Name: Moist Chocolate Bundt Cake with Ganache
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 3/4 cups granulated sugar; 2 large eggs; 1 cup sour cream or plain Greek yogurt; 1/2 cup vegetable oil; 1 cup whole milk or buttermilk; 1 cup hot brewed coffee (or hot water); 2 tsp vanilla extract; 6 oz semi-sweet or dark chocolate, chopped; 1/2 cup heavy cream; 1 tbsp butter; Optional: pinch of salt or espresso powder

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Moist Chocolate Bundt Cake with Ganache is a rich, deeply chocolatey dessert that’s soft on the inside with a beautiful ganache glaze poured over the top. It’s elegant enough for special occasions but simple enough to make any time I crave a chocolate fix. This cake is pure indulgence—tender, rich, and absolutely unforgettable.

Moist Chocolate Bundt Cake with Ganache

Why I Love This Recipe

I love this cake because it’s everything I want in a chocolate dessert: rich, moist, and full of deep cocoa flavor. The bundt shape makes it beautiful straight out of the pan, with no need for layers or frosting. The ganache adds a glossy, velvety finish that takes it over the top. Plus, I can make it in one bowl, and it stays moist for days—if it lasts that long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate bundt cake:

All-purpose flour
Unsweetened cocoa powder (Dutch-processed or natural)
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Sour cream or plain Greek yogurt
Vegetable oil
Whole milk or buttermilk
Hot brewed coffee (or hot water, for enhancing the chocolate flavor)
Vanilla extract

For the ganache glaze:

Semi-sweet or dark chocolate (chopped or chips)
Heavy cream
Butter (for shine and smooth texture)
Optional: pinch of salt or espresso powder

Directions

I preheat the oven to 350°F (175°C) and generously grease and flour a 10- to 12-cup bundt pan.
In a large mixing bowl, I whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
I add in the eggs, sour cream, oil, milk, and vanilla, then mix until just combined.
I pour in the hot coffee and stir until the batter is smooth. It will be thin, but that’s what makes the cake moist.
I pour the batter into the prepared bundt pan and smooth the top.
I bake for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
For the ganache, I heat the cream just to a simmer, then pour it over the chopped chocolate. I let it sit for a minute, then stir until smooth and glossy. I stir in a little butter for added richness.
Once the cake is cool, I drizzle or pour the ganache over the top, letting it run down the sides.

Servings and timing

This recipe serves 12 to 14 people.
Prep time: 20 minutes
Bake time: 50 minutes
Cooling and decorating time: 1 hour
Total time: Approximately 2 hours 10 minutes

Variations

I sometimes add mini chocolate chips or chopped chocolate to the batter for extra richness.
For a minty twist, I add peppermint extract to the ganache.
I sprinkle crushed nuts or flaky sea salt over the ganache for added texture.
I use a swirl of peanut butter or cream cheese inside the batter for a filled version.
I make it gluten-free using a 1:1 gluten-free flour blend—still rich and moist.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Before serving, I let it come to room temperature to bring back its soft texture. To freeze, I wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw it overnight in the fridge and glaze with ganache before serving. No reheating is needed unless I want to gently warm a slice in the microwave for that fresh-from-the-oven feel.

FAQs

What makes this chocolate bundt cake so moist?

The combination of oil, sour cream, and hot coffee gives the cake its super moist texture. The hot liquid helps bloom the cocoa for a deeper flavor, too.

Can I skip the coffee?

Yes, I can use hot water instead, but I like using coffee because it enhances the chocolate without making the cake taste like coffee.

Can I make this in a regular cake pan?

Yes, I bake it in two 9-inch round pans or a 9×13-inch pan if I don’t have a bundt pan. I adjust the bake time accordingly and check for doneness early.

Do I have to use ganache?

No, I sometimes dust the cake with powdered sugar or serve it with whipped cream. The ganache just makes it more decadent.

Can I make this cake ahead of time?

Absolutely. I often bake the cake a day in advance and add the ganache right before serving. It tastes even better the next day as the flavors develop.

Moist Chocolate Bundt Cake with Ganache

Conclusion

Moist Chocolate Bundt Cake with Ganache is a showstopper dessert that’s surprisingly easy to make. I love its rich, velvety crumb, the bold chocolate flavor, and how it always looks stunning on the table. Whether I’m making it for a dinner party, holiday gathering, or just to satisfy a craving, this cake never disappoints.

Moist Chocolate Bundt Cake with Ganache

Why I Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs