This chocolate bundt cake with ganache is so moist, delicious, and rich. The cake stays soft and moist inside, and the espresso powder gives the chocolate a little more flavor without making the cake taste like coffee.
I also like that this chocolate cake works for pretty much any occasion, from a casual get-together to birthdays or family dinners. If you enjoy Bundt cakes, my Banana Bundt Cake is another one worth trying. Keep reading because I’ll show you why the batter changes from very thick to very thin, how long to cool the cake before turning it out, and the easiest way to stop it sticking to the pan.
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Try This Chocolate Bundt Cake Recipe with Ganache
If you normally make chocolate cake in a regular round pan, this Bundt version is one you have to try! It has a soft, moist crumb and plenty of chocolate flavor, and the shape makes it look like you spent more time on it than you actually did.
The ganache is my favorite way to finish it. The cake is good on its own, but adding chocolate ganache gives chocolate lovers that extra bit of chocolate on top without needing to make a full frosting.
Why You’ll Love It
- It stays moist: The oil and buttermilk keep the cake soft, and it doesn’t come out heavy.
- You don’t need much decorating: Once the cake comes out of the Bundt pan, most of the work is already done. A little ganache on top is enough for me.
- There’s plenty of chocolate flavor: Cocoa powder gives most of the chocolate flavor here, and espresso powder makes the chocolate taste a little deeper.
- The batter is easy to mix: There’s no creaming butter and sugar. You mix the wet ingredients, add the dry ingredients, and finish with hot water added to the mixture; simple as that!
- It keeps well: The cake can be kept in the fridge for up to 3 days and frozen for up to 3 months, which is useful if you want to make it ahead.
Chocolate Bundt Cake Ingredients
- Unsweetened cocoa powder: This gives the cake its chocolate flavor. I use natural cocoa powder here because that’s what the recipe is built around, so I wouldn’t swap it for Dutch-processed cocoa powder without adjusting the leavening.
- Buttermilk: I like what buttermilk does in chocolate cake because it keeps the crumb soft and works with the baking soda in the batter.
- Hot water: The batter looks very thick before the hot water goes in, then suddenly becomes much thinner. That’s exactly what should happen, so don’t worry when the consistency changes.
- Espresso powder: This is optional, but I usually add it when I have some. One teaspoon doesn’t make the cake taste like coffee; it just makes the chocolate taste stronger.
How to Make Chocolate Bundt Cake with Ganache
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25cm) Bundt pan well, making sure you get into all the grooves. Set it aside.
2. In a medium bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and espresso powder if you’re using it. Stir everything together and set the bowl aside.
3. In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, beat the oil, eggs, buttermilk, and vanilla just until combined.
4. Add the dry ingredients to the wet ingredients and mix only until they’re incorporated. At this point, the batter will be very thick.
5. Slowly pour in the hot water while mixing until everything is combined. The batter will now be very thin, which is normal.
6. Pour the batter into the prepared Bundt pan and bake for 55-65 minutes. Start checking the cake near the 55-minute mark. It’s ready when a toothpick inserted into the middle comes out clean or with a few moist crumbs attached. Baking time can vary a little depending on the shape of your Bundt pan.
7. Remove the cake from the oven and leave it in the pan for 1 hour. Once you have a cool cake and it is firm, invert it onto a wire rack and let it cool completely.
8. Once completely cool, add chocolate ganache glaze on top of the cake, and top with some almond nuts, dark chocolate chips, or even whipped cream, if you want to add it. Let the ganache settle before slicing and serving.
Recipe Tips
- Grease and flour the Bundt pan really well. I pay extra attention to the deeper grooves because that’s usually where cakes like to stick.
- A nonstick Bundt pan makes this much easier, but I still grease and flour it rather than relying on the coating alone.
- Don’t keep mixing the batter once the ingredients are combined. Too much mixing can make the cake denser and chewier.
- The batter will be very thick before the hot water goes in and very thin afterward. Both stages are normal.
- Add the hot water slowly so it mixes into the batter instead of splashing everywhere.
- Bundt pans can vary quite a bit in shape and depth, so use the toothpick test rather than relying only on the clock.
- Let the cake sit in the pan for the full hour before turning it out. If you try to remove it too early, it can break apart.
- Make sure the cake is completely cool before adding ganache. Warm cake can make the ganache run straight off.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Fresh strawberries
- Raspberries
- Hot coffee
- Milk
- Chocolate sauce
FAQs
The most common reason is that the pan wasn’t greased and floured thoroughly enough. Bundt pans have lots of grooves, so I make sure every part of the inside is coated before adding the batter.
