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Double Chocolate Bundt Cake

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Prepare to dive into pure chocolate bliss with this Double Chocolate Bundt Cake!

Rich, fudgy, and decadently moist, it’s the ultimate treat for chocoholics craving that perfect balance of deep cocoa flavor and melt-in-your-mouth texture.

Topped with a glossy chocolate glaze or a sprinkle of powdered sugar, this cake turns any ordinary day into an extraordinary celebration of all things chocolate.

this recipe ⇨

Ingredient

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (63g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) hot coffee or hot water
  • 1 1/2 cups (263g) semi-sweet chocolate chips

Chocolate Ganache:

  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter
Viva Naturals Organic Cacao Powder, 1lb - Unsweetened Cacao Powder With Rich Dark Chocolate Flavor, Perfect for Baking & Smoothies, Non-GMO, Certified Vegan & Gluten-Free, 454 g
Viva Naturals Organic Cacao Powder, 1lb – Unsweetened Cacao Powder With Rich Dark Chocolate Flavor, Perfect for Baking & Smoothies, Non-GMO, Certified Vegan & Gluten-Free, 454 g
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How to Make Double Chocolate Bundt Cake

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. In a separate bowl, combine buttermilk and hot coffee.
  6. Gradually add flour mixture to butter mixture in three parts, alternating with buttermilk mixture, beginning and ending with flour mixture. Mix just until combined.
  7. Fold in chocolate chips.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the ganache: Heat heavy cream until just simmering, pour over chocolate chips, add butter, and let sit for 3 minutes. Stir until smooth, then pour over cooled cake.
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Double Chocolate Bundt Cake

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A rich, moist chocolate bundt cake made with cocoa powder and a splash of hot coffee for extra depth of flavor, studded with semi-sweet chocolate chips. Finished with a silky, glossy chocolate ganache that adds a decadent touch to every bite—perfect for chocolate lovers and special occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (63g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) hot coffee or hot water
  • 1 1/2 cups (263g) semi-sweet chocolate chips
Chocolate Ganache:
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. In a separate bowl, combine buttermilk and hot coffee.
  6. Gradually add flour mixture to butter mixture in three parts, alternating with buttermilk mixture, beginning and ending with flour mixture. Mix just until combined.
  7. Fold in chocolate chips.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the ganache: Heat heavy cream until just simmering, pour over chocolate chips, add butter, and let sit for 3 minutes. Stir until smooth, then pour over cooled cake.
  • Author: Jordan
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

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