Chocolate Bundt Cake with Ganache
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A simple chocolate cake made with rich, deep flavors and topped with a smooth chocolate ganache.
Easy Chocolate Bundt Cake Recipe
As someone who started their baking career as a cake baker, I absolutely love bundt cakes. They’re so much simpler than a whole layer cake, and all those grooves and bumps give me all the googly heart eyes.
Don’t get me wrong– LOVE ME A LAYER CAKE. In fact, I dedicated a whole year to cake recipes (see 2017’s Cake of The Month series), and 9 of them were layer cakes.
But bundt cakes are quick. They usually involve an extra step of frosting or glaze or something of the like, but you get all the wow factor of a cake in an easily executed, very hands-off dessert.
The coolest part about bundt cakes is that you can usually turn any layer cake recipe into a bundt cake, and this chocolate bundt cake is brought to you by my popular dark chocolate layer cake recipe (that chocolate cake recipe published here with peanut butter frosting).
How to Make a Layer Cake into a Bundt Cake
One rule I do always follow when adapting a layer cake into a bundt cake, though, is to add 1 additional teaspoon of baking powder to account for double the batter to pan ratio, and because bundt cakes are meant to be tall and we’re ok with giving them a little more oomph to rise up in that deep bundt pan.
One additional teaspoon of baking powder is not going to make your cake taste like metal if you have enough acidity to counteract the ingredient.
In this particular recipe, we have cocoa powder, which is typically an acidic ingredient and perfect for countering baking powder, but we’re using Dutch processed cocoa powder in this chocolate bundt cake, which is a neutral ingredient.
I spoke extensively about Dutch processed cocoa powder vs natural (regular) cocoa powder in my chocolate cayenne cookies post, if you’re interested in reading more about that there.
Otherwise, just trust that all ratios are good to go in this chocolate bundt cake, and pay attention to the other ingredients in your layer cake recipe if you’re looking to add more baking powder to turn it into a bundt cake!
Aside from all the mumbo jumbo I just threw at you re: cake, thankfully there’s nothing intensive that I feel I need to discuss further, because this cake is just as simple as they come.
Moist Chocolate Bundt Cake Ingredients
For the cake batter, you will need:
• granulated sugar
• light brown sugar
• all-purpose flour
• Dutch processed cocoa powder
• baking powder
• baking soda
• salt
• eggs
• vegetable oil
• vanilla extract
• coffee
Easy 2 Ingredient Ganache
I paired this chocolate bundt cake with a rich chocolate ganache, which I am happy to report is crazy easy and requires only two ingredients.
• semi-sweet chocolate chips
• heavy cream
I have made ganache on this blog before. In fact, I used it as the filling in my s’mores layer cake, and then used the leftovers in my s’mores dip.
You ready for this?
Put 1 cup of chocolate chips into a bowl.
Heat ⅔ cup of heavy cream in a saucepan or in the microwave.
Pour it over the chocolate chips.
Stir it up.
BOOM. UNFANCY GANACHE.
Is that not just the ultimate chocolate bundt cake right there?
You are absolutely more than welcome to use the chocolate ganache recipe from that s’mores cake, but this simple chocolate chips one was a little sturdier than that one and was the perfect consistency for pouring onto and then setting on this bundt cake.
You be the judge of your own ganache. You really just can’t go wrong when it comes to a chocolate cake and pouring more chocolate on top of it. Amirite?
How to Make Chocolate Bundt Cake
STEP #1
Start by whisking together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt, then set this mixture aside.
STEP #2
In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined.
STEP #3
Bake the cake, then remove from oven and allow to cool for 15 minutes on a wire cooling rack. Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. When the cake is completely cool, lift the pan off of the cake.
STEP #4
When you are ready to add the ganache to the cake, pour the chocolate chips into a small bowl, then set them aside.
STEP #5
In a small saucepan over medium heat, heat the heavy cream while whisking occasionally until steaming. Remove from heat and pour over the chocolate chips. Whisk the chocolate and the cream together until it it smooth. Allow to cool for 15 minutes.
STEP #6
Pour the cooled ganache evenly over the bundt cake and allow ganache to set before serving (about 1 hour). You can speed up this process by putting cake in the fridge.
Other Chocolate Bundt Cake Toppings
Feel free to use any of my other classic frostings to top this chocolate bundt cake, keeping in mind to make HALF of what the recipe calls for and know that you’ll be spreading it and not pouring it.
