The first time I made a chocolate bundt cake with glaze for my family, I honestly couldn’t believe how dramatic it looked. That beautiful ring shape, draped in a shining curtain of chocolate ganache glaze, strawberries nestled on top — it looked like something from a professional bakery. But here’s the secret: it’s one of the easiest cakes you’ll ever bake.
Bundt cakes are the unsung heroes of home baking. No layer stacking, no complex frosting techniques, no stress. Just a gorgeous shape that does all the visual work for you. And this easy chocolate bundt cake with glaze is about to become your go-to celebration dessert, weeknight treat, and everything in between.
What Makes This Chocolate Bundt Cake Recipe So Good
The images tell the full story: look at that slice with its deeply dark, super moist crumb and the way the glossy chocolate glaze cascades over the edges. Then look at the whole cake — that dramatic wedge cut away revealing a molten, fudgy interior. This chocolate bundt cake achieves something remarkable: it’s simultaneously rich and tender, deeply chocolatey without being cloying, and impressive without being difficult.
The combination of sour cream (which tenderizes the crumb through its acidity), real cocoa powder, and a simple chocolate ganache glaze elevates this cake from ‘good’ to ‘unforgettable.’ Fresh strawberries on top add brightness and color that perfectly offsets all that gorgeous dark chocolate.
Chocolate Bundt Cake
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (use high quality)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup sour cream (full fat)
- 3 large eggs, room temperature
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup hot water or hot black coffee (coffee deepens chocolate flavor)
- Optional: ½ cup semi-sweet chocolate chips
Chocolate Ganache Glaze
- 6 oz (1 cup) semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (for extra sheen)
Garnish
- Fresh strawberries (whole and halved)
- Chocolate shavings or curls
- Extra ganache for drizzling
Step-by-Step Chocolate Bundt Cake Instructions
Preparing the Chocolate Bundt Cake
- Preheat your oven to 350°F (175°C). Generously spray a 12-cup bundt pan with non-stick cooking spray, making absolutely sure to coat every groove and crevice.
- In a large bowl, whisk together the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.
- In a separate bowl, combine the melted butter, sour cream, eggs, egg yolks, and vanilla extract. Whisk until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula.
- Add the hot water or coffee gradually, stirring gently. The batter will be quite thin — this is correct. It’s what gives the cake its extraordinary moisture.
- Fold in chocolate chips if using.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 45–55 minutes, or until a long skewer inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for exactly 10 minutes — no longer. Run a thin knife around the edges, then invert onto a wire rack. Let cool completely, at least 1 hour.
Making the Chocolate Ganache Glaze
- Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over the chocolate chips in a heatproof bowl.
- Let sit for 2 minutes, then whisk from the center outward until completely smooth and glossy.
- Add the butter and whisk until incorporated. Let the ganache cool until it reaches a pourable, honey-like consistency — about 15–20 minutes.
- Pour the ganache over the cooled bundt cake, letting it drip dramatically down the sides.
- Top with fresh strawberries and chocolate shavings. Allow to set for 30 minutes before slicing.
Chocolate Bundt Cake Nutritional Values
Per serving (1/12 of cake):
- Calories: ~420 kcal
- Fat: 22g (Saturated: 13g)
- Carbohydrates: 54g
- Sugar: 36g
- Protein: 5g
- Fiber: 3g
- Sodium: 320mg
Chocolate Bundt Cake Variations and Substitutions
Creative Chocolate Bundt Cake Recipe Ideas
Mocha Chocolate Bundt Cake: Use strong brewed espresso instead of hot water in the batter. The coffee amplifies the chocolate flavor without making the cake taste like coffee.
Sour Cream Substitute: Greek yogurt works beautifully as a 1:1 replacement for sour cream, giving a slightly lighter texture with the same moisture.
Buttermilk Variation: Replace the sour cream with an equal amount of buttermilk for a more traditional, slightly tangy crumb.
