This Double Chocolate Bundt Cake is rich, moist, and intensely chocolatey, with a tender crumb, plenty of semi-sweet chocolate chips, and a silky chocolate ganache poured generously over the top.
The combination of cocoa powder, melted-in-the-oven chocolate chips, and hot coffee creates an especially deep chocolate flavor. Finished with glossy ganache and mini chocolate chips, this beautiful Bundt cake makes an impressive dessert for birthdays, holidays, dinner parties, or simply whenever you are craving chocolate.
Recipe Overview
| Details | Information |
| Prep Time | 20 minutes |
| Cook Time | 40–50 minutes |
| Cooling Time | 30–45 minutes |
| Total Time | About 1 hour 30 minutes |
| Servings | 10–12 |
| Course | Dessert |
| Cuisine | American-inspired |
| Difficulty | Easy |
Why You’ll Love This Recipe
This cake has an incredibly moist and tender texture that stays soft even after cooling. The cocoa powder provides a rich chocolate base, while the chocolate chips create little pockets of chocolate throughout every slice.
The hot coffee intensifies the cocoa flavor without making the cake taste strongly like coffee. If you prefer not to use coffee, hot water works perfectly well.
The chocolate ganache adds a smooth, glossy finish that makes this simple Bundt cake look bakery-worthy. A final sprinkle of mini chocolate chips gives it even more chocolate flavor and a beautiful finish.
Ingredients
For the Chocolate Bundt Cake
| Ingredient | Amount |
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1½ teaspoons |
| Salt | 1 teaspoon |
| Large eggs, room temperature | 2 |
| Milk or buttermilk | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 2 teaspoons |
| Hot freshly brewed coffee or hot water | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
For the Chocolate Ganache
| Ingredient | Amount |
| Semi-sweet chocolate chips | 1 cup |
| Heavy cream | ½ cup |
| Mini chocolate chips | ½ cup |
Step-by-Step Instructions
1. Prepare the Oven and Bundt Pan
Preheat your oven to 350°F (175°C).
Generously grease a 10-inch Bundt pan with butter, making sure to coat the center tube and all the detailed edges of the pan. Lightly dust the pan with cocoa powder, tapping out any excess.
You can also use a non-stick baking spray that contains flour.
Properly preparing the Bundt pan is important because it helps the finished cake release cleanly without sticking.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Whisk until the cocoa powder is evenly distributed and there are no large lumps.
3. Add the Wet Ingredients
Add the eggs, milk or buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined.
The batter should look glossy and relatively thin.
4. Add the Hot Coffee
Slowly pour in the hot freshly brewed coffee while mixing gently.
The batter will become quite thin. This is completely normal and helps create a moist, tender chocolate cake.
If you do not want to use coffee, simply substitute hot water.
5. Fold in the Chocolate Chips
Add 1 cup of semi-sweet chocolate chips and gently fold them into the batter using a spatula.
Try not to overmix once the chocolate chips are incorporated.
6. Bake the Cake
Pour the batter evenly into the prepared Bundt pan.
Gently tap the pan against the counter once or twice to remove large air bubbles.
Place the pan in the preheated oven and bake for 40–50 minutes.
Begin checking around the 40-minute mark. Insert a toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs attached.
Avoid overbaking, as this can make the cake dry.
7. Cool the Bundt Cake
Remove the cake from the oven and allow it to cool in the Bundt pan for 10–15 minutes.
Carefully place a wire rack or serving platter over the top of the pan and invert the cake.
Allow the cake to cool completely before adding the ganache. A warm cake can cause the ganache to become too thin and run off the surface.
8. Make the Chocolate Ganache
Place 1 cup of semi-sweet chocolate chips in a heatproof bowl.
Warm the heavy cream in a small saucepan over low to medium heat until it becomes steaming hot. Do not allow it to boil.
Pour the hot cream over the chocolate chips and let the mixture sit undisturbed for about 2 minutes.
Whisk slowly until the chocolate melts completely and the ganache becomes smooth, glossy, and creamy.
9. Glaze the Cake
Once the Bundt cake has cooled completely, slowly pour the warm ganache over the top.
Let the ganache naturally drip down the sides of the cake for a beautiful homemade finish.
While the ganache is still soft, sprinkle the ½ cup of mini chocolate chips over the top.
Allow the ganache to set slightly before slicing.
Best Tips for a Perfect Chocolate Bundt Cake
Use room-temperature eggs and milk whenever possible. They incorporate more evenly into the batter and help create a smoother texture.
Grease the Bundt pan very thoroughly, especially around the center tube and decorative edges. Cocoa powder is a great alternative to flour because it prevents white flour marks from appearing on the chocolate cake.
Do not be concerned if the batter looks unusually thin after adding the hot coffee. This is expected and contributes to the cake’s moist texture.
Allow the cake to cool completely before adding the ganache. If the cake is too warm, the glaze may become excessively runny.
For the cleanest slices, use a sharp knife and wipe it clean between cuts.
Best Ingredient Options
For the milk, regular whole milk creates a soft and tender cake, while buttermilk adds a subtle tang and can make the crumb especially tender.
