Chocolate Bundt Cake is a true testament to the beauty of combining simplicity with indulgence. With its rich, velvety texture and deep chocolate flavor, this cake has a way of comforting the heart and satisfying the most intense chocolate cravings. Just picture slicing through that perfectly baked exterior to reveal the moist, tender crumb inside—the kind of cake that makes even the toughest of days feel a little brighter. Whether it’s a special occasion or simply a weekend treat, this delightful dessert never fails to impress.

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I first stumbled upon this chocolatey gem during a cozy family gathering where the scent of chocolate wafted through the kitchen. Friends and family couldn’t resist gathering around the table, eager for a slice. The best part? This Chocolate Bundt Cake doesn’t just taste amazing; it’s simple to whip up and requires minimal fuss. So grab your apron, because this is one recipe you’ll want to return to again and again.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Bundt Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Bundt Cake

Why You’ll Love This Recipe

Simple & Quick: With a total prep and cook time of around 80 minutes, you can enjoy decadent chocolate cake without spending your whole day in the kitchen.
Irresistible Flavor: This cake is deeply chocolatey, with a perfect balance of sweetness and richness that keeps you coming back for more.
Eye-Catching Appeal: The traditional Bundt shape makes it look fabulous, perfect for impressing guests without extra decoration!
Flexible Serving: Whether it’s dessert after a fancy dinner or a midday treat with coffee, this cake is delightful any time of day.
Diet-Friendly Options: While delicious as is, feel free to experiment with gluten-free flour or dairy-free options for a tailored experience.

Ingredients You’ll Need

8 ounces bittersweet chocolate, finely chopped: This gives depth to the cake’s flavor. You can use semi-sweet chocolate if you prefer a sweeter note.
1 cup Dutch-processed cocoa powder: This adds a rich chocolate flavor and deep color. Make sure it’s Dutch-processed for the best results.
1 teaspoon instant espresso: Enhances the chocolate flavor without making the cake taste like coffee. You can skip this if you’re not a fan of coffee.
1 cup boiling water: Helps to dissolve and melt the chocolate, creating a smooth batter.
2 cups lightly packed light brown sugar: Adds sweetness and moisture to the cake. Granulated sugar can be used in a pinch but won’t yield the same depth of flavor.
1 ½ cups all-purpose flour: This is the base of our cake. For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
1 teaspoon fine sea salt: Enhances all the flavors and balances the sweetness.
1 teaspoon baking soda: Helps the cake rise, ensuring it’s fluffy and light.
1 cup full-fat sour cream, at room temperature: Adds moisture and a slight tang. Greek yogurt can be a great substitute if you’re looking for a lighter option.
½ cup neutral oil: Keeps the cake moist and tender. Canola or vegetable oil work well.
5 large eggs, at room temperature: Essential for structure and binding. Always use room temperature eggs for a smoother batter.
2 teaspoons vanilla extract: Adds warmth and depth of flavor. Pure extract is always best!
1 tablespoon melted shortening or Baker’s Joy (for greasing pan): Ensure the cake comes out easily.
½ cup heavy cream: Added later to create a luxurious ganache for drizzling.
1 tablespoon corn syrup: Helps the ganache stay shiny and smooth.
4 ounces semisweet chocolate, chopped: This will be combined with the cream for a rich topping.

