Chocolate Bundt Cake

This Chocolate Bundt Cake with chocolate ganache is everything I need for a Christmas dessert! This moist and amazing sour cream chocolate cake is velvety smooth, virtually foolproof, and sure to please everyone you love. It’s my favorite chocolate cake on the planet!

Why We Love This Chocolate Bundt Cake Recipe

This rich, velvety 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.

• Simple. 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.
• Classic. It’s important to have an amazing chocolate cake recipe up your sleeve, and this one ticks all the boxes.
• Crowd-Pleaser. This cake works for every occasion and is sure to please even the pickiest of eaters.

Variations on Chocolate Sour Cream Bundt Cake

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.

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How to Store

Store leftover chocolate bundt cake in an airtight container or cake dome at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.

How to Freeze 

Freeze this chocolate bundt cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

The thing I love about this chocolate bundt cake recipe is that you can serve it however you like. Of course, I prefer it with the ganache, but that’s not the only way to eat it. It’s also great topped with powdered sugar or whipped cream and fresh berries, or served with a side of red velvet ice cream!

More Chocolate Cake Recipes

• Classic Chocolate Cake
• Chocolate Peanut Butter Cake
• Turtle Cake
• German Chocolate Cake
• Hot Chocolate Bundt Cake
• Texas Sheet Cake
• Chocolate Pound Cake
• Better Than Sex Cake
• Black Magic Cake
• Swiss Roll

Notes from the Test Kitchen

• We actually baked this cake in a tube pan, but a traditional bundt pan will also work perfectly. Sure! You could also try a 10-inch springform pan with a longer baking time or 2 loaf pans with a shorter baking time.
• If you’re nervous about the cake sticking, we recommend rubbing the pan with butter and cocoa powder or spraying it well with nonstick spray and letting it cool for 10-20 minutes before unmolding.

Recipe Card

Chocolate Bundt Cake Recipe

4.64 from 22 votes

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 12 slices

Author: Becky Hardin

Print Rate Pin

This sour cream chocolate cake 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!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• Tube Pan
• Fine Mesh Sieve
• Stand Mixer

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

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
  

Video

Becky’s Tips

Adapted from Southern Living 2003 Annual Recipes.

• If the ganache is too thick to pour, add more cream (1 tablespoon at a time) until the desired consistency is achieved. Stir well after each addition of cream.

Storage: Store chocolate bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Serving: 1sliceCalories: 684kcalCarbohydrates: 80gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 100mgSodium: 258mgPotassium: 406mgFiber: 4gSugar: 56gVitamin A: 694IUVitamin C: 1mgCalcium: 104mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chocolate Bundt Cake Step by Step

Prep: Preheat your 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).

Melt the Chocolate: In a small microwave-safe bowl, melt 1½ cups semisweet 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.

Sift the Dry Ingredients: In a medium bowl, sift 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt together. Set aside.

Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup (1 stick) of unsalted butter and 16 ounces (1 package) of brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.

Add the Eggs: Add 3 large eggs, one at a time, beating just until incorporated after each addition.

Stir in the Chocolate: Add the melted chocolate and mix just until well blended.

Alternate the Flour and Sour Cream: On low speed, slowly add the flour mixture and 8 ounces (1 container) of 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.)

Add the Hot Water: Very gradually add 1 cup of hot (200°F) water and beat on low just until blended.

Stir in the Vanilla: Add 2 teaspoons of vanilla extract and stir.

Bake the Cake: 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.

Heat the Cream: While the cake cools, heat ¾ cup of heavy cream on medium heat until a few bubbles are visible (just beginning to boil).

Melt the Chocolate: Add 11 ounces (1 package) of semisweet chocolate morsels, stirring every 15 seconds or until the chocolate melts.

Add the Butter: Add 1 tablespoon of unsalted butter and stir until fully incorporated.

Glaze and Serve: Pour the ganache over the cake and sprinkle with ⅛ teaspoon of flaked sea salt.