This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe July 2017. Updated March 2020 December 2025.
I made this cake, and it was an absolute winner, I am now making it for the third time! Everyone who eats it just loves it! Grand slam!
Tried the Bundt cake from scratch so easy to follow and taste exactly like the one from nothing but Bundt that we tried in the USA! My chocolate chips keeps melting though despite putting them in after the buttermilk and eggs… any advice? Thank you for the amazing recipes all my guests loved it so much!
This is the absolute BEST chocolate cake recipe I’ve ever had/made!!! My husband says the same. I’ve made it many times and get complements everywhere I take it. It makes cupcakes amazingly too! The most moist cupcakes ever!! This is my go-to recipe from now on!
Easy, Moist And Delicious!! My family raved over it. I will definitely bake this cake again!! The only change I made was leaving the chocolate chips off of the top. Thanks For Sharing!!!
My family loved this cake, so this will be my second time baking it! Has anyone tried adding walnuts? Would one cup suffice?
Wow! This is a decadent cake that is rich & oh, so, chocolate without being overly sweet! Definitely 2 thumbs up.
I made this cake and is was the most moist cake I’ve ever made. The only thing I did differently was I made a cream cheese chocolate glaze for it. We liked it so much
( It only lasted barely two days). I’m making another one as I write this. This will be my go to recipe from now on. Thanks for sharing!
Very straightforward and easy to make. We love it. Made it for my wife birthday and I am a big hit! So is the cake. Followed recipe exactly. Yes it did stick but that’s on me. I used PAM.
This is the second time I have made this cake.
Absolutely delicious and so easy to make.
Yummy, moist chocolate cake. Cinnamon is relatively mild, but leave it out if you aren’t a cinnamon fan.
Some reviewers commented that it stuck to the pan…be sure to let it cool for 15 minutes after you take it out of the oven, cake will fall right out of the pan then.
Absolutely amazing!!! So very easy to make. I left out cinnamon THIS time; next time I’ll add it in. Added a little sour cream, for fluffiness, and espresso powder to enhance the chocolate. WOW. So happy I stumbled upon this recipe, because it’s a keeper in this house!