Rich, moist and absolutely delicious this Chocolate Bundt Cake is a deliciously easy dessert for all those chocolate lovers out there. Homemade, tasty and super flavorful.
I’m a huge chocolate cake fan. I could eat chocolate anything all day long, it is one of my favorite flavors and I could just go to town on all the chocolate I can get my hands on.
Now this Chocolate Bundt Cake is a huge hit wherever I bring it or whoever I make it for. Chocolate Cake with chocolate ganache icing and chocolate shavings.
It really is the triple threat right here! If you are the chocolate lover then this cake is exactly what you are going to want or shall I say NEED!
Another thing is I love cakes, I don’t care if its a bundt cake, sheet cake, cupcakes – any cake will do! But we just cannot get enough of this Chocolate Bundt Cake.
My whole family really loves chocolate so when we make cakes this one is highly requested, and it’s easy and pretty so I really don’t say no when they want me to make it.
Some of our other favorite cake recipes that we have on our site include: Funfetti Cake, Cannoli Poke Cake and Cream Puff Cake!
WHY THIS RECIPE WORKS:
- With three different layers of chocolate you are filled full of goodness.
- You can add in chocolate chips if you want to go over the top.
- This can also be made in a regular 9×13-inch baking pan as well.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Semi-sweet chocolate chips
Whole milk
Sour cream
All-purpose flour
Cocoa powder
Baking soda
Salt
Unsalted butter
Light brown sugar
Vanilla extract
Eggs
Heavy cream
Chocolate shavings for garnish, optional
HOW TO MAKE A CHOCOLATE BUNDT CAKE, STEP BY STEP:
- Preheat the oven to 350°F. Spray a 10-cup standard-sized bundt pan with baking spray. Take a pastry brush and brush the spray all over the pan making sure to get all the nooks and crannies, set aside.
- In a large bowl, add the chocolate chips, set aside. Heat the milk in a saucepan or microwave until it reaches 180°F. Pour the hot milk over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Whisk in the sour cream, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, cream the butter with the brown sugar for 2 minutes. Add the vanilla and eggs one at a time, mixing in the first before adding in the next. Scrape down the sides as needed.
- Add half of the flour mixture, stir until combined. Add half of the chocolate/sour cream mixture, stir until combined. Repeat with the remaining flour and chocolate/sour cream mixture.
- Pour the batter into the prepared bundt pan and smooth out the top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
- Once the cake is cool, make the glaze by adding the chocolate chips to a medium-sized bowl. Heat the heavy cream in a saucepan or microwave until it reaches 180°F. Pour the heavy cream over the chocolate chips. Let it sit for 5 minutes and add the vanilla, then stir until smooth.
- Make sure the cake is completely cool and add it to your serving platter. Drizzle the glaze over the top and let it run down the sides. Immediately garnish with chocolate shavings if using. Let it sit for 30 minutes so the glaze can set. Slice and serve.
DO I HAVE TO USE CHOCOLATE SHAVINGS?
No this is completely optional but we love the looks of it on the Chocolate Bundt Cake itself. If you want to top it with something else some other ideas include chocolate sprinkles, chopped nuts, coconut flakes, toffee bits and more.
Or you can just leave it glazed, it will still taste perfectly amazing with just the cake and glaze itself.
CAN I ADD ANY MIX-INS TO THIS CAKE?
Of course! There are so many different things that you can add to this cake if you want to add just a little bit more texture and flavor to it, some things include:
- Chocolate Chips
- Chopped nuts
- Candy pieces
- Smaller fruits or chopped up fruits like strawberries.
- Coconut
Those are just some options, but there are so much more that you can add to this if you would like.
CAN I MAKE THIS IN ANOTHER SIZED PAN?
This can be made in a 9×13-inch pan, but you want to make sure that you do not overfill the pan. You will want to make sure that you have about 1/4-1/2-inch of the pan remaining so the cake does not spill over.
The times for baking will change, so periodically check it with a cake tester and when it comes out clean it will be done.
HOW TO STORE:
This can be stored covered at room temperature where it will keep for up to 2 days or in the refrigerator for 1 week.
This can also be frozen, it is best frozen without the glaze so if you are planning on freezing some then I would glaze a few slices that you will be serving, this will keep frozen in an freezer container for up to 3 months.
Let defrost in the refrigerator, make your glaze, decorate and consume.
TIPS AND TRICKS:
- If you do not want to make your own glaze, you can simply melt a can of chocolate frosting in the microwave (foil off) and drizzle it over the top of the cake.
- Chocolate shavings are optional, this can be topped with other things, see my ideas above.
- You can add different mix-ins in this cake, you can see some options above.
- This can be made in a 9×13-inch pan just make sure that you leave at least 1/4-1/2-inch space so the cake can rise.
- If you do not want to top this with ganache you can top with powdered sugar.
- This can be frozen, see my tips above.
If you have that sweet tooth like me and are obsessed with chocolate, then you absolutely need this Chocolate Bundt Cake ASAP!
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE BUNDT CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Bundt Cake
Ingredients
- 4 ounces semi-sweet chocolate chips
- ½ cup whole milk
- ¾ cup sour cream
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs
For the glaze:
- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- chocolate shavings for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 10-cup standard-sized bundt pan with baking spray. Take a pastry brush and brush the spray all over the pan making sure to get all the nooks and crannies, set aside.
- In a large bowl, add the chocolate chips, set aside. Heat the milk in a saucepan or microwave until it reaches 180°F. Pour the hot milk over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Whisk in the sour cream, set aside.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, cream the butter with the brown sugar for 2 minutes. Add the vanilla and eggs one at a time, mixing in the first before adding in the next. Scrape down the sides as needed.
- Add half of the flour mixture, stir until combined. Add half of the chocolate/sour cream mixture, stir until combined. Repeat with the remaining flour and chocolate/sour cream mixture.
- Pour the batter into the prepared bundt pan and smooth out the top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
- Once the cake is cool, make the glaze by adding the chocolate chips to a medium-sized bowl. Heat the heavy cream in a saucepan or microwave until it reaches 180°F. Pour the heavy cream over the chocolate chips. Let it sit for 5 minutes and add the vanilla, then stir until smooth.
- Make sure the cake is completely cool and add it to your serving platter. Drizzle the glaze over the top and let it run down the sides. Immediately garnish with chocolate shavings if using. Let it sit for 30 minutes so the glaze can set. Slice and serve.
Notes
- If you do not want to make your own glaze, you can simply melt a can of chocolate frosting in the microwave (foil off) and drizzle it over the top of the cake.
- Chocolate shavings are optional, this can be topped with other things, see my ideas above.
- You can add different mix-ins in this cake, you can see some options above.
- This can be made in a 9x13-inch pan just make sure that you leave at least 1/4-1/2-inch space so the cake can rise.
- If you do not want to top this with ganache you can top with powdered sugar.
- This can be frozen, see my tips above.
Nutrition
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