If you’re looking for the best cake to share with your family or serve your dinner guests, you’ve got to make this easy double chocolate bundt cake with ganache glaze. It's incredibly chocolaty, easy to make, and super moist!
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This is one of my favourite desserts to make year-round. Whether I need a simple dessert for when my boyfriend and I are hosting a dinner party or I'm thinking of what to bring to someones house, this is the perfect treat cause everyone loves chocolate!
At Christmas, it's super fun and festive to make because the dusted powdered sugar on top looks like snow! Anytime I make this cake, everyone compliments how moist and chocolatey it is! There's usually never any leftovers cause everyone goes in for seconds!
If you're a huge fan of chocolate desserts like me, then you should also try these chocolate crinkle cookies with cake mix, chocolate pudding dump cake, fudgy brownie cookies, and this chocolate Easter trifle with mini eggs too!
Why you’ll love this recipe
- TEXTURE: This cake has a moist crumb just like this delicious lemon pound cake recipe.
- PERFECT FOR SHARING: This cake can feed a bunch of people and is a great dessert to bring to your next occasion or make for your dinner guests! Add this to your Thanksgiving or Christmas dessert list; your friends and family will love it!
- EASY: This is a very straightforward recipe that uses basic ingredients.
Recipe Ingredients
- BUTTER: Softened butter is used in the cake batter and creamed with sugar. This helps the pound cake become moist and delicious. Melted butter is used for the chocolate ganache and gives it a silky smooth texture.
- SUGAR: Granulated sugar is used in the cake as a sweetener, and powdered/confectioners sugar is used to sweeten the chocolate ganache.
- VANILLA EXTRACT: For a delicious hint of vanilla flavor, vanilla extract is used in both the cake and ganache.
- EGGS: The eggs are used in the cake batter and make the cake super rich and moist.
- FLOUR: All-purpose flour is used in the cake batter to give it structure.
- COCOA POWDER: Cocoa powder is where all the decadent chocolate flavor comes from! It’s used in both the cake and the ganache.
- SALT: To enhance the flavor of the cake, a pinch of salt is used in the batter.
- BAKING POWDER: Baking powder is used in the cake and helps the cake rise.
- MILK: This recipe uses 2% milk, and helps keep the cake moist.
- HOT WATER: Boiling hot water is used in the chocolate ganache and helps make the ganache consistency smooth.
See the recipe card below for the ingredient measurements.
Alternative Ingredients
- Orange Zest: Talk about a flavor combo. Orange and chocolate go together like peanut butter and jelly! Add about 2 teaspoons of orange zest to the cake batter for a delicious citrus twist that will wake your taste buds.
- Banana: Banana and chocolate are complementary flavors that pair super well together. Try adding one mashed spotted banana to the chocolate pound cake for a heavenly flavor, and rich, moist texture. You may need to cook the cake a bit longer if you add mashed banana, so keep an eye on it every few minutes!
- Coffee or Espresso: Try adding a couple of tablespoons of espresso or coffee to the cake batter. The flavor of coffee and espresso both help enhance the chocolate flavor of baked goods.
Step-by-Step Instructions
Chocolate Pound Cake
- Prepare: Preheat the oven to 350° F. Grease a bundt pan and set it aside.
- Wet Ingredients: In a mixing bowl, combine the softened butter and sugar and mix with an electric mixer until fluffy. Add the vanilla extract and eggs and mix until fully incorporated.
- Dry ingredients: In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder.
- Combine: Alternate mixing in the dry ingredients and the milk slowly into the wet mixture bowl, while mixing on low until just incorporated. Do not overmix.
- Bake: Bake the cake in the middle rack uncovered for 1 hour and 15-20 minutes. Poke the cake with a fork, and if it comes out clean with a few crumbs, the cake is ready.
- Rest: Let the cake rest in the pan for 10 minutes and then remove it from the pan and transfer it to a cooling rack.
Chocolate Ganache
- Combine: Mix the melted butter and cocoa powder together in a bowl. Add the vanilla and powdered sugar. Add and mix in the boiling hot water. Pour the ganacheover the cake and sprinkle powdered sugar over it as desired. Wait 10-15 minutes before cutting the cake to give the ganache time to stop dripping.
Kitchen Equipment
- ELECTRIC MIXER: To make the cake batter.
- BUNDT PAN: For baking this cake.
- CAKE SERVER: For serving the cake.
- WHISK: For making the chocolate ganache.
- MESH STRAINER OR POWDERED SUGAR SIFTER: For dusting powdered sugar over the top of the cake.
