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The best Chocolate Bundt Cake recipe is tender, moist, and has rich mini chocolate chips throughout. We top it with a silky chocolate ganache to make it truly bakery quality. It's a crowd pleaser everyone will devour!
Everyone's Favorite Chocolate Bundt Cake
Everyone's Favorite Chocolate Bundt CakeThis chocolate bundt cake recipe is my go-to because it's easy to make and looks so beautiful and impressive. I'm obsessed with the glossy ganache drizzled on top– it looks fancy enough for a dinner party but is secretly so easy that I've made it on busy weeknights when I just need chocolate therapy. If you are a true chocaholic like me, you will love this cake! If you're looking for an even quicker (less from-scratch) version with cream cheese frosting, try my Nothing Bundt Cake recipe.
Try more of my cake recipes, like Chocolate Mousse Cake, Chocolate Peanut Butter Cake, Chocolate Cobbler, Coconut Tres Leches Cake, or Biscoff Cake!
How to make Chocolate Bundt Cake:
Prep the Bundt Pan Correctly! We want this bundt cake to be as beautiful as it will be delicious, so let me tell you how to properly grease it! First, we use shortening. Use a pastry brush, or put your hand inside a ziploc bag and rub shortening in a very thin layer over the entire inside of the bundt pan, making sure you grease every bump and crevice. Next, take a pinch of flour and dust it over the pan. While you hold it over the sink, tap the sides of the pan, in a circular motion so that the flour lightly covers the whole pan. Your bundt pan is greased and ready!
Make Batter: Combine dry ingredients in a mixing bowl then melt butter in a saucepan and add oil, cocoa, and water. Bring to a boil then pour into dry ingredients and mix (the hot water helps to “bloom” the cocoa, giving it an even richer chocolate flavor). Stir in buttermilk, eggs, and vanilla then fold in the chocolate chips.
Bake: Pour cake batter into prepared bundt pan then bake for 45-55 minutes. Let the triple chocolate bundt cake cool then drizzle chocolate ganache on top of the cake and serve!
Get your use out of that bundt pan and make my Apple Bundt Cake, Banana Bundt Cake, Red Velvet Bundt Cake, Sour Cream Pound Cake, Rum Cake, or Poppy Seed Cake!
Moist Chocolate Bundt Cake Recipe
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.)
- Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ¾ teaspoon salt, ½ teaspoon ground cinnamon
- Wet ingredients: 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.½ cup butter, ½ cup oil, ⅓ cup unsweetened cocoa powder, 1 cup water
- Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.½ cup buttermilk, 2 large eggs, 2 teaspoons vanilla extract, 1 cup mini chocolate chips
- Bake: 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.
- Ganache: Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering. Carefully pour chocolate chips into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.1 cup heavy whipping cream
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.2 cups chocolate chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe July 2017. Updated March 2020 December 2025.
Hello! Thank you for sharing this absolutely wonderful recipe. I was wondering, have you ever used this recipe for layered cakes?
Yes, you could use this for a layered cake, or I would highly recommend this layered chocolate cake recipe (it’s my favorite and soo easy!). You could use the ganache from this bundt cake, instead of the chocolate frosting. https://tastesbetterfromscratch.com/hersheys-perfectly-chocolate-chocolate-cake/
The cake came turned out really well. Very moist and rich. I thought the ganache would have been too much, so I made half the amount and still had lots! Will definitely be keeping this recipe.
I’m really happy you enjoyed it! Thank you for commenting 🙂
Looking forward to making the cake for my husbands birthday so the day came and what a disaster! Followed the directions to the tee and the cake fell after coming out of pan. Added the ganache and it turned into one big “mess”. We ate a piece of it and it was pretty good but awfully rich and not as good as I had hoped. Do hope that others have better luck than I did.
Hi Frankie,
I’m so sorry that the cake didn’t turn out! I wish I knew what caused it. When you say the cake “fell,” what exactly do you mean? Did it have a chance to cool in the pan first? I wonder if altitude could have played a role? So sorry it didn’t turn out the way that it should have.
This cake looks divine!!!! I have been wanting to make a chocolate bundt cake! I like making cakes from scratch, can any cake recipe be used to make a bundt cake or only if the recipe is called bundt? I have always wondered that. Thank you for a great blog!!!
Hi Lisa,
Bundt pans can be a little tricky if you have a recipe that is not meant for a bundt cake. Some cake recipes won’t fill a bundt pan full enough (depending on the size of the bundt pan), and most recipes will require significant differences in baking time. I hope you had the chance to make the cake!
I’d like to replace buttermilk with whole milk, do I need to adjust the amount of baking soda and/or substitute any baking powder? Looks delicious!
Hi Anna,
I think the cake will turn out fine if you substitute whole milk for buttermilk.
The cake was really good. Loved that hint of cinnamon. You can get away with half the ganache. No need to ever buy a box cake mix again.
Hi Lauren, what kind of chocolate chips do you use in the ganache? There’s so many now. Thanks Ana
Hi Ana, I personally love Ghirardelli brand best 🙂
unsalted or salted butter?
Unsalted butter. If you want to use salted butter, reduce the amount of salt called for 🙂
Twice as much ganache as needed, otherwise a good recipe!
Yes, half the amount of ganache would be perfect. I feel like I wasted a cup of chips
What size bundt pan are you using? My pan is 10 cup size. What can I do to extend recipe for a 10cup pan. This is my frist try at cake makin,so I don’t know very much and what todo. Thanks.