Chocolate Bundt Cake

This chocolate bundt cake is incredibly rich and decadent. It's drenched with the silkiest, smoothest, most rich chocolate ganache and is pretty easy to make! The perfect crowd pleaser and an ultimate treat for all the chocolate lovers out there!

30 minutes
1 hour
1 hour
2 hour 30 minutes


  • 2 cups (260 g) all-purpose flour 
  • 1/2 cup (46 g) cocoa powder 
  • 1 cup (230 g) Sour cream
  • 1 tsp instant coffee
  • 1/4 cup (60 ml) hot water
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 cup (200 g) Granulated sugar
  • 3/4 cup (150 g) light brown sugar 
  • 4 Eggs (UK medium-sized)
  • 1 3/4 tsp (7 g) baking powder
  • 1/4 baking soda
  • 1/2 cup (113 g) Unsalted Butter, Softened to room temperature 
  • 1/2 cup (100 g) vegetable oil
  • 1 tbsp or more cold butter to grease the pan
  • 2-3 tbsp cocoa powder for dusting the pan
  • 1 cup (180 g) Chocolate (120 g dark chocolate 54% + 60 g milk chocolate chips)
  • 150 ml (2/3 cup) double cream/heavy whipping cream
  • 1-2 tsp vegetable oil 


  1. In a medium bowl sift all-purpose flour, cocoa powder, salt, baking powder and baking soda. Whisk together and set aside.
  2. In a large mixing bowl, beat the butter and granulated sugar + light brown sugar by using an electric beater on medium until light in colour and fluffy (about 2 minutes). Add oil + vanilla extract and beat again to mix it well. Make sure to scrape the bowl down.
  3. Add in the eggs, one at a time, beat well after each addition (about 20 seconds after each egg addition).
  4. Add in the dry ingredients and sour cream, alternate these two ingredients, start with dry ingredients and end on dry ingredients, beat on low speed after each addition until just combined (avoid over mixing). Make sure to scrape down the bowl.
  5. Add one tsp instant coffee into the hot water and mix well until completely dissolved.
  6. Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid adding the hot water at once otherwise, you will end up with scrambled eggs.
  7. Preheat the Fan oven to 150C/302F (or conventional oven to 170C/338F).
  8. Prepare your 10" bundt pan. Always prepare a bundt pan after preparing your cake batter. Grease your bundt pan with a tablespoon of cold butter because you want it to stick to the sides and bottom of the pan. By using your fingertips, spread a thin layer of butter throughout the bottom and all sides of the bundt pan. Make sure to cover all inside surfaces of the pan.
  9. Here I will use cocoa powder instead of all-purpose flour because I am going to bake a chocolate cake. Sift the cocoa powder all around into the pan, give it a tap all around the sides to coat evenly. The cocoa powder will stick to the greased pan and helps to release the bundt cake easily. Shake any excess powder out of the pan. This step is very important and prevents bundt cake from sticking so don’t skip this step. 
  10. Pour the cake batter into the prepared cake pan and smooth the top of the batter with a spatula. Tap the pan on the counter a few times to remove air bubbles.
  11. You will bake this cake at a slightly lower temperature and for a little longer than usual to avoid burning and drying out the cake. Bake at 150C/302F in a Fan oven (in a conventional oven at 170C/338F) for 55-60 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
  12. Place a butter paper on a wire rack and flip the bundt pan onto it, tap to release and lift up the pan. Allow it to cool completely before adding the chocolate glaze (for 1 hour). Never let the cake sit in the pan for more than 15 minutes, otherwise, the cake will stick to the pan and will never release smoothly.
  1. Break up the milk chocolate into cubes or very small pieces and place in a heat-safe bowl. 
  2. Place a bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl. 
  3. When chocolate melts, add in the double cream (at room temperature). Stir the ganache constantly and gently until it’s smooth. 
  4. Add 1-2 tsp of vegetable oil and stir until smooth and shiny.
  5. Slowly pour the chocolate ganache over the cooled cake, let it drip down the sides. Allow the chocolate glaze to set for about 30 minutes to 1 hour before slicing. 
  1. You can store your bundt cake in an airtight container for up to 3 days at room temperature or in the fridge for up to 5-6 days.