This moist chocolate bundt cake is the ultimate indulgence for chocolate lovers. It’s soft, rich, and deeply flavored with cocoa and a hint of coffee, creating a tender crumb that practically melts in the mouth. Topped with a smooth, glossy dark chocolate ganache and finished with elegant chocolate curls, it’s the kind of cake I turn to when I want something truly special yet easy enough to make with simple pantry ingredients. Perfect for birthdays, dinner parties, or just a cozy weekend treat, this cake always earns compliments.
Why You’ll Love This Recipe
I love how effortlessly this cake comes together with minimal effort but maximum flavor. The batter is simple, mixed in one bowl without any complex steps. Using hot coffee enhances the chocolate taste beautifully, and the ganache adds that luxurious, velvety finish. It’s not just a chocolate cake—it’s a showstopper bundt that feels fancy but is easy enough for a casual bake. Plus, the ingredients are all things I usually have on hand, making it even more convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Cake: • 2 cups (250 grams) of all-purpose flour – I use this as the base for structure. • ¾ cup (75 grams) of unsweetened cocoa powder – I prefer natural cocoa for a deep, classic chocolate flavor. • 2 cups (400 grams) of granulated sugar – This adds sweetness and moisture. • 1½ teaspoons of baking powder – Helps the cake rise evenly. • 1½ teaspoons of baking soda – Reacts with the acidic elements for a fluffy texture. • ½ teaspoon of salt – Balances the sweetness and enhances the chocolate flavor. • 1 cup (240 milliliters) of milk or buttermilk – I use buttermilk when I want extra tenderness. • ½ cup (120 milliliters) of vegetable oil – Keeps the cake moist and tender. • 2 large eggs – I make sure they’re at room temperature for better mixing. • 2 teaspoons of vanilla extract – Adds warmth and depth to the flavor. • 1 cup (240 milliliters) of hot water or brewed coffee – I usually use coffee for a richer, more complex taste.
For The Chocolate Ganache: • 1 cup (240 milliliters) of heavy cream – I heat this to just under boiling to melt the chocolate. • 200 grams of dark chocolate (chopped or chocolate chips) – I like to use a good quality chocolate with 60–70% cocoa. • 1 tablespoon (15 grams) of unsalted butter – This gives the ganache a beautiful glossy finish.
For Garnish: • Chocolate curls or shavings – I use a vegetable peeler on a chocolate bar to make delicate curls.
Directions
I start by preheating my oven to 170°C (340°F). Then, I grease a bundt pan thoroughly and dust it with flour to make sure the cake releases easily.
In a large mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is well combined.
I add in the milk or buttermilk, vegetable oil, eggs, and vanilla extract. I mix until the batter becomes smooth and thick.
Slowly, I pour in the hot water or coffee while stirring, turning the batter into a thinner, glossy mixture.
I carefully pour the batter into the prepared bundt pan, spreading it evenly.
I bake the cake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
Once baked, I allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
To Make The Ganache:
I heat the cream in a small saucepan over medium heat until it’s just hot but not boiling.
I pour the hot cream over the chopped chocolate in a bowl and let it sit undisturbed for a minute.
I stir the mixture gently until the chocolate melts and the ganache becomes smooth.
I add the butter and stir until fully incorporated, giving the ganache a silky shine.
Once the cake is completely cool, I drizzle the ganache generously over the top and finish with chocolate curls or shavings.
Servings And Timing
This cake serves approximately 12 people. The total time to make it is around 1 hour and 15 minutes—15 minutes of prep, 45 to 50 minutes of baking, and at least 10 minutes of cooling before removing it from the pan. I let the cake cool completely before adding the ganache, which takes about 30 minutes more.
Variations
When I want to change things up, I sometimes stir in mini chocolate chips or chopped nuts like walnuts into the batter for extra texture. I’ve also made a version with orange zest added to the batter for a citrusy twist that complements the chocolate beautifully. For a festive look, I occasionally dust the ganache with powdered sugar or top it with fresh berries.
