Easy Homemade Chocolate Bundt Cake Recipe

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Easy Homemade Chocolate Bundt Cake: Moist, Rich & Perfectly Decadent

Chocolate Bundt Cake lovers, get ready to indulge in the ultimate moist and rich treat. This homemade chocolate Bundt cake recipe combines the decadence of luscious chocolate with a tender crumb that will steal your heart — and maybe even have you googling how to marry a baker! Let’s dive into this perfectly decadent dessert that’s easier to make than you might think.

A beautifully styled image of a moist, rich chocolate Bundt cake with a glossy chocolate ganache glaze, highlighting the elegant swirl shape of the Bundt pan cake, placed on a rustic wooden table with baking ingredients in the background.

Why This Chocolate Bundt Cake Recipe Will Steal Your Heart

Imagine a moist, rich chocolate cake that’s tender and decadent in every bite. The secret behind this flawless chocolate Bundt cake is full-fat sour cream. This ingredient works wonders to keep the cake incredibly moist, but without sogginess — it’s the superstar of baking, delivering consistent results just like the best cocoa powder. And the crowning glory? A silky chocolate ganache glaze that amps up the cocoa flavor and adds a glossy finish, elevating this Bundt cake’s classic, swirl-shaped charm.

Bundt cakes bring that perfect blend of elegance and ease to your dessert table — making them the ideal go-to for any chocolate craving.

An artistic flat lay of all the key ingredients for the chocolate Bundt cake recipe, including melted butter, Dutch-process cocoa powder, full-fat sour cream, eggs, sugar, flour, baking soda, vanilla extract, mini chocolate chips, and a Bundt pan, arranged neatly on a kitchen counter.

Ingredients You’ll Need for This Moist Chocolate Bundt Cake

  • 1 cup (2 sticks) unsalted butter, melted
  • 2/3 cup unsweetened Dutch-process cocoa powder (premium quality preferred)
  • 1 cup hot water
  • 2 cups granulated sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup full-fat sour cream
  • 2 large eggs plus 2 egg yolks
  • 1 tsp pure vanilla extract
  • 1 cup mini chocolate chips (optional, but highly recommended)
  • Non-stick baking spray or melted butter for greasing the Bundt pan

For the Ganache Glaze

  • 2/3 cup semi-sweet or bittersweet chocolate chips/chopped chocolate
  • 1/2 cup heavy cream

A step-by-step visual collage showing crucial stages of the baking process: greasing the Bundt pan, mixing the chocolate batter smoothly, folding in chocolate chips, pouring the batter into the pan, and drizzling the glossy ganache glaze on the cooled cake.

Step-by-Step Instructions: How to Bake the Perfect Chocolate Bundt Cake

  1. Preheat & Prepare: Set your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or non-stick spray and lightly dust with flour. This ensures your cake releases smoothly.
  2. Create the Chocolate Mixture: Gently melt the butter over low heat (avoid burning). Remove from heat and whisk in cocoa powder and hot water until smooth and alluring.
  3. Combine Dry Ingredients: In a bowl, whisk flour, sugar, baking soda, and salt together. Sifting is optional but looks professional.
  4. Mix Wet and Dry: Add the chocolate mixture, sour cream, eggs, and vanilla to the dry ingredients. Stir gently to combine; overmixing leads to a dense cake.
  5. Add Chocolate Chips: Fold in mini chocolate chips for extra melty pockets of chocolate. Optional but adds delicious texture.
  6. Bake: Pour batter evenly into your prepared Bundt pan. Bake for 45–55 minutes. Insert a toothpick – it should come out with moist crumbs, not wet batter.
  7. Cool & Glaze: Let the cake cool 10 minutes in the pan before unmolding onto a wire rack. For the ganache, gently heat cream until it simmers, pour over chocolate, let stand 2 minutes, then mix until smooth and glossy. Drizzle over cake and let it set before slicing.

A warm, inviting kitchen scene featuring a baker following pro tips by carefully greasing a Bundt pan, gently mixing batter by hand, and having a cup of espresso or espresso powder nearby, symbolizing the expert baking advice for making the ultimate moist chocolate Bundt cake.

Pro Tips for Making the Ultimate Moist Chocolate Bundt Cake

  • Use full-fat sour cream or buttermilk for max moisture.
  • Don’t skimp on greasing your Bundt pan – this saves your cake from sticking disasters.
  • Mix batter gently to avoid toughness in your cake crumb.
  • Add a teaspoon of espresso powder to intensify the chocolate without adding coffee taste.

Frequently Asked Questions About Chocolate Bundt Cake

Can I substitute sour cream with buttermilk?

Absolutely! Buttermilk works wonderfully and adds a pleasant tang to the cake. Use equal amounts for substitution.

How long will this chocolate Bundt cake stay fresh?

Store it at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate and bring to room temperature before serving.

Can I freeze the cake?

Yes! Wrap tightly in cling film and foil, freeze for up to 3 months, then thaw overnight in the refrigerator.

What’s the difference between ganache and frosting?

Ganache is a smooth, rich chocolate glaze that’s less sweet and shiner than frosting, offering a sophisticated finish.

Additional Resources for Dedicated Bakers

For more chocolate dessert inspiration, check out these amazing recipes:

Your Move: Bake, Share & Enjoy!

Have you tried this moist and rich chocolate Bundt cake recipe? Share your photos and feedback on Instagram or Pinterest. Tag me so I can admire your baking triumphs from afar! Got questions or unique twists? Drop them in the comments below — let’s chat all things chocolate!

Now, go forth and wield your spatulas to create this glorious chocolate masterpiece. Remember: when baking with love, calories don’t count.

 

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