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Chocolate Bundt Cake

Chocolate Bundt Cake is decadent chocolate cake heaven at its finest! Fudgy, rich, and moist, this cake is a surefire hit with any chocolate-loving crowd. It’s also super easy! No stand mixer or decorating skills required.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 8 ounces (227 grams) bittersweet chocolate, finely chopped
  • 1 cup (85 grams) Dutch-processed cocoa powder
  • 1 teaspoon instant espresso
  • 1 cup boiling water
  • 2 cups (400 grams) lightly packed light brown sugar
  • 1 ½ cups (191 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) full-fat sour cream, at room temperature
  • ½ cup (112 grams) neutral oil
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon melted shortening or Baker’s Joy, for greasing pan1
For the ganache²:
  • ½ cup (119 grams) heavy cream
  • 1 tablespoon corn syrup
  • 4 ounces (113.5 grams) semisweet chocolate, chopped

Instructions

Make the Cake:
    Cup of Yum
  1. Preheat the oven to 350°F.
  2. In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool until just warm (95-98°F).
  3. In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.
  4. Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth. Making a well, pour the wet mixture into the center of the dry mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.
  5. Spray a 12-cup Bundt cake pan generously with Baker’s Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out onto a platter and let cool completely. If your cake doesn’t release, run a thin spatula around the inner tube to help.
Make the Ganache:
  1. In a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened. Drizzle over the cake. Allow to set at room temperature, about 10 minutes, before serving.
  2. For an extra fudgy cake, serve chilled.

Notes

  • Melted shortening or Baker’s Joy are the best choices to grease a bundt pan, as aerosol nonstick sprays can harm the coating and leave a stubborn residue that’s hard to clean. If the residue isn’t removed, future cakes may stick, no matter what the greasing method. Avoid using butter, as its milk solids can also cause cakes to stick.
  • For a sweeter dark chocolate topping, try this alternate glaze recipe instead:
  • 1 cup (125 grams) powdered sugar2 tablespoons (11 grams) cocoa powder2 tablespoons milk1/4 teaspoon vanillaPinch of salt
  • Sift powdered sugar and cocoa into a small bowl. Whisk in milk, vanilla, and salt until smooth. Drizzle onto cooled cake and let set, 15-20 minutes.