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.
- 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
- ½ cup heavy cream plus 1-3 tbsp if needed
- 6 oz chocolate chips dark or bittersweet
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.
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.
Tips & Tricks
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.
- 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.
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