You're going to love this super moist Chocolate Bundt Cake
covered with a rich silky smooth chocolate ganache glaze.
Watch us make this Chocolate Bundt Cake!
This recipe will be double the fun for the chocolate lovers. This cake is delicious on its own, but this simple chocolate ganache glaze adds an extra level of decadence to the cake.
So let's get into what you will need to make this recipe...
More recipes ---> Chocolate Cupcakes, Chocolate Covered Strawberries, Chocolate Chip Cookies, Fudge Brownies with Walnuts, Red Velvet Bundt Cake, Oreo Cheesecake, Oreo Pound Cake, Marble Bundt Cake, Red Velvet Cheesecake Brownies
Ingredients needed to make the cake:
For the cake - you will need:
- All-purpose flour
- Granulated sugar
- Unsweetened Cocoa powder
- Salt
- Vanilla
- Eggs- room temperature
- Unsalted butter - room temperature
- Sour cream- room temperature
For the chocolate glaze - you will need:
- Semi-sweet chocolate chips
- Heavy cream
Steps to make the cake:
Preheat your oven to 325 degrees. Using a hand or stand mixer, cream the butter, oil, and sugar together until light and fluffy. Then add the vanilla and salt and mix until incorporated.
Add the eggs to the bowl one at a time mixing well after each addition. Then add the cocoa powder and mix until fully incorporated.
Add the flour mixture to the bowl alternating with the sour cream beginning and ending with flour.
Pour the batter into your greased 12-cup bundt pan and bake the cake for approximately 1 hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Allow the cakes to cool for 20 minutes before inverting. Allow the cake to completely cool before adding the icing.
Steps to make the Chocolate ganache:
In a saucepan, heat the heavy cream under medium heat until it begins to bubble around the edges. Once it begins to bubble turn it off and pour the cream over the semi-sweets.
Do not stir. Allow it to sit for 3 minutes so give the chocolate time to soften.
After three minutes, stir until combined and silky chocolate forms. Pour the chocolate as desired over the cake allow it to cool then serve!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
The cake should be stored in an airtight container for up to 5 days. The cake can also be frozen.
I recommend freezing the cake for no more than three months for the best flavor. I suggest wrapping the cake in foil and then placing it in a ziplock bag to freeze.
I wouldn't recommend using substitutions at all. Common substitutions are milk or half and half.
I have tried using both of those options and the glaze just did not combine properly to create the nice silky glaze.
Semi-sweets were used for the ganache for this cake, but you can use different types of chocolate as long as you use the same measurement of chocolate.
If using large pieces make sure to cut the chocolate into smaller pieces so that the chocolate doesn't take as long to melt.
**Shop my Amazon store to get the bundt pan used to make this recipe and check out other cooking items used by Whip it like Butter!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
Ingredients
- For the cake - you will need:
- 3 c all-purpose flour
- 3 c granulated sugar
- ½ c cocoa powder
- ½ tsp salt
- 1 ½ c unsalted butter (3 sticks) - room temperature
- 2 tsps vanilla
- 5 large eggs- room temperature
- 1 c sour cream - room temperature
- For the glaze - you will need:
- 1 c heavy cream
- 1 c semi-sweet chocolate chips
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter, oil, and sugar together until light and fluffy.
- Then add the vanilla and salt and mix until incorporated.
- Add the eggs to the bowl one at a time mixing well after each addition.
- Then add the cocoa powder and mix until fully incorporated.
- Add the flour mixture to the bowl alternating with the sour cream beginning and ending with flour.
- Pour the batter into your greased 12-cup bundt pan and bake the cake for approximately 1 hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cakes to cool for 20 minutes before inverting. Allow the cake to completely cool before adding the icing.
- Steps to make the chocolate ganache/glaze:
- In a saucepan, heat the heavy cream under medium heat until it begins to bubble around the edges.
- Once it begins to bubble turn it off and pour the cream over the semi-sweets. Do not stir. Allow it to sit for 3 minutes so give the chocolate time to soften and melt.
- After three minutes, stir until combined and silky chocolate forms. Pour the chocolate as desired over the cake allow it to cool then serve.
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