This chocolate bundt cake is moist, fudgy, and so simple to make. It’s topped with a thick layer of chocolate ganache for a rich chocolate cake that’s decadent but not too sweet. No decorating skills required – you’ll make this easy chocolate cake over and over again!

**This post was updated February 27, 2025 with new photos and a slightly updated recipe for an even fudgier cake**

This chocolate bundt cake always gets rave reviews because of its incredibly moist texture and rich chocolate flavor. It has the perfect texture because it’s made with oil, milk and sour cream. The oil keeps the cake moist for longer, while the sour cream makes the cake dense and fudgy.

Instead of frosting, it’s drizzled with chocolate ganache. It’s not too sweet, and the chocolate flavor really shines on its own. 

Like all bundt cakes, this recipe is far simpler, requires less effort and is easier to transport than making a chocolate layer cake.

How to Make a Chocolate Bundt Cake

I adapted this bundt cake from my favorite chocolate layer cake recipe. However, because it’s baked in a bundt pan – I knew the batter had to be a little thicker so that the cake would be more sturdy and could hold its shape. Here’s the rundown of the recipe:

1. Start by preheating the oven to 350F (180C).
   • Note that I prepare the bundt pan right before the cake batter is poured into the pan. I find that this minimizes the risk of the cake sticking to the pan.
2. In a very large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and sugar.
   • I recommend sifting the cocoa first to avoid lumps.
3. In a separate bowl, whisk together the wet ingredients: oil, eggs, sour cream, milk and vanilla extract.
   • The eggs, sour cream and milk should be at room temperature for easier mixing.

4. Make a well shape in the middle of the bowl with the dry ingredients. Then pour the wet ingredients whisked together into the well, and pour in the freshly brewed coffee (or boiling water). Whisk together until smooth.
   • Note that the coffee is only poured into the batter at this stage, and not whisked into the wet ingredients in step 3. This is so that the heat from the coffee doesn’t start to cook the un-whisked eggs. After the eggs are whisked with the oil and other wet ingredients, this isn’t so much of a worry.
   • The freshly brewed coffee (or boiling water) makes the cocoa bloom. Essentially, it brings out the cocoa flavor for a richer chocolate flavor (along with adding moisture).

5. Prepare the bundt pan. I always brush with pan release. Alternatively, you can grease with non-stick cooking spray then lightly dust with cocoa.
   • Pan release (sometimes called cake release) can be purchased at baking stores or online. You can also make your own by whisking/beating together equal amounts of butter (or shortening), flour and vegetable oil (or canola oil) until there are no more lumps.
   • If greasing the pan – be sure to dust with cocoa powder instead of flour. When using flour, the cake can get a white film on the outside which isn’t as pretty.
6. Then pour the batter into your prepared pan, and bake for 50-60 minutes or until an inserted toothpick comes out clean and you can see the cake starting to pull away from the edges of the pan.

7. Cool the cake in the pan for at least 20 minutes before very carefully inserting onto a cooling rack. If you attempt to slide the cake out of the pan too soon, it’s likely to break apart. Even at the 20 minute mark, you will have to be very, very careful while inserting the pan.

For the Chocolate Ganache Topping

I love that this cake is topped with chocolate ganache. There’s no overly sweet frosting, and instead, you get this delicious layer of fudge that’s drizzled over the cake. To make the ganache:

1. Chop 4 oz of chocolate into small pieces and place in a large heatproof bowl.
   • You could use chocolate chips instead – however, I do find that a chocolate bar or chocolate baking squares work best.
2. Heat the cream – either in the microwave or on the stovetop. You want the cream to be hot, but not boiling. Be sure to whisk the cream if you’re using the stove so that it doesn’t burn.
3. Pour the hot cream over the chopped chocolate and let it sit for 2-4 minutes. Then whisk until smooth and glossy.
4. If the chocolate hasn’t quite melted, then return the bowl to the microwave and heat for 45-seconds on medium power then whisk until smooth. Repeat the process as necessary. You can also use a double boiler for this (just be sure the bottom of the bowl isn’t touching the simmering water below.

You’ll transfer the cake to the plate you plan to serve it on, then drizzle the warm ganache over the top, letting it drip down the sides. I like to add some chocolate shavings on top, chocolate chips, or sprinkles – but that’s up to you.

Variations and Serving Ideas

• Skip the ganache, and serve with ice cream and hot fudge sauce.
• Skip the ganache, dust with powdered sugar and serve with whipped cream and berries.
• Or if you feel like frosting – try decorated with chocolate buttercream, chocolate cream cheese frosting, even raspberry frosting, or peanut butter frosting. Each of the frosting recipes listed can be divided in half in order to frost the top of the cake.