Chocolate Bundt Cake

5 from 6 votes

Chocolate Bundt Cake

This Super Moist Chocolate Bundt Cake with Ganache is rich, deeply chocolatey, and unbelievably tender thanks to coffee and Greek yogurt in the batter. Finished with a smooth, glossy chocolate ganache, it’s an easy yet impressive dessert that stays moist for days and slices beautifully every time.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Cake, Dessert

Cuisine: American

Keyword: chocolate bundt cake, chocolate ganache

Servings:

Calories: 359kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup brewed coffee
¾ cup cocoa powder unsweetened
2 cups granulated sugar
3 large eggs
1 cup vegetable oil such as Canola
1 cup Greek yogurt or sour cream
2 teaspoons vanilla extract

Chocolate Ganache

¼ cup butter unsalted
¼ cup heavy cream
1½ cups powdered sugar
2 tablespoons cocoa powder
1 teaspoon almond extract or vanilla extract

US Customary - Metric

Instructions

Chocolate Bundt Cake

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.
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.
In a separate bowl, whisk together the flour, baking soda, and salt. Then set aside.
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.
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.
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.
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.

Chocolate Ganache

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.
Remove the saucepan from the heat and then whisk in the powdered sugar and almond extract until nice and smooth.
Once the ganache is done, pour it evenly over the warm cake. Then garnish shaved chocolate for a beautiful presentation.

Video

Notes

Do Not Skip the Coffee: It enhances the chocolate flavor without making the cake taste like coffee. Hot coffee also helps bloom the cocoa for a deeper, richer taste.
Measure the Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and dry out the cake.
Grease the Bundt Pan Thoroughly: Bundt pans require careful greasing. Use baking spray with flour or grease and flour every ridge to prevent sticking.
Let the Cake Cool 10 to 15 Minutes Before Flipping: This allows the structure to set while still releasing cleanly from the pan.
Ganache Texture Tip: If the ganache seems too thick, add 1 tablespoon warm heavy cream and whisk until smooth. If too thin, let it cool slightly before pouring.
Make Ahead: Bake the cake up to 2 days in advance and store covered at room temperature. Add the ganache the day you plan to serve.
Freezing Instructions: Freeze the cooled, unglazed cake tightly wrapped for up to 2 months. Thaw at room temperature, then prepare and pour the ganache fresh.

Nutrition