Use a good-quality unsweetened cocoa powder for a deeper chocolate flavor. Natural cocoa powder works well in this recipe.
Semi-sweet chocolate chips provide a balanced sweetness, but you can use dark chocolate chips if you prefer a more intense chocolate flavor.
Freshly brewed hot coffee gives the cake a deeper chocolate taste. If you prefer a caffeine-free option, use hot water instead.
Recipe Variations
For an extra-rich chocolate cake, replace some or all of the semi-sweet chocolate chips with dark chocolate chips.
For a mocha-inspired version, use freshly brewed coffee in both the cake and a small amount of coffee-infused ganache.
Add a teaspoon of instant espresso powder to the dry ingredients for an even stronger chocolate flavor.
For a festive finish, decorate the ganache with chocolate curls, white chocolate shavings, chopped toasted nuts, or colorful sprinkles.
You can also add a small amount of orange zest to the batter for a chocolate-orange variation.
What to Serve With Chocolate Bundt Cake
Serve each slice with a spoonful of lightly whipped cream for a simple and elegant dessert.
A scoop of vanilla ice cream pairs beautifully with the warm chocolate flavors and creates a classic combination.
Fresh strawberries, raspberries, or blueberries can add a bright contrast to the rich chocolate cake.
For an extra-indulgent dessert, drizzle individual slices with additional chocolate sauce or caramel sauce.
Make-Ahead Instructions
The Bundt cake can be baked 1 day ahead. Allow it to cool completely, then cover it tightly and keep it at room temperature.
For the best presentation, prepare the ganache shortly before serving and pour it over the cake once you are ready to decorate it.
You can also prepare the ganache in advance and gently warm it before using if it becomes too firm.
Storage
Store the finished cake in an airtight container at room temperature for up to 3 days.
If your kitchen is particularly warm, refrigerate the cake to help keep the ganache firm. Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.
Reheating
This cake does not require reheating, but individual slices can be warmed gently in the microwave.
Heat one slice for approximately 10–15 seconds at a time until it reaches your preferred temperature.
Avoid overheating because the ganache can melt excessively.
Freezing
The cake can be frozen before adding the ganache.
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2–3 months.
Thaw the cake overnight in the refrigerator or for several hours at room temperature.
Prepare fresh ganache after thawing and decorate just before serving.
Individual slices can also be wrapped and frozen separately for convenient portions.
Common Mistakes to Avoid
Overmixing the Batter
Mix the batter only until the ingredients are combined and smooth. Excessive mixing can make the finished cake less tender.
Not Preparing the Bundt Pan Properly
Bundt cakes have many edges and curves where cake batter can stick. Take your time when greasing and dusting the pan.
Overbaking
Start checking the cake around 40 minutes. Every oven is slightly different, so baking time can vary.
Removing the Cake Too Quickly
Let the cake rest in the pan for 10–15 minutes before turning it out. Removing it immediately can increase the chance of breaking.
Adding Ganache to a Hot Cake
Wait until the Bundt cake is completely cool before glazing. Otherwise, the ganache may become too thin and slide off the cake.
Nutrition Estimate
Approximate nutrition per serving, based on 12 servings:
| Nutrient | Estimated Amount |
| Calories | 520 kcal |
| Carbohydrates | 68 g |
| Protein | 7 g |
| Fat | 26 g |
| Saturated Fat | 12 g |
| Sugar | 45 g |
| Fiber | 4 g |
| Sodium | 430 mg |
Nutrition information is an estimate and can vary depending on the specific ingredients and serving size used.
Frequently Asked Questions
Can I make this cake without coffee?
Yes. Replace the hot coffee with an equal amount of hot water. The cake will still be rich and chocolatey.
Why is the batter so thin?
The hot coffee or hot water makes the batter quite thin. This is normal and helps produce a moist and tender cake after baking.
Can I use buttermilk instead of milk?
Yes. Buttermilk works very well and gives the cake a slightly richer flavor and tender texture.
How do I prevent the Bundt cake from sticking?
Grease the entire Bundt pan thoroughly, including the center tube and decorative grooves. Dust it lightly with cocoa powder or use a baking spray designed for cakes.
Can I use milk chocolate chips?
Yes, although the finished cake will be sweeter. Semi-sweet or dark chocolate chips provide a better balance with the sweet cake and ganache.
Can I make the ganache thicker?
Yes. For a thicker ganache, use slightly less heavy cream or allow the ganache to cool for several minutes before pouring it over the cake.
How long does this chocolate cake stay fresh?
When stored properly in an airtight container, the cake is best enjoyed within about 3 days at room temperature.
Final Thoughts
This Double Chocolate Bundt Cake with Chocolate Ganache is an easy yet impressive dessert that delivers rich chocolate flavor in every bite. The moist cocoa cake, melted chocolate chips, silky ganache, and mini chocolate chip topping create a dessert that looks beautiful and tastes wonderfully indulgent.
Whether you’re baking for a celebration, a family gathering, or simply want an irresistible homemade chocolate dessert, this Bundt cake is a recipe worth keeping.