This is the cake for chocolate lovers! This soft and moist chocolate bundt cake is topped with a smooth chocolate ganache and garnished with mini chocolate chips. This cake stays moist for days and bakes up beautifully every time!
This homemade chocolate bundt cake was an immediate family favorite. In fact, my son chose this as his birthday cake! It’s perfect for parties, celebrations, and feeding a crowd. Bonus: It can be made a whole day in advance. Looking for something a little smaller? Try our chocolate loaf cake.
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Why you’ll love this recipe
Flavor: This cake is packed with chocolate! Cocoa powder and chocolate chips in the cake, chocolate ganache on top, and more chocolate chips as a garnish. The addition of coffee (more on this below) helps to intensify the chocolate flavor even more.
Texture: This cake is soft and moist and stays that way for days!
Make ahead: This cake actually gets better the day after it is baked. It gets more moist and the flavor intensifies making this the perfect dessert to bake in advance.
Easy topping: This simple two-ingredient chocolate ganache topping is easier than making traditional frosting. Plus, you just pour/drizzle it over the cake – no fancy decorating skills needed!
Feed a crowd: Bundt cakes are great for parties or celebrations.
Key ingredients
These ingredients help to make this chocolate bundt cake the best:
Butter and oil: This combination produces the best flavor and texture. We also use this combo in our chewy brownies.
Cocoa powder and chocolate chips: Cocoa powder for a rich chocolate flavor and chocolate chips for fudginess.
Coffee: This might seem odd but coffee actually intensifies the flavor of chocolate. The flavor of the coffee doesn’t not come through. You’ll need one cup of brewed coffee (regular or decaf).
Sour cream: Sour cream or plain yogurt helps keep the cake moist and tender.
Recipe overview
*Full recipe below in recipe card*
Cake:
- Combine flour, sugar, baking soda, and salt.
- Bring the butter, cocoa powder, and coffee to a simmer on the stovetop.
- Pour the coffee mixture over the dry ingredients, along with the oil, and beat until combined.
- Add eggs, sour cream, and vanilla and beat until combined.
- Stir in the mini chocolate chips.
- Pour into a greased bundt pan and bake for 40-50 minutes.
Ganache:
Heat the heavy cream until simmering and pour over the chocolate chips. Allow the mixture to sit for about 5 minutes, then whisk it to combine.
Assembly:
Pour or spoon the ganache over the cake. Allow the ganache to set for a couple hours before serving.
TIP: Place the cake on your serving platter before adding the ganache. Some of the ganache will drip down the middle of cake and settle at the bottom (we call this a ganache waterfall) 🙂 Be sure to scoop some of that extra ganache onto each slice.
Bundt pan tips (no sticking!)
The last thing you want after spending time and ingredients baking a cake is to have the cake stick to the pan or fall apart. Here are my three tips for getting your cake out of the pan easily:
- Use a good quality nonstick bundt pan. This is my favorite 10-cup pan and this is my favorite 12-cup pan.
- Wait to grease the pan until right before you add the batter. Use a non-stick baking spray with flour in it for the best result.
- Let the cake cool down a bit before removing it from the pan. The cake will firm up and be more stable than if you invert it right out of the oven.
Serving and storage
Serve at room temperature.
Store at room temperature for up to 3 days or refrigerated for up to 5 days. Leftover slices can be frozen for up to 3 months.
More bundt cake recipes
Recipe
Fudgy Chocolate Bundt Cake
Ingredients
Cake:
- 2 cups (250g) all purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (115g) unsalted butter, cut into large pieces
- ⅔ cup (65g) unsweetened cocoa powder
- 1 cup (230g) brewed coffee
- ½ cup (105g) vegetable or canola oil
- 2 large eggs
- ½ cup sour cream or plain yogurt
- 2 teaspoons pure vanilla extract
- ½ cup (82g) mini chocolate chips, optional
Ganache:
- ½ cup (120g) heavy whipping cream
- 1 cup (163g) mini chocolate chips
- additional mini chocolate chips for garnish
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Get out a 10 or 12 cup bundt pan (see note) but don't grease it just yet.
- In a large mixing bowl, or the bowl of a stand mixer, whisk together flour, sugar, baking soda, and salt.
- In a small saucepan over medium heat, melt the butter. Once the butter is melted, add the cocoa powder, and coffee, whisking frequently. Bring the mixture to a simmer. Pour the hot coffee mixture into the flour mixture and add the oil. Beat with a hand mixer, or stand mixer with the paddle attachment, until well combined. Scrape the sides and bottom of the bowl as needed.
- Check that the batter is not hot (lukewarm is ok), before adding the following ingredients. Add eggs, sour cream, and vanilla and beat until combined. Stir in the mini chocolate chips.
- Thoroughly grease your bundt pan and pour the batter in. If you're using a smaller 10-cup bundt you will not use all the batter (see note). Tap the pan on the countertop a few times to release air bubbles. Bake for 40-48 minutes, until a toothpick inserted into a few different areas of the cake comes out clean.
- Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place directly on the the wire rack to cool completely.
Ganache:
- Place the mini chocolate chips in a bowl. Heat the cream until hot/simmering and pour it over the chocolate chips. Allow the mixture to sit at room temperature for 5 minutes. After 5 minutes, whisk until smooth.
- Place the cooled cake on your serving plate. Spoon or pour the ganache onto the cake allowing it to drip down the sides. Sprinkle with mini chocolate chips. Note: If the ganache seems too thin, let it cool a bit more and it will thicken. You want it thin enough to drip down the cake but thick enough to stick. Allow the ganache a few hours to set before serving.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kristine says
I have always loved your bundt cakes, so I am not surprised this is another winner. You nail the ratios every time! Thanks again!
Colleen says
Wonderful recipe, add coffee to the ganache for an extra flavour boost🥰
Allison says
Great idea!
Charlie says
What % cocoa mini chocolate chips?
Allison says
Your preference. I’ve only ever seen mini chips in semisweet.
Buffy says
Hello. If I add a cup more of flour and 3 more eggs do I need to increase the other ingredients?
Allison says
Yes, definitely. I’ve only made the recipe as written, so I can’t confirm that it will work if you make those changes.
Deb says
So good on a rainy MN night
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