Dark Chocolate Bundt Cake – Deep, Rich, and Indulgent
This 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?
Yes, but coffee intensifies the chocolate flavor beautifully.
Can I make the cake ahead of time?
Definitely. It keeps very well — just glaze it on the day of serving.
Can I freeze it?
Yes — wrap cooled, unfrosted cake tightly in plastic and freeze for up to 2 months.
Final Thoughts
Deeply rich and intensely chocolatey, this Dark Chocolate Bundt Cake is pure comfort and celebration in every slice.
Perfect for those moments when only a true chocolate dessert will do.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
