Name: Chocolate Bundt Cake with Rich Ganache Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 190 g all-purpose flour; 50 g unsweetened Dutch-processed cocoa powder; 2 tsp baking powder; ½ tsp salt; 220 g unsalted butter (at room temperature); 1 tsp vanilla extract; 240 g granulated sugar; 50 g semi-sweet chocolate (melted); 4 large eggs (at room temperature); 100 g whole milk (lukewarm); 1 tsp instant coffee; 85 g semi-sweet chocolate; 85 ml heavy whipping cream (can be cold)

Jump to Recipe· 4.3 from 86 reviews

If you’ve been on the hunt for a show-stopping dessert that wraps indulgence, elegance, and rich flavor into one heavenly bite, then you’re absolutely going to love this Chocolate Bundt Cake with Rich Ganache Recipe. Tender, moist, and decadently chocolatey, this cake combines the deep, complex notes of Dutch-processed cocoa and melted semi-sweet chocolate, all crowned with a luscious ganache that elevates every slice to a celebration. Whether it’s for a cozy family gathering or a special occasion, this recipe promises pure, joyous chocolate bliss in every forkful.

Ingredients You’ll Need

A close-up of a chocolate bundt cake with a thick, smooth layer of shiny chocolate glaze on top, covering the curved ridges of the cake. One slice is cut, showing a moist, dark brown, soft crumb with a dense texture inside. The cake sits on a white plate with a few small crumbs scattered around it. In the background, there are some green pine needles and a red cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key, but you’ll be happy to know that they are straightforward pantry staples. Each one plays a crucial role, from lending the cake its beautiful crumb to building a rich and velvety flavor profile that makes this recipe unforgettable.

All-purpose flour (190 g): Provides structure and the perfect tender crumb for the cake.
Unsweetened Dutch-processed cocoa powder (50 g): Adds deep chocolate flavor and a dark, inviting color.
Baking powder (2 tsp): Ensures the cake rises beautifully and stays light.
Salt (½ tsp): Balances the sweetness and enhances the chocolate notes.
Unsalted butter at room temperature (220 g): Creamy and smooth, it gives the cake moisture and richness.
Vanilla extract (1 tsp): Adds warm, fragrant undertones that complement the chocolate.
Granulated sugar (240 g): Sweetens the cake while helping with its tender texture.
Semi-sweet chocolate melted (50 g): Infuses extra chocolate goodness and moistness into the batter.
Large eggs at room temperature (4): Bind everything together and provide structure.
Whole milk lukewarm (100 g): Keeps the batter smooth and adds tenderness.
Instant coffee (1 tsp): Amplifies the chocolate flavor without imparting a coffee taste.
Semi-sweet chocolate for ganache (85 g): The silky base of the rich ganache topping.
Heavy whipping cream, cold (85 ml): Blends with the chocolate to create that decadent ganache texture.

How to Make Chocolate Bundt Cake with Rich Ganache Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 340°F (170°C). Butter and flour your Bundt pan or use a cake release spray designed for Bundt cakes. This ensures that your luscious cake will come out cleanly, with every curve perfectly defined.

Step 2: Mix the Dry Ingredients

Sift together the flour, Dutch-processed cocoa powder, baking powder, and salt. Whisk these dry ingredients to combine evenly, making sure that your cake will have consistent texture and flavor with no lumps or clumps.

Step 3: Cream Butter, Sugar, and Vanilla

In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the room temperature butter, granulated sugar, and vanilla extract on medium-high speed until the mixture is pale, fluffy, and light. This step creates an airy base that will help your Chocolate Bundt Cake with Rich Ganache Recipe to rise and develop its soft crumb.

Step 4: Incorporate Melted Chocolate

Add the melted semi-sweet chocolate to your butter mixture and beat just enough to blend it in (about 10-15 seconds). This step infuses a deeper chocolate intensity right from the start, making every bite indulgent.

Step 5: Add Eggs One at a Time

Crack in one egg at a time and beat after each addition until fully combined, scraping the sides and bottom of the bowl to keep everything evenly mixed. This careful incorporation helps maintain the batter’s smooth texture for a delicate cake.

Step 6: Prepare Coffee-Infused Milk

Heat the milk until lukewarm and dissolve the instant coffee in it. Coffee awakens and boosts the chocolate flavor in subtle ways, making this cake’s profile truly unforgettable.

