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Slice of The Perfect Chocolate Bundt Cake on plate with fork
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4.46 from 11 votes

The Perfect Chocolate Bundt Cake, Every Single Time

It isn’t too good to be true - this really is The Perfect Chocolate Bundt Cake. Soft and moist with a rich chocolatey flavor and a luscious ganache to top it off. Plus, we’ve included all our favorite tips so you have a guaranteed winner every. single. time. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 353kcal

Ingredients

Bundt Cake

  • Baking spray
  • 1 ¼ cups brewed coffee
  • ¾ cup cocoa powder regular or dutch processed
  • 2 ¼ cups sugar
  • 1 ¼ tsp kosher salt
  • 2 ½ tsp baking soda
  • 2 eggs + 1 egg yolk
  • 1 ¼ cups buttermilk
  • 1 cup vegetable oil
  • 1 ½ tsp vanilla
  • 2 ½ cups flour

Ganache

  • ½ cup heavy cream plus 1-3 tbsp if needed
  • 6 oz chocolate chips dark or bittersweet

Instructions

Bundt Cake Instructions

  • Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray.
  • Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.
  • In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.
  • Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.
  • Add flour and mix on medium for 2 minutes. Scrape sides of bowl.
  • Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.
  • Pour batter into prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.

Ganache Instructions

  • Once the cake is cool, microwave heavy cream in a microwave safe bowl for 40-45 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth. (If the ganache is not smooth or is too thick, heat an additional 1-3 tbsp of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).
  • Place the bundt cake on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&A section of this post). Allow ganache to set 1-2 hours before serving.

Notes

Tips & Tricks
  • First, check out the Q&A section in the post - it’s full of helpful tips to make this cake a success! 
  • Make sure the coffee-cocoa powder mixture is cooled before mixing it into the batter. If it’s warm, you risk scrambling the eggs and ending up with a lumpy batter 😬.
  • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
  • Move the cake from the cooling rack to a cake plate using a cake lifter like this one. Makes moving cakes SO easy.
 
Freezing Instructions
Allow cake to cool fully and skip the ganache. Wrap the cake tightly in plastic wrap and then foil. Freeze for 1-3 months. Before serving, allow the cake to thaw at room temperature for 5-8 hours (keep it wrapped while thawing). Once thawed, ganache the cake and allow another 1-2 hours for the ganache to set before serving.

Nutrition

Calories: 353kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 33mg | Sodium: 385mg | Potassium: 130mg | Fiber: 2g | Sugar: 29g | Vitamin A: 170IU | Calcium: 38mg | Iron: 2mg