That’s completely normal for this recipe. The batter starts very thick, then the hot water loosens it considerably. Don’t add extra flour just because it looks thinner than a typical cake batter.
Yes. It’s completely optional. I like adding it because it makes the chocolate flavor a little stronger, but the cake still works without it.
Yes. You can bake it in advance and keep it in an airtight container for up to 3 days, or freeze it for up to 3 months.
Recipe
Chocolate Bundt Cake With Ganache
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened natural cocoa powder, spooned and leveled
- 1 ¾ cups granulated white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, OPTIONAL
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions
- Preheat oven to 350°F / 175°C. Grease and flour a 10 inches (25cm) bundt pan. Set aside.
- In a medium bowl combine flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined.
- Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.
- Pour the cake batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape of your bundt pan, the baking time may vary. Remove from the oven and let cool for 1 hour. After cooling, invert onto a wire rack to cool completely.
- Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the middle comes out clean with a few moist crumbs attached. Let the cake cool in the Bundt pan for 1 hour before turning it out onto a wire rack.Taste & Texture
This cake has a strong chocolate flavor without being overly heavy. The inside stays soft and moist, and the crumb is light enough that the cake doesn’t feel dense. Adding ganache gives you a little more richness on top.Storage, Freezing & Reheating
- Room temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: You can refrigerate it if you prefer, but keep it well covered so it doesn’t dry out.
- Freezer: Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Thawing: Leave the wrapped cake on the counter for 1-2 hours.
- Reheating: This cake doesn’t need reheating, but an individual slice can be warmed for a few seconds if you like it slightly warm.
Serving Recommendations
I like this chocolate bundt cake with ganache best with something simple on the side. Vanilla ice cream is my first choice, especially if the cake is still slightly warm. Fresh berries are good too because they break up some of the richness. If I’m serving it for a birthday or dinner, I usually add the ganache rather than leaving it plain. It gives the cake a finished look without needing any extra decorating.Recipe Variations and Substitutions
- Espresso powder: Leave it out if you don’t have it. The cake will still have plenty of chocolate flavor.
- Oil: Vegetable oil or canola oil both work.
- Ganache: Add chocolate ganache after the cake has cooled completely, or leave it plain.
- Powdered sugar: If you don’t want ganache, a light dusting of powdered sugar works too.
- Fresh berries: Add strawberries or raspberries when serving if you want something a little fresher alongside the chocolate.
- Vanilla: Keep the full 1 teaspoon because it helps round out the cocoa flavor.
Proper Storage Tips
- Let the cake cool completely before putting it into an airtight container.
- If you add ganache, give it time to settle before covering the cake.
- Don’t leave cut slices uncovered because chocolate cake dries out quickly around the exposed edges.
- Wrap the cake tightly before freezing so it doesn’t pick up freezer odors.
- I prefer freezing the cake without ganache and adding it after thawing.
- Let the cake thaw at room temperature rather than microwaving the whole thing.
Pro Tips
- Grease every groove in the Bundt pan before adding the batter.
- Flour the pan after greasing to make removal easier.
- Use natural unsweetened cocoa powder as called for in the recipe.
- Mix the wet ingredients only until combined.
- Once the dry ingredients go in, don’t keep beating the batter.
- Add the hot water slowly.
- Don’t panic when the batter becomes very thin.
- Start testing the cake at 55 minutes.
- Let it cool in the pan for the full hour before turning it out.
- Cool the cake completely before adding the ganache.
Video
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Princess
Omg I found this on Pinterest, and I made it and I wanted to make it again, but I forgot to save it and then I found it again like a month later.
David
Lovely recipe!
Very moist, delicate, rich, great chocolate flavor.
I added a cup of chips but the batter is so thin, they just sank to the bottom and created a bit of a sticking problem when I flipped it. Nothing the ganache couldn't cover!
Ashley
Want to make,
Does butter amd eggs need to be room temperature?
Sabine
It's good when you think about taking the buttermilk and eggs out of the fridge and let them come to room temperature but you can use it straight out of the fridge as well.
Alexander
Delicious,
Susan T-O
Super easy to make, amazingly moist, and with the ganache on top? chef's kiss! Will definitely be making this again.
Maria
This is the second recipe from this site that I try.
The cake came out rich, light texture and moist, I added 100 g coconut flakes which brings a bit of freshness and lessens the sweetness without being overpowering.
Adding ganache takes it to a completely different level: very sophisticated taste!
Easy to bake, would recommend for anyone who loves chocolate.
Thank you Sabine, on to the next recipe!
Katie
I've made this dairy free by using almond milk mixed with lemon and let sit for a few minutes.
It has turned into a family favorite and a go to recipe. Thank you!