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5 from 1 vote

Chocolate Bundt Cake

You are doing a disservice to your taste buds, if you are not making this cake. You don't have to be a baker to recreate this recipe. You just have to follow this recipe and you will have an amazing tasting home made chocolate cake on your countertop.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, German
Keyword: bundt cake, chocolate, chocolate bundt cake, chocolate cake, chocolate chip, dessert

Equipment

  • 1 handheld mixer or stand mixer
  • 1 sauce pan
  • 1 whisk
  • 1 Bundt Pan 10"

Ingredients

Liquid Ingredients

  • 227 gms butter
  • 35 gms cocoa powder I always use Guittard
  • 1 tbsp Instant Coffee Powder I use Nescafe instant coffee powder
  • 1 tsp Salt I use HImalayan Salt
  • 1 Cup Water

Other Liquid Ingredients

  • 2 eggs
  • 123 gms yogurt/sour cream
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 240 gms All-purpose Flour
  • 350 gms Granulated Sugar
  • 1.5 tsp Baking Soda

Ganache

  • 115 gms Chocolate
  • 230 ml Heavy Cream

Instructions

Cake

  • Now put all the liquid ingredients in a saucepan over medium heat and whisk until butter is melted.
  • Mix all the dry ingredients together and whisk until combined.
  • Now add half of dry ingredients to liquid and then whisk to combine. Now add the rest of the half and whisk to combine. I usually use my handheld mixer in low to medium settings to combine.
  • Now add all other ingredients and mix until combine and do not over mix it.
  • Now transfer to the greased Bundt cake pan and bake for 45 mins @ 350 F.

Ganache

  • Boil the heavy cream
  • Pour it over the chocolate and mix until it chocolate is completely melted.
  • once it is in pouring consistency. Pour over the Bundt cake. Glossy shiny is just to die for.

Video

Notes

  1. Don't over heat it. It will burn the cocoa powder.
  2. Before adding egg make sure the wet + dry ingredient mixture is in room temperature else the egg will split
  3. Grease the pan. You don't want the cake to be stuck to the pan. 
  4. If your ganache is too runny add some more chocolate. If it more solid. Just warm it up in microwave for 15 seconds
  5. If using mini Bundt cake pan. Bake for 20 - 25 mins.
  6. You can store Bundt Cake in closed container. In room temperature for up to 48 hrs. I prefer storing it in refrigerator for up to 7 days.