This chocolate bundt cake is so moist, delicious, and rich! Not only does it taste phenomenal, but it's also really easy to make and looks stunning! It will quickly become one of your go-to recipes. It's the perfect cake for any occasion like potlucks, celebrations, or barbecues. By the way, have you tried my banana bundt cake?
Why this recipe works:
- You only need 10 ingredients.
- The espresso powder in the cake gives it a boost of flavor.
- You can easily add additional ingredients.
- The glaze is impressive and takes the cake to the next level.
- You can serve it at weddings, bridal showers, baby showers, or any other event because it is elegant.
Photo tutorial
Combine the flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder in a medium bowl and stir to combine. Set aside.
In a large mixing bowl using an electric mixer fitted with a whisk or paddle attachment, beat the oil, eggs, buttermilk, and vanilla just until combined.
Stir in dry ingredients to combine. The batter will be very thick.
Then slowly mix in hot water until combined. The batter will be very thin.
Pour the cake batter into a greased and floured bundt pan and bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool for 1 hour. After cooling, invert it onto a wire rack to cool completely. After cooling, top with chocolate ganache.
Top tips for success
- Don't overmix cake batter because the result will be dense and chewy cake instead of light and fluffy. Overmixing incorporates too much air. For best results only mix the batter until it's just barely combined.
- Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean with a few moist crumbs attached. Depending on the shape of your bundt pan, the baking time may vary.
- Let it cool for 1 hour before removing it from the pan. If you remove it too early, the cake could break apart.
Substitutions and Variations
Espresso powder
If you don't have espresso powder on hand, you can use a dark roast instant coffee instead. You can also use regular coffee that is ground very fine too. It's also possible to skip it altogether.
Additional flavors
- Add ¾ cup (170g) cherries to the batter for some extra flavor.
- Add 1 cup (100g) of coconut flakes to the batter or sprinkle on top. Toast the coconut if using it as a topping by heating it in a skillet (without oil) and continuously stir until edges are golden brown.
- Mix in ½ cup (63g) nuts. Use any that you like.
- Add 1 cup (175g) of favorite chocolate chips. White, semi-sweet, or milk chocolate are all amazing.
Mini bundt cakes
You can use this recipe to make mini bundt cakes. Perfect single-serving cakes are wonderful for weddings or other get-togethers. Simply pour the mix into mini bundt pans and bake. They will only take 12-15 minutes to bake.
Storing
It will last an average of 3 days. You can refrigerate it or leave it on the counter depending on your preference. Always store it in an airtight container.
Freezing
I recommend freezing the cake only without a chocolate glaze. To freeze, you will need to tightly wrap it in plastic wrap to keep it protected then place it in an airtight container. It will last for 3 months in the freezer. To thaw, place it on the counter overnight.
If you would like to serve this cake with chocolate ganache, add it after it is completely thawed and at room temperature.
More chocolate recipes to try
On the hunt for more chocolate dessert recipes? Then you will love brownies, chocolate truffles, chocolate mousse, or chocolate muffins. You also find 75 indulgent chocolate recipes in my cookbook.
Recipe
Chocolate Bundt Cake
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 (or 1 vanilla bean*)
- 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.Â
- Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
Notes
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
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!