Chocolate Bundt Cake with Chocolate Ganache
If you love chocolate, this easy chocolate bundt cake recipe is for you! Similar to chocolate pound cake, the bundt cake batter is loaded with rich chocolate flavor. Covered in decadent chocolate ganache and shaved chocolate curls... this homemade cake is definitely for chocolate lovers only.
Ingredients
For the Chocolate Bundt Cake:
- 2 cups (240g) all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 and 1/4 cups (249g) granulated sugar
- 1 cup (213g) light brown sugar packed
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227g) sour cream room temperature
- 3/4 cup (171ml) oil vegetable, canola, or melted coconut will all work
- 1 cup (227ml) hot water
For the Chocolate Glaze:
- 1 cup (170g) semi-sweet chocolate finely chopped
- 3/4 cup (171) heavy cream
- 1 teaspoon vanilla extract optional
Instructions
For the Chocolate Bundt Cake:
- Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
- In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined.
- Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
- Pour in the hot water, and mix until combined. Set aside.
- Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
- Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.
For the Chocolate Ganache:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
- Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving!
- Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.
Video
Notes
This recipe was updated on August 13th 2024. Original recipe below:
- 2 cups (240g) all-purpose flour
- 1 cup (84g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 and 1/4 cups (249g) granulated sugar
- 1 cup (213g) light brown sugar packed
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227g) sour cream room temperature
- 3/4 cup (171ml) oil vegetable, canola, or melted coconut will all work
- 1 cup (227ml) hot water
- Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
-
In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
-
In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined.
-
Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
-
Pour in the hot water, and mix until combined. Set aside.
-
Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
-
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
-
Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.
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