This Double Chocolate Bundt Cake is uniting all chocolate fiends! You’ll love this extra moist, easy, and chocolate-loaded cake. The bundt cake comes together so simply in 1-bowl and the unapologetically-rich, silky chocolate ganache sends this cake over the edge. The ultimate chocolate dessert that everyone will go crazy for!

double chocolate bundt cake on beige plate with knife on the side

No words for how much I adore this cake, y’all. This double chocolate bundt cake is probably my top favorite chocolate dessert on the site. It’s rich, it’s decadent, and so dang good. I revived the post and updated it with new images and I cannot deal with how scrumptiously divine it all is. If you’re a chocolate lover or looking to bake up something extra nice…this is your sign!

Double Chocolate Bundt Cake 👅

What do we have here? A supremely moist chocolate cake smothered in silky smooth, chocolate ganache that’s so lush. It’s one hell of a chocolate dessert that comes together so easily, the best part! I love the deep, flavorful notes in this cake that intensify and enhance the chocolatey goodness that is this cake. While it is chocolate on chocolate, there’s no cloying sweetness at all.

chocolate ganache being poured over chocolate bundt cake on wire rack

Recipe Highlights For This Cake

Let’s talk about the main highlights that make this dessert sing:

  • EASY AS PIE (BUT CAKE): This chocolate cake recipe is super easy and comes together in 1-bowl, yasss. One of my favorite things about bundt cakes is there’s no layering or heavy hands-on work involved. It’s as simple as bringing the batter together and then making the ganache (also easy!).
  • MOIST, MOIST, MOIST: I know, some people hate that word. I really have no idea why btw, ha. But listen, moist is crucial when it comes to baked goods. Just like my lemon bundt cake or this sweet potato pound cake, and even this dreamy rum cake; my cakes have not a dry crumb in sight! 🙌🏾
  • EVERYDAY BAKE OR SPECIAL EVENT: This double chocolate bundt cake recipe is perfect for holidays, birthdays, or other special occasions when you wanna celebrate with something sweet. However, this cake is also nice to make for a delish anytime dessert, just because.
  • CUSTOMIZE AS YOU’D LIKE: This recipe is a dream as it is written. But you can surely garnish and customize this one to your heart’s content. We’ll chat more on bundt cake decorations further down below.

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the bundt cake: Flour, sugar, dutch-process cocoa powder, baking soda, baking powder, salt, eggs, buttermilk, black coffee, oil, vanilla extract.
  • For the chocolate ganache: Semi-sweet chocolate chips, heavy whipping cream, espresso powder, and vanilla extract.
  • for garnishing: I love a lil’ sprinkle of flaky salt for a nice contrast- optional!

⇢ A deeply rich, chocolate-loaded cake that satisfies your sweet tooth 😋

slices of double chocolate bundt cake on parchment paper

How To Make This Double Chocolate Bundt Cake (easy as 1, 2, 3!):

(Note: please see the recipe card directly below for the complete written instructions.)

  1. For the bundt cake: Preheat the oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease well with butter and then set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients well to combine. Then, in the same bowl, add the eggs, buttermilk, coffee, oil, and vanilla extract. Carefully whisk everything well until fully combined. Pour the cake batter into the prepared bundt pan.
  3. Bake the cake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Then let cool in the pan for 15 minutes. Invert the cake onto a wire rack to continue cooling before glazing.
  4. For the chocolate ganache glaze: Using a double boiler, place the chocolate chips into the bowl and stir, occasionally, until melted. Then add heavy cream, espresso powder, and vanilla extract. Stir the mixture continuously until well combined and silky smooth. Then remove from heat.
  5. Set the ganache aside to slightly cool/thicken. Afterwards, drizzle the ganache over the cooled cake. Garnish cake with flakey salt, if desired. Slice the double chocolate bundt cake into wedges and serve. Enjoy!
overhead shot of chocolate bundt cake

Recipe Tips + Tricks & More For Success

Now let’s dial in on some tips + tricks & much more for this dessert recipe:

  • Grease/butter the pan – You’ll want to generously grease/butter your bundt pan mold very well. Double grease every single nook and cranny for a flawless cake to release in the end with no cake pieces stuck to the pan.
  • Gluten-free needs? – Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  • Dutch-process cocoa powder – This type of cocoa powder is washed with an alkalizing agent that lessens the acidity of natural cocoa powder. Dutch process cocoa powder creates an even tastier chocolate product because it is purer and allows the chocolate flavor to truly shine through.
  • Black coffee – Any great chocolate cake recipe should have this, imo. Coffee provides a depth of flavor that enhances and deepens chocolate notes, making it more pronounced. No, the cake will not taste like coffee at all.
  • Decorating notes – Sprinkles, shaved chocolate, edible flowers, and more!
  • How to store a bundt cake – This double chocolate bundt cake will keep fresh when stored inside of an airtight container (those cake domes are excellent!) for up to 5 days in the refrigerator. If you’d like, you can keep it on the counter (covered for freshness) for about 3 days. And friends, you can even freeze this bundt cake, too! To freeze, wrap the cooled cake in plastic wrap, first. Then cover the plastic wrapped cake completely in foil. It will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge.
  • What makes this cake moist? – There’s nothing more terrible than a dry cake, oof. Not here. The oil and buttermilk work together to ensure a tender and ultra-moist chocolate cake, y’all.
closeup angle of slice of chocolate bundt cake

This Double Chocolate Bundt Cake is insanely good, peeps! It’s such a showstopper dessert that I know you’ll enjoy. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More incredible desserts & sweets for you:

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double chocolate bundt cake on beige plate with knife on the side

Double Chocolate Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1012 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
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Description

This Double Chocolate Bundt Cake is uniting all chocolate fiends! You’ll love this extra moist, easy, and chocolate-loaded cake. The bundt cake comes together so simply in 1-bowl and the unapologetically-rich, silky chocolate ganache sends this cake over the edge. The ultimate chocolate dessert that everyone will go crazy for!


Ingredients

Scale

For the bundt cake:

  • 1 1/2 cups all-purpose flour, sifted if lumpy
  • 1 1/2 cups granulated sugar
  • 3/4 cup dutch-process cocoa powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup whole buttermilk
  • 1 cup strong black coffee, warm
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the chocolate ganache glaze:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • flakey salt, for garnishing/sprinkling- optional

Instructions

  1. Preheat the oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease well with butter and then set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients well to combine. Then, in the same bowl, add the eggs, buttermilk, coffee, oil, and vanilla extract. Carefully whisk everything well until fully combined. The batter should be runny. Pour the cake batter into the prepared bundt pan and gently tap the pan on the counter to knock out any air bubbles.
  3. Bake the cake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to continue cooling. Allow the cake to cool down completely before glazing.
  4. For the chocolate ganache glaze: For this part, I use a double boiler (a heat-proof mixing bowl on top of a simmering pot of water) over medium heat. Alternatively, you can do this in the microwave using a microwave-safe bowl in 30 second intervals. Place the chocolate chips into the mixing bowl and stir, occasionally, until melted. Then add heavy cream, espresso powder, and vanilla extract. Stir the mixture continuously until well combined and silky smooth. Then remove from heat.
  5. Set the ganache aside for about 5-7 minutes to slightly cool/thicken. Afterwards, drizzle the ganache over the cooled cake. Garnish cake with flakey salt, if desired. Slice the double chocolate bundt cake into wedges and serve. Enjoy!

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.
slice of double chocolate bundt cake on small speckled plate with gold fork