Chocolate Sour Cream Bundt Cake

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!

slice of Bundt Cake drizzled with chocolate

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.

Chocolate Sour Cream Bundt Cake Recipe on twopeasandtheirpod.com The BEST chocolate cake ever!

Chocolate Bundt Cake on serving platter

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.

sour cream Chocolate Cake Recipe

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:

Easy Chocolate Bundt Cake Recipe

chocolate sour cream bundt cake

Chocolate Bundt Cake

If you are looking for the best chocolate cake recipe, you've found it! You will need a glass of milk to wash down this rich and chocolaty cake!
4.77 from 194 votes

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

Calories: 462kcal, Carbohydrates: 55g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 87mg, Sodium: 359mg, Potassium: 147mg, Fiber: 2g, Sugar: 36g, Vitamin A: 725IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 2mg
Keywords chocolate bundt cake, chocolate cake

Have you tried this recipe?

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This Easy Chocolate Bundt Cake Is The BEST Chocolate Cake Recipe! It Always Gets Rave Reviews Because It Is Easy To Make, Moist, And Perfect For Any Celebration. You Will Love This Easy Homemade Chocolate Cake! #cake #chocolate #chocolatecake #dessert Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
If you are looking for the best chocolate cake recipe, you??™ve found it! You will need a glass of milk to wash down this rich and chocolatey cake! #cake #chocolate #chocolatecake #dessert Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
A budget-friendly moist chocolate bundt cake with sour cream perfect for choco lovers out there! Loaded with chocolate inside and out, this is the best easy chocolate bundt cake for parties. Save this pin and plan something amazing with this recipe!
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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Happy Bday!!!!

    Your cake looks outstanding! The cake itself looks so moist and fabulous. Sour cream (or Greek yogurt) is such a great addition to cakes. I never make a cake without it. I am in love with that silky ganache, too!

    1. I made this cake for my stepson’s birthday last weekend. It was very easy, and came out rich and moist. The ganache turned out a little bit runny, so I mixed in some icing sugar and made it more of a glaze. Every one loved it, and the leftovers disappeared down to the last crumb. Will definitely make again.

  2. HAPPY BIRTHDAY!!! Looks like a perfect way to celebrate. The topping looks so yummy. Hope you have the perfect day

  3. from one Maria to another…hAPpy bIrThDaY!!!

    that cake looks lovely…that glaze looks devine!!!

    I want a piece for breakfast too!

  4. oh that looks amazing, and I can so see making mini ones, then eating like three of them.

  5. Best wishes for a happy birthday tomorrow! This cake looks amazing and I am looking forward to making it and sharing it with my family. As I look at the ingredients, I note there is kosher salt and regular salt. Just so I know for sure, is the kosher salt the salt that is combined with the butter mixture? I am unfamiliar with kosher salt – so I am unsure why the different kind is used. If you have a chance, I would be happy to hear from you regarding this. Many thanks.

    1. Thanks for catching that! I updated the recipe. You only need to put the salt in once:) I use Kosher salt, if you don’t have it you can use regular salt. Enjoy!

  6. Maria the timing of this is too perfect! I have been browsing for a chocolate bundt recipe and this looks like just the one. And Happy (early) Birthday!!!

  7. I’ll take a moment to wish you an early Happy Birthday!

    I’m with you, starting your birthday off with a piece of that delicious-looking cake is definitely the way to start off a great year.

  8. Sour cream is awesome in cake! It keeps it so moist, I’d love a slice right now but that’d be my breakfast 🙂

  9. wow this looks stunning! i love the glossy chocolate on top!! this is so perfect 🙂 happy early bday!! xo

  10. Happy early birthday! This looks amazing and coincidentally I made a sour cream chocolate bundt cake over the weekend. Great minds think a like!

  11. I think any birthday could instantly be happier with this beautiful bundt cake! Wishing you a very, very happy one!

    1. Should it be runny when going into the oven mine was l hope it comes out right. Oh and l followed all the directions too a T

  12. happy almost birthday! love the idea of using Greek yogurt instead of sour cream–this is one of my favorite cakes!

  13. This looks so incredibly good! I love using sour cream in chocolate cake — it just comes out so moist and delicious. This one’s a pinner!

  14. Happy Birthday! This cake looks like a great way to celebrate. So chocolatey, and that glaze looks amazing!

  15. Just came out of the oven. OMG smells delish. Will post again with all the coments made by my family later this evening. Thanks. Crossing fingers that this the one.

  16. Happy Birthday! I need to remember this one for my birthday next fall…or maybe for Valentine’s Day, since I don’t think I’ll be able to wait that long! I bet the sour cream keeps the cake incredibly moist, and that chocolate glaze looks amazing!

  17. Happy Birthday! I too request my grandmother’s sour cream chocolate (pound) cake for my birthday every year. I like to make it with greek yogurt instead, too. I hope you have a wonderful, chocolate filled day!

  18. Oh my yum! I have always struggled getting perfectly moist chocolate cake but I bet the sour cream in this recipe really helps. I need to try it soon. Very soon. Like this afternoon.

  19. Happy early birthday! What a delicious way to celebrate. BTW you must’ve known I was craving chocolate today. Perfect time to post this 🙂

  20. I’m new to your site! What a delight! HAPPY BIRTHDAY 🙂 Mine is a few months away, but I think I will be requesting this cake.

  21. Happy Birthday Maria. I hope your day is amazing! This cake looks so decadent and scrumptious! I would definitely help you get rid of it. 🙂

    Heather

  22. These might be the most stunning photos you’ve ever taken!

    And I want to appear right in the middle of that cake.

    And Happy Birthday!

    xoxo!

    1. That means a lot coming from you since you take the most amazing photos! Thanks my friend! xoxo

  23. Happy Birthday Maria! Hope your day tomorrow is filled with lots of fun and chocolate. 🙂 The cake looks great!

  24. Happy Birthday! I love everything I have tried from your blog, so I had to try this cake today. We actually had your roasted cauliflower soup (one of my favorites now) for dinner and a slice of this cake for dessert (balanced meal)!

    This is an amazing cake!!! My husband, who doesn’t care for sweets and NEVER eats icing or glazes, LOVED the cake AND the chocolate glaze.

    Thank you so much! Hope you have a great birthday…

  25. This looks like an amazing cake and I would love to make it, but I don’t have a Bundt pan.
    Any thoughts on what other kind of pan would be suitable for baking this cake in?

  26. Celebrating without chocolate is just sacrilege! This is my kind of birthday celebration! Happy birthday tomorrow.

  27. Oooooh boy this looks chocolatey! I can’t believe how shiny the glaze is! Happy birthday Maria!

  28. Made this today! I had a colonoscopy this morning and spent all day yesterday dreaming of all the things I’d made today as soon as I could eat again. This was on the list. (Nothing says, “yay food!” like chocolate cake!) Best chocolate cake I have ever eaten, and I’ve eaten a lot. This is my new go-to recipe. Also, because I didn’t get to eat at all yesterday, I can have as big of a slice as I want tonight to make up for lost calories. Isn’t my math amazing?!

  29. Yum! This looks like a great way to use up some kefir I have in the fridge. Do you think the recipe would work as cupcakes, or would I need to tweak more than just the cooking time? Also, happy birthday!

  30. This cake looks incredible! I’m the same as you – a cookie girl at heart – but I’m also a huge chocolate lover and a rich chocolate cake will always make me happy too. And that ganache glaze on this cake looks so heavenly. I love the shine!
    Happy Birthday!

  31. Looks amazing and would love to bring this to the office. Do you think it will sit well overnight and the glaze will still look shiny, or would you suggest maybe making the glaze in the morning?

  32. As previously mentioned (appropriately in EACH comment), this looks incredible! I’m wondering though, I don’t have any bittersweet chocolate. Do you think too much would be lost if I used chopped chocolate chips?

  33. I made this last night and sadly, it turned out dense. Do you actually mix your batter completely smooth like the recipe says? I wonder if it was over-mixed. The crumb was tight, not fluffy. It bordered on dry. I refrigerated it overnight and wonder if that did something bad to it??

    1. You want the batter to be smooth, not clumpy, but you don’t want to over-mix either. Our cake is never dry, it is always incredibly moist. I have never refrigerated it overnight. Sorry you had issues.

  34. I hope you had the most wonderful of birthdays Maria! This cake would definitely fit the bill for a birthday cake 🙂

  35. Hope you had a very happy birthday, Maria! This cake looks like a wonderful way to celebrate. I canNOT walk by a Bundt, especially one that’s chocolate and has sour cream. Yours is gorgeous!

  36. I only have unsweetened cocoa. Will that work? I often find recipes that just say cocoa powder and don’t specify.

  37. Happy belated birthday! I can’t think of a better way than to celebrate with this gorgeous cake! My birthday is in 2 weeks so I may just make this for myself!

  38. Mmmm….it’s my birthday this month too. I may just have to make myself a birthday cake from this recipe. It’s just my style.

  39. Made this cake yesterday in preparation for Nemo (we’re in NH)- nothing has helped us get through 2+ feet of snow like this cake. Kids and husband love it. Delish! Thanks!

  40. My daughter’s birthday is Valentine’s Day and I am thinking of making this cake. She loves chocolate! I don’t have any corn syrup. Is there something I can use as a replacement?

  41. I was searching for a chocolate cake recipe to make for my husband’s 40th birthday yesterday. This one was the one I chose. I was DELICIOUS!!! It was extremely easy to make and was oh so chocolatey!! We paired it with vanilla ice cream, which was perfect to have a little cake and a little ice cream in every bite to sort of cut the chocolateyness a little 🙂 Will put this in my card file to make again on another chocolatey occasion!!

  42. Happy birthday! Do you know how much time I should bake if I am using six mini bundt pans?

    Thanks so much,

    Kristine

  43. I cannot wait to make this, but I don’t have a bunt cake pan. Can I use a spring pan or something else instead?

  44. I absolutely almost never leave messages about recipes, but this one was warranted.

    I have made this cake twice in less than 2 weeks. It is the best chocolate cake I have ever made. Not too sweet, just sweet enough. You really enjoy the chocolate flavor as opposed to the sugary flavor. It has been tucked away in my recipe binder as my go to chocolate cake, especially when those cravings hit once the month 🙂

    Thank you for sharing this recipe. It is AMAZING!

