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Chocolate Bundt Cake

Chocolate ganache being poured over a chocolate Bundt cake that is on a wire stand
This chocolate Bundt cake, made without sour cream, is a homemade paean to the chocolate cakes of yesteryear but with a contemporary dark chocolate oomph that turns tradition upside-down in the best possible way.
Cenk Sonmezsoy

Prep 50 mins
Cook 55 mins
Total 2 hrs
12 to 14 servings
579 kcal


For the chocolate Bundt cake

  • 14 tablespoons (7 oz) unsalted butter softened, plus more for pan
  • 5 ounces bittersweet chocolate (70% cacao) coarsely chopped
  • 1/2 cup Dutch-processed unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 cup very strongly brewed coffee or espresso
  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups granulated sugar
  • 4 large eggs at room temperature

For the chocolate glaze

  • 5 ounces bittersweet chocolate (70% cacao) coarsely chopped
  • 3/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


Make the chocolate Bundt cake

  • Preheat the oven to 325°F (160°C) and adjust the rack to the lower third of the oven. Generously butter a 10-cup (2.4 l) Bundt pan.

    TESTER TIP: If your Bundt pan has an intricate design, it’s best to use a pastry brush to reach all the nooks and crannies.

  • In a medium heatproof bowl, combine the chocolate, cocoa powder, and vanilla.
  • In a small saucepan over medium-high heat, bring the coffee and cream to a boil, stirring occasionally, 3 to 4 minutes.
  • Take the pan off the heat, pour the coffee mixture over the chocolate mixture, and whisk until the chocolate melts and the cocoa powder dissolves. Let cool completely, about 10 minutes.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, 2 to 3 minutes. Add the sugar and beat until light and fluffy, about 3 minutes.
  • Add the eggs, 1 at a time, and beat for 1 minute after each addition, scraping down the sides of the bowl as needed. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Finally, add the remaining flour mixture and beat just until incorporated.
  • Remove the bowl from the mixer and scrape down the sides of the bowl with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and smooth the top.
  • Bake until a wooden toothpick inserted into the cake comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes.
  • Invert the cake onto the rack and carefully remove the pan. Place the rack on a baking sheet lined with parchment paper and let the cake cool completely.

Make the chocolate glaze

  • Place the chocolate in a medium heatproof bowl.
  • In a medium saucepan over medium-high heat, bring the cream, sugar, and vanilla to just below a boil, stirring frequently. Take the pan off the heat and pour about 1/2 of the hot cream mixture over the chocolate. Stir gently with a spatula until blended. Add the rest of the hot cream mixture, stirring gently until the chocolate melts completely, about 5 minutes.
  • Immediately scrape the glaze into a small heatproof pitcher and pour it over the cake, letting it drip down the sides.
  • Carefully transfer the cake to a cake stand or serving plate and serve. (The cake will keep under a cake dome at room temperature for up to 2 days, that is, in the unlikely event that it'll last that long.