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Chocolate Bundt Cake

his decadent cake is perfectly moist and insanely chocolatey! A rich chocolate ganache is the icing on the cake...literally. A true chocolate lover's delight!
Course Dessert
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings 12
Calories 778kcal
Author Imma

Ingredients

Chocolate Bundt Cake

  • 2 cups (240g) all-purpose flour
  • 1 cup (125g) unsweetened cocoa powder
  • 2 teaspoons (9-10g) baking powder
  • 1 teaspoon (6g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • cups (300g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 5 large eggs at room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 1 cup (240g) sour cream at room temperature
  • ¼ cup (60ml) oil
  • ¼ cup (60ml) hot coffee

Chocolate Ganache

  • 8 ounces (227g) semi-sweet chocolate or milk chocolate
  • ½ cup (120ml) heavy cream
  • chocolate shavings for garnish

Instructions

Chocolate Bundt Cake

  • Preheat oven to 325℉ (160℃).
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  • Beat the butter and sugars until light and fluffy in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment. It takes about 5-6 minutes.
  • Beat the eggs in, one at a time. Beat well after each addition and scrape the bottom and sides of the bowl as needed.
  • In a small bowl, combine the vanilla, sour cream, and oil.
  • Add the flour mixture to the butter and egg mixture in the three additions. Alternate the dry ingredients with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined.
  • Pour in the hot coffee and gently fold it into the mixture until just combined.
  • Pour the chocolate cake batter into a well-greased bundt pan. Tap the pan to get rid of large bubbles and bake in a 325℉ (160℃) oven for about an hour (up to 75 minutes) or until a toothpick or cake tester (sometimes I use my thermometer) comes out clean when inserted into the center.
  • Cool the cake in the pan on a wire rack for 15 minutes. Then, invert the bundt cake onto the wire rack and cool completely for about 1 hour.

Chocolate Ganache

  • Finely chop the dark chocolate with a sharp knife or grater and place it in a heatproof bowl.
  • Heat the cream in a small saucepan over medium to a slight simmer. Don't let it boil, or it will make your ganache grainy. (You could also heat the cream in a heatproof bowl in the microwave.)
  • Pour the hot cream evenly over the chopped chocolate and let it melt for a minute. Then, using a rubber spatula, stir until it is silky smooth.
  • Drizzle the ganache over your cooled cake, sprinkle the shaved chocolate, and serve.

Notes

  • Use high-quality chocolate, cocoa powder, and butter for a more decadent and flavorful cake.
  • Make sure all your ingredients are at room temperature before mixing them so they combine evenly for a smoother batter. 
  • Mix until everything is just combined because mixing the batter too long can lead to a tough cake.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1slice | Calories: 778kcal | Carbohydrates: 102g | Protein: 13g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 332mg | Potassium: 548mg | Fiber: 10g | Sugar: 57g | Vitamin A: 883IU | Vitamin C: 0.2mg | Calcium: 151mg | Iron: 6mg