There’s a time for tall, decorated layer cake, and then there’s a time for this delicious chocolate Bundt cake that simply delivers. This one is a new favorite around here! Deeply chocolatey, incredibly moist, and topped with a rich ganache that drips down the sides just right. It’s made with real pantry staples. Nothing complicated, nothing hard to find, just ingredients you probably already have on hand.
What You Need to Make This Delicious Chocolate Bundt Cake:
For the Cake:
- Bittersweet chocolate – adds depth and richness as the base chocolate flavor. I used this one.
- Water – helps bloom the cocoa and create a smooth, fluid batter. You can also substitute for coffee and take out the espresso, but we personally didn’t love it as much that way.
- Unsalted butter – brings classic flavor and structure to the cake. If you use salted, that’s totally fine. Just bring the salt down in the cake to 1/2 tsp.
- Avocado oil (or neutral oil) – keeps the crumb extra moist and tender.
- Cocoa powder – intensifies the chocolate flavor throughout the cake.
- Cane sugar – provides clean sweetness and balance.
- Brown sugar – adds moisture and a subtle molasses depth.
- Baking soda – gives the cake its rise and soft texture.
- Sea salt – enhances and rounds out the chocolate flavor. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big bag!
- All-purpose flour – provides structure without making the cake dense.
- Instant espresso powder – deepens the chocolate flavor without making it taste like coffee. Totally optional but delicious.
- Eggs – bind everything together and create structure.
- Sour cream – adds richness and keeps the cake incredibly moist.
- Vanilla extract – rounds out and enhances the overall flavor.
For the Ganache:
- Heavy cream – creates a smooth, rich base for the ganache. In a pinch you can use half and half, but the heavy cream is definitely best.
- Semi-sweet chocolate chips or chopped chocolate – melts into a glossy topping. The chocolate bar will give you an easier to spread ganache since the chocolate chips don’t melt as easily but both work fine.
Substitutions & Variations:
We’re big on using what you have — here’s how to adjust if needed:
- No avocado oil? Use melted coconut oil (refined for neutral flavor) or another mild vegetable oil.
- No sour cream? Full-fat plain Greek yogurt works well as a substitute.
- Out of cane sugar? Regular granulated sugar is perfectly fine. You can also do all cane sugar or all brown sugar.
- No bittersweet chocolate? Semi-sweet chocolate works — the cake will just be slightly sweeter.
- Skip the espresso? You can leave it out, but we recommend keeping it for the depth it adds. Or you can substitute the water for coffee.
- Want it dairy-free? Use plant-based butter, dairy-free yogurt, and coconut cream for the ganache.
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Alright, let’s get to making the recipe! Enjoy!
Delicious Chocolate Bundt Cake
There’s a time for tall, decorated layer cake, and then there’s a time for this delicious chocolate Bundt cake that simply delivers. This one is a new favorite around here! Deeply chocolatey, incredibly moist, and topped with a rich ganache that drips down the sides just right. It’s made with real pantry staples. Nothing complicated, nothing hard to find, just ingredients you probably already have on hand.
Servings 0
Ingredients
For the Cake:
- 4 oz bittersweet chocoloate
- 1 cup water
- ½ cup unsalted butter
- ½ cup avocado oil
- ¾ cup cocoa powder
- 1 cup cane sugar
- 1 cup brown sugar
- ½ tsp baking soda
- 1 tsp sea salt
- 2 cups all purpose flour
- 1 tsp instant espresso
- 4 eggs
- ¾ cup sour cream
- 2 tsp vanilla extract
For the Ganache:
- 1 cup semi-sweet chocolate chips (or chocolate bar)
- 1 cup heavy cream
- pinch of sea salt
For Topping:
- powdered sugar for dusting the cake
Instructions
For the Cake
- Preheat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or nonstick spray, then lightly dust with cocoa powder.
- In a medium saucepan over medium heat, combine bittersweet chocolate, water, butter, avocado oil, and cocoa powder. Stir until smooth. Remove from heat and let cool 5–10 minutes (warm is fine, but not hot).
- In a large bowl, whisk together flour, cane sugar, brown sugar, baking soda, sea salt, and espresso powder. Break up any brown sugar lumps.
- In a separate bowl, whisk eggs, sour cream, and vanilla until smooth.
- Whisk the cooled chocolate mixture into the egg mixture. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into prepared pan. Bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cake cool in the pan for 15–20 minutes. Carefully invert onto a wire rack and cool completely before glazing.
For the Ganache
- Heat heavy cream until hot but not boiling.
- Pour over chocolate chips and add a pinch of sea salt. Let sit 3–5 minutes.
- Stir gently until smooth and glossy. Let thicken 5–10 minutes.
- Pour over completely cooled cake and allow to drip down the sides.
- Dust with powdered sugar if desired. Slice and enjoy.
Notes
For Storing:
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days and bring to room temperature before serving for best texture.