This easy Chocolate Bundt Cake delivers a rich, moist chocolate cake studded with mini chocolate chips and finished with a silky chocolate ganache. It is made from scratch with simple ingredients, and it is the kind of showstopping bundt cake that chocolate lovers ask for again and again.
The batter is mixed in a way that may be new to you. Butter, oil, cocoa powder, and water are heated together in a saucepan until they just come to a boil, and that hot mixture is poured straight into the dry ingredients. Buttermilk, eggs, and vanilla follow, and the mini chocolate chips go in last. The result is a deeply chocolate batter that bakes into a tender crumb. A glossy ganache, made in the microwave from just two ingredients, drapes over the cooled cake.
This guide covers the ingredients and why each one matters, the full method with the reasoning behind each step, a recipe card, nutrition information from the source, tips for getting the cake out of the pan cleanly, variations, serving ideas, make-ahead and freezing advice, and answers to common questions.
Why You Will Love This Chocolate Bundt Cake
- Rich and moist. The hot butter, oil, and cocoa mixture makes a very chocolatey, tender cake.
- Made from scratch with simple ingredients. There is no cake mix. The list is made of pantry basics plus buttermilk.
- Mini chocolate chips in every slice. They add small pockets of melted chocolate throughout the crumb.
- Silky ganache. Two ingredients and a microwave are all you need.
- A real showstopper. The Bundt shape does the decorating for you, and the ganache drips down the ridges.
- Serves a crowd. The recipe makes 14 servings.
- Make-ahead friendly. The cake can be made and topped with ganache up to 2 days before serving, and it freezes well.
- Simple equipment. You need a Bundt pan, a mixing bowl, a saucepan, and a hand mixer.
At a Glance
| Detail | Amount |
|---|---|
| Servings | 14 |
| Prep time | 15 minutes |
| Cook time | 45 minutes (the method gives a bake time of 45 to 55 minutes) |
| Total time | About 1 hour as listed in the source |
| Oven temperature | 350°F |
| Pan | Standard-size Bundt pan |
| Equipment | Bundt pan, mixing bowl, saucepan, hand mixer |
What You Need to Make Chocolate Bundt Cake
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola)
- 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 of the cake (optional)
For the Ganache
- 1 cup heavy whipping cream
- 2 cups chocolate chips
A Closer Look at the Ingredients
Flour, Sugar, Baking Soda, and Salt
These are the structure and sweetness of the cake. The flour gives it body, the sugar sweetens and keeps it tender, the baking soda helps it rise, and the salt rounds out the flavor.
Ground Cinnamon
Half a teaspoon of cinnamon is a quiet ingredient. It does not make the cake taste like cinnamon. It deepens the chocolate flavor in the background.
Butter and Oil
Using both fats gives you the best of two worlds. The butter adds flavor, and the oil helps the cake stay moist. Use vegetable or canola oil, which have a neutral flavor.
Unsweetened Cocoa Powder
One third of a cup of cocoa powder provides the chocolate flavor. Because it is heated with the butter, oil, and water, the cocoa dissolves into a smooth, hot liquid and its flavor becomes more pronounced.
Water
A full cup of water is heated with the fats and cocoa. It thins the hot mixture and adds moisture to the batter.
Buttermilk
Buttermilk adds tang and tenderness, and it works with the baking soda to help the cake rise.
Eggs and Vanilla
Two large eggs bind the batter, and two teaspoons of vanilla add warmth that complements the chocolate.
Mini Chocolate Chips
Mini chips distribute evenly through the batter and stay suspended instead of sinking to the bottom, as larger chips tend to do. You can reserve some to sprinkle on top of the finished cake.
Heavy Whipping Cream and Chocolate Chips for the Ganache
The ganache needs only these two ingredients. The hot cream melts the chocolate chips into a shiny, pourable glaze that sets slightly as it cools.
How to Make Chocolate Bundt Cake
Step 1: Preheat the Oven
Preheat the oven to 350 degrees F.
Step 2: Prepare the Bundt Pan
Grease and flour a standard-size Bundt pan. Make sure to grease it really well so the cake does not stick. A reliable way to do this is to spread a thin layer of shortening all over the inside of the pan, then sprinkle in a little flour and pat and shake the pan until it is evenly coated.
