This chocolate bundt cake is moist, rich and fudge and topped with a decadent chocolate ganache! This easy dessert is elegant to serve to guests but simple enough for everyday.
This chocolate dessert is perfect for chocolate lovers but if you love variety try this raspberry bundt cake with cream cheese frosting and pumpkin bundt cake, too!
Table of Contents
Best Chocolate Bundt Cake Recipe
You can never go wrong with chocolate desserts, they are always a crowd pleaser. Here are some of my other favorites: Texas sheet cake, triple chocolate cookies and slow cooker chocolate cake!
This really is the perfect chocolate bundt cake recipe. It is so soft, moist and rich from sour cream which makes the crumb soft and tender. Similar to my chocolate cupcakes, although this recipe is made from scratch. It’s so easy, you don’t even need a mixer!
How to Make a Chocolate Bundt Cake
- Melt butter with cocoa powder. The first step is to to melt the butter with the cocoa powder and water in a saucepan over medium heat.
- Whisk dry ingredients then combine. Then your going to whisk together the flour, sugar and baking soda. Slowly add in the chocolate mixture, whisking as you go. It will be thick and clumpy, but that is normal. Keep slowly adding and whisking until smooth.
- Fold in sour cream. Whisk in one egg at a time and then add the vanilla and sour cream. You can also add in chocolate chips if desired.
- Bake. Finally you pour the chocolate cake into the prepared bundt cake pan and bake at 350°F for 40 minutes.
Chocolate Glaze
You’ll only need 2 simple ingredients to make this chocolate ganache.
- Heavy cream: 1 cup of heavy cream that you will warm in the microwave for 2 minutes.
- Chocolate chips: 2 cups of chocolate chips that you will add to the warm cream and let sit for 5 minutes. Then whisk until smooth.
Baking Tips
- Type of pan: Bundt pans can come in all different shapes, sizes and designs. For this recipe you can use a 10 or 12 cup bundt cake pan.
- Individual cakes: You could also use a mini bundt cake pan and cut the cooking time in half. I would start checking them around 18 minutes.
- Tip: Make sure to generously butter your pan (in every crevice) so that the cake does not stick. Also make sure to dust with flour to help the cake release easier.
Storing and Freezing
If you plan to make this chocolate bundt cake ahead of time and freezing it, I recommend waiting to add the chocolate glaze until the day you are serving.
If you want to freeze the leftovers you can certainly do that as well. Here’s some tips for freezing cake below.
- If the cake is not glazed, wrap the cake in plastic wrap one or two times. Then place in freezer.
- If you’re freezing the frosted cake, place it unwrapped in the freezer for about 30 minutes to chill the glaze and then wrap once it has hardened. You can also wrap each individual slice and then store in an airtight container. Store in the freezer for up to 2 months.
- Remove the cake about an hour or two before you plan to serve and let thaw at room temperature.
Can’t get enough chocolate desserts? Make quinoa chocolate cake, flourless chocolate cake, chocolate truffles and chocolate lasagna, too!
More Chocolate Dessert Recipes
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Chocolate Bundt Cake
Ingredients
- 1 cup unsalted butter , plus more for pan
- 1 cup water
- ⅓ cup cocoa powder
- 1 teaspoon Kosher salt
- 2 cups all-purpose flour , plus more for pan
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons baking soda
- 2 large eggs
- ¾ cup sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup mini chocolate chips ,optional
Chocolate glaze:
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips
Optional: mini chocolate chips, sprinkles, chopped nuts, vanilla ice cream
Instructions
- Preheat oven to 350°F. Butter a (10-12 cup) bundt cake pan very well in all the creases and then dust with flour.
- Combine the butter, water, cocoa powder and salt in a sauce pan over medium heat. Cook until melted and combined then remove from heat.
- Whisk together the flour, sugar and baking soda in a large bowl. Whisk in half of the hot mixture until smooth. Then whisk in the remainder of the mixture until smooth. Whisk in 1 egg at a time.
- Fold in the sour cream, vanilla and chocolate chips and stir just until combined. Pour into the prepared pan. Bake for 40-45 minutes or until a toothpick comes clean. Don’t let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
- Once the cake has cooled make the glaze. Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes, or until simmering. Add the chocolate chips and let it sit for 5 minutes. Whisk until smooth. Then slowly spoon the ganache over the cake. Add optional toppings if desired immediately.
- Slice and enjoy with a scoop of vanilla ice cream if desired!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Cake + Cupcakes, Chocolate, Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can the water be replaced with coffee?
Yes it can, just use the same amounts :)
I baked this cake for my mom’s birthday and everyone in my family absolutely loved it. It was so moist and chocolate my, and wasn’t too sweet! I’ll definitely be making this again!
I’m so glad you loved it! :)
Hate having to keep flipping back and fourth from directions to amount of each ingredients. Simplest if was all one page
Hi! If you click “print recipe” it will pull it up to another page where you can see it all on one page or print it out. :)
So much goodness in one cake!
This is so moist and chocolatey! We love it!
I really loved it! Such an amazing dessert!
This cake is perfect! It is rich and moist..the best chocolate cake!