Looking for the ultimate chocolate cake? This chocolate bundt cake recipe is rich, super moist, and topped with a luscious chocolate glaze—perfect for any occasion!
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A chocolate bundt cake is a rich and beautiful dessert that’s surprisingly easy to make. Its classic ring shape and moist, tender crumb make it a show-stopper for any occasion.
What makes this chocolate cake irresistible is its deep chocolate flavor and silky homemade glaze. The semi-sweet chocolate chips inside add extra richness, while the glossy glaze made with a chocolate ganache takes it to the next level.
This recipe is simple enough for beginners but impressive enough for a celebration. Perfect for chocolate lovers, it’s ideal with a scoop of ice cream or whipped cream on top!
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this double chocolate bundt cake:
- Flour: Use all-purpose flour—no need for cake flour in this recipe.
- Cocoa Powder: Go for unsweetened cocoa powder (regular cocoa powder or dutch process cocoa powder) to get that rich chocolate flavor.
- Leavening: A mix of baking powder and baking soda helps the cake rise and stay soft.
- Butter: Use unsalted butter, softened to room temperature for easy mixing.
- Sugar: A blend of granulated sugar and brown sugar adds sweetness and depth of flavor.
- Eggs: Use large eggs at room temperature for better texture.
- Sour Cream: Bring it to room temperature for a moist cake. You can substitute with buttermilk or plain yogurt.
- Hot Coffee: Use hot espresso for richer flavor, or replace with hot water if needed.
- Chocolate Chips: Semisweet chocolate chips or chunks add extra chocolate goodness to the texture.
- Salt and Vanilla: Essential for enhancing the overall flavor.
- Heavy Cream: Full-fat heavy cream or heavy whipping cream works best, and it should be at room temperature.
- Vegetable Oil: Optional for the ganache to make it smoother and shinier. Use a neutral oil like sunflower, canola, or grapeseed.
How to Make Chocolate Bundt Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Preheat the oven to 350°F / 175°C and grease a 6-8 cups / 20 cm diameter bundt cake pan with non-stick baking spray or butter.
- In a large bowl mix together the dry ingredients, flour, unsweetened cocoa powder, baking soda, baking powder and salt.
- In another bowl place the butter with the brown sugar, white sugar and vanilla extract and beat at medium speed with an electric whisk for about 2-3 minutes until smooth.
- Add the eggs one by one, and beat for a few seconds to incorporate them well.
- Then add the sour cream, flour mixture, coffee, and add chocolate chips and mix gently with a rubber spatula.
- Pour the cake batter into the prepared pan and bake for about 40-50 minutes.
- Check the cooking with a toothpick inserted in the center which must come out clean, if not extend the time by a few minutes.
- Let the chocolate bundt cake cool completely in the pan before unmolding then let it cool completely on a wire rack.
Chocolate glaze for bundt cake
Chop the chocolate into pieces and place it in a heatproof bowl with the heavy cream and oil. Set the bowl over a small saucepan with a bit of simmering water (double boiler method).
Once the mixture is fully melted and smooth, let it cool slightly before pouring it over the top of the double chocolate bundt cake. Serve immediately.
Serving Suggestions
- Classic Style: Serve slices as-is to enjoy the rich, chocolatey flavor.
- With Ice Cream: Pair with a scoop of vanilla or chocolate ice cream for a cool contrast.
- Whipped Cream: Add a dollop of fresh whipped cream frosting for a light and airy topping or a cream cheese frosting.
- Berries: Serve with fresh strawberries, raspberries, or a drizzle of berry sauce for a fruity twist.
- Coffee Pairing: Enjoy with a hot cup of coffee or espresso for a cozy treat.
- Extra Ganache: Drizzle more chocolate glaze or a salted caramel sauce for an indulgent touch.
- Holiday Touch: Dust with powdered sugar or add festive sprinkles for special occasions
Tips for this recipe
Storage instructions
At room temperature: You can store this cake at room temperature in a storage box or under plastic wrap, but since its texture is quite moist, I suggest you keep it in the refrigerator instead.
How to freeze it ? For a longer conservation, this chocolate bundt cake can be kept in the freezer for up to 3 months, well covered with plastic wrap or in a conservation box.
