Ultimate Chocolate Bundt Cake with Ganache Glaze

Ingredients

For the Chocolate Bundt Cake:

2 cups (250 g) all-purpose flour

1 cup (100 g) unsweetened cocoa powder

2 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (230 g) unsalted butter, softened to room temperature

2 cups (400 g) granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml) whole milk (room temperature)

1 cup (240 ml) hot brewed coffee (this enhances the chocolate flavor—don’t worry, it won’t taste like coffee)

For the Chocolate Ganache Glaze:

8 oz (225 g) semi-sweet chocolate, finely chopped

1 cup (240 ml) heavy cream

2 tablespoons unsalted butter, softened

Optional: ½ cup chocolate chips or chocolate chunks for topping (as shown in the image)

Instructions

Step 1: Prepare the Bundt Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 10–12 cup bundt pan thoroughly, making sure all crevices are coated so the cake releases easily.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In another large mixing bowl (or stand mixer bowl), cream the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract.

Step 4: Combine Wet and Dry Mixtures

1. Add the dry ingredients to the butter mixture in three parts, alternating with milk. Start and finish with the dry ingredients.
2. Slowly pour in the hot brewed coffee and mix until smooth. The batter will be thin—this is normal and ensures a moist cake.

Step 5: Bake the Cake

1. Pour the batter evenly into the prepared bundt pan.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 6: Make the Ganache Glaze

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let sit for 2 minutes, then stir until smooth and glossy.
4. Stir in the butter until fully incorporated for a silky shine.

Step 7: Assemble and Decorate

1. Once the cake is completely cooled, place it on a serving platter.
2. Pour the ganache glaze generously over the top, letting it drip beautifully down the sides.
3. Sprinkle with chocolate chips or chunks for extra texture and indulgence (as shown in your photo).

Serving Suggestions

Serve slightly warm with a scoop of vanilla ice cream for a decadent dessert.

Pair with fresh berries to balance the richness.

Enjoy with coffee, milk, or a dessert wine.