Servings
Font
Back
0.0 from 0 votes

Easy Chocolate Bundt Cake Recipe (From Scratch)

Satisfy your sweet tooth with this homemade chocolate bundt cake. Moist, rich, and topped with a luscious ganache, it's a dessert you won't be able to resist.

Prep Time
20 mins
Cook Time
20 mins
Servings: 16 servings
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cake
  • 2 cups cake flour or all-purpose Flour
  • 1 1/3 cups dutch cocoa powder or regular
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted Butter (room temperature)
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 cup Greek yogurt full-fat
  • 1 tablespoon Espresso Instant Coffee Powder
  • 3 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips plus more to garnish
Chocolate Ganache Glaze
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

Chocolate Cake
    Cup of Yum
  1. Preheat oven to 350°F, and position a rack in the lower than center part of the oven. Grease a bundt pan with soft butter and coat with cocoa powder, or with flour. Set aside.
  2. Bowl One: Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium size bowl.
  3. Mixer Bowl Two: In a separate mixing bowl beat together the butter, sugar and brown sugar with the paddle attachment (if available) until light and fluffy, scraping the bowl to incorporate the butter.
  4. Add in the room temperature eggs one at a time, mixing after each egg.
  5. Bowl Three: In a separate medium size bowl whisk the buttermilk, oil, Greek yogurt,
  6. instant coffee powder and vanilla together in a separate container, until creamy smooth.
  7. Set aside.
  8. With the mixer (Bowl Two) on low speed, add dry ingredients in thirds, scraping the bowl each time.
  9. Add wet ingredients (Bowl Three) in thirds, and do not over mix. When incorporated, stir in mini chocolate chips.
  10. Spoon the batter into prepared bundt pan, and bump lightly on a wood surface to even the batter and remove air bubbles.
  11. Bake for 45-60 minutes, or until a toothpick inserted into the cake comes out clean, or with just a few crumbs. Check at 45 minutes to ensure you don’t over bake.
  12. When done, remove from oven and allow the bundt cake to cool in pan on a wire baking rack for 15 minutes. Remove cake from pan by inverting it onto a cake plate, and allow to cool completely, about an hour.
Chocolate Ganache Glaze
  1. Place the chocolate chips and heavy cream in a microwave safe bowl, and melt them in 20 second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two. Add vanilla and stir until smooth.
  2. Allow the glaze to cool until it thickens somewhat, so it pours and runs slowly. Pour it over the bundt cake allowing it to drip down the sides slightly. Sprinkle with mini chocolate chips if desired.
  3. Slice and serve at room temperature.

Notes

  • For round cake pans you can use two 8 or 9-inch pans instead of the bundt pan. Bake for 25-30 minutes our until a toothpick comes out clean (or with little crumbs).

Nutrition Information

Serving 1g Calories 451kcal (23%) Carbohydrates 55g (18%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 47mg (16%) Sodium 309mg (13%) Potassium 358mg (10%) Fiber 5g (20%) Sugar 35g (70%) Vitamin A 248IU (5%) Vitamin C 0.1mg (0%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 451

% Daily Value*

Serving 1g
Calories 451kcal 23%
Carbohydrates 55g 18%
Protein 8g 16%
Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 47mg 16%
Sodium 309mg 13%
Potassium 358mg 8%
Fiber 5g 20%
Sugar 35g 70%
Vitamin A 248IU 5%
Vitamin C 0.1mg 0%
Calcium 110mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.