Velvet Chocolate Cake with Chocolate Ganache Icing is EVERYTHING I need for a Christmas dessert! This moist and amazing Chocolate Cake Recipe is velvety smooth, virtually fool proof, and sure to please everyone you love. This Chocolate Bundt Cake is my very favorite chocolate cake on the planet!
Chocolate Cake Recipe
If you want the BEST chocolate cake recipe, then look no further. Top off this chocolate bundt cake with a delectable chocolate ganache icing, and you’ve get the perfect dessert!
There’s nothing quite like a chocolate cake. It’s simple, it’s classic, it works for any occasion, and it’s sure to please even the pickiest eaters. It’s just all around one of the best desserts, which is why it’s important to have an amazing chocolate cake recipe up your sleeves.
This rich, velvet-y chocolate bundt cake is perfect in every way. The cake is so moist and delicious, and it’s topped off with a smooth chocolate ganache icing.
Sprinkle it with a bit of sea salt to finish it off, and voila! You’ve got the BEST chocolate cake ever. Trust me, your taste buds are about to be blown away.
I love this velvet chocolate bundt cake for any occasion (birthdays, special events, parties, or just because…), but it’s a real favorite for the holidays. It makes a great Christmas cake, or a special dessert for Easter or Valentine’s Day. I mean really, you’ll want to eat it every chance you get!
This Velvet Chocolate Cake recipe is the PERFECT cake for all occasions. Topped off with a Chocolate Ganache Icing, it’s sure to please everyone who tries it!
Chocolate Ganache Icing
Sometimes it’s the frosting that really makes the cake. In this case, I’m torn. On one hand, the chocolate bundt cake is absolutely delicious on its own, with or without the icing.
But on the other hand…well, this chocolate ganache icing is just to die for! I’m not opposed to eating it without the ganache, but I’m not sure I can resist slathering it on if it’s up to me. I’ll let you decide.
The chocolate ganache icing is made up of just semisweet chocolate morsels, unsalted butter, and heavy cream. That’s it! It’s so simple, so pure, and SO delicious.
How to make chocolate ganache icing:
You can jump to the recipe card for full ingredients & instructions!
- Heat the heavy cream in the microwave, just until it starts to bubble.
- Add in the chocolate morsels and stir every 15 seconds until the chocolate melts.
- Then stir in the butter until fully mixed.
Easy as that! Just pour it over the cake once it has cooled then sprinkle a bit of salt on top. It is seriously SO good. I can’t explain how amazing this chocolate cake recipe is. You just have to try it yourself!
Chocolate Bundt Cake
I’m planning to make this chocolate bundt cake for Christmas because it is undeniably good. I love that it’s just a classic dessert, but the absolute best version it could be.
This really is my favorite chocolate cake recipe! It might be the chocolate ganache icing, or it might be the sea salt sprinkled in to add a tiny bit of contrast to the rich, sweet chocolate. Whatever it is, I think it’s perfect for the holidays!
How to Make Chocolate Cake
No one said making the BEST chocolate cake ever meant it would be difficult. Trust me, you can make chocolate cake from scratch without having a breakdown in the kitchen.
Start by preheating the oven to 350°F and preparing the cake pan, then get to baking!
You can jump to the recipe card for full ingredients & instructions!
- Melt the chocolate morsels by heating in the microwave and stirring until smooth.
- Sift together the flour, baking soda, and salt in a mixing bowl.
- In another bowl, beat the butter and brown sugar together, then add in the eggs and mix one at a time.
- Next, mix in the melted chocolate, and then the flour mixture and sour cream (details for this step are in the recipe card).
- With the mixer on low speed, slowly add in hot water, and then the vanilla.
- Spoon the cake batter into the prepared cake pan, then bake at 350°F for 55-65 minutes.
- Let the cake cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely before icing.
How to Serve Chocolate Cake
And now comes the fun part: eating! The thing I love about this classic chocolate cake recipe is that you can serve it however you like.
The flavor is just incredible, so you really can’t go wrong. Of course I prefer it with the ganache, but that’s not the only way to eat it. Here are a few serving suggestions!
- Pour the chocolate ganache icing over the cake after it has cooled, and sprinkle with sea salt.
- Skip the icing and just sprinkle with sea salt for a super simple flavor.
- Add a scoop of vanilla ice cream and let it all melt together. Yum!
