Chocolate Bundt Cake

Areeba

This Chocolate Bundt Cake is rich, moist, and packed with deep chocolate flavor. With a soft, tender crumb and smooth chocolate ganache on top, it’s an easy homemade cake that looks elegant and tastes like a bakery-style dessert.

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Prep Time 25

Cook Time 55

Total Time 1 20

Servings: 12 Slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the cake

8 oz 227g bittersweet chocolate, finely chopped
1 cup 85g Dutch-processed cocoa powder
1 tsp instant espresso powder
1 cup boiling water
2 cups 400g light brown sugar
1 1/2 cups 191g all-purpose flour
1 tsp fine sea salt
1 tsp baking soda
1 cup 227g sour cream, room temperature
1/2 cup 112g neutral oil
5 large eggs room temperature
2 tsp vanilla extract

For greasing the pan

1 tbsp melted shortening or baking spray

For the ganache

1/2 cup 119g heavy cream
1 tbsp corn syrup
4 oz 113g semisweet chocolate, chopped

Method

Preheat oven to 350°F (175°C). Combine chocolate, cocoa powder, and espresso powder in a heatproof bowl. Pour hot water over and let sit for 5 minutes, then whisk until smooth and let cool slightly. In a large bowl, mix brown sugar, flour, salt, and baking soda. In another bowl, combine sour cream, oil, eggs, and vanilla with the chocolate mixture. Gently fold wet ingredients into dry ingredients until just combined. Pour batter into a well-greased bundt pan and bake for 50–55 minutes until a toothpick comes out with moist crumbs. Cool for 10 minutes, then remove from pan and let cool completely.
Make the ganache
Heat cream and corn syrup until hot, then remove from heat and add chocolate. Whisk until smooth and let it thicken slightly.
Assemble
Drizzle ganache over the cooled cake. Let it set for about 10 minutes before slicing and serving.

Notes

Use good-quality chocolate for the best flavor. Do not overmix the batter to keep the cake soft and moist. Grease the bundt pan thoroughly to prevent sticking.