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    Home » Cakes

    Authentic Dark Chocolate Bundt Cake

    Published: Mar 14, 2022 · Modified: Jun 19, 2022 by Madeeha Anwar

    84 shares
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    Jump to Recipe Print Recipe
    Chocolate bundt cake in the white cake plate with ganache on the side.
    Chocolate cake in the cake plate with ganache running on the side.
    Over the head shot with chocolate bundt cake covered with silky chocolate frosting.

    This authentic dark chocolate bundt cake with a light and moist crumb. This chocolate cake is amazingly decadent with a luxurious, rich, creamy and silky chocolate ganache. Love chocolate? Try my Chocolate Mayonnaise Cake, Chocolate Brownies, Coco Cola Cake, Chocolate Sour Cream Pound Cake and Chocolate Chip Muffins.

    overhead shot of dark chocolate bundt cake with a pitcher pouring ganache over it.

    I love chocolate and to be honest who doesn't? But there are only a few cakes that have stolen my heart the way this dark chocolate bundt cake has.

    Table of Contents
    • Why This Recipe Works?
    • Dutch Process VS. Regular Cocoa Powder
    • Ingredients
    • Coffee - The Secret Ingredient
    • Instructions
    • Equipment
    • Variations
    • Substitutions
    • Frequently Asked Questions
    • How to Store
    • Related
    • Recipe

    Why This Recipe Works?

    • This dark chocolate bundt cake is my tried-and-true recipe.
    • This is an easy to bake and you need under an hour to bake it.
    • The ingredients are readily available in the pantry.
    • The Bundt cake looks royal.
    • The texture of this decadent chocolate cake is soft, moist and fluffy.
    • Take it to a brunch or any gathering, it will impress everyone.
    • The creamy, glossy, shiny and silky chocolate ganache makes the cake simply irresistible.
    two pieces of dark chocolate bundt cake on white plates with the cake in the backdrop.

    Dutch Process VS. Regular Cocoa Powder

    The difference between the regular cocoa powder and Dutch process powder is simple. The Dutch process powder has a noticeably darker hue, while the tone for natural cocoa powder is much milder. So, the dark hue gives a dark color to the chocolate cake that cannot be achieved with the regular cocoa powder.

    Another important difference is that the Dutch processed cocoa powder does not react with leavening agents like baking soda (which is alkaline and releases carbon dioxide) or baking powder because the Dutch processed cocoa powder is not alkaline in nature.

    In short, if you want a rich, dense and an intense chocolate flavor, use Dutch processed cocoa powder.

    Ingredients

    Pro Tip # 1 - Room Temperature Ingredients
    Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.

    ingredients list for the dark chocolate bundt cake.

    Chocolate Bundt Cake:

    • All-purpose flour: provides structure to this cake.
    • Unsweetened cocoa powder: I used Dutch cocoa powder for dark hue and rich chocolate flavor.
    • Baking soda + baking powder: leavening agents that help with the rise of the cake.
    • Salt: balances the overall flavor.
    • Eggs: binding agent of the cake.
    • Castor Sugar: sweetens the cake.
    • Vegetable Oil: gives moisture.
    • Whole Milk: the fat content will make the cake moist, light and fluffy.
    • Vanilla extract: enhances the flavor.
    • Black Coffee (hot): is the secret ingredient that intensifies the overall flavor of chocolate.

      Chocolate Ganache:
    • Semi-sweet Chocolate Chips: use high-quality chocolate chips for a perfect ganache.
    • Heavy whipping cream
    • Salt

    Pro Tip # 2 - Digital Scale
    Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.

    Coffee - The Secret Ingredient

    I am using a whole one cup of HOT coffee, the secret ingredient that intensifies the chocolate flavor of this decadent and flavorful cake. Coffee incorporates so well with chocolate and gives this cake an enriching and enhanced taste. The best part is that you will not even feel any coffee flavor at all. If for some reason, you do not have coffee handy or you do not like coffee, use hot water in 1:1 as a substitute.

    overhead close shot of three cake slices in white plates.

    Instructions

    These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.

    mixing in the dry ingredients for dark chocolate bundt cake.