Consider any of the following:
• classic vanilla buttercream
• peanut butter frosting
• cream cheese frosting
• strawberry buttercream
• cookie dough frosting
• whipped white chocolate ganache frosting
• mint chocolate chip buttercream
• whipped cream buttercream
• orange cream cheese frosting
• marshmallow buttercream
Umm, hi, yes, let’s make 9 more bundt cakes to test out these combos… Mmmkay?
Easy Chocolate Bundt Cake with Ganache FAQs
Rich, classic chocolate flavor, an unfussy chocolate bundt cake recipe, and a beautiful sight to behold, if I do say so myself. Let’s cheers to kicking off 10 days of basics, shall we?
Moist Chocolate Bundt Cake with Ganache
Ingredients
CHOCOLATE CAKE
- 1 cup (200g) granulated sugar
- 1 cup (200g) firmly packed light brown sugar
- 2 cups (240g) all-purpose flour be sure to measure properly
- ¾ cup (69g) Dutch processed cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- ½ cup (120mL) vegetable oil1
- 2 teaspoons vanilla extract
- 1 and ¼ cup (300mL) coffee2
CHOCOLATE GANACHE
- 1 cup (170g) semi-sweet chocolate chips
- ⅔ cup (180mL) heavy cream
Instructions
CHOCOLATE CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 10-cup Bundt pan. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1 cup (200g) granulated sugar, 1 cup (200g) firmly packed light brown sugar, 2 cups (240g) all-purpose flour, ¾ cup (69g) Dutch processed cocoa powder, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a small bowl, whisk together the eggs, oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined.4 large eggs, ½ cup (120mL) vegetable oil1, 2 teaspoons vanilla extract, 1 and ¼ cup (300mL) coffee2
- Bake the cake for 26-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean. Remove from oven and allow to cool for 15 minutes on a wire cooling rack. Using oven mitts, carefully flip the Bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling Bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
CHOCOLATE GANACHE
- When you are ready to garnish the cake, pour the chocolate chips into a small bowl, then set them aside.1 cup (170g) semi-sweet chocolate chips, ⅔ cup (180mL) heavy cream
- In a small saucepan over medium heat (or in the microwave), heat the heavy cream while whisking occasionally until steaming. Remove from heat and pour over the chocolate chips. Allow the mixture to sit for 1 minute, then whisk the chocolate and the cream together until the mixture is smooth. Allow the ganache to cool for 15 minutes.
- Pour the cooled ganache evenly over the Bundt cake and allow ganache to set before serving (about 1 hour). You can speed up this process by putting the cake in the fridge. Store leftovers at room temperature, up to 5 days. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.
Notes
- Vegetable oil: you can use avocado oil or any other oil you prefer in this recipe. Know that if you use olive or coconut oil, you may be able to detect those flavors.
- Coffee: you can use decaf coffee or no coffee at all. If you don’t want to use coffee, you can use water.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Do you have any substitute for the coffee in the recipe? I love this recipe (I made the chocolate layered cake with the pb frosting before) and want to make something similar for my son’s birthday cake without the coffee.
Hey, Farrah! It’s fine just to use water. Enjoy!
I made this for a birthday cake and it was so popular. Moist and delicious.
Thank you, Debi!
I really think that coffee makes this cake delightfully different from a standard chocolate bundt cake. So many yums!
Thanks so much, Lynn!
Heck yes!
The most beautiful, tasty chocolate bundt cake! The coffee in the cake batter makes all the difference and makes a cake that is so rich with chocolate flavor. The ganache frosting is simple to make and sublime!
Thank you so much!
You do so many things in this recipe to increase the chocolatey goodness of this fabulous cake, from the brown sugar to the coffee. It’s a “must make” for me!
Thank you so much, Susan!
Yes, totally! Thanks, Julie!
Thank you!
I believe it! Thanks, Michaela 🙂
This is one of my favorite recipes! I love the addition of coffee.
Thanks, Susannah!
Hi, what size bundt pan.
Hi, Sharon– a standard bundt pan is 10in.
Can I bake this cake in a stoneware bundt cake pan?
Hi, Victoria– I have never tried baking this in a stoneware pan but it should work out just fine! Let me know if you try it.
Can I use butter instead?
Hi, Haley– you can, I have just never tested this recipe with butter. If you try it, let me know.