There’s something about a Bundt cake that instantly feels elegant. The dramatic curves, the deep ridges, the glossy ganache dripping down the sides — it’s the kind of dessert that makes people think you spent all day in the kitchen.

But here’s the secret: this Chocolate Bundt Cake with Ganache is surprisingly simple to make.

It’s deeply chocolatey, incredibly moist, and topped with a silky ganache that sets into a smooth, rich finish. No layers. No complicated decorating. Just one stunning cake that delivers big flavor.

If you’re looking for a reliable chocolate cake that works for birthdays, holidays, dinner parties, or “just because,” this is it.

Why You’ll Love This Cake

1. Ultra-Moist Texture

This cake stays soft for days thanks to oil, buttermilk, and hot coffee.

2. Intense Chocolate Flavor

We’re using cocoa powder plus hot coffee to deepen the chocolate richness.

3. Foolproof Ganache

Just two main ingredients — chocolate and cream — for a glossy, professional finish.

4. Beautiful Presentation

Bundt cakes look fancy without any layering or stacking.

This is the kind of cake that earns compliments before anyone even takes a bite.

Ingredients You’ll Need

For the Chocolate Bundt Cake

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ¾ cup heavy cream
• Optional: 1 tablespoon butter (for extra shine)

Step-by-Step Instructions

Step 1: Prepare the Pan Properly

Preheat oven to 350°F (175°C).

Grease a 10- to 12-cup Bundt pan thoroughly. Use softened butter or baking spray and make sure to coat every ridge and crevice.

Dust lightly with cocoa powder (not flour — this keeps the cake fully chocolate-colored).

Proper pan prep is critical. Bundt cakes are beautiful — unless they stick.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Cocoa powder
• Sugar
• Baking powder
• Baking soda
• Salt

Break up any cocoa lumps so the batter stays smooth.

Step 3: Add Wet Ingredients

Add eggs, buttermilk, oil, and vanilla.

Mix until combined and smooth.

The batter will be thick at this stage.

Step 4: Add Hot Coffee

Slowly pour in the hot coffee while mixing on low speed.

The batter will thin out — this is completely normal.

Hot coffee enhances chocolate flavor without making the cake taste like coffee. If you prefer, hot water works too.

Do not overmix. Stir just until smooth.

Step 5: Bake

Pour batter evenly into the prepared Bundt pan.

Tap the pan gently on the counter to remove air bubbles.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Avoid opening the oven early — this can cause sinking.

Step 6: Cool and Release

Let the cake cool in the pan for 10–15 minutes.

Then carefully invert onto a wire rack.

If properly greased, it should release cleanly.

Let cool completely before adding ganache.

If the cake is warm, the ganache will slide right off.

Making the Ganache

Ganache is simple but powerful.

Step 1: Heat the Cream

In a small saucepan, heat heavy cream until just steaming — not boiling.

You’ll see small bubbles forming around the edges.

Step 2: Melt the Chocolate

Place chocolate in a heatproof bowl.

Pour hot cream over the chocolate.

Let sit undisturbed for 2–3 minutes.

Stir slowly until smooth and glossy.

Add butter if using, and stir until fully incorporated.

Step 3: Let It Cool Slightly

Allow ganache to cool for 10–15 minutes before pouring.

You want it thick but still pourable — similar to warm honey.

Too hot = thin and runny.
Too cool = thick and hard to spread.

Glazing the Cake

Place the cooled cake on a serving plate.

Slowly pour ganache over the top, letting it drip naturally down the sides.

You can use a spoon to guide drips if needed.

For a dramatic look, do one slow pour directly in the center and let gravity do the rest.

Let ganache set at room temperature before slicing.

Tips for the Perfect Chocolate Bundt Cake

Use room-temperature ingredients.
Cold ingredients can cause uneven mixing.

Don’t overbake.
Bundt cakes can dry out quickly if baked too long.

Grease thoroughly.
Missed spots in the pan = broken cake.

Use high-quality cocoa and chocolate.
Flavor depends on it.

Let cake cool fully before glazing.
Warm cake will melt ganache instantly.

Storage Instructions

Store covered at room temperature for up to 3 days.

Refrigerate up to 5 days if needed.

Bring to room temperature before serving for best texture.

You can freeze the cake (without ganache) for up to 2 months. Wrap tightly and thaw overnight before glazing.

Variations You’ll Love

Dark Chocolate Version

Use dark cocoa powder and bittersweet chocolate for intense richness.

Chocolate Orange Bundt

Add 1 tablespoon orange zest to the batter.

Mocha Bundt Cake

Add 1 teaspoon espresso powder to the dry ingredients.

Nutty Chocolate Cake

Fold in ½ cup chopped toasted walnuts or pecans.

Filled Bundt

Add chocolate chips to the batter for pockets of melted chocolate.

Common Mistakes to Avoid

Under-greasing the pan
This is the biggest Bundt cake mistake. Be thorough.

Overmixing the batter
Can make the cake dense instead of tender.

Pouring ganache too soon
Let the cake cool fully.

Skipping the coffee
It won’t taste like coffee — it enhances chocolate beautifully.

FAQ

Can I use butter instead of oil?
Yes, but oil keeps the cake more moist over time.

Why did my cake sink?
Opening the oven too early or underbaking can cause sinking.

Can I make this ahead of time?
Absolutely. Bake the cake a day ahead and glaze the next day.

Can I use milk instead of buttermilk?
Yes — add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5 minutes.

Final Thoughts

Chocolate Bundt Cake with Ganache is rich, moist, and beautifully simple.

It doesn’t need layers or elaborate frosting to impress. The deep chocolate flavor and glossy ganache speak for themselves.

It’s elegant enough for special occasions but easy enough for a weekend bake.

One slice delivers everything you want from a chocolate dessert: softness, richness, and that silky finish from the ganache.

Sometimes the simplest cakes are the most unforgettable.