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Chocolate Bundt cake recipe

Chocolate Bundt cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

Bundt cakes are American cakes named after the Bundt tins in which they are baked. If you have a Bundt tin and want a chocolate cake - this is your recipe!

246 people made this

IngredientsServes: 12

  • 375g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g unsweetened cocoa powder
  • 225g butter, softened
  • 110g margarine
  • 600g caster sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 250ml milk

MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min

  1. Preheat the oven to 170 C / Gas 3. Grease and flour a 25cm Bundt cake tin. Sift flour, baking powder, salt and cocoa. Set aside.
  2. In a large bowl, cream butter, margarine, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
  3. Pour into prepared Bundt tin. Bake in the preheated oven for 70 minutes or until a skewer inserted into cake comes out clean. Let cool for 10 minutes in the tin, then turn out onto a wire rack and cool completely.

No Bundt cake tin?

You can use two 20cm or 23cm round cake tins instead of the Bundt tin; adjust baking time as necessary.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (108)

This was my first bundt cake and as I didn't have any margarine I used all butter - the cake was delicious. Only problem was it didn't last long enough!-24 Feb 2012

Slight problem in that my bundt tin was only 23cm and as a result the mixture flowed over the edge when cooking. Quick placement of tray underneath and we had warm chocolate biscuits while we waited for the main cake to cool. Moist, chocolatey, light and very very moreish. Waist line expanded!!!-13 May 2012

Chocolatey, moist, easy and not terribly expensive. What more can you ask for?Instead of 250ml water I tried 150 mls chocolate Baileys and 100ml water. Wow!Also when preparing bundt tin I dusted with cocoa powder.-29 Apr 2012

Recipe Summary

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup butter, softened
  • 2 large egg whites
  • 1 large egg
  • ½ cup 1% low-fat milk
  • 2 teaspoons instant espresso granules
  • 1 ½ teaspoons vanilla extract
  • Cooking spray

Lightly spoon flour into a dry measuring cup level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl stir well with a whisk. Add butter, egg whites, and egg beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan cool completely on a wire rack.

Chocolate Brownie Bundt Cake

Attention all chocolate lovers: I’d like to introduce you to your new favorite cake…..the Chocolate Brownie Bundt Cake!

Awhile back, my friend Stacey shared a photo of a chocolate cake she’d made, and mentioned it was a chocolate brownie cake. Of course I was intrigued and immediately asked her to share the recipe.

I quickly learned where the cake got it’s name. It’s simply two boxed mixes combined into one–a chocolate cake mix and a brownie mix. Of course, you’ll need to add some eggs and oil, but that’s really all there is to it.

Stacey said, “I have made this in all kinds of pans, as cupcakes, and it’s awesome every time! It’s not a fluffy cake, of course, but is more rich and dense.”

Boy is it ever rich and dense–and that’s even before you add the chocolate ganache glaze! This is truly one of the best chocolate cakes I’ve every made or eaten.

I did make one little addition to Stacey’s recipe–a cup of mini chocolate chips. I figured I’d go all in on the chocolate, and it was definitely the right decision.

Besides being so easy to make, this cake will stay moist for days. Just keep it covered on the countertop. You can refrigerate any leftover cake, but I find that tends to dry cakes out a tad, so I try not to refrigerate unless absolutely necessary.

For the best flavor and texture, be sure to bring refrigerated cake back to room temperature before serving.

Like Stacey said, you can use just about any pan, including a 9吉, or 2-3 round pans for a layer cake. I love the presentation of a bundt cake, so that’s what I opted for.

If you’d like a little something to cut the richness of this cake, vanilla ice cream and fresh berries are both good options. However you serve this Chocolate Brownie Bundt Cake it’s going to be a hit!

Top tips

  • Don't overmix cake batter because the result will be dense and chewy cake instead of light and fluffy. Overmixing incorporates too much air. For best results only mix the batter until it's just barely combined.
  • Avoid overbaking. Remove the cake as soon as a toothpick inserted into the center comes out clean with a few moist crumbs attached. Depending on the shape of your bundt pan, the baking time may vary.
  • Let it cool for 1 hour before removing it from the pan. If you remove it too early, the cake could break apart.

Chocolate Bundt Cake

Here’s the deal. I’ve made tons of cakes from scratch and THIS cake is much easier and even better in my opinion.

Literally when people eat this they say, “THIS IS SO GOOD!” So all my friends who say they can’t cook, you can do this! And it will make you the most popular lady in town.

This sinfully delicious and easy Chocolate Bundt Cake comes from my sister Shelly who is one of the best cooks I know. She has the talent of making everything beautiful and homey.

I even bribed Shelly to help decorate my house thousands of miles away. Her best friend Denise is equally talented. Between the two of them, they have 12 kids.

