Chocolate Bundt Cake Recipe is a rich and decadent chocolate cake. Plus, the chocolate glaze for bundt cake takes this cake to the next level. Each bite is a chocolate lovers dream!
Sometimes you just want a Chocolate Dessert, and this cake recipe does not disappoint. The cake is so moist and delicious. The glaze is also so rich and amazing.
We used a bundt cake pan and it turned out gorgeous. The chocolate glaze makes the cake so pretty and looks amazing. It tastes even better and makes a great Father’s Day Dessert. We also love to make Pumpkin Bundt Cake and Christmas Bundt Cake.
This cake is seriously the best. You will be so glad you made it! It is a family favorite around here along with 31 Easy Texas Desserts, Guinness Cupcakes and Chocolate Mousse Cake.
Why We Love This
Homemade Chocolate is really easy to make. We usually have most of the ingredients and so it can be made any day of the week.
- Easy Steps – If you are looking for a cake with simple steps, is the one.
- No Fancy Equipment needed – We love using our hand mixer or electric mix when making cakes, but none is needed for this cake. Whisk together ingredients is that is needed to prepare the Chocolate Bundt Cake.
- Moist and Delicious – Sour Cream is the key ingredient in making this cake super moist. You can also add in Greek Yogurt. It is the perfect substitution.
Ingredients
Chocolate Cake
- Unsalted Butter – Real butter gives the cake such a rich texture.
- Unsweetened Cocoa Powder – Just regular plain unsweetened cocoa powder.
- All-Purpose Flour – Plain flour and not self rising.
- Baking Soda – If you run out, try one of the Best Baking Soda Substitutes.
- Large Eggs – Large eggs are best in the cake.
- Sour Cream or Plain Greek Yogurt – You can use either one but don’t omit it. You will love how moist it makes the cake.
- Pure Vanilla Extract – Use good quality ingredients when baking. Pure vanilla is best.
Chocolate Glaze
- Chocolate Finely Chopped – You can use any brand you love but make sure it is really good chocolate.
- Heavy Cream – Don’t substitute this for milk. It will not be the same.
Get the complete list of ingredients at the bottom of the page.
Variation Ideas
- Cake Topping – If you want to skip the chocolate, you can dust with powdered sugar.
- Additional Toppings – Dark Chocolate Chips, Semi-sweet chocolate chips, Strawberries, Chopped Nuts, or Raspberries are the perfect topping.
How to Make Chocolate Bundt Cake
- Step 1- Preheat Oven – Place a rack in the center of the oven. Preheat to 350 degrees.
- Step 2- Prepare Bundt Pan – Next, butter and flour a 10 or 12-cup Bundt pan and set aside.
Step 3. Next, combine the butter mixture. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
Step 4. Combine Dry Ingredients – In a large bowl, whisk together the flour, sugar, and baking soda or baking powder.
Step 5. Add half of the melted butter mixture and whisk until completely blended.
Step 6. Add the remaining butter mixture and whisk with a stand mixer and paddle attachment until combined. Then add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Combine until smooth.
Step 7. Pour Cake batter into Bundt Pan. Bake the cake until a toothpick inserted into the center of the cake comes out clean. It will take 40 to 45 minutes.
Step 8. Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack.
Step 9. Let cool completely before glazing. Then pour the glaze over the top of the cake.
Step 10. Allow to set and then enjoy.
How to Make Chocolate Glaze
- Combine Cream and Sugar – While the cake is cooling, make the chocolate glaze. Combine the heavy cream and sugar in a small saucepan and put over medium heat.
- Add in Chocolate – Stir until the cream is hot and the sugar is dissolved. Mix in the chocolate and whisk until smooth.
- Drizzle over Cake – Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Serve and Enjoy – Cut into pieces and serve. We like to place a knife in hot water so the slices come out clean and even. It is that easy and so amazing.
Serving Suggestions
- Add a side of No Churn Vanilla Ice Cream
- Homemade Whipped Cream
Storage
To store any leftovers, this chocolate cake can be stored at room temperature up to 2 days. You can also wrap it with plastic wrap and place in the refrigerator. It will last up to a week in the refrigerator.
Pro Tips
- Cocoa – We recommend using good quality cocoa for that extra good chocolate flavor.
- Glaze – The glaze is the best part, but I love any type of frosting. We recommend not skipping it.
- Grease Bundt Pan – When greasing the bundt pan, make sure you get all the sides and the center of the pan. This allows the cake to be removed from the cake without breaking.
- Stir the butter mixture. It’s important to stir this mixture while it is melting.
FAQs
The difference has nothing to do with the ingredients but the pan that is used. A bundt cake pan has a doughnut-like shape and a hole in the middle.
A Bundt Cake just seems fancier to me so that is why I make it, especially for a special occasion.
Make sure you have a good bundt cake pan for this recipe. We love using this type of pan and the cakes always turn out so pretty.
Other pan options are a 9×13 baking pan. You won’t get the same beautiful drizzle of chocolate glaze, but it will be tasty.
If you plan on freezing the chocolate bundt cake, wait to add the glaze. Cover the bundt cake with plastic wrap and foil completely and store in an airtight container.
The Chocolate cake will stay good for up to a month in the freezer. When you are ready to serve, place in the refrigerator overnight.
More Easy Chocolate Cake Recipes
- Copycat Swiss Roll Cake Recipe
- Chocolate Brownie Cake
- Crazy Cake Recipe
- Easy S’mores Cake Recipe
- Easy Chocolate Dump Cake
- Chocolate Lasagna Recipe
Give this luscious Chocolate Bundt Cake a try for any occasion or just because. Please leave me a comment so I can hear from you!
Chocolate Bundt Cake Recipe
Ingredients
- For the cake:
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 2 cups all-purpose flour plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- For the chocolate glaze:
- 4 ounces chocolate finely chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
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Instructions
- Preheat the oven to 350°F. Generously butter a 10- to 12-cup Bundt pan, then dust it lightly with flour, shaking out any excess.
- Make the chocolate cake batter. In a small saucepan, combine 1 cup unsalted butter, ⅓ cup cocoa powder, 1 teaspoon salt, and 1 cup water. Heat over medium heat, stirring occasionally, just until the butter has melted and the mixture is smooth. Remove from the heat.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, and 1 ½ teaspoons baking soda.
- Pour half of the warm butter mixture into the dry ingredients and whisk until combined. Add the remaining butter mixture and whisk until smooth.
- Add 2 large eggs, one at a time, whisking well after each addition.
- Add ½ cup sour cream and 1 teaspoon vanilla extract. Whisk until the batter is smooth and evenly combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before glazing.
- Make the chocolate glaze. Finely chop 4 ounces chocolate. In a small saucepan, combine ½ cup heavy cream and 1 ½ tablespoons granulated sugar. Heat over medium heat, stirring, until the cream is hot and the sugar has dissolved. Do not bring it to a boil.
- Remove the cream mixture from the heat. Add the chopped chocolate and whisk until completely melted and smooth.
- Drizzle the chocolate glaze generously over the completely cooled cake, allowing it to drip down the sides.
- Let the glaze set slightly, then slice and serve.
Hello. I’m stumped on the glaze. What type of chocolate do you use?
I used baking chocolate and it worked perfectly!