  45. Just made this, and it is SOOOO good! Unfortunately, my hand slipped while releasing the cake from the pan and caused it to fall off the wire rack. I was able to salvage it by cutting it into pieces (snacking on the scraps) then placing them on a serving platter and drizzling the chocolate over the pieces. Worked just fine and still tasted wonderful even though it wasn’t as visually appealing! 🙂

  46. i baked this on sunday and it’s the best chocolate cake i’ve ever baked…ever! thanks for posting this recipe and happy belated birthday!

  47. Holy cow – look at all this beautiful food! Of course I zoned in on the chocolate cake to make a comment here! Ha ha. I saw you at BYB & I’m popping by your great blog to say “hello”. It was really nice to meet you & I hope to see you again soon. In the meantime, I’ll be following on Google+.

    Warmly, Michelle
    Faith, Trust & Pixie Dust

  48. Just wanted to chime in to say I made this cake for my in-laws’ recent visit, and it was the best from-scratch cake I’ve ever tasted – everyone loved it.

  49. This looks like the perfect sweet treat to add to a meal you are making and taking to a new mom or a friend in need! Your recipes never disspoint. Hope you had a happy birthday!

  50. thank you & BLESS YOU…….baked it for picnic every one was IN LUV …………….. a must try cake recipe or u will be sorry for the rest of ur life . STAY BLESSED FOR SHARING THIS WONDER FULL RECIPE…………………..

  51. Made this cake today turned out wonderful,will see that my friends get this recipe thank you so much

  52. Wow! This cake looks absolutely delightful! I can’t wait to try it and adapt it for high altitude baking. I’ve made many sour cream pound cakes over the years, but not sour cream CHOCOLATE cakes.

    Thanks again!

  53. Made this yesterday after a month of longing for it!! So so good, the chocolate sponge is moist, soft, not super chocolately, just right. The chocolate drizzle is rich so just the right amount. Thanks for a great recipe!

  54. I made this cake today for my husbands birthday and he loved it and so did the rest of the family! Thanks for sharing such a great recipe!

  55. Your cake so yummy and easy for being a cake made from scratch! My husband loved it on Valentines day, and I’m going to make it again tomorrow for a family dinner. I am sure it will be a hit!

  56. Can I cut this recipe in half and use it for my six 1-cup mini bundt cake pans? Looks really good, by the way.

  57. I have made this cake twice and it is outstanding. Not too much icing, but the ganache makes it a very special treat. The cake is moist (I used 0% Greek yogurt) and is even great the next day. I very much enjoy your food blog and have tried many of your recipes – thought it was time to let you know how much I love your recipes.

  58. This cake is awesome. So easy to make. Very moist and chocolatey . I used the Dutch chocolate and a 72% cocoa nibs for the glaze. What I like the most is that the cake is not super sweet, just yummy chocolate. Highly recommended.

  59. It turned out perfect! I took mine out when it was still just barely wet in the middle and let it finish cooking on the counter. For the glaze on top I just melted semi-sweet chocolate chips into the heavy cream, turned out great. I added a white chocolate drizzle on top of mine as well. Great recipe.

  60. Need help! I am making this but it calls for bittersweet chocolate. In Canada we don’t use those terms. Do you mean unsweetened chocolate, or semi-sweet? Thanks.

  61. This cake is very good and easy to make. I will make this again. The problem is with the glaze. I added 3 tablespoons of agave necter and 1/2 cups of powdered sugar and it was still too bitter! Will use my old glaze recipe if I make this again.

  62. Just made this tonight-super easy and delicious! I used some Greek vanilla yogurt and some low fat sour cream. I used agave nectar in the glaze-it all turned out great! I baked it for 38 minutes-we live at sea level.
    Thank you for sharing-my husband thanks you, too!

  63. This was the best cake I ever made. Thank you!! I also made a few changes. Instead of all water I used half cup water, quarter cup coffee, and quarter chocolate liquor. I also added some liquor to the frosting. Devine!!

  64. Hello! This is honestly the first bundt cake I’ve ever made, as well as the first chocolate cake. I have to say this was an excellent recipe and I’m super glad I made this one as my first chocolate bundt cake! I made sure not to overmix the batter and it came out nice and moist. I got some compliments from the people who tried it. I loved it! The chocolate is just right and it is not at all overwhelming. Terrific for people with a sweet tooth AND for people who don’t like their cake too sickeningly sweet. Thanks for posting the recipe; I can’t wait to have a big slice again tomorrow! 🙂

  65. I have a mini-bundt pan that makes 6, do you think I have to modify this much to have that be a success? I guess I need to play around with the length of cooking or do you have any suggestions? Thanks, this looks divine and I am sure I will be making it over and over again!

    1. Yes, you can use a mini bundt pan, just reduce the baking time. I haven’t tried it yet, so just keep an eye on them. I am not sure the exact time. Maybe half?

  66. Hey there! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept talking about this. I will forward this article to him. Fairly certain he will have a good read. Many thanks for sharing!

  67. I just tried this cake recipe. I didn’t bake in a bundt cake pan, just a 9 inch round pan and drizzled the glaze on top of it. It’s so lovely and divine. I love how the cake is fluffy and light and the glaze just gives it the right amount of density without feeling too heavy. I decorated the cake with some strawberries. I love the strawberry-chocolate thing. Thanks and this one’s a keeper!

  68. I have made this cake now at least 20 times since finding this recipe. It is now my ” go to ” recipe and my sons all time favourite. I drizzle it with a peanut butter glaze and its absolutely fantastic. So simple to toss together and turns out moist and delicious every time. Thank you so much for posting this recipe!

  69. This is a very moist cake that came together quickly (I skipped the glaze). Definitely going into my recipe file. Thank you!

  70. My daughter and I used this recipe tonight as our first bundt cake EVER made and it is oh so delicious and moist!! A huge success in our home, sure to be our new favorite chocolate cake… thanks so much for sharing 🙂 🙂

  71. I want to thank you for this wonderful recipe…
    I was hoping to find a really moist, dense, chocolate cake recipe, and this one was amazing!
    I didn’t want to use cane sugar, so i substituted 1 and 1/2 cups coconut sugar in the flour mixture and stirred 1/4 cup maple syrup into the melted chocolate mixture… It worked perfectly!
    It came out just the right amount of sweetness…
    I will continue to use this as my favorite chocolate cake recipe…

  72. I baked this cake last night, and it was absolutely amazing! I will definitely be making it again. Thank you so much for this recipe. Love your blog!

  73. Your cake looks fabulous. I have a question about the consistency of the frosting. Is it easy to cut without too much frosting clinging to the knife on every cut? Thanks.

  74. Hi, Thank you so.. much for the recipe 🙂 I made it yesterday for my family, they loved it. For some reason the cake mixture was light brown not reach brown like it shows in the picture even thou I used 1/3 cup cocoa powder from trader Joe’s. Is some cocoa powder better then the other as far as lighter vs. darker color? Also I baked it for 40 minutes @350 degree and the middle of the cake was still very raw so i baked it for additional 20 minutes. It is moist inside but I think 10 minutes would of been better.

  75. I have now made two of these fabulous cakes for our Church’s Harvest Day next Saturday! Our Harvest Day is our annual pork bbq and bbq chicken plate sale….so everyone can get a slice of this incredible cake! Well, those lucky enough to choose these slices!

  76. This was a. It of a pain to make, but was fantastic! I added chopped walnuts on top and only used half of the glaze. I froze ithe rest to make again.

  77. I made this for thanksgiving and just wanted to say it was delicious and everyone devoured it. I omitted the glaze and just went with a generous dusting of powdered sugar and it looked great. Thanks for the great recipe 🙂

  78. I was always told in Culinary School that when using Cocoa you use Dutch processed only when there is baking powder present in the recipe to provide the acid that has been stripped from the processed powder. If baking soda is present then you use natural unsweetened cocoa powder. I see that your recipe calls for baking soda so my concern now is whether or not that will cause the cake to have a bitter or acidic taste. My husband is a die hard chocolate lover and I only have one chance to make this cake right lol. PLLLLEAAASEEE I need a comparison description of the flavor! How chocolately is it?? 🙂

  79. I made this cake for my chocolate loving daughter for her 21st bday! it was a hit! that cake is awesome and easy to make. between the cake and the kung pao chicken spaghetti, the kitchen/house smelt very good! 🙂 thank you for sharing.

  80. I saw this and thought it would be a perfectly beautiful cake to serve at our friends “going home” party. It’s in the oven now. Thank you.

  81. Not moist, rather dry. Didn’t understand the methodology of the recipe…mixing the butter, water and coco powder, then mixing the sugar with the dry ingredients and adding the eggs and sour cream last just doesn’t make sense. Must admit I was disappointed. The glaze was good. Thanks anyway!

  82. Just got a new bundt cake pan for my birthday and decided to christen it by making this recipe. Its in the oven now. 🙂

  83. Hi there! I just wanted to let you know how much I have been enjoying your site!
    Baking is my therapy and let’s just say right now my kitchen is busting at the seams with cakes and cookies. I searched for chocolate cake recipes and yours spoke to me!
    I made it just a couple of weeks ago. Since then I have baked it another 5 times. I vary the bundt pans and sometimes I add chocolate chips to the batter. It comes out perfect every single time!! So thank you for making a recipe so easy, for a cake that’s so scrumptious, for a girl who gets to feel like she’s the best baker in the world!

  84. I made this and followed your directions to the T…I’ve never had a bundt cake turn out so beautiful and so delicious..this was THE perfect chocolate cake recipe- thank you so much for sharing!!! It was delicious!!! (I’m making it again today for guests!)

  85. I just came across this recipe today and have never been on your website. I made the cake and its delicious! The glaze tasted great as well but came out more runny so it doesn’t look as pretty as yours. Should I add more chocolate next time? Not sure what I did wrong. I’m going to be coming back to your site for more recipes – thank you!!!

