Rich and moist, this Chocolate Bundt Cake recipe is sure to be the star of the show at your next party or get-together. Made with cocoa powder and semi-sweet chocolate, this decadent cake will win the hearts of chocolate lovers everywhere!
Can’t get enough chocolate? Check out my chocolate pots de creme, chocolate kahlua cupcakes, or flourless chocolate cookies to satisfy that chocolate craving!
Chocolate Bundt Cake Recipe
Get ready to dive into chocolate heaven with this incredibly delicious Chocolate Bundt Cake! It’s the kind of dessert that makes any occasion feel extra special, whether you’re celebrating a birthday, hosting a dinner party, or treating yourself to something sweet just because.
This bundt cake features a moist, tender crumb infused with rich cocoa flavor and semi-sweet chocolate and is topped with your choice of whipped cream, powdered sugar, or a simple glaze. It’s the perfect sweet treat that’s easy to make, impossible to resist, and guaranteed to become a new favorite. So grab your mixing bowl, and let’s create a dessert that will have everyone coming back for seconds (and maybe even thirds!)
Recipe Notes:
For the best flavor, use high-quality cocoa powder and semi-sweet chocolate. I like to use Dutch-process cocoa powder and high-quality chocolate like Ghiradelli.
Why You’ll Love This Recipe
- Easy to Make. Don’t let its fancy appearance fool you – this bundt cake is surprisingly easy to whip up. With just a few pantry staples and minimal prep work, you can have a homemade dessert that tastes just like it came from a high-end bakery.
- Endless Customization. Mix in chopped nuts, serve it with fresh berries, or drizzle some caramel on top. This cake is easy to customize to fit your taste.
- Crowd Pleaser. Whether you’re making it for a casual gathering with friends, a birthday party, or a holiday feast, this bundt cake makes the perfect dessert for any occasion. Everyone, from picky eaters to die-hard chocolate lovers, will love it!
How to Make Chocolate Bundt Cake
With just a few basic ingredients, this bundt cake will be ready to be enjoyed in no time! As always, you can find the full printable recipe card at the end of this post.
- Preheat your oven to 350°F. Grease a standard bundt pan with butter and “flour” the inside of the pan with cocoa powder. Set aside.
- Whisk together the flour, sugar, cocoa powder, baking powder and salt.
- Melt the butter in a small saucepan or the microwave.
- Stir together the butter and chopped chocolate.
- Cool the chocolate mixture for five minutes.
- Whisk together the melted chocolate mixture, eggs, milk, and vanilla
- extract.
- Stir in half of the dry ingredients.
- Whisk in the water, and then finally, add the remaining dry ingredients and stir just
- until combined.
- Transfer the batter to the prepared bundt pan and bake until an inserted toothpick comes out with a few moist crumbs, about 45 to 50 minutes.
- Remove from the oven and allow to cool for 10 minutes.
- Run a knife or spatula around the edge of the cake to loosen it, then invert it onto a wire rack. Let the cake cool completely.
- Serve with powdered sugar, whipped cream, or a simple glaze.
Storage Information
- Room Temperature: Once cool, the cake can be stored in an airtight container or wrapped tightly in plastic wrap and kept at room temperature for 2-3 days.
- Refrigerator: If you need to store the cake for longer, it can be refrigerated for 5-7 days.
- Freezer: This cake freezes well. Wrap it in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations to Try
- Add orange zest to create an orange chocolate cake.
- The cake can be made without chocolate chips if you prefer.
- Add nuts like walnuts, pecans or almonds if you want a nutty flavor.
- Add peppermint extract for a refreshing mint flavor.
- Top with caramel or fresh berries when serving for an extra layer of sweetness.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend or almond flour.
Can I use a different cake pan?
You can make this recipe in two 8 or 9-inch cake pans or a 9×13 pan, but the baking time will need to be adjusted accordingly.
Trish’s Tips
- Make sure to grease and “flour” the bundt pan generously with cocoa powder to prevent the cake from sticking.
- Over mixing can result in a dense and tough cake. Mix the ingredients until just combined to create a tender cake.
- Bundt cakes can easily become dry if over baked. Keep a close eye on the cake and test for doneness using a toothpick or cake tester after 45 minutes. It should come out with only a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking apart.
More Delicious Bundt Cake Recipes to Try
- Butter Pecan Bundt Cake
- Lemon Blueberry Bundt Cake
- Lemon Bundt Cake
- Apple Cream Cheese Bundt Cake
- Chocolate Peppermint Bundt Cake
Chocolate Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder plus more for flouring the bundt pan
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter cubed
- 4 ounces semi-sweet chocolate roughly chopped
- 2 large eggs room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat oven to 350°F. Grease a standard bundt pan generously with butter and “flour” the inside of the pan with a few tablespoons of cocoa powder. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.
- Melt the butter in a small saucepan or in the microwave in a microwave safe bowl at medium heat. Once the butter is melted, stir in the chopped chocolate until melted and combined. (If the chocolate doesn’t melt, place in the microwave for 20 seconds at 50% power and stir again).
- Allow the chocolate mixture to cool for five minutes.
- In a large bowl, combine the melted chocolate mixture, eggs, milk and vanilla extract. Whisk to combine.
- Add half of the dry ingredients, stirring just until combined.
- Whisk in the water and then finally, add the remaining dry ingredients and stir just until combined.
- Transfer the batter to the prepared bundt pan and bake until an inserted toothpick comes out with a few moist crumbs, about 45 to 50 minutes.
- Remove from the oven and allow to cool for 10 minutes.
- Run a knife or spatula around the edge of the cake to loosen and then invert onto a wire rack. Let cake cool completely.
- Serve with powdered sugar, whipped cream or a simple glaze.
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