If you’re a chocolate lover looking for a show-stopping dessert that’s as rich as it is moist, you’re in for a treat with this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe. It combines deep cocoa flavors with a luscious ganache that drapes the cake beautifully. Whether you’re baking for a special occasion or simply indulging yourself, this recipe brings a perfect balance of texture, flavor, and that unbeatable chocolate wow factor every time.
Ingredients You’ll Need
This Chocolate Bundt Cake with Rich Chocolate Ganache Recipe uses simple pantry staples that work harmoniously together to create an irresistible treat. Each ingredient has a role, whether it’s adding moisture, lightness, or that intense chocolate punch that makes this cake unforgettable.
- 1 1/2 cups all-purpose flour: The base that gives structure and lightness to the cake crumb.
- 3/4 cups cocoa powder: Provides the deep, natural chocolate flavor that’s essential for this cake.
- 1 teaspoon baking powder: Helps the cake rise just enough for a tender, soft texture.
- 2 teaspoons baking soda: Works with the acidic ingredients to give the cake a beautiful lift.
- 1/2 teaspoon salt: Enhances all the chocolate flavors, balancing sweetness perfectly.
- 1 1/2 cups brown sugar: Adds moisture and a subtle caramel undertone to the cake.
- 2 large eggs: Bind everything together while adding richness.
- 1/4 cup canola oil (or vegetable oil): Keeps the cake tender and moist without overpowering the chocolate.
- 1 cup sour cream: Provides a tangy creaminess that adds depth and moist crumb.
- 3/4 cup freshly brewed coffee (double shot espresso or 2 tsp instant coffee with water): Intensifies the chocolate flavor, making it more complex and full-bodied.
- 8 ounces semi-sweet chocolate: For the ganache glaze, melting smoothly for that luscious finish.
- 8 ounces heavy cream: Creamy and rich, combined with chocolate for a silky ganache topping.
How to Make Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing your bundt pan thoroughly. In one bowl, whisk together all the dry ingredients — flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the brown sugar, eggs, oil, and sour cream until smooth and creamy. Gradually add the dry ingredients to the wet, alternating with the brewed coffee, to create a thick, luscious batter that’s ready to bake.
Step 2: Bake Your Bundt Cake
Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake it in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Resist the urge to overbake, as this cake shines when moist and tender. Once done, let it cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
Step 3: Make the Rich Chocolate Ganache
While the cake cools, chop the semi-sweet chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute before stirring gently until silky and smooth. This ganache is what elevates the bundt cake into a decadent masterpiece.
Step 4: Glaze the Bundt Cake
Once your cake is completely cooled, pour the ganache evenly over the top, letting it cascade down the sides. Use a spatula or the back of a spoon to help spread it if needed. Allow the ganache to set slightly before slicing, so each slice is coated in that glossy, rich finish that makes this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe truly irresistible.
How to Serve Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Garnishes
For an added touch of charm and texture, sprinkle the ganache with freshly grated chocolate, chopped toasted nuts like pecans or hazelnuts, or a dusting of powdered sugar. Fresh berries like raspberries or strawberries provide a tart contrast that balances the richness perfectly.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of rich coffee or dark roasted espresso also makes an excellent drink companion, highlighting the cake’s coffee-enhanced chocolate flavors.
Creative Ways to Present
For a festive occasion, serve each slice with a drizzle of caramel sauce or a sprinkle of edible gold flakes for a luxurious twist. You can also slice the cake thinly to create mini chocolate sandwich bites with a layer of ganache or dulce de leche in between.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in an airtight container at room temperature for up to 3 days. Storing it properly ensures the ganache stays glossy and the cake preserves its moist, tender crumb.
Freezing
If you want to freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight to maintain the best texture and flavor.
Reheating
Warm slices gently in the microwave for 10–15 seconds to soften the ganache slightly and enhance that fresh-baked warmth. Be careful not to overheat, or the ganache may melt too much and lose its silky texture.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate for the ganache?
Yes, you can, but the ganache will be sweeter and less intense. Semi-sweet provides the perfect balance for this recipe, but milk chocolate is fine if you prefer a milder flavor.
Is it necessary to use coffee in the batter?
While the coffee might sound like an unusual ingredient, it really enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can substitute it with hot water, but the depth of flavor will be less pronounced.
Can I make this cake vegan?
This particular recipe relies on eggs, sour cream, and dairy cream for perfection, so it’s not vegan. However, you can experiment with plant-based substitutes like flax eggs and coconut cream, but the texture and flavor may vary.
How do I prevent the bundt cake from sticking to the pan?
Grease the pan thoroughly with butter or oil and dust it lightly with flour or cocoa powder before pouring in the batter. This simple step makes it much easier to release the cake after baking.
How long does the ganache need to set before serving?
Let the ganache set at room temperature for about 30 minutes for it to thicken but remain soft and creamy. If you prefer a firmer glaze, chill the cake briefly in the refrigerator for 15–20 minutes.
Final Thoughts
There’s nothing quite like biting into a slice of homemade Chocolate Bundt Cake with Rich Chocolate Ganache Recipe — its melt-in-your-mouth texture and the decadent chocolate finish make every moment feel a little more special. Whether you’re making it for a celebration or a cozy night in, this cake brings joy with each forkful. Give it a try and watch how quickly it disappears!
Print
Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Bundt Cake is rich, moist, and topped with a luscious chocolate ganache. Perfect for chocolate lovers, it combines the depth of cocoa with the smoothness of sour cream and coffee-enhanced batter, finished with a silky ganache glaze for an irresistible dessert.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 2 large eggs
- 1/4 cup canola oil (or vegetable oil)
- 1 cup sour cream
- 3/4 cup freshly brewed coffee (double shot of espresso or 2 teaspoons instant coffee mixed in water)
For the Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the brown sugar and eggs until well combined. Add the canola oil, sour cream, and freshly brewed coffee to the wet ingredients, mixing thoroughly. Gradually add the dry ingredients into the wet mixture, folding gently until the batter is smooth and homogeneous.
- Bake the Cake: Grease and flour a bundt pan to prevent sticking. Pour the batter evenly into the prepared pan and smooth the top. Place in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Make the Chocolate Ganache: Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—do not boil. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to soften. Stir gently until the ganache is smooth and glossy.
- Glaze the Cake: Once the bundt cake has completely cooled, place it on a serving plate. Pour the chocolate ganache over the top, allowing it to cascade down the sides evenly. Let the ganache set for about 15 minutes before slicing and serving.
Notes
- For a more intense coffee flavor, use a freshly brewed double shot of espresso.
- If you prefer a dairy-free ganache, substitute heavy cream with coconut cream.
- Ensure the cake is completely cool before pouring ganache to prevent it from melting too much.
- Canola oil can be swapped for another mild vegetable oil if preferred.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