  86. I made this to take to the Super Bowl party. It was excellent and very moist. I used light sour cream. Ran out of time and used store bought frosting on top and everyone still thought it was very good. I also did not need to use a mixer which was a plus too! Thanks for the recipe. It is a keeper!

  87. I have made this cake twice and it is absolute heaven in my mouth. The only problem I am having is when I go to invert the cake. Half of it ends up staying in the pan. I don’t know what I am doing wrong. Any tips?

  88. This looks absolutely ridiculous!
    Can’t wait to try it; have never made a cake in which I’ve melted butter and water together…
    Perhaps this is your trick to such a moist texture :], at least it appears that way from the photos.

  89. I have made this cake at least 10x in the past 2 years. It is foolproof and everyone always delicious. I love how easy it is and also I don’t have to use a mixer or bring anything to room temperature. Just threw it together in about 20 minutes for an easy Valentines Day dessert.
    Thanks

  90. This cake was absolutely delicious and sooo moist!
    Loved it!
    Made the mistake of storing it in the fridge later though, and the texture became very different and dense :/ not sure if it’ll go back to normal once it comes back to room temp!
    How do you store this cake??

  91. I have made this cake twice and it is absolutely delicious. I am having a problem when I invert the cake out of the pan. Half of the cake is staying in the pan. I don’t even bother making the glaze. Can you give me any tips to get the cake out of the pan in one piece?

  92. I made this for my family yesterday and it received rave reviews from everyone! Thank you for all that you do!
    Pinned!
    K-

  93. Wow, this looks incredible! I can’t wait to make it this weekend for my husband’s birthday. I was wondering, do you think I could substitute half and half for the heavy cream for the glaze? Thanks!

  94. Question.

    I plan on making this cake this week and because I don’t keep corn syrup or agave in my cabinets, I was wondering if honey can be used as an alternative to the corn syrup in the glaze. I know in some cases honey can mess up textures, but I wasn’t sure if that was the case here.

    Thanks for posting!

  95. I just made this cake, it’s in the oven now. The batter seems very thin. Is it supposed to be like this?

  96. I’ve just made this cake and glaze for my mothers birthday. The cake came out amazing! The glaze however, did not. I used half and half and agave. It is very thin. So, I added a half can of chocolate store frosting and whisked it with about 3/4 of the thin glaze and it’s the perfect consistency! Can’t wait to dig in later tonight!

  97. I have made this cake twice within the last 3 or 4 weeks. The cake is moist and wonderful but both times I had a problem with the glaze being runny. Don’t know what I am doing wrong. Perhaps it is in my choice of chocolate? I used a large Hershey’s Extra Dark chocolate bar as it was all I had on hand. The 2nd time I cut back on the amount of heavy cream but still it was still runny.

  98. When I came across this recipe (“Chocolate Sour Cream bundt Cake”) I was determined to give it a try. I made this last weekend, following the recipe word-for-word, and WOW was it amazing. It’s so delicious, and MOIST! In the past, I had many different kinds of chocolate cakes that were way too sweet, but this was incredible. The sweetness of the cake is more then perfect. With this recipe, there is no guilt feeling getting a second slice. Thank you for the recipe!! I look forward in trying out other goodies from you guys! 🙂

  99. Thank you for this most delicious cake recipe which I have now made three times and absolutely loved by all!

  100. I made this yesterday for St. Patrick ‘s Day. It was delicious! So moist and with a rich chocolate flavor, despite calling for a relatively small amount of cocoa. Easy to make, too.

  101. I tried your recipe yesterday and the cake was simply divine.
    Thanks for sharing!
    Finally i have found the perfect chocolate cake recipe.

  102. Yummy!
    Couple tips if I may make this cake even more scrumptious:
    Use 1/2 cup of corn starch + 1 1/2 cups of flour for a fluffier cake. Also, beat one of the egg whites until firm peaks and gently fold it in the batter just before baking!
    For the frosting, no need for sugar nor agave! A nice ganache of 1 part cream : 2 parts high quality chocolate will do it!

  103. I don’t have a Bundt pan…can I use a 9×13, springform, or two 9 inch pans instead? If so, how long should I cook them? Thanks!

  104. I made this cake a few months ago and forgot to come back and comment. I’m not normally a big cake person, but this cake was amazing! So moist and delicious.

    I’m making another one tomorrow to take to a Pig Pickin’ party along with my Cheesecake, that gets requested every time. I’m betting that this cake will be on my friends/family’s list after Sunday as another thing I HAVE to bring every time.

    Thanks for a great recipe!

  105. Very late to the party, but just made this cake last night. It definitely improved overnight! The cake was quick to throw together and very moist. I might increase the cocoa powder or add mini chocolate chips next time. Last night, I wasn’t sure the glaze was going to set, but was pleased to find it had done so quite nicely when I enjoyed a slice for breakfast this morning. (and it isn’t even my birthday!) Thanks for a nice cake that was simple to bake with on-hand ingredients. When I make this again, I will use top-quality chocolate for the glaze instead of the Hershey’s I used this time around.

  106. I am going to make this to bring to a picnic this weekend. Can I do everything (including glaze) ahead? Would it still be good the next day?

  107. Made this cake for myself for mother’s day. Easy, quick, moist, not overly sweet and incredibly delicious! I halved the ganache recipe since I only had 2 ounces of bittersweet chocolate and it was more than enough. Recipe is a keeper and will be put in my go-to collection. Thanks!

  108. WOW! I made 2 batches of this recipe last night for work today. I cannot begin to tell you what a HUGE HIT they were. One batch was made into mini bundt cakes, and the other into a 9″ bundt cake. I topped mine with fresh strawberries and blueberries. I had people from all over the building coming back for their second or third piece. They all wanted my business card, and some. I cannot thank you enough for sharing your recipe. This will now be my go-to chocolate cake.

  109. I made this cake last night and it turned out awsome. I don’t have a bundt pan so I 7 see a spring form. I didn’t have the ingredients for the glaze so I made a quick orange and cream cheese glaze. It was amazing. Definitely going to make again.

  110. What a yummy cake. The chocolate glaze was perfect. The only thing I will do differently next time is to dust the pan with cocoa instead of flour. Now one of my favorites!

  111. Will this only work in a bundt pan? I made this before and it was amazing. It was devoured by all my guests! thinking about making it again for a b-day party but it has to be in a round cake pan.

    Thanks!

    1. I have only made it in a bundt pan, but I am sure it would work in another pan. Just adjust baking time.

  112. Hi,
    Can I use salted butter?
    Why do you use water, can milk be used instead?
    Thanks in advance, the cake looks wonderful and cannot wait to try it, possible with caramel sauce drizzled over!

    1. Yes, you can use salted butter. I haven’t tried milk, but I am sure it would work too! Enjoy!

  113. I’ve made your cake twice in the last two months. First, I made mini-bundts for my kids tea party birthday. Last week, I made the full-sized version for an office party. This cake tastes terrific and is so easy — less than an hour to prepare and bake! Of the three bundts I made for the birthday, this was the easiest. The chocolate flavor is really rich and the cake is moist. I had no problems getting it out of the pan. (With liberal use of bakers spray.) You can even doll it up with diced, macerated strawberries to get fancy.

    Thanks so much.

  114. This cake looks amazing! Quick question: other baking sites say you have to use baking powder when using Dutch processed cocoa, not baking soda. Baking soda is for use with natural cocoa (like Hershey’s). Is there a specific reason this recipe calls for baking powder vs baking soda with the Dutch processed cocoa?
    Thanks!

  115. anxious to make this cake. I have just found “dutch process cocoa”……. most of the recipes using it do not also use baking soda. You do use both, correct? thanks so much…..

  116. Made this today! Total HIT!!!! This recipe is an official keeper! Moist, rich and delicious!! My new go-to chocolate cake recipe.

  117. Thank you for a great recipe – made this today and it was amazing! Very moist and great chocolate flavor…and the glaze was perfect. Definitely a keeper!

  118. I was wondering how to convert this to mini cupcakes – made this as a bundt, did a double batch for a 3 layer cake, but really want to make mini ones for a function! Thanks!!!

  119. I want to double the recipe and put it in a large #1 cake pan. The pan is a wiltoncake pan Any thoughts on the baking time?

  120. Okay, I was sure this recipe was going to be a disaster. The batter was much too thin and I panicked. At the last minute I added 1/2 cups of walnuts and 1/2 cups of cocoa nibs to the batter just to thicken things up but without success. But somehow it turned out to be the best chocolate cake I ever made. Also, for the frosting, instead of corn syrup and sugar I used Kaluha. Amazing! Thanks for the recipe.

  121. Hi,

    I made this cake today, yup I agree with Mike, the batter was much too thin, a little bit afraid, but still calm down, but it came out really nice cake. Thanks for the recipe, will make this cake again since it it really a simple cake..no mixer..yeah..
    I have a food blog and posted the recipe I have tried using your recipe on my blog written in Bahasa Indonesia, but link back to two peas and their pod.

    Thanks,
    Monica

  122. I was wondering if I would be able to use the cake for cupcakes and put a chocolate icing on them or a vanilla? If so what would be the temperature or time to cook.

    Thank you

    1. I haven’t tried cupcakes, but I am sure they would be fine. I would cook at the same temperature, just decrease the baking time. Maybe try 20 mins and check them with a toothpick.

  123. Made this cake today and it turned out gorgeous! It removed easily from the pan and had a gorgeous sheen to it. Thanks so much for the recipe!

  124. After making this about 3x now I still LOVE it but must say that I think there’s a little too much ganache (if that’s possible ;)). I always end up serving the extra over ice cream. This cake is still gorgeously delish even after a week. My go-to choco bundt for sure. Thanks again!

  125. I’ve made this several times over the last few weeks…and my friends/customers love it! I see several folks have asked about cupcakes, but no one has tried it. Oh well, I may give it a shot. I have a function I’m baking for and cupcakes have been requested. I’ll let you know how it turns out.

