Dessert

Chocolate Dutch Cocoa Bundt Cake with Ganache Recipe

ByMariam Harutyunyan December 1, 2025December 1, 2025

Introduction

This rich and moist Chocolate Bundt Cake is a chocolate lover’s dream, combining deep cocoa flavor with a luscious ganache glaze. Perfect for special occasions or a decadent dessert any day of the week.

The image shows a rich chocolate bundt cake sliced into three thick layers, each layer dark brown with a moist, dense texture. The cake is covered with a shiny, smooth dark chocolate glaze that drips slightly over the edges and onto the white scalloped plate. The background features a soft, creamy fabric on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
2 cups granulated sugar

1 cup vegetable oil
1 tablespoon vanilla extract

3 cups flour
1 ½ cups Dutch cocoa powder

2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk

1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Step 3: In a separate bowl, mix the flour, Dutch cocoa powder, baking powder, and salt evenly.

Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently until just combined—avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Allow the cake to cool in the pan for 10-15 minutes. Then carefully invert it onto a serving plate and let it cool completely.

Step 7: To make the ganache, place the chopped chocolate in a heatproof bowl. Warm the heavy cream in a saucepan just until it begins to simmer, then pour the hot cream over the chocolate. Let it sit for 2-3 minutes before whisking until smooth and shiny.
Step 8: Drizzle the warm ganache over the cooled cake, allowing it to drip down the sides. Let the ganache set before slicing and serving.

Tips & Variations

Use strong brewed coffee or espresso for a deeper chocolate flavor that enhances the cake’s richness.

Substitute half the vegetable oil with melted butter for a more buttery texture.
Try adding a teaspoon of instant coffee granules to the dry ingredients for an extra mocha kick.
For a festive touch, sprinkle chopped nuts or chocolate shavings over the ganache before it sets.

Storage

Store the Chocolate Bundt Cake covered at room temperature for up to 3 days. To keep it longer, refrigerate in an airtight container for up to a week. Reheat slices gently in the microwave if desired, but ganache is best enjoyed chilled or at room temperature.

How to Serve

A dark chocolate bundt cake sits on a white scalloped cake stand, covered with thick, glossy chocolate glaze dripping down its sides in smooth, shiny waves. The cake itself is rich and dense with a matte texture, creating a deep contrast with the shiny glaze. In the background, a blurred glass bottle of milk and a folded cream cloth rest on a white marbled surface, adding soft neutral tones to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, but the flavor and color will be slightly different. Dutch-processed cocoa has a smoother, less acidic taste, while natural cocoa powder is more bitter and tangy. Adjust sugar slightly if using natural cocoa.

What if I don’t have buttermilk on hand?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.