This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. It’s a one bowl cake that’s easy to make and sure to please!
We know how much you love our most amazing chocolate cake. With over 20 million views, it sure is a hit! You truly can’t find a more moist and decadent chocolate cake out there. We have heard your many requests and are here to deliver a bundt cake recipe for our most amazing chocolate cake. You are going to love it!
Some people may not quite understand the bundt cake design and why there is a hole in their cake, but bundt cakes have been wildly popular since the 1950s. Bundt cakes don’t share a common recipe, and are simply all about the common shape and design. Whether you’re a chocolate lover or not, we’re sure you’re going to love the most amazing chocolate bundt cake.
Greasing Your Pans:
You want to be sure to thoroughly grease and flour your bundt cake pans. With all of those ridges and designs, you’d be amazed at how easily batter sticks to the sides! Another popular option amongst home bakers is to use a homemade “miracle” pan release that is a mixture of flour, vegetable oil, and shortening that is then painted onto the bundt cake pan using a brush.
Bundt pan sizes:
Bundt pans come in all different sizes and designs, so be sure to pay attention to the cup measurement on your pan. Don’t know what size your bundt pan is? Use a liquid measuring cup to fill it to the top with water, measuring as you go. Once it reaches the point that it is just about to overflow, you’ll know what size your bundt pan is. When making a bundt cake, you want to fill the pan about 2/3rds of the way full. This recipe is designed for a 10-12 cup bundt cake pan and makes 8 cups of chocolate cake batter.
Oven Variations in Baking:
This recipe should take between 45-50 minutes to bake in the oven. However, the cake’s doneness is more important than how long it has been baking in the oven. All ovens vary a bit from each other, running either hot or cold, fanned or not. It is best to see recipe instructions as a guide for an approximation of baking time, but don’t worry if your cake is ready sooner or if it needs a few more minutes. You want to bake your chocolate bundt cake until a toothpick inserted into the middle comes out clean. For a truly accurate baking experience, we highly recommend an oven thermometer.
Storage Instructions:
Store your bundt cake, covered, at room temperature for up to 3 days.
If you like this recipe, you may be interested in these other delicious cake recipes:
- The Most Amazing Carrot Cake
- Old Fashioned Lemon Pound Cake
- Fresh Berry Chantilly Cake
- Texas Sheet Cake
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
This is the most moist cake you will ever made, if cooked correctly. I cooked at 180C (for Europeans) for 45 minutes. Thank you so much for the recipe. Will make this part of my baking arsenal.
This cake is great, I added 1/2 cup jack daniels in place of the buttermilk, I didn’t think those to would mix well. Also added a shot of JD to the icing. Great cake Great Flavor…..
TO DIE FOR. And a HUGE success at the dinner party I brought this to. Just fabulous – light, yet flavorful – – sadly, I had no sour cream in fridge (shocking!) and substituted greek yogurt with a little mascarpone – MAGIC! Thank you for the fantastic easy and successful recipe!
This is now my go to cake recipe. I was scrambling to replace a failed batch of brownies I was supposed to bring to a dinner. Stumbled across this recipe and decided to give it a whirl. I have an egg allergy so I subbed two Vegg’s Baking Substitute for the egg portion and oh my word! I’ve never had a chocolate cake turn out so moist, soft crumb, and just fluffy! 😍 Thank you so much for sharing!
Very easy to follow recipe. The cake came out moist and release easily from bundt pan. I used Callebaut cocoa, and the flavor was sensational! My cake was fully baked after 40 minutes. I served the cake with lightly sweetened whipped cream and raspberries.
This is no joke. This was AMAZING. I swapped the sour cream for yogurt and used one cup of regular sugar and one cup of brown sugar. I also forgot the warm water, but batter was very light so it didn’t matter.
I did not add corn syrup to the ganache. I’m not sure why I would. Ganache is delicious. I DID add almond extract to it.
So good!
This cake looks delicious! I made one last night and prepared the ganache this morning. We are so excited to eat it!! When I made the ganache, it turned out pretty thin. Did anyone else have the same experience? I followed the recipe for 2/3 cup of heavy cream and 6oz of chocolate.
The dudes LOVED it & they’re not easy to please. Very simple recipe – it felt almost too easy, honestly. I used the coffee & it bumped it up. It’s a keeper!
Made Bundt cake for the first time. This was the best of any cakes I have made so far. Will give 10 out 5 stars😁
Made it last night and it is good. Dad and my husband likes it