They happen to live in the same cul-de-sac and their kids even ended up marrying each other. Isn’t that two best friends’ dream? They’re both amazing cooks and I’m always trying to get my hands on their recipes.

Here’s the line up of ingredients:

The batter will be thick. Spoon it into the well greased Bundt pan and bake until it looks like this. The beauty of this cake is its incredibly moist center.

Yep. I said moist. Moist, moist, moist, moist. Why does that word freak people out?

After the cake has cooled, pour the chocolate glaze on top.

And if you want to get extra fancy, sprinkle with some chocolate shavings. You can make them by taking a vegetable peeler to a bar of chocolate.

To add some color and freshness, raspberries are great on this. Strawberries would be good too!

Recipes for Triple Chocolate Bundt Cake across the internet usually call for box mixes and pudding mixes but I stick to my tried and true favorite One Minute Ganache recipe and Ina Garten’s amazing cake recipe which is both rich and bold. The recipe is easy made in a stand mixer, you can of course use a whisk or hand mixer since we aren’t creaming butter here, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using. Use a good espresso/coffee and the best cocoa powder.

If you aren’t a coffee drinker I highly recommend keeping an instant espresso powder on hand for baking.

Dark chocolate chips are a great complement to this Triple Chocolate Bundt Cake, but if you have a preferred chocolate you would like to use the ganache and chocolate chip topping could of course be any variety of chocolate you would like.

You may also just like to play around with the decoration of the cake, maybe using white chocolate ganache with the dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor as the milk chocolate flavor tends to get lost in the mix.

Tools used in this Triple Chocolate Bundt Cake recipe:
Bundt Cake Pan – The classic bundt cake pan.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
Instant Espresso Powder – Perfect if you don’t constantly keep brewed coffee on hand.
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.

  1. Prepare the chocolate mixture by combining and heating together butter, coffee, cocoa powder.
  2. Separately, mix together flour, sugar, baking powder, baking soda.
  3. Pour the cooled chocolate mixture, eggs, sour cream, vanilla and mix until batter is smooth.
  4. Bake and let it cool down.
  5. Pour ganache on top of the cake and you are done.

Frosting the Chocolate Bundt Cake

Most often I use store bought cream cheese frosting. This inexpensive one from Aldi isn’t bad but Betty Crocker Cream Cheese Frosting is my favorite. (Almost always someone asks me if its homemade!) And I always use a gallon size ziplock bag with the corner cut off so that I can throw it away when I’m done!

Not sure about piping the frosting on? You can always warm it up for about 30 seconds in the microwave. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides, I’m telling you, you can’t mess up frosting this chocolate bundt cake!! :)

We often use bundt cakes as a center piece when we entertain because they look so great, this chocolate sour cream bundt cake being NO exception! And I know I mentioned it before, but I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! )

The Best Chocolate Sour Cream Bundt Cake Recipe

This is the recipe to try! I have to admit, I’m not a huge fan of overly chocolate-y desserts. However, this chocolate sour cream bundt cake is so moist and flavorful it’s hard not to love it! Of course, if you’re a chocolate-lover you’re going to REALLY enjoy this recipe. It is definitely an all-around crowd-pleaser.

I love that this cake is super moist, and there is still awesome chocolate flavor to it. I have been disappointed by many cakes before – I definitely don’t like the dry ones or the blah ones. No need to try any other chocolate bundt cakes at this point though, I really don’t think there is a better one! Plus, this cake is easy to make. Practically fool-proof!

Chocolate Sour Cream Bundt Cake Tips:

If you don’t have sour cream, or you want to lighten the recipe, you can use plain Greek yogurt as a substitution.

I have mentioned it before, but this bundt pan is amazing. I bought the Nordic Ware Platinum Collection Original 12-Cup Bundt Pan because it is recommended by America’s Test Kitchen and my old pan was not getting the job done well. My previous bundt pan = lots of sticking issues and broken cakes!

There is a big difference between the Nordic Ware and my previous one (which appeared as though it should have been a good one). In fact, it is almost surprising how easily cakes the come out of this Nordic Ware pan. They just slide right out! I highly recommend this pan if you’re in the market for a new one.

Choosing the Right Equipment: Before You Bundt

Call us predictable, but we always use the same bundt cake pan over and over again because we love it! (This is an affiliate link, but I’m glad to share it with you.) This super quality, heavy-duty pan has awesome rubber grips and never warps. I’ve been using it for years and it’s as durable today as it was on day 1. And I’ve made a lot of bundts!

Tip: Even though it’s nonstick, we always generously grease it just to be safe. The bundt cake releases so easily and the shape is lovely.

One quick thing! We’ve received lots of questions about the large sprinkle plate, but we don’t have a link as it was handmade by a family member – sorry!