Decadent Chocolate Bundt Cake with Ganache Recipe

If you’re a chocolate lover like me, you’re going to absolutely adore this Decadent Chocolate Bundt Cake with Ganache Recipe. It’s rich, moist, and smothered in a glossy chocolate ganache that feels like pure luxury. I’ve made it dozens of times, and every single occasion, this cake steals the show. Stick around, because I’m not just sharing the recipe—I’ll also spill my best tips to make sure your cake turns out perfectly every time.

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Ingredients You’ll Need

The ingredients here all play an important role in making this cake luscious and irresistible. I recommend using good-quality semisweet chocolate—it really lifts the flavor. Also, don’t skip sifting the dry ingredients; it helps keep the batter light. Let me share a few tips on what to look for:

• Semisweet Chocolate Morsels: Using real chocolate morsels instead of cocoa powder alone gives the cake a deeper, velvety richness.
• All-Purpose Flour: The classic choice for structure; make sure it’s well-sifted to avoid lumps and dense texture.
• Baking Soda: Creates lift and helps the cake stay tender.
• Kosher Salt: Balances the sweetness and enhances the chocolate flavors.
• Unsalted Butter: Room temperature butter creams the batter beautifully, resulting in great texture.
• Brown Sugar: Adds moisture and a subtle caramel note that I absolutely love.
• Eggs: Bring structure and richness—always use at room temperature for even mixing.
• Sour Cream: This is my secret weapon for moistness without heaviness.
• Hot Water: Helps bloom the cocoa and chocolate flavors for a more intense taste.
• Pure Vanilla Extract: Adds a lovely depth to chocolate, making flavors pop.
• Heavy Cream (for Ganache): Use fresh cream for that silky ganache consistency.
• Flake Sea Salt (Optional Garnish): A sprinkle on top awakens the chocolate and creates a perfect balance of sweet and salty.

Variations

I love playing around with this Decadent Chocolate Bundt Cake with Ganache Recipe depending on the occasion. Don’t hesitate to put your own spin on it! Whether you want to make it gluten-free for a friend or add some festive flair, here are some ideas that have worked well for me.

• Gluten-Free Version: I swapped the all-purpose flour with a gluten-free baking blend and it turned out just as moist and tender—perfect for sharing with gluten-sensitive guests.
• Nutty Twist: Sometimes I fold in chopped toasted pecans or walnuts into the batter for a delightful crunch contrast.
• Spiced Chocolate: Adding a pinch of cinnamon and cayenne pepper gives the cake a subtle warmth that makes it extra cozy in the fall.
• Vegan Adaptation: Though I haven’t tried this one personally, using plant-based butter, flax eggs, and coconut cream is worth experimenting if you prefer dairy-free.

How to Make Decadent Chocolate Bundt Cake with Ganache Recipe

Step 1: Prep Your Pan and Melt the Chocolate

Start by preheating your oven to 350°F and position the rack in the middle—this ensures even baking. Grease a 10-inch tube pan generously with butter or shortening, then dust it with cocoa powder to help the cake release effortlessly. If you prefer, a nonstick baking spray with flour included is a great shortcut.

Next, melt your semisweet chocolate morsels in short bursts in the microwave (I do 30 seconds, stir, then 15 seconds at a time) until silky smooth. Trust me, stirring well after each interval avoids burning and gives you that beautiful, glossy melt.

Step 2: Mix Dry Ingredients and Cream Butter with Sugar

Sift together the flour, baking soda, and salt in a medium bowl—this helps lighten the mix and avoids clumps in the final batter. In your stand mixer fitted with the paddle attachment, cream the room temperature butter with brown sugar until it’s wonderfully fluffy and light—this usually takes about 5 minutes. You’ll notice the texture becomes almost mousse-like, and that’s exactly what you want.

Step 3: Add Eggs, Chocolate, and Combine Batter

Add in the eggs one at a time, mixing just until each is incorporated. Overmixing eggs can lead to a tough cake, so keep it gentle here. Then, pour in the melted chocolate and combine until evenly blended—the batter will start to look rich and shiny.

Now, alternate adding the flour mixture and sour cream in three parts—it’s a little fussy but worth it to keep the batter silky and smooth. Start and end with the flour; add a third of the flour, then half the sour cream, another third flour, the rest of the sour cream, and finally the last of the flour. Mix on low, just until combined after each addition.

Step 4: Add Hot Water and Vanilla, Then Bake

This is a fun step—slowly drizzle in the hot water while mixing on low. This thins the batter slightly and brings out a deep chocolate flavor. Finish by stirring in the vanilla extract.

Pour your batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for about 55 to 65 minutes. I always start checking at 55 minutes by inserting a toothpick—if it comes out clean or with just a few moist crumbs, you’re good to go.

Once done, let the cake cool in the pan for 10 minutes before carefully lifting it out by the center tube to cool completely on a wire rack.

Step 5: Prepare and Pour the Ganache

While the cake cools, make the ganache by heating the heavy cream in the microwave until it just begins to bubble—watch closely to avoid boiling over. Add your chocolate morsels and stir every 15 seconds until glossy and smooth.

Stir in the butter until fully melted and incorporated, which gives the ganache an extra silkiness. If the ganache feels too thick to pour nicely over the cake, add a tablespoon of cream at a time until it reaches a pourable consistency.

Gently pour the ganache over the cake, letting it cascade down the sides. For an elegant touch, sprinkle with a pinch of flake sea salt—it perfectly balances the rich chocolate and adds a subtle crunch.

How to Serve Decadent Chocolate Bundt Cake with Ganache Recipe

Garnishes

I usually keep it simple with just the ganache and a sprinkle of flake sea salt because it highlights the chocolate beautifully. But if it’s a special occasion, I love topping it with fresh raspberries or a dusting of powdered sugar for a little extra pop and elegance.

Side Dishes

This cake pairs wonderfully with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance all that chocolate richness. For grown-up gatherings, a glass of cold milk or a bold cup of coffee brings out the best in this dessert.

Creative Ways to Present

For holidays and birthdays, I’ve enjoyed arranging edible flowers or shaved chocolate curls around the cake on a pretty platter. Another favorite is piping a border of whipped cream or dollops of mascarpone cheese infused with orange zest for a bright contrast. Presentation is your chance to get playful and make the cake feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in plastic wrap and then in an airtight container at room temperature if it’s just for a day or two. For anything longer, I pop it in the fridge, and it keeps beautifully for about 4 days without drying out—thanks to the sour cream in the recipe.

Freezing

This cake freezes like a dream. I usually slice it first, then wrap individual slices tightly in plastic wrap and foil before freezing. You can keep it for up to 3 months, which means you can bake ahead for parties or just stock up for a rainy day craving.

Reheating

To enjoy frozen or refrigerated leftovers, bring slices to room temperature or warm gently in the microwave for about 15-20 seconds—long enough to soften the ganache and bring out the chocolate aroma, but not so long that the cake dries out.

FAQs

Final Thoughts

I absolutely love how this Decadent Chocolate Bundt Cake with Ganache Recipe brings together simple ingredients to create a show-stopping dessert. Every time I serve it, friends and family go crazy, and I enjoy the process from mixing to that final glorious ganache drizzle. If you want a cake that’s rich yet moist, elegant yet approachable—I can’t recommend this one enough. Give it a try, and I’m sure it’ll become one of your favorite chocolate cakes too!

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