Vanilla Bean Glaze Option: For a different finish, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 tablespoon melted butter, and 1 teaspoon vanilla extract for a classic vanilla glaze instead.
Peppermint Chocolate Bundt Cake: Add ½ teaspoon peppermint extract to the batter for a festive holiday version. Garnish with crushed candy canes.
Presentation Tips for Chocolate Bundt Cake
The photographs above are your presentation guide. Here’s how to recreate that stunning look:
Let the ganache cool just enough to be pourable but thick — this way it clings to the cake instead of running off completely. Pour from a height for dramatic, natural-looking drips. Arrange whole strawberries with their green tops still on around and on top of the cake — they add elegance and freshness. Scatter dark chocolate shavings made with a vegetable peeler over the top for a professional finishing touch. Place the cake on a wooden board or a dark cake stand for a rustic-yet-sophisticated presentation. When you slice, cut with a serrated knife in long, smooth strokes for clean edges that show off the beautiful interior.
Food and Beverage Pairings for Chocolate Bundt Cake
This rich chocolate bundt cake with ganache glaze pairs exceptionally well with a scoop of vanilla bean ice cream — the contrast of cold and warm, creamy and rich, is absolutely divine. For wine, a rich Cabernet Sauvignon or a velvety Merlot stands up beautifully to the intense chocolate. Coffee drinkers will love serving this alongside a bold dark roast. For something lighter, a cup of Earl Grey tea cuts through the richness with its citrus bergamot notes.
FAQs About Chocolate Bundt Cake
Why did my chocolate bundt cake stick to the pan?
The most common reason is insufficient greasing. Use a non-stick spray generously and make sure every groove is coated. Another trick is to let the cake cool for exactly 10 minutes before inverting — not too short, not too long.
Can I make chocolate bundt cake without a bundt pan?
Yes! Use a 9×13-inch baking pan and reduce the baking time to 35–40 minutes, checking with a toothpick. The presentation won’t be the same, but the cake will be equally delicious.
How do I store chocolate bundt cake?
Store at room temperature covered with a cake dome for up to 3 days. It actually gets moister on day two as the flavors continue to develop. For longer storage, freeze unglazed slices wrapped in plastic wrap for up to 2 months.
Can I make this chocolate bundt cake ahead of time?
Absolutely! Bake the cake 1–2 days ahead and store it without glaze. Add the ganache glaze and fresh fruit on the day of serving for the most beautiful presentation.
Conclusion: Your New Signature Chocolate Bundt Cake Recipe
This easy chocolate bundt cake with glaze is the kind of recipe that earns you a reputation. The kind where guests take their first bite and quietly set down their forks to properly appreciate the moment. The kind your family requests again and again until it becomes your signature.
From the moist, deeply chocolatey crumb to the silky ganache that drapes over every curve of the bundt shape, to those gorgeous fresh strawberries that make the presentation absolutely irresistible — this is a dessert that delivers on every level.
My personal tip: don’t skip the hot coffee in the batter. Even if you think you’ll taste it — you won’t. What you will taste is a depth of chocolate flavor that’s simply impossible to achieve any other way. Trust the process, and enjoy every single crumb.
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Easy Chocolate Bundt Cake with Glaze: The Perfect Family Dessert Recipe
Description
The images tell the full story: look at that slice with its deeply dark, super moist crumb and the way the glossy chocolate glaze cascades over the edges. Then look at the whole cake — that dramatic wedge cut away revealing a molten, fudgy interior. This chocolate bundt cake achieves something remarkable: it’s simultaneously rich and tender, deeply chocolatey without being cloying, and impressive without being difficult.
The combination of sour cream (which tenderizes the crumb through its acidity), real cocoa powder, and a simple chocolate ganache glaze elevates this cake from ‘good’ to ‘unforgettable.’ Fresh strawberries on top add brightness and color that perfectly offsets all that gorgeous dark chocolate.
