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Chocolate Bundt Cake

This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 15
Author: Jessica Harmon

Ingredients

  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 3/4 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 1/3 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 cup water
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips extra for garnishing, optional

For the ganache:

  • 1 cup heavy cream
  • 2 cups chocolate chips

Instructions

For the Chocolate Bundt Cake:

  • Begin by preheating your oven to 350°F (175°C). Thoroughly grease a standard bundt pan with shortening, ensuring all crevices are coated, then dust lightly with flour, shaking out the excess. This prevents sticking and ensures a smooth release.
  • In a large mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Set this dry mixture aside for now.
  • Melt the butter over medium heat in a medium saucepan. Once melted, whisk in the oil, cocoa powder, and water. Bring the mixture to a gentle boil while stirring constantly to blend the ingredients.
  • Carefully pour the heated cocoa mixture into the bowl with the dry ingredients. Stir until just combined.
  • Add the buttermilk, eggs, and vanilla to the mixture. Using a whisk, blend everything together until smooth. Gently fold in the mini chocolate chips, if you're using them.
  • Transfer the cake batter into the prepared bundt pan, ensuring it's evenly spread. Bake for 45-55 minutes, or until a toothpick inserted into the center emerges with just a few moist crumbs.
  • Once done, allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.

For the Ganache:

  • To make the ganache, heat the heavy cream in a large microwave-safe bowl for around 2 minutes, or until it begins to simmer.
  • Add the chocolate chips to the hot cream and let them sit undisturbed for about 5 minutes, allowing the heat to melt the chocolate.
  • Whisk the mixture until it becomes silky and smooth.
  • Drizzle the luscious ganache over the cooled bundt cake, letting it cascade down the sides. Sprinkle additional mini chocolate chips on top if desired.