Enjoy a decadent chocolate bundt cake with our quick and easy recipe! Rich, moist, and perfect for any occasion, this chocolate bundt cake recipe will impress everyone. Including you!
Recommended Equipment
- Stand Mixer with whisk attachment OR large mixing bowl and whisk
- Small stove pot
- Bundt pan (I use the one pictured below from Walmart, but Amazon has some great options too, like this Nordic Ware one)
Ingredients For Chocolate Bundt Cake
- Unsalted butter – melted
- Cocoa powder
- Salt
- Milk – I use Planet Oat’s extra creamy oat milk
- Sugar – I use raw can sugar
- Flour – I use unbleached all-purpose flour
- Baking soda
- Vanilla extract
- Greek yogurt – non-fat, low-fat, and whole milk Greek yogurt will all work in this recipe
- Eggs
Ingredients For Chocolate Ganache
- Milk – I use Planet Oat’s extra creamy oat milk
- Chocolate Chips – milk chocolate, dark chocolate, or semi-sweet
Instructions To Make Chocolate Bundt Cake
1. Preheat your oven to 350℉.
2. Melt the butter in a small stove pot over low-medium heat.
3. Add the cocoa powder, salt and milk. Once heated, turn the stove off.
4. Whisk the eggs in a separate bowl. Slowly add the whisked eggs to the butter mixture, making sure to temper them into the mix. Tempering eggs is a technique used when mixing cold eggs into a hot liquid. You do this by slowly adding the egg to the hot liquids while whisking the mixture to avoid the eggs becoming a scrambled egg texture.
5. Mix in the Greek yogurt.
6. Add all the dry ingredients to the mix and fold until incorporated.
7. Grease the bundt pan generously.
8. Pour the batter into the bundt pan and bake at 350℉ for 35-45 minutes. A toothpick inserted into the center of the cake should come out clean when done.
9. Let it cool for 10 minutes or so before removing it from the bundt pan. It should come out very easily and only need a light tap or two to come out of the bundt pan.
Once the cake has cooled down a bit, I like to glaze it in a homemade chocolate ganache and serve it with a scoop of ice cream. Lately, coffee ice cream has been my favorite! But raspberries and strawberries are delicious and super refreshing toppings for this cake. Pair that with a little homemade whipped cream, YUM!
Instructions To Make Chocolate Ganache
1. In a small stove pot, warm milk and chocolate chips on low heat until just starting to melt. Mix continuously over low heat for approximately 2 minutes before turning the burner off and removing the pot from it. Continue to mix until the chocolate is completely melted and smooth. Let the ganache rest at room temperature for 10-20 minutes (or however long you can stand waiting) before pouring it over your finished bundt cake.
No matter what toppings you choose, this chocolate bundt cake is just the right amount of decadence. It’s one I know my fellow chocolate lovers will thoroughly enjoy and find themselves craving when they want a rich and delicious chocolate fix. This definitely hits the spot! And it’s seriously so quick and easy to make. What’re you waiting for?!
Chocolate Bundt Cake Toppings
- Chocolate Ganache
- Powdered Sugar
- Vanilla Glaze
- Raspberries and Strawberries
- Whipped Cream
Storage Recommendations
At room temperature – I usually store this chocolate bundt cake in a covered cake stand at room temperature for up to 3 days. If it lasts that long!
In the fridge – This chocolate bundt cake can be stored covered in an air-tight container for up to 1 week.
Common Questions
What makes a bundt cake different from a regular cake?
Aside from it’s shape, a bundt cake is typically more moist than a sheet pan or casserole dish baked cake. However, this doesn’t mean that other shaped cakes have to be less moist!
Is there a difference between Bundt cake and pound cake?
Yes! Most bundt cake recipes call for moisture-rich ingredients like Greek yogurt, sour cream, or mayonnaise in addition to your traditional cake recipe ingredients. Whereas, pound cake recipes will have a variation of flavors, but the same 4 main ingredients in large quantities. Hence the name, POUND cake!
What is the secret to getting a bundt cake out of the pan?
In my opinion, greasing the pan well works every time. However, many other recipes call for you to grease your pan and lightly coat it with cocoa powder or flour. I recommend you try both methods to see which works best for you and your bakeware.
Do you flip a Bundt cake as soon as it comes out of the oven?
No. Like with many other cakes, meats, you name it…..you want to let it rest for AT LEAST 10 minutes. This resting time to cool is important because it helps the cake to hold its shape strong enough to be removed from the pan without falling apart. You want that beautiful bundt pan design to shine and letting your cake cool is helping you to achieve that. Don’t underestimate the power of 10 minutes, my friend!
Why is the bottom of my bundt cake not flat?
This doming effect on what is going to be the bottom of the cake, is usually from the cake cooking too quickly at a higher temperature. If you notice this happening, turn your oven down 25-35 degrees and add 5-15 more minutes baking time. But make sure to check the cake with a toothpick before cooking for those additional minutes. The toothpick should be inserted into the middle of the cake and if fully cooked, the toothpick will come out clean. Meaning no wet batter or crumbs are stuck to it.
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
Shop this post
- Stand Mixer
- Bundt Pan – from Walmart or this Nordic Ware from Amazon
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Chocolate bundt cake
Equipment
- 1 bundt cake
- 1 stove pot or microwavable bowl
- 1 whisk
- 1 rubber spatula
Ingredients
for cake
- 1 cup unsalted butter
- ⅓ cup cocoa powder
- 1 cup Oat milk or almond, skim, whole
- 1 tsp salt
- 1 ¾ cups raw cane sugar or white
- 2 cups unbleached all purpose flour
- 1.5 tsp baking soda
- 1 tsp vanilla extract
- ½ cup greek yogurt
- 2 eggs
for ganache
- ½ cup oat milk Or almond or dairy milk
- 1 cup chocolate chips semi sweet or milk chocolate
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Instructions
making the cake
- Preheat your oven to 350 degrees F.
- In a stove pot over medium heat (or a microwavable bowl in a microwave) melt the butter.1 cup unsalted butter
- To the butter, add the cocoa powder, oat milk, and salt and mix until smooth. Then remove from the stovetop.1/3 cup cocoa powder, 1 cup Oat milk, 1 tsp salt
- Add the sugar, flour, baking soda, and vanilla extract and mix well.1 3/4 cups raw cane sugar, 2 cups unbleached all purpose flour, 1.5 tsp baking soda, 1 tsp vanilla extract
- One at a time, add the eggs and whisk briefly after each addition.2 eggs
- Lastly, fold in the Greek yogurt. Mix gently until just combined.1/2 cup greek yogurt
- Grease your bundt pan well. Bake for 30-45 minutes or until a toothpick inserted into the center (an inch or 2 in from the edge of the pan) comes out clean.
- Allow the cake to rest for 10 minutes before removing it from the bundt pan and then allow it to continue to cool at room temperature.
making the ganache
- In a small pot on the stove, add the milk and warm on medium heat. Do not let it get to a simmer or boil.1/2 cup oat milk
- Once the milk is hot and steaming, turn the heat to low and add the chocolate chips. Stir continuously for a few minutes until all of the chocolate is melted and smooth with no lumps.1 cup chocolate chips
- Remove the pot of chocolate gahache from the stove and allow it to cool while the cake is cooking.
finishing the cake
- When the cake and ganache have cooled, pour the ganache over the cake until it is drenched. Or to your liking.
This cake is so moist and delicious! My family loves to have this warm with a little ice cream. And today we’ll be making it for our Valentine’s Day treat!