Bundt pans have a lot of ridges and curves, and cake clings to every one of them. Take your time here, because a well-prepared pan is the difference between a clean release and a broken cake.
Step 3: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Set the bowl aside.
Whisking blends the baking soda and salt evenly through the flour, so nothing clumps in the finished cake.
Step 4: Heat the Wet Ingredients
Add the butter to a medium saucepan over medium heat. Once the butter has melted, stir in the oil, cocoa powder, and water. Bring the mixture just to a boil, whisking constantly.
Whisking keeps the cocoa from clumping and prevents the mixture from scorching on the bottom of the pan. You only need it to reach a boil, so do not let it cook any longer than that.
Step 5: Combine the Hot Mixture with the Dry Ingredients
Pour the hot butter mixture into the flour mixture and stir.
Step 6: Add the Buttermilk, Eggs, and Vanilla
Stir in the buttermilk, eggs, and vanilla, and whisk until the mixture is well combined. Fold in the mini chocolate chips, if using.
The batter will be fairly thin. That is normal, and it is part of what makes this cake so moist.
Step 7: Bake
Pour the mixture into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
A few moist crumbs on the toothpick are the target. A completely dry toothpick means the cake has gone a little long.
Step 8: Cool and Invert
Cool the cake in the pan for 5 minutes, then invert it onto a wire cooling rack. Let it cool completely. Once the cake has cooled, make the ganache.
Step 9: Make the Ganache
Place the cream in a large microwave-safe bowl and heat for about 2 minutes, or until the cream is simmering. Carefully pour the chocolate chips into the cream and let the mixture sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
The waiting period matters. It gives the hot cream time to melt the chips gently, so the ganache turns out smooth and glossy, not grainy.
Step 10: Glaze and Finish
Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with the remaining mini chocolate chips, if desired.
Chocolate Bundt Cake Recipe Card
Prep time: 15 minutes Cook time: 45 minutes (bake 45 to 55 minutes) Servings: 14
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola)
- 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)
For the ganache
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a standard-size Bundt pan, making sure to grease it really well.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the oil, cocoa powder, and water and bring the mixture just to a boil, whisking constantly. Pour the hot mixture into the flour mixture and stir.
- Stir in the buttermilk, eggs, and vanilla and whisk until well combined. Fold in the mini chocolate chips, if using.
- Pour into the prepared pan and bake 45 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- For the ganache, heat the cream in a large microwave-safe bowl for about 2 minutes, until simmering. Add the chocolate chips and let sit 5 minutes. Whisk about 1 minute, until shiny and smooth.
- Drizzle the ganache over the cooled cake with a large spoon. Sprinkle with remaining mini chocolate chips, if desired.
Nutrition Information
Per serving (the recipe makes 14 servings), the source lists:
| Nutrient | Amount |
|---|---|
| Calories | 542 kcal |
| Carbohydrates | 70 g |
| Protein | 5 g |
| Fat | 28 g |
| Saturated fat | 13 g |
| Cholesterol | 53 mg |
| Sodium | 295 mg |
| Potassium | 172 mg |
| Fiber | 2 g |
| Sugar | 53 g |
| Calcium | 75 mg |
| Iron | 1 mg |
Nutrition information is automatically calculated, so it should only be used as an approximation.
Why This Recipe Works
The hot cocoa mixture boosts chocolate flavor. Heating cocoa with butter, oil, and water dissolves it fully and brings out its flavor. This is why the cake tastes so deeply chocolatey.
Butter and oil work together. Butter provides flavor and oil keeps the crumb moist.
Buttermilk adds tenderness. Its acidity works with the baking soda, which supports the rise and softens the crumb.
Mini chips stay put. Their small size means they distribute evenly instead of sinking.
The ganache is simple and reliable. Heating the cream until it simmers, then letting the chips melt undisturbed, produces a smooth glaze with no stove and no thermometer.
Complete cooling prevents a melted glaze. Waiting until the cake is fully cooled keeps the ganache from sliding off.
Tips for the Best Chocolate Bundt Cake
- Prepare the pan carefully. Use shortening and flour, and reach into every ridge.
- Whisk constantly when heating the cocoa mixture. This prevents clumps and scorching.
- Do not overboil. The mixture only needs to come just to a boil.
- Expect a thin batter. It is supposed to be pourable.