    1. Sift through the flour, baking soda, baking powder, salt and Dutch processed cocoa powder in a bowl. Whisk and set aside.

    adding hot coffee in the cake.

    2. Using an electric beater, mix together the vegetable oil, sugar, eggs, vanilla extract and milk until combined.Add the hot coffee in the wet ingredients mixture.

    using an electric beater to mix the dry and wet ingredients for the cake.

    3. Add the dry ingredients to the wet ingredients and beat.

    chocolate bundt cake batter in the bundt pan ready to go to oven.

    4. The cake batter will have a runny and thin consistency, don’t panic about it.

    chocolate cake out of the oven sitting in the bundt pan.

    5. Place the cake in the preheated oven at 350. Once out of oven, let it cool in the pan for 30 minute before releasing it out of the pan.

    pouring chocolate ganache over the cooled cake.

    6. Once the cake has cooled, pour the chocolate ganache over the cake.

    Equipment

    • 10'' Bundt pan (of your choice)
    • Microwave safe bowl.
    • Mixing bowls.
    • Electric beater.
    • Rubber spatula.
    • Digital scale.
    • Measuring cups and spoons.

    Variations

    Chocolate Chips: This double chocolate cake is rich enough to satisfy the sweet-tooth of any chocolate lover but to take it a step further and to make it a triple chocolate cake, feel free to decorate the silky ganache with mini chocolate chips.

    Substitutions

    Instant Espresso Powder: Use 1 tablespoon of espresso powder in one cup hot water in case you are out of brewed coffee for this chocolate cake.

    Hot Water: If you do not like coffee then replace it with hot water in 1:1 ratio.

    overhead shot of dark chocolate bundt cake on a white cake plate.

    Frequently Asked Questions

    What pan did you use to bake this cake?

    I used a 10-inch Bundt cake pan for this bake with a 10 – 15 cups capacity. You can use a simple or decorative Bundt pan of your choice for this cake. I used a simple but elegant pan from Nordic Ware collection. I love the royal-ish look of the cake out of this pan.

    Can I bake it in any other pan then the 10-inch Bundt pan?

    Yes, you can use the 9 x 13 inch tray pan or two 9-inch round or square pans for this cake.

    What if I do not have a baking spray?

    No problem, use the traditional butter and flour greasing method. Grease the pan with oil or butter using a pastry brush and then generously coat cocoa powder on the oil coating. The cocoa powder will not affect the color of the cake. Flour will leave white flour patches that you would like to avoid.

    Do I need to use hot coffee or at room temperature?

    The coffee needs to be hot which will help to infuse the coffee with chocolate in this cake better to give it the oomph flavor.

    Can I add chocolate chips over the ganache?

    Yes, you can garnish the ganache with the chocolate chips. I sometimes use mini chocolate chips for decoration.

    How can I ensure the cake will not stick in the Bundt pan?

    It can be tricky at times to release the cake properly from the deep Bundt cake pans. To avoid this situation, I use baking spray on the Bundt cake pans right before I am ready to put the cake in the oven. Do not grease the cake beforehand or the spray will collect in the bottom of the pan. If you grease the pan with baking spray beforehand (like we traditionally do with butter and flour grease method) the oil will collect in the bottom of the pan. (See this picture.)

    Oil collected in the bottom of a bundt pan.

    How to Store

    • Store the dark chocolate bundt cake in airtight container for up to 2 days. Do not pour ganache if you are saving it on the counter.
    • This cake will keep fresh in the fridge for up to a week.
    • You can freeze the baked cake easily for up to 3 months. Do not add the ganache before freezing. Cut the cake into pieces and wrap each cake piece in plastic wrap, further add a foil layer and freeze the individual pieces and then stash them in a plastic bag and place in the freezer.

    Did you make this recipe and loved it? Give it a 5-star 🌟 rating with a comment. Join our Classy & Delicious newsletter to get a free ebook and weekly recipes. Stay connected on Facebook, Instagram, Pinterest, Twitter and Tiktok as well.

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    Recipe

    overhead shot of dark chocolate bundt cake with a pitcher pouring ganache over it.