  126. I have used this recipe for cupcakes several times and they always turn out perfect! I baked for 20 minutes at 350 degrees and used cupcake liners. The recipe made exactly two dozen cupcakes. I topped them with a salted caramel buttercream and mini chocolate chips. This is by far the best chocolate cake recipe I have found for cupcakes and bundt cakes.

  127. Just made this cake last night. Soooo good! I am picky about cake & was craving a chocolate bundt cake. Found this recipe & tried it. It is moist & perfect. Love it!

  128. It’s my birthday this week and I plan to make this. Will it work in a regular cake pan? I could split it between two pans to make a layer cake.

  129. Just made this cake and it turned out wonderful, but I made some adjustments to the recipe. Instead of using the amount of sugar called for I used 1C granulated sugar & 1/3C brown sugar. I also did a VERY full 1/2C of low fat sourcream and some ground cinnamon for a little kick to the sweetness. Instead of making a chocolate glaze I used powdered sugar and fresh strawberries and blackberries for the topping…and BAM. Complete 🙂 thanks for sharing this cake!

  130. I used 1/2 cup of less sugar and it didn’t suffer at all. I tend to like things not overly sweet. Delicious recipe thanks for posting it!

  131. Thank you so much for this recipe! I just made it for Valentines day for my Mom and Grandma, it looks amazing! I hope I can wait to eat it 🙂

  132. You just know a cake is going to be awesome when the batter is this smooth and glossy. I don’t have a Bundt tin (it’s on my list of kitchen gadgets to buy) so I used this to make 6 enormous, indulgent heavenly chocolate mini-cakes in texan muffin tins. I can’t say I looked at the cooking time, I just waited until they sprang back to touch.

  133. This recipe is a keeper for sure! although, I’m not sure what happened but 40-45 min was no where near enough for me. I kept having to put it back for five more minutes until it was an hour and I just decided to take it out. Surprisingly, after it cooled, I cut into it and it still wasn’t done! :(….. any pointers? I know this recipe is a good one because the part that was done tastes AMAZING! I guess it just takes trial and error with the bake time.

  134. Oh my, this was delicious!! So easy to put together and it was a hit with my workmates. I used Chobani Greek Yoghurt and the cake was so moist. The chocolate glaze was so glossy and decadent. This is definitely my ‘go to’ for a great chocolate bundt. Thank you !! cheers, Kirsty, Canberra, Australia

  135. Thank you so much for this recipes everyone loves it and I seem to be making it at least once a week. For information I have not only used sour cream but it works just as well with buttermilk or yogurt. I have also made a tray bake and cupcakes with this recipe and success every time! I love the fact I don’t have to use my stand mixer! Thanks again.

  136. hello, thanks for the recipe…..looks amazing will try it pretty soon……..i was just wondering if u could just explain this sour cream,…..like can i use regular yougurt….p-lz reply ASAP….

  137. The texture was fine but the flavor was just awful. Used good quality cocoa (King Arthur Bensdorp DP) yet was amazed by the lack of flavor. Had to throw out the whole thing.

  138. Delicious cake but half of mine stayed stuck in the Bundt pan so back to the drawing board for my co-workers birthday cake!

  139. This cake looks incredible!! My son’s birthday party is this weekend & he wants a chocolate cake but I need it to be 9×13 to make the race track cake he wants. Would this recipe work for that size? And if so, how long should I bake it for? Thanks so much for your help!!

  140. I followed the recipe to the tee and it stuck to my expensive bunt pan that I generously buttered and floured and the batter was very thin and the cake didn’t rise. Disappointed.

  141. I have a question for you: Should this cake be served immediately after glazing with the chocolate cream or is it okay for it to sit a couple hours with the glaze before serving? This cake looks amazing. I can’t wait to make it! Thanks for the recipe!

  142. This is a fantastic cake that I made last night.. huge hit. .The only question I have is some people who are experts in taste said that they could taste the baking soda after taste… can I cut down on it?

    1. I have never tasted it. You can try cutting down but it might affect how the cake bakes up.

    2. We loved this cake! One question… does it have to be refrigerated if you don’t plan to eat it all in the same day? I covered it tightly with plastic wrap and left it on the counter. Thanks!

  143. I made this cake for my husbands birthday….I did not frost it…served with whipped cream or vanilla ice cream.
    Absolutely, hands down, the best cake ever !!

  144. AMAZING CAKE !

    Everyone raved about the Rich chocolate flavor, I was impressed by the density and texture …typically I distribute leftovers to my guest… oops, my bad, everything made it into the take home tins except the leftover cake…

  145. I have made this cake so many times now; it has become my go-to recipe. Foolproof and delicious! I am back to make it again and thought it was time to actually let you know how much I love this cake! It is perfect exactly as written. Thanks for such a great recipe!

  146. Hi!

    I baked this delicious cake twice in a normal baking pan, I wonder if it is possible to bake it in a Nordic Ware Heritage Bundt bakform.

    Thanks/Jian

  147. After viewing this recipe for months, I finally made the cake for my son’s 5th birthday (November 2015). Thank god it was a small family gathering. Guests were asking for seconds and thirds. I had to quickly save and hide a second piece for my son. This cake is absolutely delicious and it’s so moist. This is the easiest cake recipe I have ever made. I followed the recipe exactly as written. At first, I was concerned about the amount of kosher salt because it seemed like a lot. Then I misread the directions for the glaze, I placed everything in the pot at once then heated. Everything came out fine.
    I’m going to make it again for Christmas. Just thinking about it is making my mouth water. It was soooooooooooooooooooooooo good!

  148. Hi Maria, could I add raspberries to the mix? If yes, can you recommend how much. This looks delish and I plan on making it for my bosses birthday also in Feb who is as an amazing baker. Thought I could impress her 😉 with a chocolate Raspberry cake. 

  149. Hi!

    Grate cake, I baked many times with no glaze but still delicious. I want now to bake to my colleagues at work, could i wait with glaze and use it in next day?

    is it OK to drizzle a cold glaze? Thanks

    !

  150. This is probably the best chocolate cake recipe I have ever made. I have brought to my office and shared with my co-workers and have also brought in for a bake sale. I love recipes like this – that honestly make you not think of any other chocolate cake recipe because this one ‘takes’ the cake — pun intended!!! 🙂

  151. This was a delicious cake and easy to make. I made this using 9×13 pan and frosted with buttercream icing for my sons birthday. He Loved it! I had to double the recipe to have enough batter. Thank you for this recipe!

  152. A long time after you have posted but I have just come across this amazing cake…some questions from a Kiwi living in France… Granulated sugar…wondering if this is what we would call raw sugar? ie unprocessed. I am guessing that Gold Medal is a brand and it needs to be normal flour (not self raising)…bit of a nightmare in France as they have quite specific flour so thought perhaps flour for gateaux would make sense!  Also, no sour cream so thought I would use creme fraiche with a squeeze of lemon juice.  Please let me know if you think my thinking is way off!  Guess I could just give it go and keep everything crossed it will still be delicious!

  153. I was kinda scared of making this for my birthday party without having tried it before, but I took a chance, and I’m so glad I did. So easy and amazing! Got rave reviews, and not just during the party – got a bunch of texts from people afterwards asking for the recipe. Great success.

  154. Happy Birthday! Can you use this  for mini bundt cakes? If so, what would you  cook at for how long? P.S. love your site!

  155. I made this cake for a special occasion and found it to be very disappointing. And sad to say I didn’t have enough time to make another.  The chocolate flavor was mild, wasn’t moist even though I took it out early.  And the glaze was too thin and had to be thickened.  I wish I had made one of my  tried and true recipes:(

  156. I successfully made this gluten free, and wow it’s amazing. Here’s how I did it: I used Bob’s red mill 1 for 1 gluten free flour which worked very well.
    I used coffee instead of water but also I added about a 1/4th of a cup of seltzer water to keep the cake from being super dense, and it worked!
    If you make this cake, good luck. It will be gone in 30 seconds or less!

  157. HI, I hope this isn’t a stupid question, because I don’t bake often, but I want to make this for my husband’s birthday tomorrow.   When your recipe says cocoa powder, does that mean sweetened or unsweetened?  I’m thinking unsweetened, because there is sugar in the recipe as well, but I’m looking for clarification before making the recipe.  It looks delicious.

  158. I want to make this cake today, and I bought dutch process cocoa…should I switch to baking powder instead of soda? Several websites say to do this, because of the acidity levels.

    1. I make the cake as posted, I never make any changes and it turns out great!

  159. i’ve never made a cake before and am excited to give this a whirl for mother’s day. i have a few basic questions: is it better to make/serve the day of baking, or is it ok to bake it/glaze it a day ahead? also, how should i store the cake once it cools/is glazed? do i keep it outside or in the fridge? what’s the best way of covering it? sorry for all the new-to-baking questions, but i’d like to make my mom something special for her day!

    thanks so much!

    1. You can make it a day ahead. I cover it and leave it on the counter. The fridge might dry it out. You can use a cake cover or gently cover with plastic wrap.

  160. Awful taste – followed recipe exactly, yes it’s super moist but tastes bland and floury. Didn’t make glaze as cake got binned. Disappointing.

  161. Has anybody actually tried this recipe and reviewed it? I’d love to make it for a party I’m throwing. My question is which flour to use here . I have cake flour and AP flour. I’ m really looking to have a moist bundt cake. Any advice?

  162. I just made the beautiful bunt for my co workers,,,the glaze is pretty but I my have let it get a little too glumpy and not drizzeled it enough to be very pretty on the cake, I will comment as to how everyone liked it. Very easy to make and smells wonderful!

  163. I made this last week. It was for a friend, but the crumbs were tasty. Mine stuck to the pan a bit, but I think that was a combo of possibly not greasing and flouring well enough plus not cooling long enough before removing from the pan. Thanks for posting!

  164. This is absolutely the BEST chocolate cake I’ve ever eaten… and I’ve eaten a LOT of cake. I made one tiny change – I used three eggs instead of two. It doesn’t matter, though. The flavor is PERFECT, and it’s so SO moist. My daughter called it crack cake, because she wants to keep eating it (and she isn’t a huge consumer of baked goods). This will be my go-to chocolate cake from now on! In fact, I’ve already printed the recipe and laminated it.

