Introduction

This Double Chocolate Bundt Cake is a rich, moist dessert perfect for chocolate lovers. Made with cocoa, coffee, and a smooth chocolate ganache glaze, it’s a show-stopping cake that’s surprisingly easy to make at home.

Double Chocolate Bundt Cake with Chocolate Ganache Glaze Recipe - Recipe Image

Ingredients

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
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon espresso powder
1 teaspoon vanilla extract
Flakey salt, for garnishing (optional)

Instructions

Step 1: Preheat the oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease well with butter, then set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined. Add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract to the dry ingredients. Whisk carefully until the batter is fully combined and runny.
Step 3: Pour the batter into the prepared bundt pan. Gently tap the pan on the counter to release any air bubbles.
Step 4: Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 5: To make the ganache, melt the chocolate chips using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in heavy cream, espresso powder, and vanilla extract until silky and combined. Remove from heat.
Step 6: Let the ganache cool for 5-7 minutes to thicken slightly. Drizzle the ganache over the cooled cake and sprinkle with flakey salt if desired. Slice and serve.

Tips & Variations

For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
If you don’t have espresso powder, substitute with instant coffee granules or omit for a milder taste.
Ensure the coffee is warm, not hot, when adding to the batter to avoid curdling the eggs.
Try adding a tablespoon of sour cream for extra moisture.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices briefly in the microwave to soften the ganache before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but results may vary. Choose a blend that includes xanthan gum for best texture.

Is the coffee flavor very strong?

The coffee enhances the chocolate flavor without tasting strongly of coffee. If you prefer, use decaffeinated coffee or reduce the amount slightly.

Double Chocolate Bundt Cake with Chocolate Ganache Glaze Recipe

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4.9 from 143 reviews

A rich and moist Double Chocolate Bundt Cake featuring a tender crumb infused with coffee and buttermilk, topped with a silky smooth chocolate ganache glaze and optionally sprinkled with flaky salt for a perfect balance of sweetness and depth.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Chocolate Ganache Glaze:

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

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-cup bundt pan with baking spray or grease it well with butter. Set aside for later.
Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Whisk thoroughly to blend all the dry ingredients evenly.
Add Wet Ingredients and Combine Batter: To the same bowl with dry ingredients, add eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract. Whisk carefully until the mixture is fully combined and has a runny consistency.
Pour Batter into Pan: Pour the prepared batter into the greased bundt pan. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
Bake the Cake: Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking. Then carefully invert the cake onto a wire rack to cool completely before applying the ganache glaze.
Prepare Ganache (Double Boiler Method): Using a double boiler over medium heat, place the semi-sweet chocolate chips in a heatproof bowl set atop simmering water. Stir occasionally until chocolate is fully melted.
Add Cream and Flavor: To the melted chocolate, add heavy whipping cream, espresso powder, and vanilla extract. Stir continuously until the ganache is silky, smooth, and fully combined. Remove from heat.
Cool and Glaze Cake: Let the ganache sit for 5-7 minutes to thicken slightly, then drizzle it evenly over the cooled bundt cake. Optionally, sprinkle flaky salt on top to enhance flavor.
Serve: Slice the cake into wedges and serve. Enjoy your decadent double chocolate bundt cake!

Notes

You can use a microwave to melt the chocolate chips in 30-second intervals if you do not have a double boiler.
Allowing the cake to cool completely before glazing ensures the ganache sets properly without melting off.
Flaky salt on top of ganache adds a nice contrast to the sweetness and enhances chocolate flavor.
Use strong brewed coffee for best depth of flavor; espresso powder intensifies the chocolate taste.
Ensure the cake pan is well-greased to prevent sticking.

Keywords: Double Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Coffee Chocolate Cake, Decadent Dessert