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Glazed Chocolate Bundt Cake Recipe
5 from 4 votes

Glazed Chocolate Bundt Cake Recipe

This glazed chocolate bundt cake is super easy to make and deliciously moist, with a deep chocolate flavor! A show-stopper of a cake and you can make it all in one bowl! Easily the best chocolate bundt cake recipe ever! EASY - This is one of the easiest chocolate cake recipes you can make. It can be made using just ONE BOWL as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can switch between the measurement types using the toggle button below the ingredients list.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 16 servings
Calories: 304 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: North American, American

Ingredients

Chocolate cake
  • 400 g white sugar
  • 2 egg large
  • 180 g sour cream
  • 80 g milk
  • 105 g vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp salt sea salt
  • 250 g all-purpose flour spooned and leveled for cup measurements
  • 90 g cocoa powder spooned and leveled for cup measurements, natural
  • 15 g baking soda
  • 240 g water hot or hot coffee
Chocolate glaze
  • 340 g dark chocolate chopped chocolate or chocolate chips
  • 240 g heavy cream
  • 40 g butter unsalted
  • ¼ tsp salt or ½ tsp for a salty sweet chocolate glaze, sea salt

Instructions

Chocolate cake
    Cup of Yum
  1. Make sure all the ingredients are at room temperature (except for the water).
  2. Preheat the oven to 350°F / 180°C (conventional oven). Grease a 12 cup bundt pan, making sure to get all the nooks and crannies. Dust the inside of the pan with cocoa powder. Set aside.
  3. In a large mixing bowl, place the white sugar, large eggs, sour cream, milk, vanilla, salt and vegetable oil. Whisk until smooth.
  4. Whisk the flour, cocoa powder and baking soda together. Add the dry ingredients into the wet ingredients. You can sift all the dry ingredients directly into the wet ingredients as well.
  5. Fold the dry ingredients into the wet ingredients until mixed through.
  6. Add the hot water or hot coffee and whisk until the water is mixed well into the batter. Do not over mix the batter.
  7. Immediately pour the batter into the prepared bundt pan. Keep the pan on a baking tray to make it easier to move the pan around.
  8. Bake the cake in the preheated oven for 50 - 60 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Remove the cake from the oven and let it rest for 10 - 15 minutes.
  10. Flip the cake out onto a cooling rack. Let the cake cool to room temperature.
  11. Once the cake is cooled, cover the cake with plastic wrap / cloth napkin / or the bundt cake pan, until you're ready to pour the glaze.
  12. Place the cake on the wire rack, and then place the wire rack on a baking tray. When the ganache and cake have cooled, you can pour the ganache carefully over the cake.
  13. Allow the glaze to set, then move the cake onto a platter.
  14. Serve the cake just as is, or with whipped cream.
Chocolate glaze (make this while the cake is baking)
  1. If you’re using chocolate bars or larger chocolate chips, chop the chocolate into smaller pieces and place them in a medium-sized bowl. Cut the butter into smaller pieces and set aside as well.
  2. Place the heavy cream and salt in a small saucepan. Heat over medium high heat and stir to dissolve the salt.
  3. Heat until the cream is starting to simmer.
  4. Remove from the heat and pour the heavy cream over the chocolate. Let it sit for about 30 seconds and whisk to create a smooth ganache.
  5. While the ganache is still warm, add the butter and whisk until the butter is melted and mixed through the ganache well.
  6. If the ganache looks “curdled” or split, use a stick blender to blend the ganache until it’s smooth and shiny again.
  7. Let the ganache cool to room temperature (about 72 - 76°F). While the ganache is cooling, periodically whisk it to make sure that the ganache is not lumpy.
  8. The warmer the ganache, the thinner the glaze will be (and the cooler the ganache, the thicker the glaze). Depending on how thick or thin you want the glaze to be, you may have some glaze leftover.
  9. You can store any leftover ganache to make hot chocolate or chocolate milkshake later!

Nutrition Information

Serving 1slice Calories 304kcal (15%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 42mg (14%) Sodium 457mg (19%) Potassium 212mg (5%) Fiber 4g (16%) Sugar 28g (56%) Vitamin A 285IU (6%) Vitamin C 1mg (1%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 304

% Daily Value*

Serving 1slice
Calories 304kcal 15%
Carbohydrates 46g 15%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 457mg 19%
Potassium 212mg 5%
Fiber 4g 16%
Sugar 28g 56%
Vitamin A 285IU 6%
Vitamin C 1mg 1%
Calcium 43mg 4%
Iron 3mg 17%

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