Why This Chocolate Bundt Cake Is Special

If you’re craving the easy moist homemade chocolate bundt cake that will make you the star of any gathering, this recipe is your secret weapon. Combining a rich, fudgy texture with an irresistibly tender crumb, this cake truly feels like a decadent chocolate hug. What makes this bundt cake stand out isn’t just its elegant swirly shape but its unforgettable moistness and deep cocoa flavor.

The secret? A splash of hot brewed coffee that enhances the chocolate notes without adding caffeine jitters, making it perfect for all ages. Plus, the mix of butter and oil provides a soft, luxurious crumb that’s not heavy or dry. Sour cream plays a vital role here, ensuring the cake stays incredibly moist and subtly rich — without any unwanted tanginess.

And the crowning glory? A silky chocolate ganache drizzle that perfectly complements the texture and taste, transforming this bundt cake into a mouthwatering masterpiece.

Ingredients

Before you start baking this easy moist homemade chocolate bundt cake, make sure your kitchen is stocked with these essentials:

• 2 ½ cups all-purpose flour
• 1 cup Dutch-processed cocoa powder (for that rich, smooth flavor — learn more about Dutch-processed cocoa)
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ¼ teaspoons salt
• 1 cup brown sugar
• 1 cup granulated sugar
• ¾ cup unsalted butter, melted
• ½ cup vegetable oil
• 1 cup sour cream (or plain Greek yogurt as a substitute)
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee (a game changer for flavor!)
• Optional: 1 cup chocolate chips for extra melty goodness

Chocolate Ganache Topping (aka the cherry on top)

• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon corn syrup (for a shiny finish)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prep Like a Pro

Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan to ensure the cake releases effortlessly — nobody wants a cake stuck to the pan!

2. Dry Meets Dry

In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Sifting prevents lumps and guarantees a light, even crumb.

3. Whisk It Real Good

In another bowl, combine the melted butter, vegetable oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract. Whisk until silky smooth, just like a perfect dessert!

4. Merge the Batter Worlds

Slowly fold the dry ingredients into the wet mixture. Mix gently to prevent overworking the batter, which can make your bundt cake dense and less moist.

5. Enter: Hot Coffee

Carefully stir in the hot brewed coffee — your batter will thin out, but that’s exactly the magic that intensifies the chocolate flavor without overpowering the texture.

6. Optional Chocolate Party

Fold in chocolate chips for an irresistible melty surprise in every bite, because chocolate lovers deserve all the chocolate.

7. Into the Oven

Pour the batter into your prepared bundt pan. Gently tap the pan on your counter to release any trapped air bubbles. Bake for about 50 minutes, checking doneness with a toothpick — it should come out with a few moist crumbs, not wet batter or totally dry.

8. Cool It, Then Flip It

Allow the cake to cool in the pan for 45 minutes, then invert it onto a wire rack to cool completely before adding the luxurious ganache topping.

Making the Ganache (Because Plain Cake Is Like Batman Without Robin)

To create the perfect finishing touch, warm the heavy cream on the stove until it just starts steaming — avoid boiling. Pour this over the chopped semisweet chocolate and let it sit for 5 minutes. Then stir until the ganache is shiny, smooth, and silky.

Add corn syrup for that extra glossy allure and vanilla extract for unforgettable flavor. Allow the ganache to cool until it thickens slightly, then drizzle generously over your bundt cake, elevating it to dessert perfection.

Pro Tips to Cake Like a Boss

• Always choose Dutch-processed cocoa powder—the rich, smooth “Beyoncé” of cocoa powders. Learn more about cocoa types.
• Never skip the hot coffee—it’s the secret ingredient that elevates your chocolate flavor to another level.
• Use the trio of butter, oil, and sour cream to get that perfect moist crumb every time.
• Be lavish when greasing and flouring your bundt pan to avoid sticking mishaps.
• Monitor baking time closely; pulling your cake out at the right moment keeps it wonderfully moist and tender.

FAQs

Can I substitute sour cream in this bundt cake recipe?

Yes! Plain Greek yogurt makes an excellent substitute for sour cream, offering similar moisture and texture with a touch less fat.

How should I store leftover bundt cake?

Keep your leftover cake covered at room temperature for up to three days, or refrigerate for up to a week to maintain freshness.

Is it possible to freeze this chocolate bundt cake?

Absolutely! Wrap your cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before serving.

What if I don’t have Dutch-processed cocoa powder?

Natural cocoa powder can be used instead, but expect a slightly more acidic and sharp chocolate flavor compared to the smooth richness of Dutch-processed cocoa.

If you’ve read this far, congratulations — you’re now part of the chocolate-elite circle! This easy moist homemade chocolate bundt cake recipe will turn you into a baking maestro with minimal fuss.

Gather your mixing bowls, unleash your inner pastry artist, and create some kitchen magic. Share your delicious results and connect with fellow chocolate enthusiasts!

Remember: life’s simply too short for dry chocolate cake. Bake bravely and enjoy every decadent bite!