Rich, fluffy, and incredibly moist — this Chocolate Bundt Cake with silky chocolate ganache looks elegant but is surprisingly easy to make. Keep this reliable chocolate cake recipe on hand for any occasion.

Everyone should have a dependable chocolate cake recipe for moments when a great dessert is needed quickly. This Bundt cake is one of those recipes: moist, tender, and rich with chocolate flavor. It requires minimal hands-on time and produces a cake that looks like it came from a bakery.

Chocolate Bundt Cake with Chocolate Ganache

Ingredients

Below are the ingredients for the cake and for the ganache glaze. Measure carefully for the best results.

For the chocolate Bundt cake

• 2 cups (240g) all-purpose flour, spooned and leveled
• ¾ cup (60g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon vinegar/lemon juice as a substitute)
• ½ cup (120ml) vegetable oil (neutral-flavored oil)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup (120ml) boiling water
• 1 teaspoon espresso powder (optional, enhances chocolate flavor)

For the chocolate ganache

• 6 ounces (170g) semi-sweet chocolate, chopped (about 1 cup)
• ½ cup (120ml) heavy cream

How to make the chocolate Bundt cake

1. Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch Bundt pan with vegetable oil or butter. If your pan tends to be sticky, dust it lightly with flour after greasing. Set the pan aside.
2. Mix dry ingredients. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Whisk wet ingredients. In a large bowl or the bowl of a stand mixer, whisk the sugar, buttermilk, oil, eggs, and vanilla until smooth and uniform.
4. Combine wet and dry. Add the dry ingredients to the wet mixture and fold until just combined. The batter will be thick at this stage — avoid overmixing.
5. Add hot water and espresso. Dissolve the espresso powder (if using) in the boiling water. Pour the hot coffee into the batter and whisk quickly until combined. The batter will loosen and become pourable — this is expected and helps yield a moist crumb.
6. Bake. Pour the batter into the prepared Bundt pan, smoothing the top. Bake in the center of the preheated oven for 45–55 minutes, or until the cake is puffed and a skewer inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and release. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Turning it out while still slightly warm helps prevent sticking.
8. Make the ganache. Place chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let sit for a minute, then stir until smooth and glossy. Alternatively, melt chocolate and cream together in short bursts in the microwave, stirring between intervals.
9. Glaze and serve. Let the ganache cool 5–10 minutes to thicken slightly, then pour it over the cooled cake and allow it to set before slicing. Serve at room temperature for the best texture.

Tips for a perfect chocolate Bundt cake

• Use high-quality unsweetened cocoa for deeper chocolate flavor; espresso powder is optional but enhances the chocolate without adding coffee taste.
• Spoon and level your flour with a measuring cup to avoid a dry, dense cake.
• Avoid overmixing after adding the dry ingredients — overworking the batter develops gluten and can make the cake tough.
• If your Bundt pan is older or prone to sticking, grease well and dust with flour, or use a baking spray that contains flour.
• Let the cake cool slightly in the pan before inverting; too-cold cakes are more likely to stick.

Storage and make-ahead

Stored properly, this Bundt cake stays moist for several days. Wrap the cooled cake tightly in plastic wrap or keep it in an airtight container. At room temperature it will keep for about 4–5 days. Refrigerate for longer storage (up to 1–2 weeks), though chilling makes the cake firmer — allow it to come to room temperature before serving for a softer texture. You can also freeze slices or the whole cake (well wrapped) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Variations and serving ideas

Customize this recipe to suit your preferences: use dark chocolate for a richer ganache, add a tablespoon of orange zest to the batter for a hint of citrus, or sprinkle chopped toasted nuts on the ganache for added texture. Serve with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries to add brightness.

Enjoy your homemade Chocolate Bundt Cake with Chocolate Ganache — a simple recipe that delivers rich, bakery-style results.