Prepare to indulge in a truly exceptional chocolate experience with this incredibly moist chocolate bundt cake. This recipe is meticulously crafted to deliver a profound, rich chocolate flavor, thanks to the harmonious blend of both premium cocoa powder and luxurious melted dark chocolate. While a decadent easy chocolate ganache is poured generously over the top, creating an elegant finish, the cake is equally delightful and intensely chocolatey with just a simple dusting of powdered sugar. This makes it a versatile dessert, perfect for any occasion, from casual gatherings to elegant celebrations.

This particular chocolate bundt cake recipe doesn’t merely hint at chocolate; it embraces it fully, delivering an intense, satisfying flavor profile with every bite. The foundation of its deep, dark character comes from Dutch-processed cocoa powder, renowned for its rich color and less acidic taste, which contributes a wonderful depth to the cake. Complementing this, melted dark chocolate is generously incorporated into the batter, ensuring an undeniable chocolatey core. To crown this masterpiece, a luxurious chocolate ganache is meticulously poured over the top, adding another layer of rich, smooth chocolate goodness. If your preference leans towards a lighter, more subtle chocolate note, you might explore a recipe like the classic red velvet pound cake instead.

This recipe has been meticulously developed and tested to perform flawlessly in those exquisitely detailed Nordic Ware bundt pans, which are often a challenge for other cake batters. Unlike some recipes, which might yield too much batter and overflow these decorative molds (such as my lemon pound cake recipe), this formula produces the perfect volume. It is ideally suited for a 10-cup rose bundt pan (as beautifully pictured) or a 10-cup blossom bundt pan, ensuring every intricate detail of your pan is perfectly captured. This cake is not only a showstopper but also incredibly versatile, making it the perfect dessert for a birthday celebration (easily enhanced with sprinkles or even some delightful funfetti cookies!), any festive holiday, or simply as a comforting treat for a casual gathering.

Table of Contents

• Why This is the Best Chocolate Bundt Cake Recipe
• Professional Tips for Making Chocolate Bundt Cake
• Ingredients & Substitutions
• Possible Variations
• How to Make Chocolate Bundt Cake
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions
• Chocolate Bundt Cake Recipe
• Before You Go

Why This is the Best Chocolate Bundt Cake Recipe

After countless baking experiments and a passion for perfect pastries, I’ve refined this chocolate bundt cake recipe to be truly exceptional. Here’s why it stands out:

• Unparalleled Moistness: This isn’t just a moist cake; it’s a supremely moist chocolate cake that stays fresh and delightful for days. The secret lies in a powerful trio of ingredients: rich sour cream, which adds tang and incredible tenderness; light brown sugar, contributing not just sweetness but also hygroscopic properties that retain moisture; and finally, a generous quantity of melted dark chocolate, which creates a fudgy, melt-in-your-mouth texture that is simply irresistible. Every slice remains tender and delicious, making it perfect for preparing ahead.
• Versatile and Delicious Glazing Options: While the cake is robustly flavorful on its own, it truly shines with its toppings. The professional chocolate ganache, when poured over the top, not only locks in additional moisture but also beautifully highlights the intricate designs of your bundt pan, transforming your cake into a culinary work of art. However, if you prefer a simpler, equally elegant presentation, a light dusting of powdered sugar offers a classic touch, much like my beloved chocolate pound cake. Both options ensure a rich and intensely chocolatey experience.
• Flawless Release from Intricate Bundt Pans: One of the most common frustrations for bakers using decorative bundt pans is a cake that sticks. I’ve learned this the hard way over the years, from heartbreaking experiences with my grandmother’s fruit cake recipe to early tests of my pumpkin bundt cake and chocolate zucchini cake. This recipe is specifically formulated to bake beautifully and release effortlessly from even the most ornate bundt pans, preserving every detail of your elegant bakeware. Say goodbye to stuck cakes and hello to perfectly shaped masterpieces!