Ingredients
Chocolate Bundt Cake
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (use high quality)
- 1½ cups granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup sour cream (full fat)
- 3 large eggs, room temperature
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup hot water or hot black coffee (coffee deepens chocolate flavor)
- Optional: ½ cup semi-sweet chocolate chips
Chocolate Ganache Glaze
- 6 oz (1 cup) semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (for extra sheen)
Garnish
- Fresh strawberries (whole and halved)
- Chocolate shavings or curls
- Extra ganache for drizzling
Instructions
Step-by-Step Chocolate Bundt Cake Instructions
Preparing the Chocolate Bundt Cake
- Preheat your oven to 350°F (175°C). Generously spray a 12-cup bundt pan with non-stick cooking spray, making absolutely sure to coat every groove and crevice.
- In a large bowl, whisk together the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.
- In a separate bowl, combine the melted butter, sour cream, eggs, egg yolks, and vanilla extract. Whisk until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula.
- Add the hot water or coffee gradually, stirring gently. The batter will be quite thin — this is correct. It’s what gives the cake its extraordinary moisture.
- Fold in chocolate chips if using.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 45–55 minutes, or until a long skewer inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for exactly 10 minutes — no longer. Run a thin knife around the edges, then invert onto a wire rack. Let cool completely, at least 1 hour.
Making the Chocolate Ganache Glaze
- Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over the chocolate chips in a heatproof bowl.
- Let sit for 2 minutes, then whisk from the center outward until completely smooth and glossy.
- Add the butter and whisk until incorporated. Let the ganache cool until it reaches a pourable, honey-like consistency — about 15–20 minutes.
- Pour the ganache over the cooled bundt cake, letting it drip dramatically down the sides.
- Top with fresh strawberries and chocolate shavings. Allow to set for 30 minutes before slicing.
Chocolate Bundt Cake Nutritional Values
Per serving (1/12 of cake):
- Calories: ~420 kcal
- Fat: 22g (Saturated: 13g)
- Carbohydrates: 54g
- Sugar: 36g
- Protein: 5g
- Fiber: 3g
- Sodium: 320mg
Chocolate Bundt Cake Variations and Substitutions
Creative Chocolate Bundt Cake Recipe Ideas
Mocha Chocolate Bundt Cake: Use strong brewed espresso instead of hot water in the batter. The coffee amplifies the chocolate flavor without making the cake taste like coffee.
Sour Cream Substitute: Greek yogurt works beautifully as a 1:1 replacement for sour cream, giving a slightly lighter texture with the same moisture.
Buttermilk Variation: Replace the sour cream with an equal amount of buttermilk for a more traditional, slightly tangy crumb.
Vanilla Bean Glaze Option: For a different finish, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 tablespoon melted butter, and 1 teaspoon vanilla extract for a classic vanilla glaze instead.
Peppermint Chocolate Bundt Cake: Add ½ teaspoon peppermint extract to the batter for a festive holiday version. Garnish with crushed candy canes.
Presentation Tips for Chocolate Bundt Cake
The photographs above are your presentation guide. Here’s how to recreate that stunning look:
Let the ganache cool just enough to be pourable but thick — this way it clings to the cake instead of running off completely. Pour from a height for dramatic, natural-looking drips. Arrange whole strawberries with their green tops still on around and on top of the cake — they add elegance and freshness. Scatter dark chocolate shavings made with a vegetable peeler over the top for a professional finishing touch. Place the cake on a wooden board or a dark cake stand for a rustic-yet-sophisticated presentation. When you slice, cut with a serrated knife in long, smooth strokes for clean edges that show off the beautiful interior.
Food and Beverage Pairings for Chocolate Bundt Cake
This rich chocolate bundt cake with ganache glaze pairs exceptionally well with a scoop of vanilla bean ice cream — the contrast of cold and warm, creamy and rich, is absolutely divine. For wine, a rich Cabernet Sauvignon or a velvety Merlot stands up beautifully to the intense chocolate. Coffee drinkers will love serving this alongside a bold dark roast. For something lighter, a cup of Earl Grey tea cuts through the richness with its citrus bergamot notes.