This indulgent chocolate bundt cake is everything a chocolate lover dreams of – rich, moist, and absolutely irresistible. Topped with a silky chocolate ganache and a sprinkle of mini chocolate chips, it’s pure chocolate heaven in bundt form. The best part? This showstopper comes together easily in one bowl, making it perfect for both everyday baking and special occasions.
Why You’ll Love This Chocolate Bundt Cake
- Incredibly moist and rich chocolate flavor
- One-bowl recipe – no fancy equipment needed
- Perfect make-ahead dessert (freezes beautifully!)
- Fool-proof chocolate ganache topping
- No complicated layering or decorating required
- Double chocolate impact with cocoa powder and chocolate chips
- Stays fresh and moist for days
- Works perfectly every time with my pan-greasing secret
Let me tell you – this isn’t just any chocolate cake. The magic starts with a buttery, cocoa-infused batter that bakes into the most tender, velvety cake you’ve ever tasted. I’ve tested this recipe countless times to get that perfect balance of richness and moisture. The addition of buttermilk keeps everything incredibly tender, while a hint of cinnamon adds that little something special that’ll have everyone asking for your secret.
What really sets this bundt cake apart is the luxurious chocolate ganache that cascades down those beautiful ridges. It’s literally just two ingredients – heavy cream and chocolate chips – but transforms into the most gorgeous, glossy topping that sets into a fudgy layer you’ll want to sink your teeth right into. And those mini chocolate chips on top? They’re not just for show – they add the perfect little crunch to each heavenly bite!
Whether you’re a seasoned baker or just starting out, this chocolate bundt cake is guaranteed to become your new go-to chocolate cake recipe. Trust me, I’ve never met anyone who could resist a slice… or two! 😉
Key Ingredients for Perfect Chocolate Bundt Cake
Let me walk you through exactly what makes this chocolate bundt cake so incredible. Every ingredient plays a crucial role in creating that perfect, velvety texture we’re after!
- Butter and Oil Combo: This is my secret weapon! The butter brings rich flavor while oil keeps the cake incredibly moist for days. I’ve tested countless ratios and this combination gives us the best of both worlds.
- Cocoa Powder: Use unsweetened cocoa powder here – either natural or Dutch-process works beautifully. We’re heating it with the butter mixture which intensifies the chocolate flavor in a way that’ll make your taste buds dance!
- Buttermilk: Don’t skip this! The tangy buttermilk creates the most tender crumb and reacts with our baking soda for the perfect rise. No buttermilk? Mix 1/2 cup regular milk with 1½ teaspoons of lemon juice and let it sit for 5 minutes.
- Mini Chocolate Chips: These little gems melt into the batter as it bakes, creating pockets of intense chocolate flavor. They’re also perfect for sprinkling on top of the ganache!
Essential Success Tips
After years of bundt cake baking (and yes, some spectacular failures!), here are my non-negotiable tips for bundt cake perfection:
- Master the Pan Prep: My foolproof method is using a thin layer of shortening followed by a light dusting of flour. Every nook and cranny must be covered! This step alone can make or break your bundt cake experience.
- Temperature Matters: Your eggs and buttermilk should be at room temperature. Cold ingredients don’t blend as smoothly and can affect how evenly your cake bakes.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your cake tough instead of tender.
- Check Early: Start checking for doneness at 40 minutes. A toothpick should come out with just a few moist crumbs – not wet batter, but not completely clean either. This ensures your cake stays wonderfully moist!
Trust me, these aren’t just suggestions – they’re the difference between a good bundt cake and a “can I please have that recipe?” bundt cake! 🍫
Step-by-Step Baking Instructions
Let me walk you through making this dreamy chocolate bundt cake! I’ve perfected this method through countless test batches, and I promise – it’s easier than you might think. The secret is in the sequence of steps and getting your pan prep just right.
Preparing Your Bundt Pan
First things first – let’s tackle the most crucial step! Grab your shortening and get ready for my fail-proof pan prep method:
- Using a plastic sandwich bag as a glove, spread a thin, even layer of shortening into every ridge and crevice
- Dust with flour, tapping out excess over your sink
- Check for any missed spots – they’ll be obvious as bare metal showing through
Making The Cake Batter
Hot Butter Mixture: This is where the magic begins! In your saucepan:
- Melt butter over medium heat until just liquified
- Whisk in oil, cocoa powder, and water
- Bring to a gentle boil, whisking constantly – this blooms the cocoa for deeper flavor!
Mixing The Batter:
- Whisk dry ingredients in a large bowl until well combined
- Pour in hot butter mixture, stirring until just combined
- Add buttermilk, eggs, and vanilla – the batter will be fluid but not too thin
- Fold in mini chocolate chips – they’ll create perfect little pockets of melty chocolate!
Recipe Variations & Serving Ideas
While this chocolate bundt cake is absolutely perfect as-is, I love getting creative with different variations. Here are some of my favorite ways to mix it up:
Frosting Adventures
- Cream Cheese Dream: Swap the ganache for cream cheese frosting – it adds a tangy contrast that’s simply incredible
- Peanut Butter Drizzle: Add 1/2 cup warm peanut butter to the ganache for a chocolate-peanut butter lover’s dream
- Simple Dusting: Skip the ganache and dust with powdered sugar for an elegant, lighter finish
Mix-In Magic
- Fold in 1 cup of raspberries for a fruity twist
- Add 1/2 cup of espresso powder to the batter for a mocha version
- Stir in 1 cup of toasted chopped nuts for delightful crunch
Pro Serving Tip: Warm individual slices for 15 seconds in the microwave – the chocolate chips get all melty again, creating pure dessert bliss! Serve with a scoop of vanilla ice cream for the ultimate treat.
FAQs & Final Thoughts
Frequently Asked Questions
Yes! This cake stays wonderfully moist for several days. You can bake and frost it up to 2 days before serving – just store it covered at room temperature. For longer storage, wrap unfrosted cake tightly and freeze for up to 1 month.
No worries! Make your own by mixing 1/2 cup regular milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. The texture won’t be quite as rich, but it’ll still be delicious!
This usually happens when the pan isn’t thoroughly greased. My fail-proof method is coating every nook with a thin layer of shortening using a plastic bag as a glove, then dusting with flour. If your cake does stick, don’t panic! You can piece it together and cover any imperfections with ganache.
Absolutely! Both natural and Dutch-process cocoa work beautifully in this recipe. Dutch-process will give you a slightly darker color and smoother chocolate flavor.
Final Thoughts
You know what I love most about this chocolate bundt cake? It’s that perfect balance of fancy and approachable – impressive enough for special occasions but simple enough for a random Tuesday when you’re craving something chocolatey and wonderful!
If you give this recipe a try (and I really hope you do!), I’d love to hear how it turned out. Did you add your own special twist? Did your family fight over the last piece? Drop a comment below and share your chocolate cake adventures!
Remember, even if you’re new to bundt cakes, you’ve got this! Just follow those pan-greasing tips, and you’ll be amazed at how professional your cake looks. And hey, if you love this one, be sure to check out my other bundt cake recipes – I’ve got quite a collection that I think you’ll adore! Happy baking, friends! 🍫✨
CHOCOLATE BUNDT CAKE
Equipment
- Bundt pan
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup butter
- 0.5 cup oil (vegetable or canola oil)
- 0.33 cup unsweetened cocoa powder
- 1 cup water
- 0.5 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
- Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
- Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
- Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
- Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
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