    Dark Chocolate Bundt Cake

    Madeeha Anwar
    This authentic dark chocolate bundt cake is light, moist and decadent. It is adorned with a rich, creamy and silky chocolate ganache. This chocolate cake is a delicacy to die for. Love chocolate? Try my Chocolate Mayonnaise Cake, Chocolate Brownies, Coco Cola Cake, Chocolate Sour Cream Pound Cake and Chocolate Chip Muffins.
    5 from 14 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Cakes
    Cuisine American
    Servings 16
    Calories 404 kcal

    Equipment

    • 1 10-inch bundt cake pan. (simple or decorative)
    • 1 Electric Mixer
    • Digital Scale
    • Rubber Spatula
    • Measuring Cups and Spoons

    Ingredients
      

    Chocolate Bundt Cake

    • 2 cups all-purpose flour (240 g)
    • ¾ cup unsweetened dutch cocoa powder (75 grams) g
    • 1 teaspoon baking soda (6 g)
    • 2 teaspoon baking powder (5 g)
    • 1 teaspoon salt
    • 2 eggs (large) room temperature
    • 2 cups granulated sugar (400 g)
    • 1 cup vegetable oil (237 ml)
    • 1 cup whole milk (237 ml) room temperature
    • 1 teaspoon vanilla extract (13 g)
    • 1 cup brewed black coffee (180 ml) hot

    Chocolate Ganache

    • 1 cup semi-sweet chocolate chips (170 g)
    • ¾ cup heavy whipping cream (180 g) room temperature
    • ¼ teaspoon salt

    Instructions
     

    Dark Chocolate Bundt Cake

    • Pre-heat the oven to 350 F before preparing the batter.
    • Take a bowl and sift through flour, baking soda, baking powder, salt and unsweetened cocoa powder. Whisk it together and set aside.
    • In the electric mixer bowl, add oil, sugar, eggs, milk and vanilla extract and mix until well-combined for about 2 - 3 minute at medium speed.
    • Now, prepare the hot coffee and pour in the black coffee in the wet ingredients and mix. Remember to pour the coffee slowly because you do not want to cook your eggs.
    • Add the dry ingredients to the wet ingredients and beat the beater just until incorporated. You do not want to overmix the batter.
    • Generously grease a 10-inch Bundt cake pan with a baking spray and pour in the batter.
    • Bake for 40 - 45 minutes or until a toothpick inserted comes out clean.

    Chocolate Ganache

    • Take a medium sized microwave-safe bowl and fill it with the chocolate morsels.
    • Add the heavy whipping cream and salt.
    • Microwave it for a minute, take out and stir it. Put it back in the microwave for another minute and whisk thoroughly until you have a silky and smooth chocolate ganache.
    • Pour the ganache over the Bundt cake once the cake has cooled completely.

    Notes

    Sift the Cocoa Powder: Make sure to sift the cocoa powder. It usually have lumps and we want a smooth batter and for that we have to sift the cocoa powder.
    Dutch Process Cocoa Powder: Ensure to use the Dutch Process Cocoa Powder for this cake to give it an enrich color and flavor. 
    Substitute for Coffee: If you do not like coffee or if coffee is not handy, feel free to substitute with hot water.

    Nutrition

    Calories: 404kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 323mg | Potassium: 191mg | Fiber: 3g | Sugar: 30g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
    Keyword chocolate bundt cake, chocolate bundt cake with coffee, chocolate cake recipe, dark chocolate bundt cake recipe, Pecan Praline Bundt Cake Recipe
    Tried this recipe? Tag @classyanddeliciouson Instagram, Facebook, Pinterest or Twitter !

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      Recipe Rating




    1. Wajeeha

      March 15, 2022 at 3:47 am

      Awesome and extremely easy to folow recipe. The step by step guidance makes it easier for even a first time baker to bake an amazing cake!!

      Keep up the good work. Please share recipe of coffee cake as well

      Reply
    2. Naureen

      March 15, 2022 at 3:40 pm

      5 stars
      amazing work
      I appreciate your step by step directions.stay blessed

      Reply

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