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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: 10-12 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American


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!



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


  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!


  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.