To defrost, simply let it cool down in the fridge or at room temperature or use the defrost function of your microwave to go faster.
Variations & Substitutions
Recipe Questions
Can I use a regular cake pan instead of a bundt pan?
Yes, but the baking time may vary. Use a loaf or round pan and check for doneness with a toothpick.
How do I prevent the cake from sticking to the pan?
Grease the pan well with butter or nonstick spray and dust it with cocoa powder for easy release.
What can I use instead of sour cream?
You can substitute with plain yogurt or buttermilk for a similar moist texture.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out with a few moist crumbs, it’s ready!
More Cake and Breads
I hope you love this double chocolate bundt cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Glazed Double Chocolate Bundt Cake
- Total Time: 1 hour
- Yield: 10 servings
Description
A chocolate bundt cake with a dense and melting texture with chocolate chips (for a 6-8 cups bundt cake pan / 20 cm pan) 8- 10 servings
Ingredients
Chocolate chip bundt cake
- 144 g (1 cup) Flour - all-purpose
- 36 g (⅓ cup) Cocoa powder - unsweetened
- 1 pinch Salt
- ½ tsp Baking soda
- 1 tsp Baking powder
- 120 g ( 1 stick + 1 tsp) Butter - unsalted and softened
- 120 g (½ cup) Sugar - granulated
- 90 g ( ⅓ cup-) Brown sugar
- 3 eggs - room temperature
- 1 tsp Vanilla extract
- 120 g ( ½ cup) Sour cream or buttermilk or plain yogurt
- 90 ml (⅓ cup) Hot coffee - or hot water
- 100 g (⅓ cup) Chocolate chips - semi-sweet
Chocolate glaze
- 50 g ( 2 oz) Baking chocolate - chopped
- 50 ml (¼ cup) Heavy cream - full fat
- 1 tsp Vegetable oil
Instructions
Chocolate Chip Bundt Cake
- Preheat the oven to 350°F (175°C) and grease a 6-8 cup (20 cm) bundt cake pan with nonstick spray or butter.
- In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the butter, brown sugar, granulated sugar, and vanilla extract. Beat with an electric mixer for 2-3 minutes until smooth and creamy.
- Add the eggs, one at a time, beating briefly after each addition until fully incorporated.
- Mix in the sour cream (or fresh cream), followed by the dry ingredients, coffee, and chocolate chips. Gently fold the mixture with a spatula until just combined.
- Pour the batter into the prepared bundt cake pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If it’s not done, bake for a few more minutes and check again.
- Let the cake cool completely in the pan before turning it out onto a serving plate.
Chocolate Glaze
- Heat the chopped chocolate, heavy cream, and vegetable oil in a double boiler or microwave, stirring until smooth and fully melted.
- Let the glaze cool slightly before drizzling it over the bundt cake.
- Serve immediately and enjoy!
Notes
Storage:
Store the chocolate bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze slices for up to 3 months. Let refrigerated or frozen cake come to room temperature before serving for the best texture.
Tips:
- Grease the pan thoroughly to prevent sticking.
- Use hot coffee to enhance the chocolate flavor.
- Let the cake cool completely before glazing.
- Sift the dry ingredients to avoid lumps in the batter.
- Add chocolate chips last to keep them evenly distributed.
- Serve with whipped cream or fresh berries for an extra treat!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: bundt cake, cake, Dessert
- Cuisine: american
Nutrition
- Calories: 338
- Sugar: 27
- Sodium: 223
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 41
- Fiber: 2
- Protein: 5
- Cholesterol: 89
This look so delicious. I am a chocolate lover and I must make this lol. Can you use cake flour? I’m not a coffee drinker can I use espresso powder? If yes how much expresso powder?
Hi Sonya, yes you can use cake flour. For the coffee if you don't have a coffee machine you can use espresso powder about the equivalent of a stick 2 teaspoons.
Hey there very excited to try this recipe but I have two questions.
1 the brown sugar is it light or dark?
2 can you convert into cups please? Thank you
Thank you for your message, so I used dark brown sugar and about the measurements, it's important to weigh the ingredients to make this recipe work, but I'll still convert the amounts to cups .