Professional Tips for Making the Best Chocolate Bundt Cake

Achieving bundt cake perfection requires a few insider tricks. Follow these professional tips to ensure your chocolate bundt cake is consistently moist, flavorful, and beautifully presented:

• Prioritize Room Temperature Ingredients: This is a golden rule in baking, especially for cakes. Using room temperature butter, eggs, and sour cream ensures they emulsify properly with the sugars, creating a smooth, cohesive batter that traps air more efficiently. This leads to a lighter, more evenly textured cake that truly melts in your mouth. While forgetting won’t ruin your cake entirely, adhering to this step elevates it from good to absolutely phenomenal.
• Master the Art of Pan Preparation: A perfectly prepped bundt pan is the key to a flawless release. Begin by thoroughly spraying your pan with a nonstick cooking spray specifically designed for baking (the kind with flour in it works wonders), or meticulously brush it with softened butter. Following this, lightly flour the entire interior of the pan. For highly decorative molds, I recommend rotating the pan in both directions to ensure every nook and cranny is coated. Then, firmly bang the pan several times on your counter to dislodge any excess flour. Too thick a coating of flour can actually cause the cake to stick and create a gummy texture on the crust. A crucial note: I’ve consistently found that all-purpose flour works far better than cocoa powder for releasing bundt cakes, especially from intricate designs. Cocoa powder tends to stick more stubbornly, leading to heartbreaking breakages.
• Avoid Over-Baking at All Costs: The difference between a moist cake and a dry one often comes down to just a few minutes in the oven. Bake your bundt cake just until a cake tester or toothpick inserted into the thickest part comes out with a few moist, clinging crumbs, but no wet batter. There’s no rescuing an over-baked cake from dryness. It’s always better to test early and often than to be sorry! If, by chance, you do find your cake is slightly over-baked, immediately remove it from the pan and while still warm, brush it generously with a simple syrup. This can help reintroduce some much-needed moisture.

Essential Ingredients & Smart Substitutions

Every ingredient in this recipe plays a vital role in achieving its perfect texture and deep flavor. Here’s a breakdown of what you’ll need and potential substitutions:

• Unsalted Butter: I exclusively use unsalted butter in all my baking to maintain precise control over the overall flavor profile of the dessert. However, if you only have salted butter on hand, you can absolutely use it; just remember to omit the kosher salt specified in the dry ingredients to prevent your cake from becoming too salty.
• Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Light Brown Sugar: Beyond its caramelized sweetness, light brown sugar is a secret weapon for moisture. Its molasses content adds a lovely depth of flavor and hygroscopic properties, meaning it attracts and retains moisture. This is key to keeping your bundt cake wonderfully moist for several days, preventing it from drying out quickly.
• Large Eggs: Act as a binder, provide structure, and contribute to the richness and rise of the cake. Ensure they are at room temperature for optimal emulsification.
• Vanilla Extract: A classic flavor enhancer that complements and amplifies the chocolate notes beautifully. Use a good quality pure vanilla extract for the best results.
• All-purpose Flour: The structural backbone of the cake. Ensure it’s measured correctly, ideally by weight, or spooned lightly into a measuring cup and leveled off, to avoid a dense cake.
• Cocoa Powder: I typically use natural cocoa powder in this recipe for its slightly fruity notes and beautiful reddish-brown hue. However, if you prefer a darker, less acidic chocolate flavor, Dutch-processed cocoa powder is an excellent substitution and will work perfectly here. Both will contribute to that rich chocolate intensity.
• Kosher Salt: A crucial ingredient that balances the sweetness and enhances all the flavors in the cake, particularly the chocolate. Don’t skip it!
• Baking Soda: A leavening agent that reacts with the acidic sour cream and cocoa powder to give the cake its lift and tender texture.
• Semi-Sweet Chocolate: This is a dual-purpose ingredient, used for both the cake batter and the luscious ganache topping. I prefer chopped baking chocolate bars for their superior melt and flavor, but high-quality semi-sweet or bittersweet chocolate chips can also be used. For the cake batter, you could experiment with unsweetened baker’s chocolate for an even more intense, less sweet cake, but I strongly advise against using it for the ganache, as it would be too bitter without additional sugar.
• Sour Cream: A hero ingredient for moisture and tenderness. Full-fat sour cream will yield the richest result, but low-fat sour cream works well too. You can also substitute plain full-fat yogurt or Greek yogurt for a similar effect, ensuring it’s not too watery.
• Water or Brewed Coffee: While water works perfectly fine, freshly brewed hot coffee or espresso powder mixed with hot water will dramatically enhance the chocolate flavor, making it even deeper and more complex without making the cake taste like coffee. It’s a fantastic secret weapon for serious chocolate lovers!
• Heavy Cream: This is specifically for the optional but highly recommended chocolate ganache topping. Full-fat heavy whipping cream (at least 36% fat) is essential for a smooth, stable, and rich ganache.