- MIXING BOWLS: Three mixing bowls will be needed. One for the wet cake ingredients, one for the dry cake ingredients, and one to make the ganache.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Expert Tips
- Refrain from overmixing. To ensure the cake is fluffy and moist, try to avoid overmixing the batter.
- Poke the cake with a fork. Once the cake is finished baking, poke a fork in it and if it comes out mostly clean with a few crumbs, it's ready. If it comes out wet, pop it back in the oven and check on it every two minutes until it's ready.
- Transfer the cake to a cooling rack. This will keep the cake from overcooking in the pan and drying out the cake. It’s super easy to remove cake from a bundt pan by turning a cooling rack upside down over the cake and then flipping both the cooling rack and cake over at the same time, and then removing the bundt pan from the cake.
- Let the ganache thicken. After you pour the chocolate ganache over the cake, give it time to stop dripping and thicken a bit. This will help you cut a clean slice of cake without any mess!
Recipe FAQ’s
Brush a liquid over the cake, such as milk or coffee. It will soak into the cake and make it moist.
To keep the cake moist, a liquid ingredient should be used in the cake batter, such as milk, cream, or water.
A simple chocolate glaze, a chocolate frosting, or simply powdered sugar will all taste delicious on top of the cake.
The cake can be left out on the counter at room temperature for up to 5 days, covered in plastic wrap or stored in an airtight container.
📖 Recipe
Easy Double Chocolate Bundt Cake with Ganache Glaze
- Total Time: 1 hour and 25 minutes
- Yield: 12
- Diet: Vegetarian
Description
This chocolate bundt cake is incredibly decadent, moist, and chocolaty!
Ingredients
Chocolate Pound Cake
- Butter, Softened: 2 Cups
- Granulated Sugar: 3 Cups
- Vanilla Extract: 1 Teaspoon
- Eggs: 5
- Flour: 3 Cups
- Cocoa Powder: ¾ Cup
- Salt: ½ Teaspoon
- Baking Powder: ½ Teaspoon
- Milk: 1 Cup
Chocolate Ganache
- Butter, Melted: ¼ Cup
- Cocoa Powder: 5 Tablespoons
- Vanilla Extract: 1 Teaspoon
- Powdered Sugar: 1 Cup *Extra For Dusting
- Boiling Hot Water: 2 Tablespoons
Instructions
Chocolate Pound Cake
- Prepare: Preheat the oven to 350° F. Grease a bundt pan and set it aside.
- Wet Ingredients: In a mixing bowl, combine the softened butter and sugar and mix with an electric mixer until fluffy. Add the vanilla extract and eggs and mix until fully incorporated.
- Dry ingredients: In a separate bowl, mix together the flour, cocoa powder, salt, and baking powder.
- Combine: Alternate mixing in the dry ingredients and the milk slowly into the wet mixture bowl, while mixing on low until just incorporated. Do not overmix.
- Bake: Bake the cake in the middle rack uncovered for 1 hour and 15-20 minutes. Poke the cake with a fork, and if it comes out clean with a few crumbs, the cake is ready.
- Rest: Let the cake rest in the pan for 10 minutes and then remove it from the pan and transfer it to a cooling rack.
Chocolate Ganache
- Combine: Mix the melted butter and cocoa powder together in a bowl. Add the vanilla and powdered sugar. Add and mix in the boiling hot water. Pour the ganache over the cake and sprinkle powdered sugar over it as desired. Wait 10-15 minutes before cutting the cake to give the ganache time to stop dripping.
Notes
To ensure you’re cake is fluffy and moist, avoid overmixing the cake batter.
Once the cake is finished baking, poke a fork in it, and if it comes out mostly clean with a few crumbs it's ready. If it comes out wet, pop it back in the oven and check on it every two minutes until it's ready.
Transfer the cake to a cooling rack once it’s done baking to keep the cake from overcooking in the pan and drying out the cake.
After you pour the chocolate icing over the cake, give it time to stop dripping and thicken a bit. This will help you cut a clean slice of cake without any mess!
Nutrition facts are estimates only.
Scroll up to the full blog post for recipe FAQ’s.
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
- Category: dessert, cake
- Method: bake
- Cuisine: american
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Tyler Cavanagh says
Zen says
Recipe was so simple. I made a strawberry sauce on top as well. It was delicious.
Andrea says
I'm glad it was easy and you liked it! Love the idea to add some strawberry sauce, i'll have to try this out!