Best Chocolate Bundt Cake with Rich Chocolate Glaze

If you're looking for a cake that even the biggest chocolate lovers can get behind, look no further. This decadent chocolate Bundt cake, topped with a rich and glossy chocolate ganache glaze, earned the coveted "signature chocolate cake" spot in my cookbook, Beautiful Bundts , for a reason.

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What Makes this the Perfect Chocolate Bundt cake Recipe?

I'm so glad you asked! OK, even if you didn't ask, I'm going to tell you. But if you trust me, feel free to skip directly to the recipe and start filling your kitchen with enticing chocolatey aromas and flavors.

1. It's easy-peasy: A good Bundt cake need not be difficult to make...in fact, it should not be difficult. This easy recipe comes together in minutes, making it a great choice for everything from Valentine's Day to potlucks to "Hey--I just felt like baking a cake."
2. Moist texture: Sour cream in the batter helps to create a rich, moist cake. I love to refrigerate the glazed cake, creating a fudgier texture that tastes great alongside a scoop of vanilla ice cream.
3. Rich chocolate flavor: The addition of espresso powder in the batter provides a boost to the cocoa powder, creating a deep chocolate flavor. The rich, smooth glaze puts a big chocolate exclamation point on every delicious bite.

Pro Tips for Baking Your Best Chocolate Bundt Cake

• Prepare your Bundt pan: As I've mentioned in just about every Bundt recipe that I've shared, my go-to trick for a quick-release baked Bundt is to use a nonstick baking spray (vs. cooking spray.) Pam for Baking and Baker's Joy are my two favorite brands. See the FAQ section, below, to read why I think these work so well.
• Sift dry ingredients: If your flour and cocoa powder appear lumpy, sift them through a fine mesh sieve to avoid any bitter tasting clumps in the final product.
• Watch your baking time: An overbaked cake is more likely to be a dry cake, so watch your cake carefully towards the last 10-15 minutes of baking. The top should be puffed and firm, and a cake tester or knife inserted into the center of the cake should emerge with some chocolatey cake batter crumbs attached. This signifies the cake is baked but still moist.
• Make it ahead: For best results, I like to bake my Bundts one day in advance and let them rest, tightly wrapped, overnight in the refrigerator before glazing. This gives the chocolate flavor extra time to develop and tightens the crumb for neat slices.

Ingredients and Special Instructions

Please check the recipe card at the bottom of the post for specific quantities.

Chocolate Bundt Cake Ingredients

• All purpose flour: Substitute your favorite gluten-free flour blend to make this recipe gluten-free.
• Cocoa powder: For best chocolate flavor, I chose regular natural cocoa powder vs. Dutch-processed cocoa powder. See FAQs, below, for the differences between the two types.
• Kosher salt: Or fine sea salt.
• Baking powder / baking soda: There are only small amounts of these in this recipe, as eggs serve as an additional leavening agent.
• Espresso powder: If you can't find espresso powder to mix with hot water, use strong brewed hot coffee in its place.
• Granulated / white sugar: If you'd like, sub. 1 cup brown sugar for a slightly denser cake.
• Vegetable oil: Or any neutral oil, such as canola, safflower, or melted coconut oil.
• Eggs: At room temperature.
• Sour cream: The addition of sour cream helps to create a rich, moist cake. Use full-fat for best results, but reduced-fat may also be used. Do not use fat-free sour cream.
• Vanilla extract

Rich Chocolate Glaze Ingredients

• Chopped chocolate: Use, semisweet chocolate, bittersweet chocolate, dark chocolate or a chocolate mixture of two different kinds. I would not recommend milk chocolate as the glaze would be too sweet.
• Heavy cream
• Corn syrup (optional): If you don't like to use corn syrup, you can omit it altogether or replace it with honey, golden syrup, brown rice syrup, or agave nectar.
• Vanilla extract

Recommended Special Equipment

• Minimum 10-cup Bundt pan: For this recipe, I usually use a 12-cup Bundt, pictured above, but it will also fit into a 10-cup pan. Depending on the depth, the baking time will alter, so pay close attention to the oven the last 10-12 minutes of baking so that you don't overbake!
• Stand mixer fitted with the paddle attachment: You can alternatively use a handheld electric mixer with a large separate bowl or mix the batter by hand with a wooden spoon.

