A moist, slightly dense and perfectly tender chocolate bundt cake with chocolate chips and smothered in chocolate ganache.
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. This caramel apple bundt cake is fantastic in every way.
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. And you just can’t get much simpler or easier than chocolate ganache. 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!
A moist, slightly dense and perfectly tender chocolate bundt cake with chocolate chips and smothered in chocolate ganache.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup butter
- 1/2 cup oil canola or vegetable
- 1/3 cup cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup mini chocolate chips plus more for sprinkling on top of cake (optional)
- 1 cup heavy cream
- 2 cups chocolate chips
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Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn't stick!) Preheat oven to 350 degrees F.
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In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
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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.
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Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
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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.
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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.
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Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.
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