Dessert

Chocolate Bundt Cake Recipe

ByElara Stone February 7, 2026February 7, 2026

Introduction

This rich and moist Chocolate Bundt Cake is perfect for any occasion, combining deep cocoa flavor with a smooth chocolate ganache glaze. Its tender crumb and luscious finish make it a favorite for chocolate lovers everywhere.

A rich dark chocolate bundt cake is shown sliced into three thick pieces on a white plate with a scalloped edge. The cake has a moist, dense texture visible in the crumb, with a deep brown color throughout. A shiny, smooth layer of dark chocolate glaze drips softly over the top of the cake and slices, pooling slightly at the base. The background features a soft, creamy white marbled texture, adding a clean and subtle contrast to the dark cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Grease and flour a bundt pan to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Step 3: In another bowl, stir together the flour, Dutch cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently until just combined without overmixing.
Step 5: Pour the batter into the prepared bundt pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a cake plate to cool completely before glazing.
Step 7: To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
Step 8: Drizzle the warm ganache over the cooled cake, letting it flow down the sides. Allow the ganache to set before slicing.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate flavor without adding a coffee taste.
For a nutty twist, add ½ cup chopped walnuts or pecans to the batter before baking.
If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Dust the finished cake with powdered sugar for a simple, elegant look instead of ganache.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Before serving chilled cake, bring it to room temperature for best texture. Leftover ganache can be reheated gently before using.