Step By Step Photos and Instructions

Make the Chocolate Bundt Cake

1. Preheat your oven to 325℉. Spray your Bundt pan evenly with non-stick baking spray.
2. In a medium bowl, combine flour, cocoa powder, salt, baking powder, and baking soda, whisking to blend.
3. In a small bowl, stir together the espresso powder and hot water.
4. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat oil and sugar at medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl with a rubber spatula a few times so that the mixture is well blended and light.

5. Beat in the eggs, one at a time, stopping to scrape the bowl as necessary. Beat in the vanilla and the espresso mixture.

6. With the mixer on low speed, alternately beat in the dry ingredients and the sour cream, making three additions of flour and two of sour cream, beating until incorporated.

7. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any air bubbles.

8. Bake the Bundt in your preheated oven for 50-60 minutes, or until the top is puffed and firm and a cake tester or a thin knife inserted into the center comes out with only a few moist crumbs attached. Let the cake cool in the pan for 15 minutes and then carefully invert it onto a cooling rack to cool completely.

Glaze The Bundt Cake

1. In a small saucepan, stir together chocolate, cream, and corn syrup over medium heat until melted and smooth. Remove the pan from the heat and stir vanilla into the melted chocolate mixture. Let cool for 10 minutes before drizzling over top of the cake.

Variations on Chocolate Bundt Cake

• Topping variations: Love chocolate but want to change up your glaze or icing? Next time, try a cream cheese frosting, a vanilla glaze, or even a simple dusting of powdered sugar.
• Additional mix-ins or flavorings: For an extra punch of chocolate, mix ½ cup of mini chocolate chips into the batter after you add the vanilla. Complement the chocolate cake with almond, coconut, or peppermint extract or a few tablespoons of Kahlua liqueur.
• Baking pan variations: While this recipe works best for a Bundt pan, you can bake it in a large loaf pan or several mini loaf pans. For a chocolate layer cake, see my Best Chocolate Cake recipe.

Make Ahead and Storage Instructions

• Make ahead: For best results, I like to bake most of my Bundt cakes one day in advance and let them rest overnight before glazing or serving. Wrap the cooled Bundt in plastic wrap and store it at room temperature or in the refrigerator until ready to glaze. Letting the Bundt rest overnight allows the crumb to tighten and the flavors to blend, making it easier to slice and more delicious to eat.
• Refrigeration: Once glazed, store leftover cake in an airtight container or tightly covered in the refrigerator for up to 3 days..
• Freezer storage: The baked, cooled, and unglazed Bundt can be frozen for up to 2 months. Wrap it tightly in plastic wrap and store it in a zip-top freezer bag for an extra layer of protection. Defrost overnight in your fridge or at room temperature before glazing.

Chocolate Bundt Cake Troubleshooting and FAQs

What are the Differences Between Types Of Cocoa Powder?

Cocoa powders differ in color, acidity levels and flavor, which can affect how well they work in recipes. The type of cocoa powder you choose depends on what type of recipe you're using it for. Natural cocoa powder is a good choice for brownies, cookies and some cakes, and it is commonly found in grocery store baking sections (Hershey's, Ghirardelli. etc.) It's lighter in color and has a fruitier flavor. Dutch processed cocoa will be darker with reduced acidity and a less complex chocolate flavor. It works well in recipes that use only baking powder as the leavening agent, since it lacks the acidity to react with baking soda.

How Can I Prevent My Bundt Cake From Sticking To The Pan?

Removing your Bundt cake from the pan can be a stressful experience if you are afraid that some of it is going to stick. The best way to prevent your Bundt cake from sticking is to use a generous coating of a non-stick baking spray, such as Pam for Baking or Baker's Joy. Nonstick baking sprays differ from cooking spray in that they contain flour along with vegetable oil, mimicking the traditional "butter and flour" method of preparing a baking pan, but with more consistent results.

Can I mix Bundt cake Batter By Hand if I don't Have a Mixer?

Yes--absolutely. You can mix most cake batters by hand using a large bowl and a sturdy wooden spoon or spatula. An electric mixer will make the process easier and faster, but you can achieve equally good results with a little elbow grease and the simple tools.

Can't Get Enough Chocolate? Try some more Great recipes!

• Triple Chocolate Cherry Cookies
• The BEST Chocolate Cake Recipe (Only One I Ever Make)
• Chocolate Cut Out Sugar Cookies
• Rich and Fudgy Chocolate Brownies

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