Chocolate Bundt Cake
Chocolate Bundt Cake: Moist chocolate bundt cake with a rich chocolate ganache topping. Easy to make, and always a crowd pleaser.
This chocolate bundt cake recipe is the perfect dessert for any meal. It is tender, moist, and oh so chocolatey! Every single bite will have you craving more ,and you’ll be sad when you realize that there isn’t anything left. Not that, that was my personal experience or anything. No certainly not. -whistles innocently-. If death by chocolate bundt cake is how I go out, I’m 100% okay with that!
The good news? You can quickly whip up this chocolate cream bundt cake in no time at all.
This homemade chocolate bundt cake is one recipe that I’ll be making over and over again. Who doesn’t love a good piece of chocolate cake. Every single bite of this bundt cake just proves that it’s worth the time and effort to to make it from scratch.
And you know what they say…you can totally have your cake and eat it too, as long as you’re willing to put in the work to make it!
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How To Make Chocolate Sour Cream Bundt Cake
- Prep Work: Preheat oven and spray cake pan with baking spray.
- Cream butter and sugars. Add in eggs, milk, cocoa powder, espresso powder, baking powder, and sour cream.
- Stir in flour a little at a time until just combined.
- Bake: Pour batter into pan, and bake until a toothpick inserted in the center comes out clean.
- Ganache: Heat cream and espresso powder. Pour over chocolate chips. Stir until smooth. This cake is also delicious with chocolate whipped cream.
- Top: Pour ganache over cake. Garnish with walnuts if you’d like.
Frequently Asked Questions
- Can You Freeze Chocolate Bundt Cake? You sure can! Most bundt cakes freeze well. My suggestion is to freeze the cake in pieces so that you don’t have to unthaw the entire cake to get a piece. Perfect for when you have one of those gotta have it now chocolate cravings. I like to wrap in aluminum foil and place in a freezer baggie. Leave the cake wrapped in the foil while thawing for the best texture.
- Can I Make It Ahead? You can make this cake up to 2 days in advance. I would suggest not adding the ganache until right before serving.
- Can You Leave Out The Espresso? Espresso brings out the rich chocolate flavor. However, if you don’t like the taste or don’t want the extra caffeine, just leave it out.
Why Is My Chocolate Bundt Cake Dry?
Follow these tips and tricks to ensure a rich moist cake every time.
- Measure Flour Carefully: Be sure to scoop flour into the measuring cup, and then level it off with a knife. Dipping your flour into your flour canister can lead to too much flour. Too much flour can give you a dense, dry cake.
- Don’t over bake: Bake just until a tooth pick inserted near the center comes out clean. Over baking can also dry your cake out.
- Milk and Sour Cream: Don’t leave out either of these ingredients.
- Storage: Once your cake is baked store it in air tight container, or tightly wrapped in foil to keep it from drying out.
Chocolate Bundt Cake
From the Bundt Cake
For the Chocolate Ganache
- 1 1/2 Cups Semisweet Chocolate Chips
- 3/4 Cup Heavy Cream
- 1 Tablespoons Espresso Powder
For the Bundt Cake
- Preheat oven to 350 degrees F. Spray bundt pan with non stick baking spray.
- In a large bowl cream butter, brown sugar, and white sugar. Add in eggs one at a time.
- Stir in sour cream, milk, cocoa powder, espresso powder, and baking powder.
- Add flour a little at a time until just combined.
- Pour into prepared pan. Bake for 55-65 minutes or until a tooth pick inserted in the center comes out clean.
For the Ganache
- In a small saucepan, heat cream and espresso powder until it beings to boil. Remove from heat.
- Pour over chocolate chips. Allow to stand for one minute, then stir until smooth.
- Cool for a few minutes before pouring over cake.
- Garnish with walnuts, chocolate covered coffee beans, and espresso powder if desired.
What do you think of this chocolate bundt cake? What is your favorite thing to bake in a bundt pan?