  165. Just made the cake, it turned out perfect! Great instructions, light moist cake with the perfect chocolate topping. Thank you! This recipe is a keeper! 

  166. This cake is quite simply fantastic. I made it yesterday for a family lunch and it was a huge hit. Its dense and moist and amazing. My new favourite cake recipe!! The only problem that I experienced was getting the cake out of the bundt pan. Unfortunately the cake didn’t come out cleanly and so it looked like a bit of a mess before I iced the cake, but I managed to hide the flaws with the chocolate drizzle. Also, just as an aside, I live in South Africa and I couldn’t find corn syrup so I just used a little bit of honey and it worked perfectly. Thanks for such a great recipe!

  167. This is an awesome cake! Our family renamed it “the giant chocolate donut” 🙂 I was wondering thinking of trying milk chocolate for the icing instead of the bittersweet. I don’t know if it will still be as good. What do you think?

    1. I LOVE the giant donut name! Best ever!! If you are a milk chocolate fan, I am sure milk chocolate would be good too!

  168. This is a five-star cake–easy, quick, moist and delicious!  Thank younfor,this recipe.  It’s become our favorite chocolate cake!

  169. I made the cake today. The cake is amazing, but the glaze was pretty bitter. Is it really 1 1/ 2 T. sugar in the glaze. It’s beautiful, but bitter

  170. I haven’t tried this recipe yet but plan to do so soon. I’m wondering about using Dutch-processed cocoa with baking soda. Most professionals caution again doing so as the cocoa is already processed with an alkali and the final result can have a soapy taste. I haven’t experienced this problem with Pernigotti Dutch processed cocoa (made in Italy and available and Williams Sonoma) but have experienced it with other Dutch-processed brands. I’m going to try this with the Pernigotti – I’ll bet it will be fabulous.

    1. I have never had a problem, the cake always comes out great! I hope you like it too!

  171. Wat is Greek yogurt not familiar with it..can v use the normal cream that v get on milk at home..how is sour cream made

  172. Hello!

    Do I have to store this cake in the fridge because of the ganache or can I store it on my countertop?

    1. The counter is just fine unless it is really warm and humid in your house. Enjoy!

  173. 4 stars
    I loved it. It was a big hit at my office. I did get a little creative and add fresh squeezed orange juice, Orange extract and a little orange zest to the batter. I topped with shaved dark and white chocolate.

  174. 5 stars
    This is now my go-to cake recipe. When I bring it to a party, people always exclaim that it is the best cake they have ever had.

  175. Hello.  The cake looks delicious.  I would like to try.  But I don’t have this kind specific shape of pan.  Can i use a round one to bake it?  Thank you. 

  176. 5 stars
    I am known as “the cake baker” in my circle of friends and I am always on the look out for a new recipe that will top the last cake I baked! This recipe was really fabulous and there were no crumbs left! Easy to follow instructions and the glaze recipe I will use on some of my other cake recipes. This cake recipe will now be one of my standards I make!

  177. 5 stars
    Thank you for this fabulous chocolate cake recipe! We have tried many chocolate cake recipes and this one has become the one we bake over and over again at our house!! It is light yet rich, moist with a “just right’ chocolate ganache frosting…YUMMY!!!

  178. I don’t know why the chocolate I poured over the top tasted so bitter, unless it’s because it was in the fridge for a couple years and I had to put the mixture in the microwave to completely melt it. The cake was very good! Any suggestions?

  179. 5 stars
    OMG this was AAAAAMAZINGGGG. I had a bundt pan that had been living in the basement storage closet for years. I brought it out today and had all the ingredients to make this cake. My SO did not care for it…..too bad more for me!
    The only problem I had was the cake did not come cleanly out of the pan.
    Thanks for the recipe

  180. 5 stars
    I just made this cake using sour cream and hershey’s Unsweetened cocoa (that was all I could find) and this cake is AMAZING!! Thank you!!! This is now my go to recipe!!! 

  181. made this cake for my niece’s bday….I have always used a cake mix but your recipe looked user friendly and it was, so my first from scratch cake was fantastic…thank you for the recipe. This will be a fam fav for years to come.

  182. 5 stars
    This is the best chocolate cake recipe I have ever tried. I make it again and again. I’m making it tomorrow night for a crowd, and I can’t wait to see people enjoying it. Thank you!

  183. Hi there!   I make a cake very similar to this one, which I love, however it seems to be best received when served the day that it is baked.  I don’t do the glaze-i do fresh whipped cream…a ton of it.  Anyway, I was wondering if your cake fairs any better than mine when made a day or two in advance.  Please advise.   Thanks!  ❤️

  184. Planning to make 2 of these for my son’s birthday celebration. His Montessori doesn’t allow cake with icing. Do you think it will still be delicious without the icing?

  185. Made this for a holiday party – came together easily, was beautiful on the table, and delicious!! Will be making this again!

  186. 5 stars
    This cake is delicious! I brought it to a little Christmas get-together with neighbours and they loved it, even my son, who doesn’t like cake, wanted a second piece. I didn’t have time to do the glaze, so I just dusted it with icing sugar and served with fresh strawberries and vanilla ice cream. I will definitely be making this again.

  187. 5 stars
    Deliciously chocolate without being too sweet. I always double the ganach so I have a perfect ice cream topper.

  188. 5 stars
    Just wanted to say I made this for our New Years party and it was absolutely perfect! I followed the recipe with no changes made. Definitely a dense cake but so moist and just the right amount of sweetness. Thank you!

  189. 5 stars
    I can’t thank you enough for sharing this recipe. I made it 2 years ago for my daughter’s birthday party and it’s been her requested dessert ever since. I made it with vanilla the first time and then I swapped the vanilla for almond and it’s amazing BOTH ways. So if you love chocolate And almond flavor try that too! I now get asked by her friends that I make it for THEIR birthday!!! Lol. Thank you again!

  190. Question re the baking soda and Dutch process cocoa powder- are you supposed to use baking powder vs soda when using Dutch process cocoa? I followed the recipe exactly w Dutch process and the cake did not rise at all.  Thanks. 

  191. 5 stars
    This is by far the easiest and most delicious recipe I have ever made. It is my husband’s FAVORITE cake of all time.

  192. Happy birthday!! My son turns 1 next month and I’m looking for the perfect chocolate cake recipe ❤️ I know you mentioned substituting the sour cream for Greek yogurt ( love the idea) but have you ever used anything else in place of the 1 3/4 cup of sugar and had just as successful of a recipe?? I’m making him his own personal cake and just don’t want to overload him with sugar ( I know it’s his birthday but he’s never had cake before.) I’d love to be able to use this recipe just maybe with a few baby friendly substitutions perhaps?

    Thank you

  193. Tried to look through the comments to see if anyone has made this in cupcake form.  
    Have you? Always in search of a moist cupcake.  

    Thanks!

  194. Do you think would it be ok to use regular cocoa instead of the dutch cocoa? If yes all the other ingredients stay the same?
    I would love to make this soon but I never see dutch cocoa in my grocery store.
    Thanks!

  195. 5 stars
    This is an Awesome recipe! I had to cook it for 8 min. more in a loaf pan and I made a chocolate cream cheese
    icing for it . I used non stick spray instead of flour and shortening. It was a beautiful cake. I looked at several recipes and the sugar amounts were 3 cups! So I searched for less sugar and this was the one. You won’t be disappointed. Yummy!

  196. 5 stars
    I’ve made this twice now and we absolutely love it. It’s definitely going in my recipe for life book! Thank you so much for sharing. wish I could share a photo. I added mini chocolate chips on it 🙂

  197. 5 stars
    I made this cake last week for a girl at work. Rave reviews, even my boss the pickiest of eaters raved how delicious it was. I have to say I have made a number of your recipes and NONE disappoint! Thank you for providing good healthy as well as so decadent!

    Cheers!

  198. 5 stars
    Absolutely divine!  I made this cake for a Valentine’s Day potluck (I was looking for a super-easy but good dessert) but  think this will be my go-to chocolate cake recipe from now on. Thanks for sharing!

  199. The family and friends came over for xmas holidays
    They LOVE it so much everyone wanted me to make them one and They wanted to pay for it Lol GREAT Recipe

  200. 5 stars
    I made that cake yesterday and it is absolutely delicious! I will make it soon again. So moist and light and the glaze is perfect and not too sweet.

  201. I’ve got it in the oven right now! Smells awesome!!!  Does the frosting solidify once cooled on the cake?

  202. 3 stars
    I don’t think that this cake is the best chocolate cake. It is definitely up there but by far not the best. The glaze, however, is definitely very good. If I make another Chocolate cake, I will double The amounts in the glaze. Overall the cake was good, but it was not moistOverall, Overall

  203. This was the first bundt I have ever made and it was a success!!! I made the cake on Friday and then glazed it on Saturday to serve it that evening. I would have liked it to be a bit taller, and a bit more chocolatey, but the end result was a moist cake that held up well and was quite pretty. The glaze was RIGHT ON!!! Just wonderful. I followed the recipe for both the cake and glaze to a T. I did add a raspberry glaze (1 tbsp of raspberry liquor and a few tablespoons of seedless raspberry preserves boiled down and then cooled a bit) under the chocolate glaze. I will either omit the raspberry glaze or add more chocolate next time. Thank you for this recipe. Greatly appreciated!

  204. 5 stars
    My fiance and i were blown away. What a phenomenal cake. I didnt let him lick the bowl because the batter was thin and he would worry it wouldn’t come out. I fooled him. He said it was the best ever, better than mix or bakery. Thank you.

  205. 5 stars
    I had never baked a cake before, but I’ve now baked your recipe 3 times. I didn’t know it could be so easy. I haven’t tried the chocolate glaze, but even without it, people have given me so many compliments on this cake! One time I accidentally used regular vanilla yogurt instead of plain Greek yogurt and instead of the disaster I thought would come of it, my husband told me it was the best one yet! It doesn’t quite fill my 10 cup fleur de lis bundt pan, but nobody has ever noticed. Thanks for a great recipe!

