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Chocolate Bundt Cake
5 from 114 votes

Chocolate Bundt Cake

Chocolate Bundt Cake is a moist, rich cake batter made with cocoa powder, melted butter, and sour cream baked in a floured bundt pan for a tender crumb. It is finished with a smooth chocolate ganache made from bittersweet chocolate and heavy cream poured over the cooled cake to add a glossy, creamy topping. This cake offers a deep chocolate flavor with balanced sweetness and a velvety texture.

Prep Time
25 mins
Cook Time
40 mins
Additional Time
45 mins
Total Time
1 hr 50 mins
Servings: 14
Course: Dessert
Cuisine: American

Ingredients

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 2 cups (400g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter melted, unsalted
  • 3/4 cup (175ml) water very hot
  • 2/3 cup (63g) cocoa powder not Dutch process, scoop and level to measure, unsweetened
  • 3/4 cup (175g) sour cream preferably room temperature
  • 3 large egg preferably room temperature
  • 2 tsp vanilla extract
Chocolate Ganache Topping
  • 4 oz. bittersweet chocolate or semi-sweet chocolate
  • 1/2 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 12 - 15 cup non-stick bundt cake with non-stick cooking spray. Dust lightly with flour and cocoa powder (about 1/2 Tbsp of each). Shake out excess.
  2. In a medium mixing bowl whisk together flour, sugar, baking soda and salt. Set aside.
  3. In a large mixing bowl whisk together melted butter, hot water and cocoa powder.
  4. Add flour mixture to butter mixture and using an electric hand mixer blend until well combined.
  5. Add sour cream, eggs and vanilla extract. Mix until well combined.
  6. Pour mixture into prepared bundt pan.
  7. Bake in preheated oven until toothpick inserted into center comes out clean, about 40 - 50 minutes.
  8. Let cool 8 - 10 minutes then run a knife down the sides of cake to ensure they're loose. Invert onto a wire rack to cool at least 30 minutes.
  9. To make the chocolate ganache place chocolate in a medium heat proof mixing bowl.
  10. Heat heavy cream in a small saucepan on the stove until just simmering. Pour hot cream over chocolate (submerge chocolate if needed).
  11. Let mixture rest 4 minutes then stir until melted and smooth.** Pour chocolate mixture over cake. Let cool slightly.
  12. Cut into slices and serve.

Notes

  • Salted butter may be used instead of unsalted; omit added salt if so.
  • If the chocolate ganache isn't fully melted, gently warm it over a double boiler or in short microwave bursts, stirring in between.
  • Cover the cooling cake with a bowl or cake carrier to soften the crust if preferred.
  • Room temperature ingredients slightly improve the cake's rise but are not critical if unavailable.