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Moist Chocolate Bundt Cake Recipe

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4.1 from 9 reviews

This Moist Chocolate Bundt Cake recipe offers a rich and decadent chocolate cake with mini chocolate chips and a luscious chocolate ganache. Made from scratch with simple ingredients, this showstopping bundt cake is perfect for chocolate lovers seeking a moist and flavorful dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup butter
  • 1/2 cup oil (vegetable or canola oil)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips, plus more for sprinkling on top (optional)

Ganache

  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

Instructions

  1. Prepare the bundt pan: Preheat your oven to 350°F (175°C). Grease and flour a standard-sized bundt pan thoroughly by spreading a thin layer of shortening all over the inside, then sprinkling flour and shaking to coat evenly. This ensures the cake doesn’t stick after baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set aside this dry mixture.
  3. Prepare wet ingredients: In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 1/2 cup oil, 1/3 cup unsweetened cocoa powder, and 1 cup water, whisking constantly until the mixture comes just to a boil. Pour this hot mixture into the dry ingredients and stir to combine.
  4. Incorporate remaining wet ingredients: Stir in 1/2 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract. Whisk the batter until well combined. Gently fold in 1 cup mini chocolate chips, if using, to add bursts of chocolate in every bite.
  5. Bake the cake: Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Once done, let the cake cool in the pan for 5 minutes.
  6. Cool the cake: Carefully invert the cake onto a wire cooling rack and allow it to cool completely before proceeding to the ganache.
  7. Prepare the ganache: In a large microwave-safe bowl, heat 1 cup heavy whipping cream for about 2 minutes until it is simmering. Pour 2 cups chocolate chips into the cream and let it sit for 5 minutes without stirring. Then whisk the mixture together until shiny and smooth, about 1 minute.
  8. Finish the cake: Use a large spoon to drizzle the prepared ganache evenly over the cooled bundt cake. Sprinkle with additional mini chocolate chips for extra texture and decoration, if desired.

Notes

  • Make Ahead Instructions: This bundt cake can be baked and frosted up to 2 days in advance, making it perfect for preparing ahead of events.
  • Freezing Instructions: The cake can be frozen either frosted or unfrosted. Lightly wrap it in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month and thaw overnight in the refrigerator before serving.

Find it online: https://cookedbysarah.com/moist-chocolate-bundt-cake-recipe/