  206. Hi, is the “cup” measure the same across all ingredients?
    Online I’ve come across 1 cup baking measure to indicate different quantity for solid and liquid ingredients

  207. Mom used to make this cake almost every Sunday for our special Sunday dinner. She and my brother G eorge had a running g ame–Mom would always try to save cake for Dad’s lunch on Monday. George always wanted to have more cake when he came home from the once a week movie on Sunday night.. Mom was well p ressed to find hiding places for the cake. I remember once she even hid it in the washing machine–George found it. She didn’t use any butter–just 1 cup sour cream. You must know–since we had a cow, the sou r cream was much richer and thicker than what is available in the dairy section of the grocery store–the butter was not necessary.

  208. 4 stars
    I made this cake, however I went a little rogue. I doubled the cocoa powder, and only put in 1 cup of sugar. Instead of the glaze I made a simple ganache with only dark chocolate chips and whipping cream put in the freezer for a while to get it nice and stiffened up for a thick, rich coating after the cake cooled.

  209. 1 star
    As much as I love chocolate this cake beets all hands down. Best ever I’ve tried to make. Thanks for sharing.

  210. 5 stars
    This is the best recipe ever! I cut the sugar to 3/4 cup and sprinkle powdered sugar on top of the cake.
    Do you think if I omit cocoa, the cake would still be good?

  211. Grease the pan but coat with cocoa powder. It’s much nicer than flour. MORE chocolate taste & nowhite stuff on your cake

  212. 5 stars
    I e made this cake four times in the last two weeks! It’s  incredibly easy, delicious and beautiful!

    Can I substitute gluten free flour cup for cup? 
     
    Thank you!

    1. Oops! Thanks for the earlier reply! I’m going to make a gluten free version tomorrow and I’m sure it will be fabulous!

  213. Greetings,
    Will use the same amount of agave as the corn syrup? This recipe makes my mouth water, can’t wait to bake!!!

  214. I would love to be able to print this and make it but no place says print. If I am not able to print recipes take me off your email list..
    Thanks anyway

  215. 5 stars
    This is the best chocolate cake ever…I have made it SO many times and it never disappoints!  I have made it with and without the glaze and it’s yummy both ways.  And so easy too…thank you for an amazing recipe tht comes together in a flash and always impresses!!

  216. 4 stars
    Just made this cake, and cover with ganache, follow all instructions and was perfect in 45 minutes, Frost ed with ganache 

  217. 5 stars
    I made this tonight for guests and they all raved about it. I will definitely be making this again! It did stick to the pan a little, but I think I just need to grease it a bit more. Thanks for this recipe!

  218. Made this cake for a Pastor Appreciation dinner at church using organic cacao powder, salted butter, left the salt out due to the salted butter and it was excellent. Due to time, I used a Duncan Hines chocolate frosting. Very little was left. Thank you for an easy, but tasty cake recipe.

  219. 5 stars
    This is a serious dessert “go to!” It’s my FOURTH time making this cake since June! Everybody LOVES it and I have had people offer to pay me to make it! My variation (too many gluten free friends and my mom) is to use Bob’s Red Mill gluten free 1:1 flour and I use coconut blossom palm sugar (lowest in glycemics) for sugar concerns. The cake ALWAYS turns out beautifully and is moist and delicious! I use the regular sugars per the recipe for the icing and I do TWO tablespoons of cocoa instead of one. This cake is consistently fabulous! I hope you enjoy it as much as I do!

  220. 5 stars
    So moist and delicious. Made a peanut butter drizzle with natural chunky peanut butter, coconut oil, and maple syrup.

  221. 5 stars
    Super easy, moist and delicious. Made this today and turned out perfect. Didn’t change anything. Followed recipe step by step. Thanks so much for sharing!

  222. I have a question – I have been reading difference between natural cocoa and dutch process cocoa powder. The literature says to use natural cocoa powder with baking soda and dutch process with baking powder. Your recipe for the Chocolate Bundt Cake says you use Dutch process and your recipe calls for baking soda – not baking powder.

    Can you clarify this for me?

    Thanks

  223. 5 stars
    I made this cake lightly sprinkled with confectioners sugar for something different for our Thanksgiving dessert and I served it with Pumpkin ice cream purchased from a local boutique ice cream shop. I think this just might be the start of a new tradition! The cake was very easy to make, is very moist, and not overly sweet.

  224. 5 stars
    I made this over the weekend for our family Christmas gathering and it was a hit. I put in a layer of raspberry jam and filled the centre with fresh raspberries. Dusted with gold it was a perfect celebration cake – moist and delicious.

  225. 5 stars
    This is the BEST chocolate cake my family has ever had.  I cook and bake a lot, and I’ve never tasted a cake so good . And if that’s not enough, it’s really easy to make!  In fact, it’s foolproof!!!  Try it.. you’ll love it

  226. 5 stars
    Thank you for sharing this recipe!! Made it yesterday and was delish.  Super moist.  Only mods I made were using fat free Greek yogurt for sour cream, natural cocoa for Dutch process, and I added teaspoon of instant espresso.  

    I used a 6 cup bundt, and it only needed 37 mins to cook st 350 degrees. 

  227. I’ve made this many many times and it is absolutely delicious.  Can this be made into a two layer cake (9 in. pans).  I want to make this a  friends birthday this weekend.

  228. 5 stars
    This recipe is the best!  The cake is delicious and moist.  Simply recipe and the glaze is perfect. Zero complaints!  I’m baking  it again – twice in three days by request. 

  229. Hi! I’m wondering if there is a subsitute for the heavy cream in the ganache-if not, that’s ok-the cake can go with another frosting!!! (National chocolate cake day is today!!!!!!) 

  230. 5 stars
    Made this!!! made a mistake and added 1 cup sour cream 1/8 greek yogart still good!!! I will remake tomorrow misuse the mistake. I used unsweeted chocolate for glaze, so I needed to add about 1/2 to 3/4 cups confection sugar glaze just wasn’t sweet enough, what chocolate should I have used for glaze??

    Still came out great!!

  231. I made this into muffins last night (no glaze, added mini chocolate chips, subbed vanilla yogurt for the sour cream + vanilla) and they are scrumptious! A word of warning – they spread so don’t fill more than half way. (350 degrees, ~16 minutes for me) I like to make muffins to keep in the freezer so my kids can grab them for breakfast and these will be on permanent rotation since they are delicious and I always have these items at home. Great way to use up the last bit of yogurt in a big container too. Thanks for a great recipe! I’ll have to try it as a glazed bundt one of these days.

  232. 5 stars
    This cake is dense, moist, and so chocolatey. There are no complicated steps and it’s beautiful. My new go to Chocolate Cake. 

  233. 5 stars
    This is the moistest cake and a huge hit with my family. My daughter asks me to make this cake for her coworkers and will ask for it at least once a month. Thank you for sharing your wonderful recipe!!!

  234. I made this a couple of weeks ago for my night shift workmates. Let me just tell you, there was none leftover for days. It is AMAZING! I’m going to make it again tonight, and try adding a bit of instant espresso granules. Have you tried it this way?

    1. Glad you liked the chocolate cake! Yes, espresso is a great addition to chocolate cake!

  235. Made this delicious moist cake today! The only change was 1 c. Black coffee instead of water! So fabulous! My new go to for pot lucks!!

  236. This IS THE BEST chocolate EVER! It is no-fail. I have made it many times. I love I do not have to wait for the butter to soften at room temperature. (I have reduced the sugar, however…….to 3/4 cup, which is much less and perfect for me, as I can taste more of the cocoa.)

    Just one question, if I omit cocoa, would it work as a vanilla cake and taste just as wonderful?

    1. I haven’t tried it as a vanilla cake. You would have to add more flour to replace the cocoa.

  237. This was so super easy and yummy! One thing I changed is I use cocoa powder to dust the pan instead of flour, especially a cake that is not completely covered in icing. I find that seeing the white flecks on a lovely chocolate cake unappetizing and gives it an odd bland taste.

  238. I’m so happy to see this recipe online. I came across a variation on this in a series called The Good Cock Cakes and it was attributed to a book called the Jewish Holiday Kitchen by Joan Nathan. The only difference is in the frosting. The variation I have use a chocalite cream cheese frosting. In either case it is absolutely delicious!

  239. 5 stars
    I made this yesterday and, I’ve made more elaborate cakes in my day, but I think this is the best tasting chocolate cake I’ve ever made! Very moist ant the flavor is just perfectly balanced.
    FYI, I added a heaping 1/3 cup of cocoa powder and then a heaping 1/2 cup of sour cream. That was my only adjustment.

  240. 5 stars
    Hey i make this cake constantly, just wondering how it would be made in a loaft pan, without the glaze, for slciing, and topping with strawberries and whipped cream. Think it would work?

  241. This was a nice cake with just enough sweetness to balance the intensity of the dark chocolate. I’ll make it again. Thanks!

  242. The cake tastes great! May I ask though, once you glaze it does it have to be refrigerated or is it safe on the counter? I am cooking it a day ahead so not sure if I should wait till day of to glaze.

    1. It’s fine on the counter unless it’s really hot or humid where you live, then I would put it in the fridge, covered.

  243. I have made this plenty of times as it is the best chocolate cake I’ve made. Always get lots of compliments. Making it now for Thanksgiving. Have also made it in a 2 layer cake and cupcakes. Thanks for sharing.

  244. 5 stars
    I made this cake last week for my daughter’s birthday and it was GREAT! (I can’t select 5 stars, but I would give it 6). The directions were clear and easy to follow and the cake was perfect! It was my first bundt cake and I was careful to butter/four the pane really well. Thank you for the recipe!

  245. I made this cake last week for my daughter’s birthday and it was GREAT! (I can’t select 5 stars, but I would give it 6). The directions were clear and easy to follow and the cake was perfect! It was my first bundt cake and I was careful to butter/fLour the pane really well. Thank you for the recipe!

  246. This is a fantastic recipe – I’ve made it at least half a dozen times. I’m going to use the recipe to make cupcakes for a school event. Really good!! Thank you!