Refer to the detailed recipe card below for precise measurements and quantities.

Exciting Possible Variations for Your Chocolate Bundt Cake

While this chocolate bundt cake is a masterpiece on its own, it also serves as a fantastic canvas for creative adaptations. Here are some ideas to customize your cake:

• Infuse with Extracts or Zest: Elevate the chocolate with complementary flavors. Consider adding a hint of cherry extract for a Black Forest-inspired cake, or orange extract paired with fresh orange zest for a vibrant, citrusy counterpoint. Lemon zest can also add a bright note. This rich chocolate base is also ideal for festive holiday bundt pans. Imagine adding a touch of peppermint extract and baking it in a charming Pine Forest Bundt, a beautiful Holiday wreath bundt, or a whimsical Let it Snow bundt pan! For these holiday-themed cakes, a delicate dusting of confectioner’s sugar often provides the perfect “snowy” finish.
• Bake Delightful Mini Bundt Cakes: This recipe scales down beautifully for individual portions. It’s perfectly suited for baking into miniature bundts, creating charming single-serving desserts. Unlike other chocolate cake recipes I’ve tested that often stick or break in mini molds, this batter consistently releases perfectly, ensuring adorable and intact mini cakes every time. Adjust baking time accordingly for smaller molds (typically 20-30 minutes).
• Experiment with Different Frostings, Glazes, or Toppings: While the chocolate ganache is heavenly, don’t hesitate to explore other finishing touches. For a simple yet elegant vanilla glaze, try this easy donut glaze. If you want to stick with chocolate but desire a slightly less rich option than the ganache, this chocolate fudge glaze offers a wonderful alternative. For a creamy, tangy finish, spread on a luscious cream cheese frosting. Alternatively, embrace the unique texture of an ermine frosting (also known as boiled milk frosting), or keep it classic with a swirl of vanilla American buttercream!

How to Make the Perfect Chocolate Bundt Cake

Follow these detailed instructions to create the most incredible double chocolate pound cake that will impress everyone. You’ll find all precise measurements and additional insights in the recipe card provided below. For those opting for the ganache, more extensive guidance on how to make chocolate ganache is available in its dedicated recipe post.

For the Chocolate Bundt Cake:

Step 1: Preheat Your Oven. Begin by preheating your oven to 325°F (160°C) if using convection (with fan) or 350°F (175°C) if using a conventional oven (no fan). Achieving the correct oven temperature before baking is crucial for an even rise and proper cooking.

Step 2: Prepare Your Bundt Pan Meticulously. This step is critical for a clean release. Generously spray your bundt pan with a high-quality nonstick baking spray (preferably one with flour in it), or brush thoroughly with softened butter, ensuring complete coverage in every crevice. Next, lightly dust the entire interior of the pan with all-purpose flour. Tap the pan gently, rotating it in all directions, to ensure the flour evenly coats every inch of the mold. For intricate decorative pans, I find it helpful to tap the flour in both directions to reach all details. Once coated, invert the pan and firmly bang out any excess flour onto a piece of parchment paper on your counter. You should be left with a perfectly floured pan, ready for batter. Remember, a light, even coating is key; too much flour can actually cause sticking or create an undesirable crust. As a professional tip, I’ve consistently found that all-purpose flour yields better release from bundt pans compared to cocoa powder, which tends to stick more.

Step 3: Combine Dry and Wet Ingredients (Separately). In a large mixing bowl, thoroughly whisk together the all-purpose flour, cocoa powder, kosher salt, and baking soda. This ensures the leavening and seasoning are evenly distributed throughout the dry mixture. Set this bowl aside. In a separate bowl or a large liquid measuring cup, whisk together the sour cream and water (or brewed coffee) until well combined. This is your wet mixture. Set it aside as well.

Step 4: Melt and Cool the Chocolate. Gently melt the semi-sweet chocolate. You can do this in a microwave in short bursts, stirring frequently, or over a double boiler. Once melted, set it aside to cool slightly. It should be warm to the touch but not hot, as excessively hot chocolate can scramble the eggs when added to the batter.

Step 5: Cream Butter, Sugars, and Eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and both granulated and light brown sugars. Beat them together on medium speed just until a thick, uniform paste forms. For a lighter, airier cake texture, continue beating until the mixture is light and fluffy, incorporating more air. With the mixer running on medium-high speed, add the large eggs one at a time, allowing each egg to fully incorporate before adding the next. Remember to stop the mixer periodically and scrape down the sides and bottom of the bowl after every two eggs or so to ensure everything is evenly mixed. Add the vanilla extract with the very last egg, beating until just combined.

