This Dark Chocolate Bundt Cake remains my secret weapon for dinner parties. So rich, moist and visually stunning, it’s a dessert that always garners compliments.
The Dark Chocolate Bundt Cake recipe delivers an intense, fudgy chocolate experience perfect for true chocolate lovers. Every bite offers deep cocoa richness, wrapped in a tender, moist crumb and finished with a glossy ganache glaze that feels pure and luxurious.
Made with cocoa powder and rich dark chocolate, it’s deeply moist with a tender crumb and a glossy ganache glaze. If you love rich, homemade chocolate treats, you might also enjoy our Classic Brownies, another easy favorite packed with deep, satisfying flavor.
It’s a celebration-worthy dessert that’s simple to prepare, yet decadent enough to impress any guest. And if you’re planning a dessert table or looking for a lighter companion sweet, our French Vanilla Ice Cream makes a perfect, refreshing pairing.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 slices
- Difficulty: Moderate
Ingredients
For the Cake:
- 1 cup (240ml) strong brewed coffee, hot
- 1 cup (90g) unsweetened cocoa powder
- 2½ cups (315g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1½ teaspoons (7g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) salt
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tablespoon (15ml) vanilla extract
- 1 cup (240ml) sour cream
For the Ganache Glaze:
- 8 oz (225g) dark chocolate (60–70% cocoa), finely chopped
- ½ cup (120ml) heavy cream
- 2 tablespoons (28g) unsalted butter
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
- In a bowl, whisk together hot coffee and cocoa powder until smooth. Let cool slightly.
- In another bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter until light and fluffy. Add eggs one at a time, beating well after each addition.
- Beat in vanilla extract.
- Add the flour mixture in three parts, alternating with the cocoa-coffee mixture and sour cream, starting and ending with flour.
- Pour the batter into the prepared Bundt pan.
- Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Ganache Glaze:
- Place the chopped chocolate in a bowl.
- Heat cream and butter together until just simmering, then pour over the chocolate.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Drizzle the ganache over the cooled cake.
Notes
- Coffee deepens the chocolate flavor but does not make the cake taste like coffee.
- Grease and flour the Bundt pan thoroughly to avoid sticking.
- For extra shine on the ganache, add 1 tablespoon corn syrup.
Variations & Add-ons
- Add ½ teaspoon ground cinnamon to the batter for a Mexican chocolate twist.
- Stir mini chocolate chips into the batter for even more richness.
- Dust with powdered sugar if you prefer a lighter, less intense finish.
Estimated Nutrition Information (Per Slice)
- Calories: 460 kcal
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 100mg
- Sodium: 280mg
- Total Carbohydrates: 49g
- Dietary Fiber: 4g
- Sugars: 30g
- Protein: 6g
The Story Behind Dark Chocolate Bundt Cake
The Bundt cake’s popularity in America took off in the 1950s, but the addition of rich, dark chocolate gave it a more modern, indulgent twist.
Today, chocolate Bundt cakes appear at birthdays, holidays, and special gatherings where a showstopping dessert is required — rich, moist, and elegantly simple.
Serving Suggestions
Serve this cake with whipped cream, vanilla bean ice cream, or a fresh berry compote.
For an even richer experience, add extra ganache drizzle just before serving.
Store leftovers covered at room temperature for up to 3 days.
FAQs
Can I substitute water for coffee?
You can, but coffee really enhances the chocolate flavor without making it taste like coffee. It’s the kind of quiet magic that deepens the richness.
Can I make the cake ahead of time?
Absolutely. Bake it a day ahead and keep it tightly covered. Just add the ganache the day you plan to serve — it makes everything look freshly finished.
Can I freeze it?
Yes — wrap the cooled, unglazed cake in plastic wrap and foil, then freeze. It’ll keep for up to 2 months. Thaw overnight and glaze fresh for the best results.
Can I make this in a regular cake pan?
You can divide the batter between two 9-inch round pans. Just adjust the baking time — they’ll likely bake in 30–35 minutes.
How do I prevent the cake from sticking to the pan?
Use softened butter and flour or a baking spray with flour. Get into every crevice. Let it cool 15 minutes before inverting — any sooner and it may tear.
Can I make the ganache ahead of time?
Yes — you can make it a day in advance and gently rewarm it before drizzling. Just don’t refrigerate the cake with ganache already on it — it dulls the finish.
What kind of chocolate works best for the glaze?
Look for high-quality dark chocolate with 60–70% cocoa. It should melt smoothly and balance sweetness with that deep, rich bite that chocolate lovers adore.
Final Thoughts
Deeply rich and intensely chocolatey, this Dark Chocolate Bundt Cake is pure comfort and celebration in every slice.
Let it cool completely before slicing, and the texture will settle into something almost truffle-like. It’s one of those cakes that makes silence feel like warming applause.
Perfect for those moments when only a true chocolate dessert will do.
