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The Ultimate Chocolate Bundt Cake Recipe (Rich & Fudgy)

The Ultimate Chocolate Bundt Cake Recipe (Rich & Fudgy)

A deeply chocolatey Bundt cake made with natural cocoa powder, hot coffee, buttermilk, and vegetable oil for a moist, fudgy crumb. Finish it with an easy semisweet chocolate ganache for a polished dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) All-purpose flour
  • 1 3/4 cups (350 g) Granulated sugar
  • 3/4 cup (64-75 g) Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1 cup (240 ml) Hot, strongly brewed coffee
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
Pan Preparation
  • As needed Softened butter or baking spray
  • 1-2 tablespoons Cocoa powder or flour for dusting
Optional Ganache
  • 4 ounces (113 g) Semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup (120 ml) Heavy cream
  • 1 tablespoon Light corn syrup
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, paying special attention to the center tube and decorative grooves, then dust with cocoa powder or flour and tap out the excess.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl until evenly combined.
  3. Add the room-temperature eggs, buttermilk, vegetable oil, and vanilla. Beat or whisk just until the mixture is smooth and no dry streaks remain.
  4. Slowly pour in the hot coffee while mixing. The batter will become quite thin, which is normal and helps create the cake's moist, fudgy texture.
  5. Pour the batter into the prepared Bundt pan and bake for 45 to 55 minutes. The cake is ready when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  6. Cool the cake in the pan for 10 to 15 minutes. Invert it onto a wire rack and let it cool completely, about 1 hour, before glazing.
  7. For the ganache, heat the cream until steaming, then pour it over the finely chopped chocolate. Let it stand for 2 to 3 minutes, stir until smooth, and mix in the corn syrup and vanilla if using.
  8. Drizzle the ganache over the completely cooled cake. Let it set briefly, then slice and serve.

Notes

Use hot coffee for a stronger chocolate flavor without a pronounced coffee taste. Do not overbake; the cake continues firming as it cools. For best release, turn the cake out after 10 to 15 minutes in the pan rather than immediately or after a long delay.