This chocolate bundt cake is moist, fudgy, and easy to make. It’s finished with a glossy chocolate ganache for a rich, balanced chocolate cake that’s decadent without being too sweet. No decorating skills required — you’ll want to make this simple cake again and again.
This post was updated February 27, 2025 with new photos and a slightly revised recipe for an even fudgier cake.
This chocolate bundt cake consistently earns compliments for its deeply chocolatey flavor and tender, fudgy crumb. The combination of oil, milk and sour cream keeps the cake moist and gives it a pleasantly dense texture. Oil helps the cake remain soft for longer, while sour cream contributes to a fudgier bite.
Instead of a heavy frosting, the cake is coated with a simple chocolate ganache. The ganache enhances the chocolate flavor without making the cake overly sweet, so the cocoa really shines.
How to Make a Chocolate Bundt Cake
This recipe is adapted from a favorite chocolate layer cake but adjusted for a bundt pan. The batter is slightly thicker so the cake holds its shape and releases cleanly from the pan. Overview:
- Preheat the oven to 350°F (180°C).
- Prepare the bundt pan just before pouring the batter to reduce the chance of sticking.
- In a large bowl, whisk the dry ingredients: all-purpose flour, cocoa powder, baking soda, salt, and sugar.
- Sift the cocoa if it’s lumpy to avoid streaks.
- In a separate bowl, whisk the wet ingredients: oil, eggs, sour cream, milk, and vanilla.
- Bring eggs, sour cream and milk to room temperature for easier mixing and better texture.
- Make a well in the dry ingredients, add the wet mixture, then pour in freshly brewed hot coffee or boiling water and whisk until smooth.
- Adding the hot coffee at this stage helps the cocoa bloom, intensifying the chocolate flavor and adding moisture.
- Brush a 12-cup bundt pan with pan release or grease and dust with cocoa powder, making sure to reach all crevices.
- If you use flour to dust the pan, the cake can develop a white film—cocoa looks nicer on a chocolate cake.
- Pour the batter into the prepared pan and bake for 50–60 minutes, until the cake pulls away from the sides and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for at least 20 minutes before carefully inverting onto a rack. Removing the cake too early can cause it to break; waiting until it’s fully cool can make it stick—20 minutes is a good balance.
For the Chocolate Ganache Topping
A simple ganache is all you need to finish this bundt cake. It creates a glossy, fudgy topping that drips softly down the sides. To make the ganache:
- Chop 4 oz (about 112 g) of dark or semi-sweet chocolate into small pieces and place them in a heatproof bowl.
- Heat 1/2 cup (120 ml) heavy cream until it is hot but not boiling—microwave in short bursts or warm gently on the stove while stirring to prevent scorching.
- Pour the hot cream over the chocolate and let it sit for 2–4 minutes, then whisk until smooth and glossy.
- If the chocolate isn’t fully melted, return the bowl to the microwave in short intervals or use a double boiler, whisking until completely smooth.
Place the cooled cake on the serving plate, then pour or drizzle the warm ganache over the top, allowing it to drip down the sides. Finish with chocolate shavings, extra chips, or sprinkles if you like.
Variations and Serving Ideas
- Serve with vanilla or coffee ice cream and hot fudge instead of ganache for an indulgent dessert.
- Dust with powdered sugar and serve with whipped cream and fresh berries for a lighter presentation.
- If you prefer frosting, top the cake with chocolate buttercream, chocolate cream cheese frosting, raspberry buttercream, or peanut butter frosting—half batches of those frostings are usually enough for the top of the cake.
Chocolate Bundt Cake
Equipment
- 12-cup bundt pan (non-stick)
Ingredients
Chocolate Bundt Cake
- 2 cups (250 g) all-purpose flour
- 3/4 cup (68 g) cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups (400 g) caster or granulated sugar
- 1/2 cup (120 ml) vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk (2% or whole preferred)
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) freshly brewed coffee or boiling water
Chocolate Ganache
- 4 oz (112 g) dark or semi-sweet chocolate (about 50% cacao)
- 1/2 cup (120 ml) heavy cream (33–35% fat)
- Chocolate shavings or sprinkles, optional for decoration
Instructions
Chocolate Bundt Cake
- Preheat the oven to 350°F (180°C) and position a rack in the lower third of the oven.
- In a large bowl, whisk together flour, cocoa, baking soda, salt and sugar. Sift cocoa first if needed.
- In another bowl, whisk oil, eggs, vanilla, milk and sour cream until combined.
- Make a well in the dry ingredients, pour in the wet mixture, then add the hot coffee or boiling water and whisk until the batter is smooth.
- Brush a 12-cup bundt pan with pan release or grease and dust with cocoa powder, getting into all crevices.
- Pour batter into the prepared pan and bake 50–60 minutes. It’s done when the cake starts to pull away from the sides and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for at least 20 minutes, then carefully invert onto a wire rack to release the cake.
Chocolate Ganache
- Chop the chocolate finely and place in a heatproof bowl.
- Heat the cream until almost boiling, then pour over the chocolate. Let sit 2–4 minutes, then whisk until smooth and glossy.
- If necessary, warm in short microwave intervals or use a double boiler until fully melted and smooth.
- Transfer the cooled cake to a serving plate and pour or drizzle the ganache over the top, letting it drip down the sides. Add chocolate shavings or sprinkles if desired.
Notes
- Cocoa: Dutch-process cocoa is preferred for deeper flavor.
- Room Temperature: Use room-temperature eggs, sour cream and milk for best results.
- Pan Release: To make your own, beat 1/4 cup shortening (or butter), 1/4 cup vegetable oil and 1/4 cup flour until smooth; brush into the pan. Store leftovers in the fridge.
- Storage: Keep leftovers in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Freezing: Cool fully, then wrap around the ring (not across the hole) in plastic, place in a freezer-safe container or wrap in foil, and freeze up to 2 months. Thaw in the refrigerator to avoid a gummy texture.
- Nutrition: Values are estimates for one slice with ganache, based on 12 slices and using all the ganache.
- Recipe Update: Updated February 27, 2025 for a fudgier texture and to remove the need for buttermilk.