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.Â
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.Â
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
I made your chocolate cheese cake and chocolate bundt cake for my mom’s 90th birthday celebration. They turned out FANTASTIC! They were a big hit…especially the bundt cake with my mom (she LOVED the ganache). Thank you for your great recipe’s (including your cinnamon rolls, which I’ve made several times) they made my mom’s birthday extra special.
This is the most delicious chocolate bundt cake I’ve ever made. I’ve used recipes from many prominent web sites and test kitchens and this recipe is the best. Thank you for posting this. I don’t make the frosting but dust with powdered sugar. Everyone loves it and I’ve made it every week for the past 5 weeks since it is in high demand in my house and with friends.
AMAZING! Made this for Father’s Day and was NOT disappointed. I was going to go with a cake mix but decided against it; chocolate cakes never really taste good to me but WOW. We had ours with vanilla ice cream and freah sliced strawberries. Thank you!! I also used powdered sugar and sprinkled that on top for decoration.
I made this cake to celebrate my 51st wedding anniversary. It was just hubby and me and a delicious home-cooked meal. I halved the recipe and cooked it in my 4-cup Bundt pan. It was perfect! I used the glaze and garnished it with fresh raspberries. I served it on an antique cut-glass cake stand. I wish I could post a picture.
Followed this recipe as written and appreciated the helpful video as well. A very delicious cake and ganache. A recipe I will definitely keep in my collection.
This really is the most delicious, moist chocolate cake. I already had a recipe that always got rave reviews, but I think this one has replaced it! I made it in a Bundt cake pan and baked it slightly longer. Also skipped the corn syrup in the ganache. I do not see the need to add it; it turns out great without!
This cake was moist and full of chocolate flavor. It was very way to make. I followed your instructions and it came out of the pan with ease. My family said this recipe is a keeper.
Made this for my granddaughter two weeks ago and she loved it. Now I am making it again but as cup cakes with the ganash on top. Thank you for the recipe.
I just made this cake today and LOVED it!
Instead of regular cocoa, I used Hershey’s Special Dark. I also did the coffee instead of water. I also used a premade dark chocolate frosting for the glaze. I did this by doing the “double boiler” of a bowl over a pot of boiling water and “melting” the frosting then drizzling the glaze over the cooled cake. I also took a couple of tablespoons of powdered sugar in a strainer and sprinkled it on top. Wish I could post a picture.
Fantastic cake, moist and great for a big crowd! Who doesn’t like chocolate? Love Rachel and all her wonderful recipes.