Thick and moist, this Chocolate Bundt Cake with Chocolate Ganache is a rich, decadent dessert that’s guaranteed to satisfy every chocolate craving. Since it’s easy to make, it’s a great cake for everyday as well as special occasions!
Decadent Chocolate Bundt Cake
If a rich, moist chocolate cake is what you are craving then this Chocolate Bundt Cake with Chocolate Ganache is the answer. The cake itself is incredibly moist with a chocolate flavored enhanced by the addition of espresso. This isn’t your typical dense, dry bundt cake – in fact, I think it’s one of the most moist chocolate cakes I’ve ever tried.
Then, to take it up a notch, it’s topped with a soft ganache glaze made with just 2 ingredients – chocolate and heavy cream. If you like a darker chocolate flavor, you can swap the semi-sweet chocolate for bittersweet but either way, it takes this cake into chocolate overload!
What You’ll Need
This chocolate cake with ganache is making with pantry staples, plus some freshly brewed coffee and quality chocolate.
- All-purpose flour
- Cocoa powder – Gives the cake a great chocolate flavor.
- Baking powder & baking soda – Leavening agents that help the cake rise.
- Brown sugar – Brown sugar adds a sweeter, richer flavor than regular sugar.
- Canola oil – Vegetable oil will also work.
- Sour cream – Helps keep the cake super moist.
- Freshly brewed coffee – Either a double shot of espresso or instant coffee mixed in water. It won’t make the cake taste like coffee but rather enhances the chocolate flavor.
- Semi-sweet chocolate – Be sure to use quality melting chocolate for this.
- Heavy cream – Combined with the chocolate to make the rich chocolate ganache.
What Chocolate Should I Use For The Ganache?
Use the best quality chocolate you can find with a high cocoa content. If you want a darker ganache, use the same amount of bittersweet chocolate. Whatever chocolate you use, chop it into small, equal pieces so that it melts evenly.
How to Make Chocolate Bundt Cake with Chocolate Ganache
Making this cake is simple and easy, though be sure to leave time for the cake to cool completely before adding the ganache.
- Prepare the pan. Brush the bundt pan with melted butter and preheat the oven to 350F.
- Make the cake batter. Mix the dry ingredients in a large mixing bowl. Add the brown sugar and whisk again. Make a well in the center. In a separate bowl, combine the eggs, canola oil, sour cream, and coffee. Slowly pour into the dry ingredients, mixing as you go.
- Bake. Transfer the chocolate cake batter to the bundt pan. Bake for 25 minutes.
- Cool. Cool in the pan for 10 minutes before inverting onto a cake stand or wire rack. Allow to cool completely before frosting.
- Make the ganache. Heat the heavy cream until almost bowl and pour over finely chopped chocolate in a heatproof bowl. Allow to sit untouched for 3 minutes then very slowly stir. Keep stirring until a glossy ganache consistency is reached. Immediately pour over the cooled chocolate bundt cake.
Why Did My Ganache Split?
This most commonly happens when the chocolate and heavy cream are not properly measured. This ganache recipe uses a 1:1 ratio by weight so it’s important to weigh both ingredients. 1 cup of chocolate and 1 cup of heavy cream is not the same.
As long as the ingredients are weighed properly, the end result will be a beautiful ganache. However, if there’s too much fat added (heavy cream), it can split.
To fix this, heat the ganache over a bain-marie and beat vigorously with a whisk. If that doesn’t work, add room temperature milk a tablespoon at a time until it comes together. Don’t be tempted to add more cream as introducing more fat will make it split further.
How to Tell When the Chocolate Bundt Cake is Done Baking
The chocolate cake is cooked when it is slightly shrinking away from the sides of the pan, it will feel light and springy to the touch. A toothpick inserted into the cake should come out mostly clean. It’s unlikely that this cake will need any longer than 25 minutes in the oven since bundt cakes always cook faster. However, if the cake mixture still looks loose when you check on it, increase the baking time by 5 minutes then check again.
How to Remove the Cake from the Pan
If you do get a slight overflow you can trim the top of the baked cake with a serrated knife before turning it out. To turn out the cake place a wire rack or platter on top of the bundt pan then flip the whole thing over. The cake will slide from the bundt pan to the rack/platter.
More Tips & FAQs
For the best chocolate bundt cake, keep the following tips in mind.
- What bundt pan should I use? This recipe is for a 12 cup bundt pan. I used the Nordicware Anniversary Bundt Pan. Be sure to not fill the pan more than two-thirds full to avoid overflow.
- Grease the pan generously. Make sure you thoroughly grease the bundt pan with melted butter using a pastry brush. You can also add a liberal spray of nonstick if you don’t want to use butter.
- Don’t worry about a thin batter! This is a very thin and runny cake batter so don’t be alarmed when you mix in the wet ingredients! The ratio of wet to dry ingredients is what gives this chocolate cake its unbelievably moist texture.
- Do not boil the cream. While you want the heavy cream to come close to boiling, don’t allow it to completely boil. It can scorch and then will be too hot to properly temper the chocolate.
What To Serve With Chocolate Bundt Cake
Once the ganache is poured over the cake, give it a few minutes to set before serving. Note that the ganache will be soft set, not hard.
Serve the cake at room temperature and, if desired, add some whipped cream and even a cherry for garnish.
How to Store Leftovers
- How to store the cake. The cake can be stored at room temperature for up to 4 days, in an airtight container.
- How to store the ganache. If you have extra ganache, it can be stored in the fridge for up to 2 days. Allow it to come to room temperature before using.
- Can I freeze this? The ganache does not freeze well but the undecorated cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw on the counter then add the ganache before serving.
More Chocolate Cakes:
Chocolate Bundt Cake with Chocolate Ganache
For the Bundt Cake
For the Chocolate Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Make the Chocolate Bundt Cake
- Preheat the oven to 350F. Prepare a 12 cup bundt pan by brushing it with melted butter.
- Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl.
- Use a whisk to mix together then and the brown sugar and mix again. Make a well in the center.
- In a separate bowl or jug, mix together the eggs, canola oil, soured cream and coffee.
- Slowly pour the wet ingredients into the dry ingredients beating well as you go.
- Transfer the cake batter into the bundt pan, the mixture will look very thin and runny. The mixture will fill the tin to two-thirds full.
- Bake in the center of the preheated oven for 25 minutes
- Leave to cool in the bundt pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.
Make the Chocolate Ganache
- Chop the chocolate finely and add it to a heatproof bowl
- Pour the cream into a saucepan placed over a medium heat. When the cream is almost at boiling point, remove it from the heat and pour it on top of the chopped chocolate.
- Leave the chocolate and cream to sit untouched in the bowl for 3 minutes.
- After 3 minutes, very slowly stir the chocolate and cream together using a metal spoon or rubber spatula.
- Keep stirring until the cream and chocolate have come together into a glossy ganache.
- Immediately pour the ganache on top of the chocolate bundt cake.