This is an easy and moist chocolate bundt cake recipe. Top your homemade chocolate cake with chocolate chips and smother it in chocolate ganache for a next cake that everyone will love!
You know what I really love about bundt cakes? You can make them look really pretty without any special piping or cake decorating materials. I love this red velvet bundt cake with a sprinkling of white sugar crystals to make it look pretty.
I’m not going to lie, my go-to recipe for a chocolate bundt cake is usually this doctored-up cake mix version. Last year I made 12 of them into chocolate peppermint bundt cakes (using the cake-mix version) for a huge Christmas party. They freeze beautifully, so I made them all two weeks in advance.
They were a huge hit at the party, and completely low-stress for me.
As much as I love the cake-mix version, I’ve been determined to make a fantastic, homemade chocolate bundt cake, and this one is just that! I added some mini chocolate chips to the batter to make it extra chocolatey and delicious.
How to make chocolate bundt cake:
Start by combining the dry ingredients in a large mixing bowl. Next, in a saucepan, melt the butter and add the oil, cocoa, and water. Bring the mixture to a boil, whisking constantly, then pour it on top of the dry ingredients. Then stir in buttermilk, eggs, and vanilla. Finally, stir in the chocolate chips and pour it in your bundt pan, and cook for 45-55 minutes!
Chocolate ganache icing:
It doesn’t get much simpler or easier than this homemade ganache. Make the chocolate ganache by first heating the cream until simmering. Then pour your chocolate chips into the cream and let it sit for about 5 minutes. Whisk it until smooth and drizzle it over your chocolate cake!
Use a spoon to drizzle it on top of top of the cake and you’ve got yourself a beautiful, simple, irresistible chocolate bundt cake!
Try these Bundt Cake Recipes:
- Caramel Apple Bundt Cake
- Red Velvet Bundt Cake
- Chocolate Macaroon Bundt Cake
- Chocolate Peppermint Bundt Cake
- Poppyseed Cake
- Chocolate Chocolate Chip Nothing Bundt Cake
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Chocolate Bundt Cake
Video
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
For the ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
For the Chocolate Bundt Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
- Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir.
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
- Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache.
For the ganache:
- Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
- Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Rachel Samia says
What do you recommend to flour the bundt pan? All Purpose, Almond or Cocoa Powder?
Lauren Allen says
This is my favorite way to ensure that the cake will come out of the pan without sticking (after baking). A little sprinkle of all purpose (on top of shortening) works great!
Linda S Traynor says
If you sprinkle the greased pan with cocoa, it has no white flour on the sides of the cake and works just as well for me as the flour. I always use cocoa with my chocolate cakes and flour for my light color cakes.
Lysa says
Wow! Amazing! Was a total hit ❤
Katie says
Delicious and received many compliments!
Michelle says
Yummy! This was pretty easy and that means a lot coming from me. I almost never cook or bake so I chose this one because it looked easier than others. The ganache is SO GOOD and I just want to make that and eat it with a spoon. I made this for my mom for her birthday because she LOVES chocolate. My boyfriend decided there should be more cocoa powder so we added more. My brother’s girlfriend asked “is there cinnamon in this?” and I never bake so I hadn’t thought that was not a typical ingredient. Everyone loved it.
Mary Bentley says
Can this be made in a pound cake pan?
Lauren Allen says
I’ve never tried it, but I don’t see why not!
Nancy Ravey says
Absolutely LOVE this cake, and I don’t usually like chocolate cake! It is so smooth, and not overly sweet. I make this about twice a month now ! Love it !
Shelly says
Merry Christmas
Cannot find mini chips. So I’ll be using Nestle regular size dark chocolate chips . Should I reduced amount of chips due to larger size?
If so, what would that be.
Thank you so much!
Lauren Allen says
That’s no problem, I would add a handful less. Enjoy!
Rebecca N says
This was my first from scratch cake and added peppermint extract to the recipe. I used the Nordicwear Pine Forest Bundt pan- tasted as good as it looked!
100% rave reviews of the flavor and texture.
David P says
This recipe is worth the effort (not that it’s difficult but in comparison to box cake mix). I didn’t trust my baking soda to be fresh or active enough so I saw somewhere that triple measure of baking powder is a viable substitute. I omitted the cinnamon because I wanted to use Nutella in the ganache which also works well I took the first-cut piece to an elderly neighbour who called back raving about how good it is. Now I have to taste for myself.