Chocolate Bundt Cake with Chocolate Ganache

Why You’ll Love This Recipe

I like this recipe because it’s decadent but not overly complicated. The Bundt pan gives the cake its striking shape, while the ganache takes it to the next level with its smooth, melt-in-your-mouth texture. I also enjoy how versatile it is—I can serve it at casual family dinners, birthdays, or even elegant gatherings, and it always earns compliments.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the chocolate Bundt cake:
2 cups (240g) all-purpose flour (spoon and leveled)
¾ cup (60g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 & ½ cups (300g) granulated sugar
1 cup (240mL) buttermilk
½ cup (120mL) vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
½ cup (120mL) boiling water
1 teaspoon espresso powder (optional)

For the chocolate ganache:
6 ounces (170g) semi-sweet Baker’s or couverture chocolate (chopped, about 1 cup)
½ cup (120mL) heavy cream

Directions

I preheat the oven to 350°F and lightly grease a 9-inch Bundt pan with oil or butter, adding a light dusting of flour if needed.
In a medium bowl, I whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, I mix sugar, buttermilk, oil, eggs, and vanilla until combined.
I fold the dry ingredients into the wet ingredients until just mixed; the batter will be thick.
In a separate bowl, I dissolve espresso powder in boiling water and then whisk it into the batter. The mixture will become thin—that’s normal.
I pour the batter into the prepared Bundt pan and bake for 45–55 minutes, until a skewer inserted in the center comes out clean.
I cool the cake in the pan for 10–15 minutes, then turn it onto a wire rack to cool completely.
For the ganache, I combine chopped chocolate and heavy cream in a microwave-safe or heatproof bowl. I melt it in 30-second bursts in the microwave (stirring between each) or over a bain-marie until smooth.
I let the ganache cool for 5–10 minutes to thicken slightly before pouring it over the cooled cake. Then I slice and serve.

Servings and Timing

This recipe makes about 12 slices.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Cooling Time: 30–40 minutes
Total Time: About 1 hour

Variations

Sometimes I use dark chocolate instead of semi-sweet for a deeper flavor. If I want a flavored twist, I add orange zest or a splash of almond extract to the cake batter. I’ve also drizzled white chocolate over the ganache for a two-tone effect. For a holiday version, I sprinkle crushed peppermint candies or toasted nuts on top of the ganache.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. If chilled, I let it sit at room temperature before serving so the ganache softens. To freeze, I wrap the cake tightly (without ganache) and store for up to 2 months. I thaw it overnight in the fridge and then glaze with ganache before serving.

FAQs

Can I make this cake without espresso powder?

Yes, I often leave it out—it just enhances the chocolate flavor but isn’t necessary.

Can I use milk instead of buttermilk?

I prefer buttermilk for moisture and tenderness, but I sometimes use milk with a teaspoon of lemon juice as a substitute.

How do I keep my Bundt cake from sticking?

I grease the pan thoroughly and lightly dust with flour to ensure clean release.

Can I make this ahead of time?

Yes, I bake the cake a day ahead, then add ganache before serving.

What kind of chocolate is best for the ganache?

I use semi-sweet or dark baking chocolate for a smooth, rich ganache.

Can I use a different frosting instead of ganache?

Yes, I sometimes use a simple glaze or cream cheese frosting for variety.

How do I know when the cake is done?

I check with a toothpick or skewer—it should come out clean or with a few moist crumbs.

Can I make cupcakes with this batter?

Yes, I bake them in a muffin tin for 18–22 minutes, then top with ganache.

Can I freeze the cake with ganache?

I prefer freezing it without ganache, then glazing after thawing for the best texture.

How do I get a glossy ganache?

I stir gently and avoid overmixing to keep it smooth and shiny.

Conclusion

I love making this Chocolate Bundt Cake with Chocolate Ganache because it delivers a rich, bakery-worthy dessert with minimal effort. The combination of moist chocolate cake and silky ganache makes it irresistible, and it always impresses guests. This cake is one I keep in my collection for when I want something both indulgent and elegant.