This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets rave reviews because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
The Best Chocolate Bundt Cake Recipe
My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. It’s our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.
If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.
Why I love this Homemade Chocolate Cake
I like cakes that are easy to make and this homemade chocolate cake definitely fits the bill. This is the best chocolate bundt cake you will ever make and eat! Trust me!
- There are no complicated steps and you don’t have to spend hours or days decorating.
- You don’t need a mixer to make this bundt cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes it’s nice to do it the old-fashioned way.
- It’s so moist! This bundt cake recipe calls for sour cream, which makes the cake super moist. It is the secret ingredient!
- If you don’t have sour cream, you can use plain Greek yogurt. It produces a lovely cake as well.
- Use good quality cocoa for this bundt cake so you get a nice chocolate flavor.
- The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate bundt cake really should be illegal. (I want to continue baking and eating this cake, so please don’t tell the police. I don’t want to go to jail. Let’s keep this our little secret:)
- Make sure you grease your bundt pan really well. You don’t want it to get stuck. I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
- Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
- If you want to skip the chocolate glaze you can dust the cake with powdered sugar, but I really like the chocolate glaze. It is the perfect finishing touch to the bundt cake.
Occasions for a Chocolate Bundt Cake
This cake is very rich and a small piece usually does it, but since it’s my birthday I think I need a big fat piece…for breakfast:) Starting my birthday with chocolate cake must mean it’s going to be a great year. At least that’s what I’m going with. We shall see! At least I know my day will be wonderful!
This chocolate cake recipe is perfect for any celebration, or just because you need chocolate. I am a firm believer that every day should be celebrated and there is no better way to celebrate than with chocolate.
And if you want to make your Valentine’s heart go pitter patter, just give them a slice of this cake. Everything will be smooth sailing after they taste this Chocolate Sour Cream Bundt Cake!
How to Make Chocolate Cake
Watch below for a quick step-by-step video on how to make this chocolate bundt cake!
If you like this chocolate bundt cake, you might also like:
- Flourless Chocolate Cake
- Easy Chocolate Cake
- Strawberry Chocolate Cake
- Ultimate Chocolate Cupcakes
- Strawberry Cake
- Funfetti Cake
Chocolate Bundt Cake
Ingredients
For the cake:
- 1 cup unsalted butter plus more for the pan
- 1/3 cup cocoa powder we use Dutch process
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
For the chocolate glaze:
- 4 ounces bittersweet chocolate finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Instructions
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Nutrition
Have you tried this recipe?
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All I can say is OMG!!, hands down the best chocolate cake.
This cake is absolutely amazing and So moist and chocolatey!! I cheated a little and used coffee for the water. For the frosting I didn’t have corn syrup so I used honey. Also 3T powdered sugar instead of granulated and non fat half and half. So obviously substitutes work with this recipe – Delicious! I will definitely be making this again!! Thank you for sharing! 🙂
Yummm, so good, I am wondering if you know of a delicious salted caramel glaze I could try for a variation on this?
Absolutely delicious! My 12 and 8 year olds made it together, it was easy and delicious! I’ve never had a better Chocolate Bundt Cake in my life, not to mention the glaze… YUM! My girls added raspberries on top after they glazed it and that made it even more phenomenal. 100% recommended!!! It was moist and even lasted a whole week without any mold or rotting. I would be surprised if anyone said it was gross. It will definitely be a household regular for us, no more buying ShopRite cakes!
What temp in the oven?
The cake is moist but I don’t think it has a strong chocolate flavor. I used Callebaut chocolate. I would add more next time. I also found the the non traditional missing of ingredients odd but effective. I will add more cocoa powder next time I make it. The chocolate sauce on the top is very good. Really makes the cake.
Thank you for sharing this wonderful recipe! I was searching online for
“the best chocolate cake” for my sister and her husband’s birthday celebration, and I found it here on your site. Everyone raved and were so impressed with my baking abilities, but I steered the praise over to you since I just followed your clearly written directions. It was super moist, rich and most importantly of all – super chocolatey. I only made one change and that was to double the glaze. Just drizzled the entire bowl over the top and it gracefully spilled over, landing in luscious little heaps at the base of the cake. So decadent and luxurious.
Love chocolate but Not my favorite in a cake until now. Just finished first slice and it is taking everything I have from gobbling another piece. Reminds me of a lava cake with fudge glaze but it us seriously better than lava cake. Perfect wuth fresh berries and s tall glass of milk. WTG
This cake is amazing! It is beautiful and has wonderful flavor! I just purchased my first Bundt pan and this was my first Bundt cake. I will definitely make this again and again.