- Dust the cake with powdered sugar and top with a dollop of whipped cream.
- Serve with fresh berries and drizzle the ganache on top.
So many ideas, and like I said, you can’t go wrong!
This Velvet Chocolate Cake recipe is truly a favorite for me, and I think it will be a favorite for you too. Can’t go wrong with a classic chocolate bundt cake!
If you like this chocolate bundt cake recipe, try these other amazing cake recipes:
- Best Turtle Cake Recipe
- Red Velvet Cake
- Skillet Carrot Cake Recipe
- Easy Peanut Butter Banana Bundt Cake
- Strawberry Buttermilk Cake Recipe
- Chocolate Peanut Butter Cake
- Hummingbird Cake Recipe
- Magic Chocolate Cake with White Icing
- White Strawberry Layer Cake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Velvet Chocolate Cake Recipe with Chocolate Ganache Icing
Ingredients
For the Chocolate Velvet Cake
- 1½ cups semisweet chocolate morsels 255 grams (9 ounces)
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 16 ounces brown sugar 454 grams (1 package)
- 3 large eggs 150 grams, room temperature
- 8 ounces sour cream 227 grams, room temperature (1 container)
- 1 cup water 227 grams, hot (200°F)
- 2 teaspoons pure vanilla extract 8 grams
For the Chocolate Ganache
- ¾ cup heavy cream 170 grams
- 11 ounces semisweet chocolate morsels 312 grams (1 package)
- 1 tablespoon unsalted butter 14 grams (⅛ stick)
Garnish
- ⅛ teaspoon flake sea salt optional
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F and set the oven rack to the middle position.
- Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
- In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.1½ cups semisweet chocolate morsels
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.½ cup unsalted butter, 16 ounces brown sugar
- Add the eggs, one at a time, beating just until incorporated after each addition.3 large eggs
- Add the melted chocolate and mix just until well blended.
- On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)8 ounces sour cream
- Very gradually add the hot water and beat on LOW just until blended.1 cup water
- Add vanilla and stir.2 teaspoons pure vanilla extract
- Spoon the batter evenly into the prepared tube pan.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
- While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).¾ cup heavy cream
- Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.11 ounces semisweet chocolate morsels
- Add the butter and stir until fully incorporated.1 tablespoon unsalted butter
- Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.⅛ teaspoon flake sea salt
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Adapted from Southern Living 2003 Annual Recipes
- This is a favorite cake. It is delicious with or without the ganache topping, but be sure to lightly sprinkle with the salt. It is also terrific dusted with powdered sugar and served with vanilla ice cream and then drizzled with chocolate sauce or the ganache. It’s wonderful “naked” or served with a dollop of whipped cream. It is an easy, delicious cake and freezes beautifully.
- NOTE: If the ganache is too thick to pour, add the cream (1 tablespoon at a time) until the desired consistency is achieved. Stir well after each addition of cream.
Nutrition Information
hello…Can I use springform pan and what size should I used?
I have not tried making this in a different cake pan. I think the bake time would be similar in a 10-inch springform pan!
Can I use a spring form pan and if so what size?
I have not tried making this in a different cake pan. I think the bake time would be similar in a 10-inch springform pan!
I will be making this for our family Thanksgiving. I just wanted to thank you for the effort you put in all of your posts. Your recipes are dependable. Your instructions are very clear and I especially appreciate your listing ingredients after each step. This extra step makes it easy to follow, without having to scroll up and down. You always give storage instructions AND you
Include variations to try. What more could one ask for?!?! Thank you for all you put into your site.
Thank you so much for your kind words, Edie! I hope this cake is a Thanksgiving hit!
Will this recipe easily release from a traditional bundt pan after baking or is it not firm enough?
You can definitely give it a shot, I find the tube pan easiest!
You call this a bundt cake several times, but all photos show a cake that looks like it was actually made in an angel food cake pan…
Is it possible to make this in a different pan? Has anyone tried it?
You totally could! It would likely make two small loaf pans.
What a fabulous chocolate cake! That chocolate ganache and sea salt makes it perfect!!!
Thanks Jocelyn!
One of our favorite chocolate cake recipes!! I make this all the time for any celebration! It’s soooo good!
Thanks Jennifer!
This is the perfect go-to dessert! So chocolatey and delicious!
It’s my favorite!!
I loved this! A huge hit in my house!
YAY!! Makes my day to hear that!