Chocolate Bundt Cake with Ganache
This Chocolate Bundt Cake, infused with cocoa and espresso, features a rich ultra-moist crumb and velvety dark chocolate ganache. Best enjoyed with whipped cream or fresh berries for a decadent treat!
Chocolate Bundt Cake
Every time I crave chocolate cake, I find myself reaching for my moist chocolate bundt cake with ganache. It boasts a dense, moist crumb with a deep cocoa flavor enhanced by coffee and vanilla undertones.
With the cascading dark chocolate ganache and a rich cocoa core, this Bundt cake is pure indulgence. Paired with vanilla ice cream or fresh raspberries, this cake stands tall and proud on any table.
For smaller 8-inch versions, you’ll find it in my easy chocolate fudge cake or my basic chocolate cake recipes.
Ingredient Notes & Substitutions
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Cocoa powder: Use quality cocoa powder, such as Dutch-process cocoa powder. Or use a natural unsweetened cocoa powder.
How to Make Chocolate Bundt Cake (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: Preheat oven to 356ºF (180ºC) fan-forced. Prepare a 10-12 cup capacity bundt pan by greasing it with butter and dusting a light layer of cocoa powder for the butter.
Step two: In a medium-sized mixing bowl, add flour, baking powder, both sugars and salt. Whisk until well combined and set aside.
Step three: In a separate large mixing bowl, sift in cocoa powder. Whisk through the coffee powder.
Step four: Pour in boiling water and whisk until cocoa dissolves, about 30-40 seconds. Let it cool for 10 minutes. If it’s still warm, wait 5 more minutes. This prevents eggs from curdling when added.
Step five: Pour in olive oil, eggs and vanilla. Whisk for 40 seconds until well combined.
Step six: Add half of the flour mixture and whisk until just combined. Add remaining flour and beat until incorporated, ensuring not to over-mix, just until no streaks of flour remain. Batter will be thin.
Step seven: Pour batter into the prepared bundt pan. Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs. Remove from oven and cool.
Step eight: Place chopped chocolate in a medium-sized heat-proof mixing bowl. Set aside.
Step nine: Pour warm cream over the chopped chocolate, making sure all of the chocolate is covered. Stand for 1 minute then mix until chocolate is completely melted and ganache is smooth. Refrigerate to thicken.
Step ten: Drizzle the ganache over the cooled bundt cake. Set aside for 15 minutes or until the ganache is starting to firm up. Serve and enjoy!
How can I ensure my cake doesn’t stick to the bundt pan?
Make sure to thoroughly grease and flour your bundt pan, ensuring every nook and cranny is covered.
What can I use if I don’t have a bundt pan?
You can use two round 8-inch or 9-inch baking tins instead of a bundt pan. If you prefer a single 8-inch cake, consider making my chocolate fudge cake. If you’d like to use the ganache from the bundt cake recipe, simply halve the quantity; it will be sufficient for the 8-inch cake.
Can I make the cake ahead of time?
Yes, the cake can be made a day ahead and stored in an airtight container. The ganache can be drizzled over just before serving.
Storage Instructions
Store: Once cooled, place in an airtight container at room temperature for 3-4 days. Avoid refrigeration to prevent drying out.
Freezing: Don’t freeze the cake with ganache; it alters the texture and flavor. Wrap the cake in plastic, then in foil. Label with the freeze date and keep for up to 3 months.
Thawing: For best results, thaw the wrapped cake in the fridge overnight or at room temperature for several hours. Once thawed, you can apply the chocolate ganache.
More Chocolate Cakes to Try Next
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Chocolate Bundt Cake with Ganache
Ingredients
Chocolate Cake
- 2 cups (300g/10.5 oz.) all-purpose flour, scooped & leveled
- 4 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar, how to pack
- 1 tsp fine salt
- 1 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
- 1 Tbsp instant coffee powder
- 2 cups boiling water
- 2/3 cup extra virgin olive oil
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
Chocolate Ganache
- 6 oz. (170g) dark chocolate bar, roughly chopped
- 1/2 cup heavy cream, or thickened cream
- Dark chocolate bar, grated
Instructions
Chocolate Cake
- Preheat oven to 356ºF (180ºC) fan-forced.
- Prepare a 10-12 cup capacity bundt pan by greasing it with butter and a dusting a light layer of cocoa powder for the butter. Tip: I like to use a tea ball strainer with a handle or a mini sieve to dust the pan.
- In a medium-size mixing bowl, add flour, baking powder, both sugars and salt. Whisk until well combined and set aside.
- In a separate large mixing bowl, sift in cocoa powder.
- Whisk through coffee powder.
- Pour in boiling water and whisk until cocoa dissolves, about 30-40 seconds. Let it cool for 10 minutes. If it’s still warm, wait 5 more minutes. This prevents eggs from curdling when added.
- Pour in olive oil, eggs and vanilla. Whisk for 40 seconds until well combined.
- Add half of the flour mixture and whisk until just combined. Add remaining flour and beat until incorporated, ensuring not to over-mix, just until no streaks of flour remain. Batter will be thin.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Carefully remove the cake from the pan onto a wire rack to cool completely before adding the ganache.
Chocolate Ganache
- Place chopped chocolate in a medium-sized heat-proof mixing bowl. Set aside.
- Heat cream in small saucepan over low-medium on the stovetop until bubbles begin around the edges, this takes about 3 minutes.
- Pour warm cream over the chopped chocolate, making sure all of the chocolate is covered. Stand for 1 minute.
- Take a rubber spatula or spoon and mix until chocolate is completely melted through and ganache is smooth.
- Transfer to the refrigerator to thicken for 15-20 minutes, giving it a mix every 5 minutes to ensure even chilling.
- Drizzle the ganache over the cooled bundt cake.
- Grate over dark chocolate.
- Set aside for 15 minutes or until ganache is starting to firm up.
- Serve and enjoy!
Notes
- Store: Once cooled, place in an airtight container at room temperature for 3-4 days. Avoid refrigeration to prevent drying out.
- Freezing: Don’t freeze the cake with ganache; it alters the texture and flavor. Wrap the cake in plastic, then in foil. Label with the freeze date and keep for up to 3 months.
- Thawing: For best results, thaw the wrapped cake in the fridge overnight or at room temperature for several hours. Once thawed, you can apply the chocolate ganache.