This Chocolate Bundt Cake is a moist, rich, deep chocolate-flavored treat drizzled with a creamy two-ingredient chocolate ganache. You are going to love every single bite. You will want to make this again and again for all your chocolate-loving family and friends.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cocoa: Unsweetened baking cocoa powder. Do not use Dutch-processed cocoa, because it lacks the acidity to react with baking soda.
- Instant coffee: I use Starbucks Premium Instant Bold and Chocolaty Dark Roast. It adds flavor dimension and makes the brownies richer without adding coffee flavor. This is the same instant coffee I use in my coffee ice cream.
- Milk: Whole milk is best.
- Unsalted butter: If using salted butter, reduce the amount of added salt to ½ teaspoon.
- Oil: Use vegetable, canola, or safflower oil.
- Vanilla extract: Use the pure stuff, please
- Heavy cream: You can substitute whipping cream.
- Semisweet chocolate chips: Use high-quality chips such as Ghirardelli or Guittard.
How To Make Chocolate Bundt Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sift the flour, cocoa powder, baking soda, salt, and instant coffee together.
- In a large bowl, mix the granulated sugar, milk, vegetable oil, eggs, and vanilla extract. Stir in the melted butter.
- Stir the flour mixture into the milk mixture. Pour the batter into a well-greased and lightly floured 10-inch bundt pan.
- Bake until a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Warm the heavy cream in a microwave-safe bowl for 2 minutes. Add the semisweet chocolate and let the warm cream melt it for several minutes. Whisk the mixture in one direction until creamy and smooth.
- Drizzle over the fully cooled cake.
Preparation Tips For Success
- Grease the bundt pan well with butter, shortening, or baking spray. Get all the nooks and crannies. Then dust lightly with a little bit of flour and baking cocoa. I use a powdered sugar duster.
- Dusting the bundt pan with cocoa helps keep the chocolate cake a rich brown color without white flour specks on the outside.
- Bring the eggs and milk to room temperature for easier mixing and incorporation.
- Refrigerate the chocolate ganache after 2 days, whether in the bowl or on the cake
More Chocolate Dessert Recipes
Chocolate Bundt Cake
This Chocolate Bundt Cake is a moist, rich, deep chocolate-flavored treat drizzled with a creamy two-ingredient chocolate ganache.
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Servings: 12 servings
Calories: 614kcal
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- ⅔ cup unsweetened baking cocoa powder Do not use Dutch process
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons instant coffee
- 1¾ cup granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
Chocolate Ganache
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Grease a 10-inch bundt pan well with butter, shortening, or baking spray. Dust it lightly with a bit of flour mixed with a bit of baking cocoa.
- Sift the flour, cocoa powder, baking soda, salt, and instant coffee together in a medium bowl.
- In a large bowl, mix the granulated sugar, milk, vegetable oil, eggs, and vanilla extract with a spoon. Stir in the melted butter.
- Stir the flour mixture into the milk mixture. Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15-20 minutes before inverting it onto a serving plate.
- Warm the heavy cream in a microwave-safe bowl for 2 minutes. Add the semisweet chocolate and let the warm cream melt it for several minutes. Whisk the mixture in one direction until creamy and smooth.
- Using a large spoon, drizzle the ganache over the fully cooled cake. Serve with any extra chocolate ganache.
Notes
- Store in an airtight container at room temperature for 2 days. Store in the refrigerator for up to a week.
- Freeze for up to 3 months in a freezer-safe container or wrap in 2 layers of plastic wrap, followed by a layer of aluminum foil.
Nutrition
Calories: 614kcal | Carbohydrates: 65g | Protein: 7g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 361mg | Potassium: 335mg | Fiber: 5g | Sugar: 42g | Vitamin A: 621IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Samantha
You really can not go wrong with a chocolate cake, this was so indulgent and just what I needed right now.
Jupiter Hadley
WOW this cake looks decadent. I would love to have such a lush bundt cake – I am making this soon!
Yvette
This is a delicious bundt cake recipe – really chocolatey! I love the added flavor that the coffee gives to it. It is just perfect without being overpowering.
Beth Pierce
Thank you, Yvette!
alejandra
Delicious chocolate cake, and I love how easy the recipe is to make. I served it for a party, and everyone asked me for the recipe! Sooo good!
Beth Pierce
So glad that everyone enjoyed it!
JM
Using cocoa powder for dusting the pan instead of flour is a total game changer for the color. I also bet that instant coffee makes the chocolate flavor pop in the best way possible.
Beth Pierce
So true!
Ben
THis was double chocolate delicious. I really enjoyed it.
Miss P
I think that might be the most decadent chocolate cake I’ve ever seen. Wowie that recipe is rich!
Mahy
I could eat this cake over and over again. This is the most difficult thing about it – to stop. everything else is easy HAHA
Karen
I can’t wait to make the chocolate bundt cake, it looks out of this world…So good I want to lick my phone lol lol Thank you for the amazing recipe.
Beth Pierce
My pleasure, Karen!
Maria L
Please excuse me while I go into a (very happy) diabetic coma. This looks divine! I can’t wait to make it.
Beth Pierce
Thank you, Maria! Enjoy!