Chocolate Bundt Cake

Delicious deep chocolate fudgy cake that has an essence of coffee and is then topped with the most divine rich chocolate ganache with just a hint of almond, this Chocolate Bundt Cake is amazing! It’s so moist with a tender crumb and a total chocolate lover’s dream, but not too sweet! It’s the perfect easy to make impressive chocolate cake for any occasion.

The Best Chocolate Bundt Cake Recipe

If you love chocolate like I do then you are going to love this recipe for chocolate bundt cake! Just like my Flourless Chocolate Cake, it’s a super simple chocolate cake topped with yummy chocolate ganache. And I use ingredients like Greek yogurt, coffee, and a good dose of pure vanilla extract to elevate the chocolate flavor even more. It has all the components of what it takes to turn an ordinary chocolate cake recipe into the next level using little tricks that are so easy but not everyone knows.

So if you don’t already know these little chocolate boosting tricks, then get ready. Once you make this amazing chocolate bundt cake you are going to be a newly enlightened chocolate cake baker! 

And this chocolate cake when presented looks so beautiful on a cake plate with its shiny layer of perfectly smooth fudgy ganache. You can serve it with berries to add some color and contrasting fresh fruity flavor. The layers of chocolatey goodness are also fantastic with a scoop of Rocky Road Ice Cream or topped with some whipped cream! And chocolate bundt cake is the ultimate complete dessert when served with a London Fog or Frozen Mudslide. 

There are 2 parts to this yummy chocolate bundt cake recipe. The moist chocolate cake and the velvety rich chocolate ganache. Both are super easy to make and go so well together that it’s like heaven in each bite. Here’s what you’ll need:

The Cake

• Flour – Simple all-purpose flour is all you need for this easy chocolate cake. Cake flour is another option too.
• Baking Soda – Not to be confused with baking powder, it’s used as a leavening agent that helps the cake rise in the oven. 
• Salt – An important ingredient in baking and especially with chocolate, salt balances the sweetness of the sugar as well as boosts the flavor.
• Coffee – Coffee is used in the batter to further develop the chocolate flavor and add depth. It’s a super yummy addition and not to be omitted. 
• Cocoa Powder – You will need a good quality unsweetened cocoa powder.
• Sugar – I used granulated white sugar. You can also use cane sugar.
• Eggs – You will need fresh large eggs that are at room temperature. 
• Vegetable Oil – I used canola oil, but any neutral vegetable oil will work. Just make sure it has no flavor. 
• Greek Yogurt – The yogurt not only acts as a dairy component in the cake, but adds a beautiful touch of acidity that elevates the entire cake and also helps to make it super moist. You can also use sour cream if you prefer.
• Vanilla – Use pure vanilla extract for the best flavor. Vanilla actually compliments the chocolate and brings out the taste more. And there is a lot used in this recipe so again it’s best to use the real stuff if you have it on hand over imitation vanilla. 

Chocolate Ganache

• Butter – Always use unsalted butter in all baking to control the level of salt. 
• Heavy Cream – You have to use full-fat heavy whipping cream for the ganache. Simple milk will not work the same as the cream helps to thicken the ganache.
• Powdered Sugar – Also known as confectioner’s sugar or icing sugar. It sweetens the ganache and creates a smooth texture.  
• Cocoa Powder – I love to use Dutch process cocoa powder or Hershey’s, but any type of unsweetened cocoa powder is fine. 
• Almond Extract – The almond extract adds a lovely nutty note of almond essence. But you can also use vanilla extract if you prefer or don’t have any almond extract on hand.

For this recipe, you will first make the cake. Then as the cake is cooling, you’ll be making the simple chocolate glaze and pour it over the still warm cake. It’s a very easy process with impressive delicious results.

Chocolate Bundt Cake

1. Preheat the oven and prep the pan. Preheat your oven to 350°F (176°C) and position a rack in the middle of the oven. Then grease a 10-inch bundt pan with cooking oil. 
2. Heat the coffee and cocoa powder. Add the brewed coffee and cocoa powder to a small saucepan and bring to a boil over medium-low heat while constantly whisking. Then once well blended, remove the mixture from the heat and set it aside to cool.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Then set aside.
4. Beat the sugar, eggs, and oil. Add the sugar, room temperature eggs, and oil to a large mixing bowl and mix together for about a minute at medium speed using a hand mixer or stand mixer. Then add the Greek yogurt and vanilla extract and continue mixing for another minute or until well combined.  

1. Add the dry ingredients and coffee. Add the flour mixture along with the cooled coffee mixture to the egg mixture and mix on low speed for about one minute or until everything is well combined being careful not to over-mix the batter. 
2. Bake the chocolate bundt cake. Pour the chocolate cake batter into the prepared bundt pan. Then place it into the preheated oven on the middle rack to bake for an hour or until a toothpick comes out clean. When the cake is done, the sides of the cake will have started to pull away from the edges of the pan as well. 
3. Cool the cake. When it’s done baking, allow the cake to cool in the bundt pan for about 15 minutes before turning it out onto a cake plate.
4. Make the ganache: Continue on with the recipe as the cake starts to cool and make the chocolate ganache.

Chocolate Ganache

1. Combine the butter, cream, and cocoa powder. Heat the butter, heavy cream, and unsweetened cocoa powder together in a small saucepan over low heat, never allowing it to boil, while whisking occasionally until the butter is melted and the mixture is smooth.
2. Add the powdered sugar: Remove the saucepan from the heat and then whisk in the powdered sugar and almond extract until nice and smooth.
3. Glaze the cake. Once the ganache is done, pour it evenly over the warm cake.  Then garnish shaved chocolate for a beautiful presentation.

Can I Make Gluten-Free Chocolate Bundt Cake?

Most likely yes! But I’ve not tested the recipe. However, if you do, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. This recipe will not work properly if there is no xanthan gum in your alternative flour of choice. 

Can I Make This Recipe Dairy-Free?

Yes, simply use vegan butter and a plant-based yogurt like coconut. I have not tried making the cake dairy-free, but it should work just fine with no problem.

How To Store Bundt Cake

The best way to store bundt cake for several days is at room temperature on a covered cake plate. That is the most ideal way to both maintain the beautiful shape of the chocolate bundt cake and also help to keep it from drying out. However, if you don’t have a covered cake plate, the next best option is to cover your cake with a dome-shaped bowl or plastic container and make your own covered cake plate. 

Make Ahead Chocolate Bundt Cake

This easy chocolate bundt cake also freezes exceptionally well, so it is a great make-ahead dessert! All you have to do is bake the cake and let it cool, but don’t make the chocolate ganache just yet. Instead, wrap the entire cake well in several layers of plastic wrap and store it in the freezer for up to 2 months. Even if you plan to serve the cake just a few days later it’s best to freeze the cake for the best results.

Then the night before you want to serve the cake, remove it from the freezer and allow it to thaw out at room temperature. Then make the simple chocolate ganache as stated in the recipe and pour it over the cake to serve.

Other Delicious Cake Recipes To Try

• Sticky Toffee Pudding
• German Chocolate Cake
• The Best Chocolate Cake
• Chocolate Magic Cake
• Hummingbird Cake