“I mean this in the best way possible. It makes me want to gag.”
I knew I’d finally made the best chocolate bundt cake I could when my roommate’s brother told me this. He hates chocolate and from the glossy ganache on top to the rich cocoa cake, this cake screamed it.
I could have cried happy tears when tasting the brownie like richness, but moist crumb texture of this cake. It was, after all, my sixth attempt. Try after try, no chocolate bundt cake I tried to create came out right. If it was the right texture, it didn’t have enough of a chocolate taste. If it had a rich chocolate taste, it was too dry. Cake after cake went right in the trash bin after some gracious friends attempted to eat as many slices as they could. Which was usually just one.
After a lot of time researching the science of cocoa powder (you darn plume of dark dust you!), I picked up a few ideas and gave it one more try. This chocolate bundt cake is the result. Want to save yourself the trouble I went through? Read through my tips below to get great results for every bake.
Tips for My Chocolate Bundt Cake
- Sift the cocoa powder and flour together. I don’t know what it is about cocoa powder, but it produces a cloud of dust each time I set my beaters to it if I didn’t already sift it into my dry ingredients. Plus, having all of your dry ingredients incorporated together when they’re added to your wet ingredients prevents clumping and uneven distribution of ingredients.
- Use natural cocoa powder. I used natural cocoa powder in this recipe. It utilizes both baking powder and baking soda to ensure your bundt cake rises.
- Consider making it the day ahead. Most days, I can hardly wait to cut into my bundt cake. But chocolate cakes generally taste better the day after, when the flavors are really allowed to develop. If you can handle the wait, make this cake a day ahead of when you need it to ensure the richest chocolate flavor shines through.
- Use this recipe as a base for other flavors. Because of its classic chocolate taste, this recipe is great for adding other flavors. Consider topping it with fresh fruits or filling it with your favorite pastry creams. There are no limits on what you can pair this chocolate bundt cake with!
Chocolate Bundt Cake
Ingredients
Chocolate Bundt Cake
- 2 eggs
- 2 ½ cups granulated sugar
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¼ cup dry chocolate pudding mix
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ cups buttermilk
- 8 ounces butter melted
Chocolate Ganache
- 4 ounces semi-sweet chocolate
- 4 ounces heavy cream
Instructions
Chocolate Bundt Cake
- Preheat your oven to 350 degrees. Prepare your bundt pan by spraying it thoroughly with Baker’s Joy baking spray or by coating the pan with butter and dusting it lightly with cocoa powder. Set the pan aside.
- Sift 2 cups of flour and ½ cup of cocoa powder together. Mix in 1 teaspoon of baking powder and ¼ teaspoon of baking soda. Set aside.
- Using a handheld beater or a stand mixer, beat together 2 eggs and 2 ½ cups of sugar. It should be well incorporated and fluffy.
- Begin mixing in your dry mixture and 1 ½ cups buttermilk, alternating between the two. You want to end with your dry mixture.
- Melt 8 oz of butter in a microwave safe bowl. Heat in increments of 30 seconds for fridge-cold butter.
- Pour the melted butter slowly into your cake batter and beat until it becomes glossy and fully incorporated.
- Pour into your bundt pan, using a rubber spatula to smooth the top evenly if needed. Tap the pan on the surface of your counter a few times to release any air.
- Bake for 60 minutes. A cake tester should come out nearly clean, with just a crumb or two holding on.
- Wait between 10-15 minutes and then invert your cake onto a plate or cake stand. Top with chocolate ganache or your favorite frosting.
Chocolate Ganache
- Chop 4 ounces of semi-sweet chocolate (or the chocolate of your choice) into even pieces. Place in a heat-safe bowl and set aside.
- Warm up 4 oz of heavy cream in a small saucepan over medium-low heat. Slowly stir every minute or so. When you begin to see steam rising from the heavy cream, pour it over the chocolate.
- Wait for 5 minutes. Then, stir together until glossy and smooth.
- Using a rubber spatula, coat the top of the bundt cake with ganache.*
Notes
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