Step 6: Incorporate Melted Chocolate. Pour all the cooled, melted chocolate into the butter-sugar-egg mixture. Beat well on medium speed until the chocolate is fully incorporated and the batter is uniformly dark and glossy. This step ensures a deep chocolate flavor throughout the cake.

Step 7: Alternate Dry and Wet Mixtures. Reduce the mixer speed to low. Begin by adding about one-third of the flour mixture to the bowl, mixing until just combined. Then, add half of the sour cream mixture, mixing until incorporated. Repeat this process, finishing with the remaining flour mixture. I find it most efficient to continuously add the mixtures with two hands in a “pro-style” alternating fashion, without waiting for each addition to be fully incorporated before adding the next. However, I do stop the mixer to add the very last of the sour cream mixture, using a rubber spatula to ensure every bit is scraped into the bowl. Continue mixing on low speed until you have a silky, smooth batter, being careful not to overmix, which can lead to a tough cake.

Step 8: Fill the Pan. Carefully pour the luscious batter into your meticulously prepared bundt pan. Use the back of a spoon or a small offset spatula to gently smooth the top surface of the batter. This helps ensure an even bake and a beautiful bottom (which becomes the top when inverted) to your cake.

Step 9: Bake to Perfection. Transfer the bundt pan to your preheated oven. Bake for approximately 60-85 minutes. The exact baking time will vary depending on your specific oven and the material of your bundt pan. The cake is done when a wooden skewer or cake tester inserted into the deepest part of the cake comes out with a few moist, clinging crumbs, but no wet batter. It is crucial to avoid over-baking, as this is the primary cause of a dry cake. Monitor it closely towards the end of the baking time.

Step 10: Cool and Unmold. Once baked, remove the cake from the oven and let it cool in the bundt pan for exactly 20 minutes. This cooling period is essential as it allows the cake to firm up slightly, making it less prone to breaking upon release. After 20 minutes, gently run a thin paring knife or offset spatula around the edges of the cake to loosen it from the pan. Then, carefully invert the bundt cake onto a wire rack. Allow the cake to cool completely on the wire rack before attempting to glaze or decorate it. Cooling thoroughly prevents the ganache or glaze from melting or running off.

Making the Luscious Ganache (Optional but Highly Recommended):

A silky smooth chocolate ganache is the perfect crowning glory for this bundt cake. Here’s how to make it:

Step 1: Prepare Your Chocolate and Cream. Place your finely chopped semi-sweet or bittersweet chocolate (or chocolate chips) into a medium, heatproof bowl. For stability, place the bowl on a folded tea towel on your counter. In a small saucepan, heat the heavy cream over medium heat just until it comes to a rolling boil. Keep a close eye on it to prevent scorching.

Step 2: Steep the Chocolate. Immediately pour the hot cream over the chopped chocolate in the bowl. Resist the urge to stir! Allow the hot cream to sit undisturbed on the chocolate for exactly 2 minutes. This crucial steeping period allows the heat from the cream to gently melt the chocolate, preparing it for a smooth, effortless emulsification with minimal whisking. Less whisking dramatically reduces the chance of your ganache breaking or becoming grainy.

Step 3: Emulsify the Ganache. After the 2-minute steep, use a whisk to gently stir the mixture. Start whisking in a small circle in the very center of the chocolate, maintaining a consistent direction. You’ll observe a smooth, glossy ganache beginning to form in the middle. Gradually, make your whisking strokes larger, incorporating more of the melted chocolate and cream from the edges of the bowl. Continue until the entire mixture is transformed into a silky, homogenous ganache. Stop whisking as soon as it’s smooth; over-whisking can introduce air and lead to a dull or broken ganache. A whisk is generally more effective for achieving a stable emulsion than a spoon or rubber spatula.

Step 4: Glaze Your Cake. Allow the prepared ganache to cool slightly at room temperature. It should be warm enough to pour easily but cool enough to thicken slightly and cling to the cake, creating a beautiful drip effect. Once at the desired consistency, pour it evenly over the top of your completely cooled chocolate bundt cake, allowing it to cascade down the sides and highlight the pan’s design.

Frequently Asked Questions About Chocolate Bundt Cake