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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!
Recipe
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
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I originally shared this recipe July 2017. Updated March 2020 December 2025.
I haven’t made this cake yet but plan to tonight. Quick question though to flour the bundt pan what do you recommend? All Purpose, Almond or Cocoa Powder to make sure the color stays the same?
just a little sprinkle of flour on top of the shortening is all you need. I use all- purpose but you could l likely use almond flour as well!
Intense chocolate flavor. I at first thought the cake was too dense, but realized that it was probably because I used coconut oil instead of vegetable oil, and it is a solid at room temperature. The next day, the rich flavor was so good that I didn’t care whether it was dense or not! I will try it again with vegetable oil, but this cake is definitely a keeper.
A really nice cake but I would call it a cinnamon cake with a with a hint of chocolate, rather than the other way round. Without the ganache, there’s not a huge chocolate flavour. This could be because I tend to add extra chocolate to lots of recipes and I didn’t here so that might be just what I’m used to.
Really nice spice though and my coworkers loved it!
I have a no egg chocolate cake recipe. can I make it in a bundt pan rather than a 9×13?
Temperature and how long?
That should be fine (but saying that without knowing your recipe at all). Most bundt cakes cook about the same time, 45-55 minutes.
I dtarted seriously lesrning to bake about a year and a half ago. This recipe was the first chocolate cake I tried.
I think of it as the perfect chocolate cake. Flavorful, chocolity, moist and it looks really beaitiful.
It’s still my favorite chocolate cake recipe and the one I go to when I need to make a cake but don’t want to try a new recipe.
As far as the comments made about too much ganache, I say, “Pshaw!!! There can never be too much ganache!!” If there is some left over, I just mis some nuts in it, and put it in the fridge or the freezer for those late nights when chocolate is absolutely necessary. 😉
Thank you so much!!!
Burnt the first effort but you were on my shoulder and said do it again!!
Second one was just delicious and Another one coming up next week!Thanks for getting me going again!
Absolutely delicious! Thank you for the amazing recipe! I made this cake and turned out great! I did cut the sugar in half though and used coconut palm sugar.
I have just discovered you and i make all my food from scratch so i am excited to make my first chocolate Bundt cake.
Making this for Halloween and will at bats to it.. will let you know how it goes
What a great idea! I’m so happy you found me–Hope everyone loves the cake!
Just made this. Left out the cinnamon, added about a cup of chocolate chips to the batter. And cut the ganache amount in half, perfect amount, The cake came out nice and moist.
We love your chocolate bundt cake….have just discovered it and am now making a second one….Thank you for sharing the recipe and tips!