overbaking will dry out your cake. Look for a few moist crumbs on your toothpick – not completely clean.
Step-by-Step Baking Instructions
Let’s walk through making this incredible chocolate bundt cake together! I’ve made this recipe countless times and have all the tips you need for perfect results.
Making the Chocolate Cake Batter
- Prepare Your Pan: Start by preheating your oven to 350°F and thoroughly greasing your bundt pan. I mean really get in there with shortening and flour!
- Create the Chocolate Base: In a saucepan, melt your butter over medium heat. Once melted, add oil, cocoa powder, and water. This mixture creates the most amazing chocolate flavor base – just keep whisking until it comes to a gentle boil.
- Mix Dry Ingredients: While your chocolate mixture is heating, whisk together your flour, sugar, baking soda, salt, and that pinch of cinnamon (my secret weapon for enhanced chocolate flavor!).
- Combine Wet & Dry: Pour that hot chocolate mixture into your dry ingredients. The smell at this point is absolutely heavenly! Mix until just combined – don’t overmix!
- Final Touches: Stir in your room temperature buttermilk, eggs, and vanilla. Fold in those mini chocolate chips – they create perfect little pockets of melted chocolate throughout the cake.
Baking & Ganache Magic
Pour the batter into your prepared pan and bake for 45-55 minutes. You’ll know it’s done when a toothpick comes out with just a few moist crumbs. Like my German chocolate brownies, the key is not overbaking!
Creative Serving Ideas & Variations
While this cake is absolutely perfect on its own, here are some fun ways to make it even more special:
- Holiday Twist: Add a teaspoon of peppermint extract to the ganache for a festive touch
- Coffee Lover’s Version: Replace the water with strong brewed coffee to enhance the chocolate flavor
- Nutty Addition: Sprinkle toasted pecans or hazelnuts along with the chocolate chips
- Serving Suggestions: Warm individual slices for 10-15 seconds and serve with:
- A scoop of vanilla ice cream
- Fresh raspberries
- Whipped cream and a dust of cocoa powder
The cake stays fresh at room temperature for up to 5 days – just keep it covered. Though honestly, it’s never lasted that long in my house!
FAQs & Final Thoughts
Frequently Asked Questions
While a bundt pan creates that signature shape, you can bake this in a 9×13 inch pan. Adjust baking time to 35-40 minutes and check with a toothpick for doneness.
The most common reason is insufficient greasing. Always use shortening (not butter) and dust with flour, getting into every groove. Don’t forget those tight corners!
Yes! Make it up to 2 days ahead and store in the fridge. Warm it gently in the microwave in 15-second intervals until it reaches a pourable consistency.
Final Thoughts
Sweet friends, this chocolate bundt cake has become my go-to recipe whenever I need something special yet simple to make. The rich chocolate flavor paired with that silky ganache creates pure magic! If you’re craving more chocolate goodness, my chocolate chip skillet cookie is another family favorite.
Remember, don’t stress if your cake isn’t perfect – that’s what the ganache is for! I’d love to hear how this recipe turns out in your kitchen. Every time I make it, my family gathers around the cooling rack, eager for that first heavenly slice. The best part? This cake actually tastes even better the next day (if it lasts that long!).
Keep your cake covered at room temperature, and you’ll be treated to moist, delicious slices for up to 5 days. Whether you’re baking for a special occasion or just because it’s Tuesday, this bundt cake never disappoints. Happy baking! 🍫
Recipe Tips at a Glance:
- Don’t rush the cooling process – give it a full 5 minutes in the pan
- Room temperature ingredients blend better
- Pour ganache while slightly warm for the prettiest drips
- Store leftover cake covered at room temperature
CHOCOLATE BUNDT CAKE
Equipment (affiliate links)
- Bundt pan
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup butter
- 0.5 cup oil (vegetable or canola oil)
- 0.33 cup unsweetened cocoa powder
- 1 cup water
- 0.5 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
- Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
- Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
- Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
- Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
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