Chocolate Bundt Cake

This Chocolate Bundt Cake is a moist, rich, deep chocolate-flavored treat drizzled with a creamy two-ingredient chocolate ganache.

Course chocolate desserts, Dessert

Cuisine American

Keyword chocolate bundt cake recipe, chocolate cake bundt cake, how long to bake a chocolate bundt cake, how to make a chocolate bundt cake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 614kcal

Author Beth Pierce

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.

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.