- Check the cake early. Start testing at 45 minutes and look for a few moist crumbs on the toothpick.
- Respect the cooling steps. Let the cake sit in the pan for 5 minutes, then flip it onto a wire rack and cool completely before glazing.
- Make the ganache after the cake has cooled. That way you can drizzle it while it is still warm and pourable.
- Let the ganache sit before whisking. The 5-minute wait is what makes it silky.
- Drizzle with a large spoon. Let the ganache run down the ridges for a bakery look.
- Add the extra chips right away. Sprinkle them on while the ganache is wet so they stick.
Variations and Ideas
These are optional ideas to try after you have made the cake as written.
- Skip the chips in the batter. The chips are optional, so you can leave them out for a more uniform crumb.
- Add a sprinkle of flaky salt. A small pinch on the ganache sharpens the chocolate flavor.
- Add a touch of coffee. Replacing some of the water with strong brewed coffee often makes chocolate cakes taste more chocolatey.
- Try raspberries on the side. Fresh berries add a bright contrast to the rich cake.
- Change the ganache. Use semisweet or milk chocolate chips for a different sweetness level.
- Decorate for the season. Chopped nuts, sprinkles, or a dusting of powdered sugar can dress the cake for a holiday.
What to Serve with Chocolate Bundt Cake
- Vanilla ice cream. A scoop of cold ice cream is a classic match for a warm slice.
- Whipped cream. It lightens the richness.
- Fresh berries. Strawberries and raspberries add freshness.
- Coffee, tea, or cold milk. All of them go well with chocolate cake.
- A party dessert table. The cake slices into 14 portions, so it suits birthdays, holidays, and potlucks.
Make-Ahead and Freezing
- Make ahead: The cake can be made and frosted with ganache up to 2 days before serving.
- Freezing: The cake can be frozen either with the ganache or without it. Lightly cover it with plastic wrap and freeze it in a freezer-safe container for up to 1 month.
- Thawing: Thaw the cake in the refrigerator overnight before serving.
Frequently Asked Questions
Why is the batter so thin?
The recipe adds a full cup of water and the fats are poured in hot. This makes the batter pourable, and it bakes into a moist cake.
Why heat the cocoa with the butter and oil?
Heating the cocoa in the hot liquid dissolves it and brings out its flavor, which gives the cake a deeper chocolate taste.
Can I leave out the chocolate chips in the batter?
Yes. The recipe lists them as optional (“if using”). The cake will still be moist and chocolatey.
Why use mini chocolate chips?
They are small, so they stay evenly distributed in the batter and do not sink to the bottom of the pan.
How do I keep the cake from sticking to the Bundt pan?
Grease the pan very thoroughly. The source recommends a thin layer of shortening over the whole inside of the pan, followed by a light coating of flour. Cool the cake in the pan for only 5 minutes before inverting it.
How do I know when the cake is done?
Insert a toothpick in the center. It should come out with a few moist crumbs.
Why does the recipe say 45 minutes in one place and 45 to 55 minutes in another?
The recipe card lists 45 minutes of cook time, while the instructions say to bake 45 to 55 minutes. Ovens vary, so check the cake at 45 minutes and continue as needed.
Can I make the ganache ahead of time?
The instructions make the ganache once the cake has cooled. The make-ahead note says the frosted cake can be prepared up to 2 days before serving.
My ganache is grainy. What happened?
Make sure the cream is simmering when it goes over the chips, and let it sit for the full 5 minutes before whisking. Whisk until the mixture is shiny and smooth.
Can I freeze the cake?
Yes. It can be frozen with or without the ganache for up to 1 month. Thaw it in the refrigerator overnight.
Can I substitute buttermilk?
The recipe calls for buttermilk. If you need a substitute, a common home method is to stir a tablespoon of lemon juice or white vinegar into regular milk and let it stand a few minutes, though this is not part of the original recipe.
How many does this serve?
The recipe makes 14 servings.
Final Thoughts
This Chocolate Bundt Cake proves that a from-scratch chocolate cake can be simple. A hot cocoa-and-butter mixture, a handful of pantry ingredients, and a cup of mini chocolate chips create a rich, moist cake, and a two-ingredient ganache finishes it beautifully.
It feeds a crowd, it can be made two days ahead, and it freezes well, which makes it a dependable choice for birthdays, holidays, and any day that calls for chocolate.