  247. 5 stars
    Omg what a ridiculously good chocolate cake!! I have the same 3 or 4 boring cakes in my “repertoire” and after purchasing a new Nordic Ware square Bundt pan I decided to find a good chocolate cake recipe and came upon this. The glaze is just as awesome. And I didn’t need to get out my kitchen aid!! Thank you. 🙂

  248. 5 stars
    The strangest thing ever happened. I made this cake and an unexpexted skype meeting made me totally forget about it standing in the oven.. i left it jn 60 minutes too long (100 minutes!) and it came out as a delicious moist bundt cake!
    Can anybody explain this to me?? I have a gas oven and i used a silicone bundt cakepan.
    Anyway highly recommended and will try agsin for the 40-50mjn next time!

  249. Hi! This cake looks great and I am planning on making it this weekend. My question is if it needs refrigeration or I can leave it on the counter for a day or two?
    Thanks!

  250. I also have another question! I am watching my calorie intake so I’m wondering how big is the portion size in the nutrition information? What fraction of the whole cake?
    Thanks!
    I’ll try to remember to come back and provide feedback once I’ve made it!

  251. I have made this cake about 6 times and it has become everybody’s favorite! Has anybody tried cooking in circle cake pans? How would we adjust the cooking times?

  252. Hi – wondering if you think it’s ok to use loaf pans instead of one bundt. Want to give as gifts for the holiday. It sounds like a really good recipe.

    Thanks for your help
    Theresa

  253. Can this cake be made to ship without the frosting? I was thinking of baking it for a long distance friend with a container of the frosting for them to pour over when received.
    Thoughts?

    Also has anyone tried making it dairy free?
    Thanks

  254. 5 stars
    This recipe is excellent! Very moist and delicious! We topped it with a salted Caramel sauce and it was a holiday hit!

  255. 5 stars
    This is one of those rare recipes that is both easy and delicious. Great flavor and texture. Everyone who tried it loved it.

  256. I made this for Christmas and it turned out great. The only ingredient change I made was that I couldn’t find corn syrup, so I substituted light agave syrup in the glaze and it worked perfectly. The cake was a big hit with the family. I hadn’t used my bundt pan in ages but this has inspired me to try it more often.

  257. 5 stars
    I made this over the weekend for my family and it was absolutely divine! Super moist but not overly sweet. I drizzled mine with the chocolate glaze and a salted caramel glaze, then candied some pecans and put them in the middle. Too bad I can’t post a picture.

  258. 5 stars
    I made this last night and did not have a Bundt pan. It turned out perfect in my 9×13 pan. I will definitely make it again!

  259. What an easy recipe to make. It turned out perfect, I did make a small change to the glaze by using semi sweet morsels. It will be the centerpiece at our Super Bowl party.

  260. When you list Dutch Chocolate is this a bar or a powder & is there a favorite brand & where do you buy yours please? Also, could be cooked in a 9 x 13, I don’t have a Bundt pan?

  261. I am TERRIBLE at baking, nothing ever turns out, however, I attempted this cake on Friday. I thought I had ruined this recipe by adding cold water instead of room temperature water, my butter looked like tofu, but I hung in there with my fingers crossed! IT TURNED OUT GREAT! So moist and cooked the same all the way through! I was so happy!
    I also ended up cooking mine for an hour and it was perfect all the way through. (Probably something to do with the fact that my oven door doesn’t close properly)

  262. 5 stars
    I made this cake, but wanted a darker chocolate feel. I used Hershey’s “Special Dark” cocoa powder, and substituted a cup of coffee in the place of the cup of water.

    I also used an unsweetened bakers bar instead of bitter sweet chocolate, and dark corn syrup for my glaze. It turned out amazing! My kids decided a few years ago that they prefer the taste of homemade cakes to store bought – so I make their birthday cakes every year. My son told me to “surprise him” for his 11th birthday. I made this, and topped it with little whipped cream flowers and maraschino cherries.

    He said it was the best cake I’ve ever made. =)

    1. 4 stars
      This recipe was pretty darn good for the cake. However when I tried to make the chocolate glaze it turned out very milky and too liquidy to put on the cake 🙁 I will try again sometime soon bc the cake itself was awesome. I just topped with powdered sugar instead and no one had a clue….

    2. 5 stars
      I made this recipe many times. Today I tried halv recipe in small bundt pan and it was perfect and delicious.

  263. 5 stars
    I made this with my 13 yr old as I need all the help i can get when it comes to baking! I liked the fact that i used a whisk so i could not over process it, such a great way to prepare. I used honey instead of corn syrup because i did not have any.
    It turned out amazing! We loved it and my mom enjoyed a slice and said it was like what her mom use to make and that was a huge complement.
    Thanks for sharing this recipe and I am baking another one for Family Day!

  264. Going to make this cake tomorrow
    Trying to decide between using Hershey’s Special Dark Cocoa and Trader Joes’ bittersweet chocolate shavings with hint of peppermint flavor?

  265. Trying to decide between using Hershey’s Special Dark Cocoa and Trader Joes’ bittersweet chocolate shavings with hint of peppermint flavor?

  266. Hello, Maria! I have just discovered your wonderful website and purchased your book. I love your easy, homestyle approach and your anecdotes of your family life. I have had success with almost every recipe I’ve tried. I am old enough to be your mother, and I know my way around the kitchen, but this chocolate bundt cake did not behave itself for me! Wonderful flavor, but seemed too “soft”. I followed your terrific directions and buttered and floured my new non-stick Nordic bundt pan. However, after cooling the required 15 minutes, the cake would not come out of the pan. When it did come out with the help of a good spatula, it fell into soft chunks. Not exactly what I wanted, but it still works for me! Who could refuse a bowl of chocolate chunked cake with whipped cream? Not me! Tonight I will serve the chunks covered with walnuts, ice cream, and more whipped cream. Any ideas why this cake turned out so soft? Thanks so much and love your work.

    1. I have the Nordicware gold Bundt pan as well and was told at Williams Sonoma when I bought it that the trick is to use this product to prevent sticking: “Professional Bak-Klene ZT All purpose No Stick Bakery Spray”. I didn’t buy the spray at first because I thought, “I’ll just grease and flour it really well”. WRONG. My first cake stuck in spots and I was sorely disappointed because the pan is so gorgeous and I wanted my first Bundt cake to look beautiful AND be delicious. So I went to my gourmet baking store (Williams Sonoma was out),bought the spray ($12 well spent) and gave the pan a good coating plus a light dusting of flour. The cake released like a dream. Don’t forget to spray the center tube! I was concerned that it would leave a residue on my beautiful pan, but it didn’t and hasn’t on any of my USA muffin pans either. (It’s formulated specifically for non stick cookware apparently.) Seriously. It will make all the difference with the spray. Give it another whirl. Happy baking.

    2. 5 stars
      I used a nonstick Nordic nonstick Bundt pan as well and used flour and cocoa powder to coat the pan which resulted in a perfect looking Bundt cake. It slid right outdo the pan for me! Maybe the older the pan the less ‘nonstick’ it becomes? Just a thought. I’m going to use half and half instead of heavy cream for the glaze as I couldn’t find organic heavy whipping cream at the grocery store this week when I went. I made this for my mom’s birthday so I haven’t tasted it yet but it smells divine! Can’t wait!

  267. 5 stars
    Hi ! Maria,
    Thank you so much for your wonderful recipe, and for sharing generously, My daughter is really enjoying it , she refused a store cake. The cake turned out so moist and the icing is like a perfect mirror.

    1. 5 stars
      I have made this recipe several times and it is always perfect. It’s now a family favorite. It is requested for birthday and anniversary celebrations and I have served it when hosting friends for dinner. It’s wonderful for a chocolate lover but not too sweet. The first two times, I tried to make the glaze with lower fat dairy milks but the heavy cream is really necessary to get the right consistency. Thank you for sharing this delicious recipe. It is easy to make but seems decadent. Now my go-to cake recipe.

  268. Hello. I just make this cake. Thank you for the recipe! My question is how do I store it? Does it need to be refrigerated right away? Can it be store at room temperature? How long? Thank you!

  269. 5 stars
    I made this cake for my birthday and it was a huge hit with everyone. Extremely moist, a definite keeper to place in my recipe book so I don’t lose it. Is it possible to make cupcakes with this recipe? If so, what adjustments would you recommend, cooking time and temp changes. My little guy will be five in less than two weeks and loved the cake but wants Mickey Mouse cupcakes. Recommendations?

    1. I tried this recipe for my birthday. It was hit in my family
      My son wants me to prepare again.he just loved it.taste was delicious

  270. 5 stars
    First time making this cake, and it turned out great. I didn’t make the glaze, however the cake turned out so decadent, this will be my go- to from now on!

  271. Apparently Maria is too important to answer your question about cake sticking.Shes probably spending all her time with “Josh”,lol.

  272. 5 stars
    I made this yesterday for our St. Patty’s Day celebration. This is the 3rd time I’ve made this cake and now it’s become a huge request for any occasion. I plan to make this for Easter brunch.

    1. This cake was delicious but it was very wet and I had to cook it for an extra 30 minutes before it set properly. Did anyone else have this problem?

  273. 5 stars
    My friends and I are stuck inside due to COVID-19 and for some reason have a lot of sour cream. We first made this recipe two days ago, and we liked it so much that we finished the whole thing and then yesterday made two more! The chocolate is so good (we haven’t made the glaze, we’ve just been eating it plain, and last night we omitted the cocoa powder and tripled the vanilla in one of the cakes, making a delicious vanilla cake. Over-all, perfect recipe. We’ll probably make a couple more. Thanks!!!

    1. I am so glad you love the cake. I will have to try the vanilla version. Thanks for sharing!

  274. 5 stars
    Delicious! I add 1 tsp of orange extract in the batter, and 0.5 tsp in the glaze. Thanks for this recipe – it’s amazing!

  275. 5 stars
    I made this cake for my son’s birthday and it turned out perfect. I love chocolate cake, and this one is really really good, probably the best I’ve ever made. Thank you for a wonderful recipe.

  276. I made this cake for the first time today, and it turned out great! The crumb was perfect, and I added chocolate chips and slivered almonds. Thanks for the recipe!