Step 7: Alternate Adding Dry Ingredients and Milk

Add the sifted dry ingredients and coffee milk alternately to the butter and egg mixture, beginning and ending with the dry ingredients. Mix gently on low speed after each addition, scraping the bowl occasionally to create a perfectly smooth batter with excellent lift.

Step 8: Bake the Cake

Pour the batter into your prepared Bundt pan and bake on the middle rack for 40-45 minutes. After 30 minutes, rotate the pan and loosely cover with foil to prevent over-browning. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Step 9: Cool the Cake Properly

Allow the cake to sit in the pan for 2-3 minutes, then run an offset spatula around the edges to loosen. Invert the pan onto a cooling rack and let it sit upside down for 5-10 minutes before lifting away the pan. Let the cake cool completely before moving on to the luscious ganache.

Step 10: Prepare the Rich Ganache

Place the semi-sweet chocolate in a microwave-safe bowl and heat in 15-second bursts, stirring between each, until melted. Stir in the cold heavy cream until smooth and velvety. If the ganache becomes too thick, brief additional heating will bring it back to pouring consistency.

Step 11: Glaze Your Bundt Cake

Pour the ganache evenly over the cooled cake, letting it gracefully cascade over the sides. This glossy, rich finish transforms the cake from delicious to absolutely irresistible.

How to Serve Chocolate Bundt Cake with Rich Ganache Recipe

A slice of chocolate cake with one thick layer, showing a rich brown crumb texture and covered around the edges with a shiny dark chocolate glaze. In front of the slice, a fork holds a small bite of the cake with the glossy glaze on top. The cake sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bring your Chocolate Bundt Cake with Rich Ganache Recipe to life by adding fresh raspberries or sliced strawberries on top, which add a pop of acidity to balance the sweetness. A sprinkle of toasted nuts like pecans or walnuts introduces texture, while a dusting of powdered sugar gives a delicate, snowy finish.

Side Dishes

Pair this decadent cake with lightly whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate. Fresh fruit compote or a drizzle of raspberry sauce also play nicely alongside, offering refreshing tartness to contrast with the creamy ganache glaze.

Creative Ways to Present

For special occasions, garnish with edible flowers, chocolate shavings, or curls made from a vegetable peeler on a chocolate bar. Serving individual slices with a drizzle of caramel sauce or a sprinkle of sea salt can turn the simplicity of this cake into a sophisticated dessert experience that dazzles guests.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Bundt Cake with Rich Ganache Recipe tightly in plastic wrap and store it at room temperature for up to 2 days. Keep it in an airtight container to maintain moisture and protect it from drying out or absorbing other odors.

Freezing

This cake freezes well, but it’s best to freeze it without the ganache glaze. Wrap the cooled cake securely in plastic wrap and then foil, freezing for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and apply fresh ganache before serving for optimal texture and flavor.

Reheating

If you prefer your cake slightly warm, place a slice in the microwave for 10 to 15 seconds, or warm gently in the oven at a low temperature. This brings back the moist softness and makes the ganache even more luscious under your knife and fork.

FAQs

Can I use regular cocoa powder instead of Dutch-processed cocoa?

You can, but Dutch-processed cocoa has a smoother, less acidic flavor that enhances the chocolate intensity of this cake. Regular cocoa powder might yield a slightly bitter or tangier edge.

Why is instant coffee added to the recipe?

Instant coffee doesn’t make the cake taste like coffee; rather, it heightens the depth of chocolate flavor, making every bite richer and more complex.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. When it comes out clean or with just a few moist crumbs, your cake is done baking.

Can I substitute the semi-sweet chocolate with dark chocolate?

Yes! Dark chocolate will give the cake a more intense, slightly bitter chocolate flavor, which some chocolate lovers prefer. Just ensure the chocolate you use melts smoothly for the ganache.

Is it necessary to let the cake cool completely before glazing?

Absolutely. If the cake is warm, the ganache will melt and run off, rather than create that thick, decadent coating that makes this recipe so special.

Final Thoughts

This Chocolate Bundt Cake with Rich Ganache Recipe is truly a treasure for chocolate lovers who want elegance without fuss. With a tender crumb and the perfect drizzle of silky ganache, it’s bound to become a treasured favorite that you’ll bake again and again. So gather your ingredients, get mixing, and prepare to delight everyone around your table with this spectacular cake!