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Homemade Easy Chocolate Bundt Cake Recipe (From Scratch) image

Easy Chocolate Bundt Cake Recipe (From Scratch)

This Easy Chocolate Bundt Cake is rich, moist, and oh-so-chocolatey! Perfect for any occasion, it's sure to impress everyone!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups Cake Flour or All-Purpose Flour
  • 1 1/3 cups Dutch Cocoa Powder or Regular Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter (softened)
  • 1 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 3 Large Eggs (at room temperature)
  • 1 cup Buttermilk (at room temperature)
  • 1/2 cup Vegetable Oil
  • 1 cup Greek Yogurt (full-fat)
  • 1 tablespoon Espresso Instant Coffee Powder
  • 3 teaspoons Vanilla Extract
  • 3/4 cup Mini Chocolate Chips (plus more for garnish)
  • 1 1/2 cups Semi-Sweet Chocolate Chips (for ganache)
  • 3/4 cup Heavy Whipping Cream (for ganache)

Equipment

  • Bundt pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack
  • Microwave or Double Boiler

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Grease your Bundt pan generously with butter or cooking spray, then dust it with flour.
  3. Step 3: In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  4. Step 4: In a separate bowl, cream together the butter and sugars until light and fluffy.
  5. Step 5: Add the eggs one at a time, then mix in the buttermilk, oil, yogurt, espresso powder, and vanilla.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Step 7: Gently fold in the mini chocolate chips, saving some for later.
  8. Step 8: Pour the batter into the prepared pan and smooth the top.
  9. Step 9: Bake for 50-60 minutes until a toothpick comes out clean.
  10. Step 10: Cool for 15 minutes in the pan before inverting onto a rack.
  11. Step 11: For the ganache, heat cream until simmering, then add chocolate chips and stir until smooth.
  12. Step 12: Drizzle ganache over the cooled cake and garnish with mini chocolate chips.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze for up to 3 months.
  • Use room temperature ingredients for the best results.