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Home » Cakes

Chocolate Bundt Cake

Last updated on December 12, 2021Originally published June 5, 20197 CommentsSabine

Jump to Recipe

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?

chocolate bundt cake with a few pieces of cake missing

Why this recipe works:

  1. You only need 10 ingredients.
  2. The espresso powder in the cake gives it a boost of flavor.
  3. You can easily add additional ingredients.
  4. The glaze is impressive and takes the cake to the next level.
  5. You can serve it at weddings, bridal showers, baby showers, or any other event because it is elegant.

Jump to:
  • Photo tutorial
  • Top tips for success
  • Substitutions and Variations
  • Storing
  • Freezing
  • More chocolate recipes to try
  • Recipe

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.

chocolate bundt cake mix getting stirred

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.

batter for chocolate bundt cake with hand mixer

Stir in dry ingredients to combine. The batter will be very thick.

batter for chocolate bundt cake with hand mixer

Then slowly mix in hot water until combined. The batter will be very thin.

batter for chocolate bundt cake with hand mixer

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.

chocolate bundt cake batter in bundt cake pan

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.

chocolate bundt cake on a plate

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.

slices of chocolate bundt cake on table

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

Sliced chocolate bundt cake with a few slices missing

Chocolate Bundt Cake

4.92 from 12 votes
Author Sabine Venier
Calories: 232kcal
Servings: 16 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Print Pin Rate
This chocolate bundt cake is so moist, delicious, and rich! Not only does it taste phenomenal, but it also's really easy to make and looks stunning! It will quickly become one of your go-to recipes. 

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. 
  • Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 232kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 28mgSodium: 251mgPotassium: 139mgFiber: 1gSugar: 22gVitamin A: 65IUCalcium: 42mgIron: 1.4mg
Course Dessert
Cuisine American
Keyword chocolate bundt cake recipe, how to make chocolate bundt cake
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. David

    September 09, 2021 at 9:55 pm

    5 stars
    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!

    Reply
  2. Ashley

    July 04, 2021 at 11:06 am

    Want to make,
    Does butter amd eggs need to be room temperature?

    Reply
    • Sabine

      July 08, 2021 at 4:26 am

      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.

      Reply
  3. Alexander

    January 31, 2021 at 8:21 am

    4 stars
    Delicious,

    Reply
  4. Susan T-O

    January 13, 2021 at 6:19 pm

    5 stars
    Super easy to make, amazingly moist, and with the ganache on top? chef's kiss! Will definitely be making this again.

    Reply
  5. Maria

    December 09, 2020 at 9:48 pm

    5 stars
    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!

    Reply
    • Katie

      May 10, 2022 at 10:49 am

      5 stars
      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!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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