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Homemade Easy Chocolate Bundt Cake Recipe (From Scratch) photo
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Easy Chocolate Bundt Cake Recipe (From Scratch)

This Easy Chocolate Bundt Cake is rich, moist, and irresistibly chocolatey, topped with a luscious ganache glaze. Perfect for any occasion and surprisingly simple to make!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Chocolate, Easy, From Scratch, Ganache
Servings: 12 servings

Ingredients

  • 2 cups Cake Flour or All-Purpose Flour
  • 1 1/3 cups Dutch Cocoa Powder or Regular Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter room temperature
  • 1 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 3 large Eggs room temperature
  • 1 cup Buttermilk room temperature
  • 1/2 cup Vegetable Oil
  • 1 cup Greek Yogurt full-fat
  • 1 tablespoon Espresso Instant Coffee Powder
  • 3 teaspoons Vanilla Extract
  • 3/4 cup Mini Chocolate Chips + more to garnish
  • 1 1/2 cups Semi-Sweet Chocolate Chips for the ganache topping
  • 3/4 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract for ganache

Instructions

  • Grease your bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder to prevent sticking. Preheat your oven to 350°F (175°C). Ensure butter, eggs, and buttermilk are at room temperature.
  • In a large bowl, sift together cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk to evenly distribute.
  • Cream softened butter with granulated sugar and brown sugar on medium speed until fluffy and pale, about 3-4 minutes.
  • Beat in eggs one at a time, mixing well after each addition. Add espresso powder and vanilla extract, blending until combined.
  • In a separate bowl, whisk together buttermilk, vegetable oil, and Greek yogurt until smooth.
  • With mixer on low, add dry ingredients in three additions alternating with wet ingredients in two additions, beginning and ending with dry. Mix just until combined.
  • Gently fold in mini chocolate chips with a spatula.
  • Pour batter into prepared bundt pan and smooth top. Bake 50-60 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool in pan 15 minutes, then invert onto cooling rack to cool completely.
  • Heat heavy whipping cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in vanilla extract.
  • Once cake is completely cooled, drizzle ganache evenly over top, allowing it to cascade down the sides. Garnish with extra mini chocolate chips or sprinkles.

Equipment

  • Bundt Pan (10-12 cup)
  • Electric Mixer
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Whisk
  • Cooling Rack
  • Saucepan

Notes

  • Store cake covered at room temperature up to 3 days or in refrigerator up to 5 days. Bring to room temperature before serving.
  • Freeze cake (without ganache) wrapped tightly for up to 3 months. Thaw overnight in refrigerator.
  • Substitute gluten-free baking blend for flour to make gluten-free version.
  • For dairy-free, use dairy-free margarine, dairy-free yogurt, and coconut milk for ganache.
  • Use cake flour for lighter texture or all-purpose flour with cornstarch substitution.