A supremely moist, rich, and intensely flavored double chocolate bundt cake paired with a silky smooth chocolate ganache glaze; all made in ONE BOWL!

Double Chocolate Bundt Cake

If there was ever a dessert that completely had me head over heels it’s chocolate cake. It’s true. Chocolate cake is my absolute favorite of all the cakes that ever existed in cakeland of the cakes.

Coincidentally I am admittedly not the biggest fan of sweets although I make them quite frequently. However, give me all the chocolate cake because it is certainly my one weakness when it comes to dessert. The deep chocolate flavor and moist crumb always seems to hit the spot for when my sweet tooth kicks in.

Double Chocolate Bundt Cake

Furthermore, who doesn’t love a good bundt cake recipe? Oh but wait, there’s more…who doesn’t love a good bundt cake recipe that’s made in ONE BOWL!

That’s right, all the easier for you to clean up and no fuss involved either. Put that heavy stand mixer right on up or toss the handheld mixer back deep into your cupboards. This double chocolate bundt cake is super easy to make and there are really fantastic elements in this bundt cake recipe that give you a bakery-style cake.

Double Chocolate Bundt Cake

The Main Stars:

  • high-quality dutch-processed cocoa powder: when making a double chocolate bundt cake, we want big, bold, and richly robust chocolate flavor. Dutch-processed cocoa powder is going to give it to us. The dutch process is also known as alkalizing. Since chocolate is naturally somewhat acidic, the alkalizing process basically changes the pH balance leaving a more rich and earthy chocolate flavor in contrast to regular cocoa powder.
  • buttermilk and oil: ensures a great moist factor…no dry bundt cake here!
  • instant espresso coffee: adds a further concentrated note that enhances the overall chocolate flavor as well. The coffee cannot be tasted at all in this recipe.
Double Chocolate Bundt Cake

Also, this double chocolate bundt cake comes slightly adapted from my blackout chocolate cupcakes recipe too. So if you’re a chocolate fiend like ya girl, I know you will love those cupcakes similarly. Based on my traffic stats, it seems like you all appreciate a good chocolate recipe, so cheers!

Double Chocolate Bundt Cake

Lastly, this beautiful bundt cake gets finished with the most silkiest chocolate ganache glaze. At this point just throw your whole entire diet away, ha!

Double Chocolate Bundt Cake

 

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Double Chocolate Bundt Cake

Double Chocolate Bundt Cake

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1012 1x
  • Category: Dessert
  • Cuisine: American

Description

A supremely moist, rich, and intensely flavored double chocolate bundt cake paired with a silky smooth chocolate ganache glaze; all made in ONE BOWL!


Ingredients

Scale
  • For the bundt cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup high quality dutch-processed cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs
  • 3/4 cup whole buttermilk
  • 1 cup instant espresso coffee (2 tsp of instant espresso granules in 1 cup boiling water)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • For the chocolate ganache glaze
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 tsp instant espresso granules
  • 1 tsp vanilla extract
  • *Optional: garnish top of cake with sea salt flakes

Instructions

  1. Preheat the oven to 350°F and generously grease a 10-cup bundt pan with baking spray. Make sure entire inner surface of bundt pan is coated in spray to ensure a flawless release.
  2. In a large mixing bowl, sift the flour into the bowl then add all of the other dry ingredients into same bowl- sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add in eggs, buttermilk, coffee, oil, and extract. Whisk everything together until fully combined. The batter should be runny.
  4. Pour batter into bundt pan and bake for about 50 minutes or until toothpick inserted comes out clean.
  5. Let cake cool in pan for 15 minutes then invert cake onto a plate/platter.
  6. For the chocolate ganache glaze
  7. Using a double boiler (a small saucepan filled with a cup of water), over medium heat- place a small heatproof bowl directly on top of sauce pan. Add in chocolate chips and stir until melted. Then add heavy cream, instant espresso granules and vanilla extract. Stir continuously until everything combines and then remove from heat.
  8. Place ganache into refrigerator for about 10 minutes to cool. Then drizzle over cake and garnish with sea salt flakes, if desired, and serve.