How to Make Chocolate Bundt Cake

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
Melt the chocolate: In a medium heatproof bowl, combine the 8 ounces of bittersweet chocolate, 1 cup of Dutch-processed cocoa powder, and 1 teaspoon of instant espresso. Pour the boiling water over the mixture. Cover and let it stand for 5 minutes. This will melt the chocolate and help the flavors meld.
Whisk until smooth: After 5 minutes, gently whisk the mixture until it’s smooth and glossy. Set aside to cool until just warm, about 95-98°F (you can use a kitchen thermometer to check).
Combine dry ingredients: In a large bowl, whisk together the 2 cups of brown sugar, 1 ½ cups of all-purpose flour, 1 teaspoon of sea salt, and 1 teaspoon of baking soda until well mixed.
Mix wet ingredients: In the cooled chocolate mixture, add 1 cup of sour cream, ½ cup of neutral oil, the 5 large eggs, and 2 teaspoons of vanilla extract. Whisk until everything is fully combined and smooth.
Incorporate wet and dry: Make a well in the dry ingredient mixture. Pour the wet chocolate mixture into the center, and gently fold everything together with a spatula. Be careful not to overmix; you want to stop when no flour pockets remain.
Prepare the Bundt pan: Generously spray a 12-cup Bundt cake pan with Baker’s Joy or brush it with 1 tablespoon of melted shortening, ensuring you get it into every nook and cranny. This prevents sticking.
Pour the batter: Immediately pour the cake batter into the prepared Bundt pan, smoothing the top if necessary.
Bake: Place the pan in the preheated oven and bake for 50-55 minutes. A toothpick inserted into the center should come out with moist crumbs.
Cool the cake: Once baked, allow the cake to cool in the pan on a wire rack for about 10 minutes. This will make it easier to invert. If your cake seems stuck, gently run a thin spatula around the edges to loosen it.
Turn out the cake: Carefully turn the cake out onto a serving platter, letting it cool completely.
Make the ganache: In a small saucepan over medium heat, combine the ½ cup of heavy cream and 1 tablespoon of corn syrup. Heat until it’s hot but not boiling. Remove from the heat and add the chopped 4 ounces of semisweet chocolate, whisking until it’s completely smooth.
Let the ganache cool: Allow the ganache to sit for a few minutes until it thickens slightly.
Drizzle and serve: Drizzle the ganache over the cooled cake. Let it set at room temperature for about 10 minutes before slicing. For an even fudgier experience, serve it chilled!

Storing & Reheating

Store your Chocolate Bundt Cake at room temperature for up to three days in an airtight container. If you have leftovers, you can refrigerate them for up to a week, wrapped tightly to prevent drying out. For longer storage, freeze slices in a single layer, then store them in a freezer-safe container or bag for up to 3 months. When ready to enjoy again, let the cake come to room temperature or gently warm it in the microwave for about 15 seconds, refreshing its delightful texture.

Chef’s Helpful Tips

Preventing sticking: Ensure you grease the Bundt pan thoroughly; it’s the secret to a clean release.
Egg temperature: Room temperature eggs mix better into the batter, so take them out of the fridge ahead of time.
Don’t overmix: Folding the batter gently prevents the cake from being dense. Stop mixing as soon as no flour pockets are visible.
Moisture check: The toothpick should emerge with moist crumbs, not wet batter, to ensure it’s perfectly baked.
Flavor enhancements: Consider adding a pinch of sea salt to the ganache for a burst of flavor, and don’t shy away from garnishing it with fresh berries or whipped cream.

Chocolate Bundt Cake is a comforting classic that brings joy with every bite. The way it combines rich chocolate with a light, fluffy texture makes it a perfect centerpiece for any gathering or a delightful treat for yourself. Don’t hesitate to experiment with flavors and toppings; after all, baking is all about personal touch and creativity.

Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and sure to impress. I can’t wait for you to try it out—your taste buds will thank you!

Recipe FAQs

Can I use different types of chocolate?

Absolutely! You can mix and match chocolate types according to your preference. Just remember that using all bittersweet or semi-sweet chocolate will affect the sweetness and depth of flavor in the cake.

How do I prevent the cake from sticking to the pan?

Ensure you thoroughly grease your Bundt pan, paying specific attention to the intricate designs. Using a product like Baker’s Joy or melted shortening will help the cake release more easily.

Can I make this cake ahead of time?

Yes, this cake stores beautifully! You can bake it a day or two in advance, just be sure to keep it tightly wrapped to maintain moisture. Frozen slices also thaw wonderfully, making it convenient for last-minute guests.

What’s the best way to serve this cake?

While the cake is delightful on its own, you can elevate the experience by serving it with whipped cream, fresh berries, or even a scoop of vanilla ice cream alongside a drizzle of the rich ganache.

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