This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips. 

Properly greasing the Bundt Pan will make or break the recipe!

One method that works for me EVERY time, is greasing the panwith shortening and flour.

  • Shortening: Spread a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
  • Dust with flour: Take a little pinch of flour and dust it over the pan. then hold the pan over the sink and tap it hard, moving it in a circular motion so that the flour lightly covers the pan. Now you’re ready to add the cake batter!

How to make chocolate bundt cake:

1. Melt the butter in a saucepan. Add the oil, cocoa, and water.  Bring the mixture to a boil, whisking constantly.

2. Combine dry ingredients.

3. Add hot butter/cocoa mixture and stir to combine.

4. Stir in buttermilk, eggs, and vanilla.

5. Add chocolate chips.

6. Pour into bundt pan.  Be sure bundt pan is greased well greased. Bake for for 45-55 minutes.

Make ahead and Freezing Instructions: 

The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Other Popular Dessert Recipes:

Ingredients  1x2x3x

For the ganache:

  • ▢1 cup heavy whipping cream
  • ▢2 cups chocolate chips

Instructions 

For the Chocolate Bundt Cake:

  • Preheat oven to 350 degrees F.
  • Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)  
  • In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
  • Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. 
  • Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
  • Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs. 
  • Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. 
Once cake has cooled, make ganache.

For the ganache:

  • 
Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.

  • Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. 

  • Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.

Notes

Make ahead and Freezing Instructions: 

The cake can be made and frosted up to 2 days before serving. The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Nutrition

Calories: 580kcalCarbohydrates: 71gProtein: 6gFat: 31gSaturated Fat: 15gCholesterol: 78mgSodium: 316mgPotassium: 86mgFiber: 2gSugar: 53gVitamin A: 597IUVitamin C: 1mgCalcium: 77mgIron: 2mg