Chocolate Bundt Cake
Prep this 10 ingredient chocolate bundt cake in 15 minutes! There’s minimal hands on time, most of it’s baking time, making this an easy bundt cake to make!
This chocolate bundt cake is fudgy, moist, and drizzled with a shiny 3 ingredient chocolate glaze that doesn’t crack!
Want it to be extra decadent? Mix 1 & 1/2 cups of chocolate chips or nuts into the batter.
Our bundt cake recipe calls for 1 cup of hot water.
Why Use Hot Water in Chocolate Cake?
The hot water intensifies the chocolate flavor of the cocoa powder through a process called blooming. This means the chocolate bundt cake will have a more intense chocolate flavor once it’s baked.
How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cake.
How To Grease a Bundt Pan
I recommend greasing your bundt pan with butter or shortening, not non-stick cooking spray. Liberally butter the entire pan. I find that butter works better to grease the pan to ensure the cake doesn’t stick.
Place your hand inside a ziplock bag or paper towel, use 1 tablespoon of butter or shortening and liberally butter the pan. The bag or paper towel will prevent the butter from getting all over your hands.
How To Get a Cake Out of a Bundt Pan
- Liberally grease the pan with butter or shortening
- Don’t grease the pan too early because the butter could slide down into the bottom of the pan if it’s too hot in your kitchen. Grease the pan after the batter is mixed.
- Once the cake is done baking, allow the cake to cool (not inverted) on a cooling rack for 15 minutes. This allows the cake to firm up and the cake will naturally pull away from the sides of the pan as it cools.
- To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze.
How To Make Chocolate Bundt Cake
- Combine all the dry ingredients into a mixing bowl.
- On the stove melt the butter and chocolate chips.
- In a separate mixing bowl combine the melted chocolate, eggs, and buttermilk.
- Add half of the dry ingredients, beating on low.
- Add the hot tap water, beating on low. Then add the remaining dry ingredients, mixing on low until fully combined.
- Liberally grease the bundt pan with butter.
- Bake for 50-55 minutes. Cool for 15 minutes, then invert and remove cake from the pan and allow it to cool completely before adding the glaze.
Why Use Corn Syrup in Chocolate Glaze
Adding a tablespoon of corn syrup to chocolate glaze prevents it from crystallizing, meaning the glaze won’t crack once it’s cooled and you cut the bundt cake. Corn syrup also gives the glaze a glossy appearance.
Total Time Required
- 15 minutes to prep the batter
- 50-55 minutes to bake
- 15 minutes to cool, not inverted
- 1+ hour to cool completely before adding the glaze
Tips For Making Bundt Cake
- Know what size your bundt pan is – I made and tested this recipe in a 9 inch bundt pan.
- Properly measure the flour using the spoon and level method.
- Liberally grease the bundt pan with butter or shortening.
- Allow the bundt cake to cool for 15 minutes before inverting to release the cake.
More Chocolate Desserts
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- 2 & 1/4 cups all purpose flour
- 2 cups granulated sugar
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup semi-sweet chocolate chips
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot tap water
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp corn syrup
- Preheat the oven to 350ºF. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
- In a small pot over low heat, melt the butter and chocolate chips. Stir occasionally until melted. Remove from the heat and cool for 5 minutes.
- Once the melted chocolate is cooled, in a mixing bowl combine the melted chocolate, eggs, and buttermilk. Beat on medium-low with an electric mixer until combined, 30 seconds. Add half of the dry ingredients, beating on low. Next add the hot tap water, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
- Liberally grease a 9 inch bundt pan (it's important to know what size you have) with one tablespoon of butter or shortening. Get the butter in all the nooks.
- Pour the batter into the greased pan. Bake at 350ºF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze.
- Place chocolate chips in a medium heat-proof bowl.
- In a small pot over low heat, heat the heavy cream just until boiling.
- Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
- Use a spatula to stir the mixture until smooth. Stir in the corn syrup.
- Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Store in an airtight container for up to 4 days.
Gluten Free Chocolate Bundt Cake
I’ve made this cake with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
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