This Moist Chocolate Bundt Cake with Ganache is rich, decadent, and every bit as indulgent as it sounds. I use a generous amount of cocoa powder, a splash of coffee for depth, and a silky ganache that drips beautifully over the soft, spongy cake. It’s perfect for celebrations or when I simply crave a chocolate fix that feels like a hug in every slice.
Why You’ll Love This Recipe
I love how this cake balances a deep chocolate flavor with a tender, moist crumb that stays soft for days. The bundt shape gives it an elegant look with minimal effort, and the ganache adds a glossy finish that makes it irresistible. Plus, it’s made with simple pantry ingredients, and the batter comes together in just a few minutes—no need for fancy equipment.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake: • 2 cups all-purpose flour • ¾ cup unsweetened cocoa powder • 2 cups sugar • 1½ tsp baking powder • 1½ tsp baking soda • ½ tsp salt • 1 cup milk or buttermilk • ½ cup vegetable oil • 2 large eggs • 2 tsp vanilla extract • 1 cup hot water or coffee
For the Chocolate Ganache: • 1 cup heavy cream • 200g dark chocolate (chopped or chips) • 1 tbsp butter
For Garnish: • Chocolate curls or shavings
Directions
I preheat the oven to 170°C (340°F) and grease and flour a bundt pan.
In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
I add in the milk, oil, eggs, and vanilla extract, mixing until the batter is smooth.
Gradually, I stir in the hot water or coffee, watching as the batter becomes thin and glossy.
I pour the batter into the prepared bundt pan and bake it for 45–50 minutes, until a skewer comes out clean.
I let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For the ganache, I heat the cream until hot but not boiling, pour it over the chopped chocolate, and let it sit for a minute before stirring it smooth. Then I add the butter for extra shine.
I drizzle the ganache over the cooled cake and finish it off with chocolate curls or shavings.
Servings and Timing
This cake makes about 12 servings. Prep Time: 15 minutes Cook Time: 45–50 minutes Total Time: Just over 1 hour
Variations
I sometimes swap the dark chocolate in the ganache for milk chocolate when I want a sweeter finish.
If I’m out of buttermilk, I add a teaspoon of lemon juice to regular milk and let it sit for 5 minutes.
For a mocha twist, I stir a teaspoon of instant espresso powder into the hot water.
I’ve also tried folding in mini chocolate chips for an extra burst of texture in every bite.
When I want to make it festive, I top it with crushed peppermint or sprinkles for a holiday touch.
Storage/Reheating
I keep the cake covered at room temperature for up to 3 days—it stays moist thanks to the oil and buttermilk. For longer storage, I refrigerate it for up to a week. If I want to freeze it, I skip the ganache, wrap the cooled cake tightly, and freeze for up to 3 months. I thaw it overnight and glaze just before serving. To reheat a slice, I microwave it for about 10 seconds to make it taste freshly baked again.
FAQs
How do I prevent my bundt cake from sticking to the pan?
I always make sure to thoroughly grease and flour the pan, especially around the ridges. Using a baking spray with flour also works well.
Can I make this cake ahead of time?
Yes, I often bake the cake a day ahead and store it covered. I wait to drizzle the ganache until just before serving for the freshest look.
Can I use Dutch-processed cocoa powder instead?
I prefer natural cocoa for the leavening agents in this recipe, but if I use Dutch-processed cocoa, I make sure to replace the baking soda with more baking powder to maintain balance.
Is the coffee flavor strong?
Not at all. I use coffee to deepen the chocolate flavor—it doesn’t make the cake taste like coffee. Hot water works fine too if I want to skip it.
Can I turn this into cupcakes?
Absolutely. I divide the batter into cupcake liners and bake them at 170°C (340°F) for 18–22 minutes. It makes around 24 cupcakes.
Conclusion
This Moist Chocolate Bundt Cake with Ganache is my go-to dessert for any occasion that calls for a touch of elegance and a lot of chocolate. It’s simple, rich, and guaranteed to impress. Whether I’m making it for guests or just treating myself, it never disappoints.
A rich, moist chocolate bundt cake infused with coffee and topped with a silky dark chocolate ganache. Elegant, indulgent, and perfect for any celebration or chocolate craving.
Total Time:About 1 hour (plus cooling)
Yield:12 slices
Ingredients
For the Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups sugar
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup milk (or buttermilk)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or strong coffee
For the Ganache:
1 cup heavy cream
200 g dark chocolate (chopped or chips)
1 tablespoon butter
Garnish:
Chocolate curls or shavings (optional)
Instructions
Preheat oven to 170 °C (340 °F). Grease and flour a bundt pan thoroughly.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Whisk in milk (or buttermilk), vegetable oil, eggs, and vanilla until batter is smooth.
Slowly stir in the hot water or coffee—batter will thin and become glossy.
Pour batter into the prepared bundt pan, smoothing the top. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To make the ganache: heat cream until just below boiling, pour over chopped chocolate, let sit a minute, then stir gently until smooth. Stir in butter for extra gloss.
Drizzle ganache over the cooled cake. Top with chocolate curls or shavings if desired. Let set before slicing.
Notes
You can use milk chocolate or mix dark + milk chocolate in the ganache for a sweeter finish.
If you don’t have buttermilk, stir 1 teaspoon lemon juice into regular milk and let sit 5 minutes.
Add 1 teaspoon instant espresso powder to the hot water for a deeper “mocha” flavor.
Fold in mini chocolate chips into the batter for extra texture.
You can also bake this as cupcakes—bake at 170 °C for about 18–22 minutes.
Delay glazing with ganache until just before serving if you want the cake to stay fresher longer.
