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Chocolate Bundt Cake with Chocolate Ganache
5 from 114 votes

Chocolate Bundt Cake with Chocolate Ganache

This Chocolate Bundt Cake combines cocoa powder and espresso powder for deep chocolate flavor, balanced with granulated and light brown sugars for sweetness and richness. The batter includes sour cream and cooking oil for moistness, baked in a Bundt pan until a tender crumb forms. It’s finished with a smooth chocolate ganache made from semi-sweet chocolate and heavy cream, offering a luscious coating.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 40 mins
Servings: 1 Bundt Cake (10")
Course: Dessert
Cuisine: American, Australian, International

Ingredients

For the Chocolate Bundt Cake:
  • 2 cups (240g) all-purpose flour
  • 1 cup (84g) cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 and 1/4 cups (249g) granulated sugar
  • 1 cup (213g) light brown sugar packed
  • 5 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (227g) sour cream room temperature
  • 3/4 cup (171ml) neutral cooking oil vegetable, canola, or melted coconut will all work, generic cooking oil
  • 1 cup (227ml) water hot
For the Chocolate Glaze:
  • 1 cup (170g) semi-sweet chocolate finely chopped
  • 3/4 cup (171) heavy cream
  • 1 teaspoon vanilla extract optional

Instructions

For the Chocolate Bundt Cake:
    Cup of Yum
  1. Position a rack in the center of the oven. Preheat oven to 325 degrees (F). 
  2. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
  3. In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined. 
  4. Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix. 
  5. Pour in the hot water, and mix until combined. Set aside.
  6. Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan. 
  7. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
  8. Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.
For the Chocolate Ganache:
  1. Finely chop the chocolate and place it in a small heatproof bowl. Set aside. 
  2. Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using. 
  3. Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving! 
  4. Store in an airtight container for up to 3 days, or in the fridge for up to 5 days. 

Notes

  • Check cake for doneness starting at 50 minutes to avoid overbaking and drying out.
  • Cool cake 15 minutes in pan before removing to preserve shape and moisture.
  • The chocolate ganache can include vanilla extract for added aroma if desired.
  • Use a well-greased Bundt pan to prevent sticking and ensure easy removal.