Storage/Reheating
I store the cake covered at room temperature for up to 3 days. If I need it to last longer, I keep it in the refrigerator for up to 5 days. When storing in the fridge, I let the cake come to room temperature before serving, or I microwave individual slices for 10 to 15 seconds to soften them and make the ganache slightly gooey again. I’ve also frozen slices (without ganache) by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months.
FAQs
How Do I Keep My Bundt Cake From Sticking To The Pan?
I always grease every inch of the bundt pan with butter or baking spray and dust it with flour to create a non-stick surface. Letting the cake cool slightly before inverting it also helps it release cleanly.
Can I Use Milk Instead Of Buttermilk?
Yes, I use either depending on what I have. Buttermilk gives the cake a slightly tangier flavor and more moisture, but regular milk works just fine.
Why Is Coffee Used In Chocolate Cake?
I like using hot brewed coffee because it enhances the chocolate flavor without making the cake taste like coffee. It also helps create a smoother, thinner batter that bakes into a moist crumb.
Can I Make This Cake Ahead Of Time?
Absolutely. I often bake the cake a day before serving and store it without the ganache. I add the ganache just before serving for the freshest appearance and taste.
What Kind Of Chocolate Should I Use For Ganache?
I prefer using high-quality dark chocolate with at least 60% cocoa. It gives the ganache a deep, rich flavor. I avoid milk chocolate if I want a more intense chocolate finish.
Conclusion
This moist chocolate bundt cake with ganache is one of those desserts I can count on for any occasion. It’s simple to make, stunning to look at, and full of rich chocolate flavor in every bite. Whether I’m baking for a gathering or simply treating myself, this cake always hits the spot. With its tender crumb, luxurious ganache, and elegant presentation, it’s a classic I’ll never get tired of baking.
A rich, indulgent, and moist chocolate Bundt cake made even more irresistible with a glossy dark chocolate ganache drip and elegant chocolate curls. The hint of coffee in the batter deepens the chocolate flavor and the tender crumb melts in your mouth.
Ingredients
2 cups all‑purpose flour (250 g)
¾ cup unsweetened cocoa powder (about 75 g)
2 cups granulated sugar (400 g)
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup milk or buttermilk (240 ml)
½ cup vegetable oil (120 ml)
2 large eggs
2 tsp vanilla extract
1 cup hot brewed coffee or hot water (240 ml)
For the Ganache:
• 1 cup heavy cream (240 ml)
• 200 g dark chocolate (chopped or chips)
• 1 tablespoon unsalted butter
Garnish: chocolate curls or shavings
Instructions
Preheat oven to 170 °C (340 °F). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
In another bowl, mix milk (or buttermilk), oil, eggs, and vanilla. Stir into the dry ingredients until no large lumps remain.
Slowly pour in the hot coffee (or water) while stirring. Batter will loosen and become smooth and glossy.
Pour batter into the prepared Bundt pan, smoothing the top, and place in the oven. Bake 45–50 minutes or until a skewer inserted into the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
To make the ganache: heat the cream until just below boiling, pour over chopped chocolate, and let sit undisturbed for about 1 minute. Stir gently until smooth. Add the butter and stir until fully incorporated and glossy.
Once the cake is fully cooled, pour the ganache over the top, allowing it to drip down the sides. Finish with chocolate curls or shavings. Let the ganache set before slicing.
Notes
Using hot coffee (even though it won’t make the cake taste like coffee) deepens the chocolate flavor.
Greasing and flouring every contour of the Bundt pan ensures a clean release.
If the ganache is too thick, warm slightly or add a splash of cream; if too thin, let it cool a bit to thicken before pouring.
You can bake this cake ahead (without the ganache) and glaze just before serving for best presentation.
High quality dark chocolate (60–70 %) gives the ganache a richer finish. Ganache is a classic blend of chocolate + cream. :contentReference[oaicite:0]{index=0}
