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Chocolate on chocolate, you absolutely cannot go wrong with this Chocolate Bundt Cake. It’s rich, light, and flavorful—a tasty dessert that any chocolate lover will enjoy.

Slice of Chocolate Bundt Cake on white plate with berries.

If you know me I’m a HUGE chocolate fan, I’ll take it in any way that I can. I just love chocolate pretty much over anything, give me a huge slice of chocolate bundt cake and I’m sold.

That is why I’m absolutely and always have been obsessed with this cake! With a delicious chocolate cake, topped with a chocolate ganache and then chocolate shavings, you just cannot go wrong.

If you are a chocolate lover, this cake is for you. With three different aspects of chocolate being used in this cake, you will just fall in love.

My cake tester here at home, that is, my little girl, gobbled it up! Then again, she would devour any simple chocolate cake, so maybe that’s a bad example, haha!

I’m a chocolate-on-chocolate person; I know some people aren’t, but really, when it comes to this flavor, the more, the better, in my opinion, and with this Chocolate Cake, there is no shortage.

I also love a good cake, especially bundt cakes, because they are super easy to make, and you can flavor them pretty much any way you’d like!

This chocolate bundt cake is one you’ll want to save for future use. Let’s get into it!

Some of my other favorite chocolate desserts we have on our site include: Chocolate Chip Cookie Pie, Chocolate Whipped Cream and Chocolate Chip Muffins.

Finished chocolate bundt cake with ganache and chocolate shavings.

WHY THIS RECIPE WORKS:

Pantry staple ingredients help this come together in no time.
The chocolate ganache is optional but highly recommended. The stuff makes great recipes even more delicious!
This chocolate cake recipe stores well so you can save more for later.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Semi-sweet chocolate chips
Whole milk
Sour cream
All-purpose flour
Unsweetened cocoa powder
Baking soda
Fine sea salt
Unsalted butter
Light brown sugar
Vanilla extract
Eggs
Heavy cream
Chocolate shavings for garnish, optional

Ingredients needed to make a Chocolate Bundt Cake.

HOW TO MAKE Chocolate BUNDT CAKE:

Preheat the oven to 350°F. Spray a 10-cup standard-sized bundt pan with baking spray. Take a pastry brush and brush the spray all over the pan making sure to get all the nooks and crannies, set aside.
In a large bowl, add the chocolate chips, set aside. Heat the milk in a saucepot or microwave until it reaches 180°F. Pour the hot milk over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Whisk in the sour cream, set aside.
In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, and salt, set aside.
In the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, cream the butter with the brown sugar for 2 minutes. Add the vanilla and eggs one at a time, mixing in the first before adding in the next. Scrape down the sides as needed.
Add half of the flour mixture, stir until combined. Add half of the chocolate/sour cream mixture, stir until combined. Repeat with the remaining flour and chocolate/sour cream mixture.
Pour the batter into the prepared bundt pan and smooth out the top. Put in the oven for 45-50 minutes baking time until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
Once the cake is cool, make the glaze by adding the chocolate chips to a medium-sized bowl. Heat the heavy cream in a saucepot or microwave until it reaches 180°F. Pour the heavy cream over the chocolate chips. Let it sit for 5 minutes and add the vanilla, then stir until smooth.
Make sure the cake is completely cool and add it to your serving platter. Drizzle the chocolate lovers glaze over the top and let it run down the sides. Immediately garnish with chocolate shavings if using. Let it sit for 30 minutes so the glaze can set. Slice and serve.

Step by step photos on how to make a Chocolate Bundt Cake.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO USE THE CHOCOLATE GANACHE?

No, but it really adds so much flavor to this cake.

It seriously turns this into the best chocolate bundt cake ever.

You can also take a can of chocolate frosting and melt it and pour it over the top as well instead of making homemade.

This can also be left plain or you can dust it with powdered sugar as well.

CAN I USE ANOTHER CHOCOLATE CHIP FLAVOR?

While semi-sweet is really the standard in baking, you can use your favorite chocolate chip for this moist cake.

Heck, you could use pieces of chocolate bars!

Dark chocolate will make it richer and milk chocolate will make it more sweet.

While we still like the semi-sweet, you can experiment with other chocolate flavors as well.

I always say that experimentation makes for the best results!

Chocolate Bundt Cake sliced with layers laying on other slices of cake.

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ANY ADDITIONS?

This decadent cake is always impressive for guests.

Then again, cake recipes don’t have to wait for a big event!

By the way, a scoop of vanilla ice cream goes a long way.

Espresso Powder: Enhance the chocolate flavor with a teaspoon of espresso powder. Gotta love that coffee flavor.
Chopped Nuts: Add chopped walnuts or pecans to the batter for a crunchy texture.
Extra Chocolate Chips: Mix in extra chocolate chips for a gooey surprise in each bite.
Fresh Berries: Serve with fresh berries like raspberries or strawberries on top for a fruity twist.
Whipped Cream: Add a dollop of whipped cream on each slice for extra decadence.
Caramel Drizzle: Drizzle caramel sauce over the chocolate glaze for a rich, sweet touch.
Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top for a tropical flavor.
Peanut Butter Swirl: Swirl some peanut butter into the batter before baking for a nutty twist.
Orange Zest: Add a teaspoon of orange zest to the batter for a citrus hint.
Mint Leaves: Garnish with fresh mint leaves for a refreshing aroma.

ANY SUBSTITUTIONS?

I’ll be surprised if this isn’t your favorite chocolate cake after this. All that melted chocolate! This whole recipe just calls to me.

Greek Yogurt: Substitute sour cream with Greek yogurt for a healthier option.
Almond Milk: Use almond milk instead of whole milk for a dairy-free version.
Coconut Oil: Replace unsalted butter with coconut oil for a subtle coconut flavor.
Gluten-Free Flour: Use gluten-free all-purpose flour to make the cake gluten-free.
Stevia: Substitute granulated sugar with Stevia for a lower-calorie dessert.
Dark Chocolate: Replace semi-sweet chocolate chips with dark chocolate chips for a richer taste.
Cream Cheese Frosting: Smooth a layer on the top of the cake in place of the chocolate ganache.

HOW TO STORE:

This cake can be stored in an airtight container or covered at room temperature for 2 days or up to a week in the refrigerator.

You can also freeze this cake, we recommend freezing without the ganache.

Place in a freezer container and it will keep for up to 3 months.

You can let defrost in the refrigerator or on the countertop, make your glaze and garnish.

DANA’S TIPS AND TRICKS:

The ganache is optional but highly recommended.
This can be made in a 9×13-inch pan if you’d like.
Instead of chocolate shavings, you can top with chopped nuts, coconut, chocolate chips, etc.
You can add in mix-ins, see some ideas above.
This can be frozen, see my tips above.

Fork holding up a bite out of the chocolate bundt cake.

Lover of chocolate?

Then you absolutely must make this Chocolate Bundt Cake!

Don’t forget to save the recipe card at the bottom of the post.

Filled with all the chocolate flavor, you cannot go wrong with this recipe.

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If you’ve tried this CHOCOLATE BUNDT CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!