  277. I tried this recipe for my birthday. It was hit in my family
    My son wants me to prepare again.he just loved it.taste was delicious

  278. Hi. With limited supplies at the stores and staying home due to COVID-19, I do not have bittersweet chocolate. I do have milk chocolate morsels here at home. Can I use this instead?

    1. The flavor will be a little different but still good if you like milk chocolate.

  279. 5 stars
    EXCELLENT. Made this cake for my birthday and it was delicious. I sifted the flour prior to measuring, to ensure light texture. I also used sour cream (not yogurt) and substituted fresh brewed coffee for the water. It intensified the chocolate flavor without leaving a coffee taste. I recommend tasting the glaze to ensure it is sweet enough; mine needed more sugar.

    This is a statement cake. So incredibly good. If everyone in the world got a slice of this we might be able to achieve world peace.

  280. I am wanting to make this recipe for my little one he is 23 the first week of of April. However I don’t have a Bundt pan could I make this recipe in a 9 x 13 glass baking dish?

  281. Could I substitute bittersweet for dark chocolate? It’s all I have at the moment – let me know if you think it would be okay!

  282. 5 stars
    My family and I made this while we are in quarantine, and we all can agree that this is the best chocolate cake we have ever had. The chocolate drizzle completes the taste and is so heavenly! We will definitely make this cake again and again in the future.

  283. 5 stars
    I love all the quarantine comments! We too are sheltering at home and I found a half empty container of sour cream. Made this cake yesterday with my 8 yo son. It was easy and super delicious! A keeper for sure! We didn’t have any whipping cream for the glaze so I used evaporated milk instead. Worked perfectly! Thanks for sharing this great recipe.

  284. 5 stars
    I recently made this Bundt cake and it is so so so good. It’s moist, not too sweet, and has just the right amount. I will definitely make this again. It was a HUGE hit in my family, everyone loved it. A change that I made while making the cake was I used instead of the chocolate glaze, I used a cream cheese frosting, it was very good. When I make it again I’m going to try the glaze. Thank you so much for the recipe.

  285. Made this today and it’s cooling as we speak ☺wondering about the glaze,don’t have chocolate morsels so do you think I could use hazelnut spread instead??

    1. Thanks for your input. I’m seeking the same decadent chocolate flavor as well.

  286. Made the cake today. It was easy and wonderful. I made with yogurt—-does using sour cream change the taste. I love your instagram posts.

  287. 5 stars
    I bake a lot (even more now that we’re self-quarantining) and usually my creations don’t get finished because there’s only 4 of us. But I made this cake a week ago and it was GONE in two days. I just made it again and and I want to thank you for such an amazing recipe. Delicious!

  288. 5 stars
    I made this cake yesterday and it was perfect. I used coffee instead of water and added rum extract for a richer flavor. I loved that the recipe was so quick and easy! I didn’t even have to use my cake mixer. I will certainly be baking this cake again.

  289. Stuck in because of covid 19, short on baking chocolate and exactly 1/2 cp of sour cream in my frig, this was the cake for me to make. Fast, easy and just delicious (I am hard to please). A 10 cp pan was perfect, sprayed it with Pam baking spray and the cake easily slipped out after 15 minutes. I’m sure the frosting would have taken it over the top, but I settled for dusting with confectioners sugar o I don’t feel so guilty. It was light and moist and just delicious, even loved the crust. shared with those in neighboring apartments and every one loved t. This i my second recipe from your blog (the brown sugar meat loaf is a winner) and I am impressed. Will definitely try many more recipes.

  290. 5 stars
    This is the absolute BEST chocolate bundt cake. I made it and we gobbled it up. I did not make icing for it but instead simply dusted it with powdered sugar. It was excellent the day I made it and excellent for the days that followed. Such a simple and easy cake. I even took a screenshot of the recipe in case it ever disappears from this site. Truly a wonderful cake.

  291. 4 stars
    Cake was not fully baked in 45 min at 350 using Frigidaire Gallery oven. Required 65 minutes.

    I would suggest to use a new non stick Bundt pan vs older version. Do not butter and lightly flour pan – I did and the top 1/4 cake stuck to the bottom of the pan. I attached the other half once I was able to pull the bottom out of pan using a knife. Pieced it together and will dress it with whip cream and raspberries.

    I would recommend 25% less sugar – too sweet if applying the chocolate glaze. Excellent chocolate glaze using semi-sweet bakers chocolate. Overall great cake. I will attempt to bake this cake again using a new Bundt pan.

    Thanks for sharing recipe.

    1. 4 stars
      I used an old bundt pan I’ve had for 20 years and using shortening and flour on the pan, after letting the cake cool 15 minutes, the whole cake slid out perfectly. I also baked mine at 350 in a Fridgidaire Gallery oven and it was ready at 40 minutes. I also used Bakers semisweet chocolate and I could have used extra sugar. Was a bit bitter to my taste, but serving it with a scoop of vanilla ice cream fixed that.

  292. I am dying to try this while we’re all social distancing! It looks so good! However my cooktop is out and we’re waiting to get this repaired until after COVID dies down. Do you think I could melt the butter in the microwave and also heat the cream that way and still get the same result? Thank you!!

  293. 5 stars
    I made this chocolate bundt cake and everyone loved it!!! Now my family is requesting it in a 2 layer 9 inch round cake pan version. Would this recipe work for that? Thank you!

  294. 5 stars
    This cake came out excellent!! It was easy to make and turned out perfectly moist..with a bit of a crispy outer layer. I added 1/2 less sugar. Adding the melting butter to flour – It was very hard to mix that with a whisk because it gets clumpy and the entire things gets stuck in the whisk so I would probably use a different utensil next time. Thank you for the great recipe!

  295. 5 stars
    Hi Maria. I love this recipe and it baked beautifully in my Wilton mini bundt pan the first two times.
    Tried it twice in the last week and my bundts are mostly sticky on top and broken. I live in Pakistan and the weather is hot and humid nowadays. Plz suggest what I can do to make the mini bundts successfully again.
    TIA

  296. Hi Maria. This recipe baked beautifully in my Wilton mini bundt pan twice.
    Made it again this week and they baked with sticky tops and most of them broke.
    I live in Pakistan and the weather is hot and humid now. Could that have made a difference? Plz suggest how I can fix this
    Thanks in advance

  297. 5 stars
    This was so easy to make and turned out light and fluffy. I made this today for my husbands birthday. I have the Nordic pan with the springform sides; I am glad that I read the comments. I buttered and floured it well. No problem with coming out of the pan.
    I chose not to make the frosting as I was trying to use ingredients I had on hand; it seemed over the top during these times of stay at home orders. Thanks so much. Delish.

  298. Two questions:
    – Can I substitute plain yogurt for the sour cream?
    – Can I use a plain cake pan?

    1. Yes you can use plain yogurt, I prefer Greek yogurt. You can use a different cake pan, just make sure the size is equal to a bundt pan or close.

  299. 5 stars
    Made it tonight. So amazing! We opted for a banana cream cheese buttercream as toping and it was delicious! Perfect amount of fudginess and density.

  300. 4 stars
    Doesn’t anyone realize the cake part of this is the same recipe as a Texas Sheet Cake? This icing is okay but I really don’t like using corn syrup. Texas Sheet Cake icing is much better.

    1. It is not the same recipe as the Texas Sheet Cake. There is buttermilk not sour cream in the original recipe.

    1. 5 stars
      This cake is a family favorite at our home. Our almost 6-yo just requested it again for his upcoming birthday. Or as he refers to it, “that giant chocolate donut cake.”

  301. Best chocolate cake ever! I don’t normally enjoy chocolate cake because I find it too dense and rich. This, however, is so light and airy. I sprinkled the entire top with multi-colored non-pareils for Christmas . Everyone loved it!

  302. Please what is the brand name of the cocoa powder Dutch process ! I like to make this cake, I need this cocoa powder .
    And the brand for the bittersweet chocolat ❤️

  303. 5 stars
    This is a great, easy chocolate cake. The first time I made it, I didn’t grease the pan enough, and it stuck. I just made it again, used a T. of butter to grease the pan, and it slid right out.

  304. This is definitely THE best chocolate Bundt cake I have ever made. So most and proportions and cooking time were spot on! Thank you!!

  305. Do you think I could add fruit to this recipe, or would that make it too moist? I want to use this as a base for a chocolate cherry cake.

  306. 5 stars
    I was looking for a made-from-scratch chocolate bundt recipe to replace one I had that used a box cake mix. Since we like a dense cake in our family and my previous recipe called for a box of instant pudding in the mix; I added the instant pudding (organic version) to the dry ingredients. I also folded in half a bag of mini-chocolate chips at the end. The recipe was great! Moist, slightly dense in the middle, it kept the chips suspended evenly in the cake and most importantly – delicious and chocolatey! This recipe is a keeper and next time I’ll try adding the Kahlua liquor to the cake and see if it works – then I’ll have the original recipe I was trying to replicate without having to use a box cake mix!

    1. Yes! Reduce the baking time. I am guessing around 20-28 minutes, depending on your oven.

  307. 5 stars
    I’ve made this twice and now its a highly anticipated treat in my house. Delicious and super easy. It came out perfect both times. Thank you so much for your delicious recipes. The baking helps with my stress. Tomorrow I’m trying your cinnamon rolls.

  308. 5 stars
    Loved this cake!!! I added 1/4 tsp of baking powder in addition to the baking soda and 1/2 tsp of instant coffee. The cake was light (how we like it) and the coffee brings out the chocolate flavor more…

  309. 5 stars
    This is my go to cake recipe for pretty much every occassion! I use it for cakes, cupcakes, mini Bundt cakes and it’s delicious everytime!

  310. Your Bundt cake is a favorite 5 star cake.
    PS
    I added Godiva chocolate pudding to the mix and for and extra punch for adults I added Vandermint Chocolate Liqueur which made the cake superbly delicious.

  311. 5 stars
    Thank you. This was perfect, not too sweet unless you put a lot of the chocolate glaze. We will make this again. My 10 year old girl enjoyed making it with me.

  312. Is heating the butter mixture essential? I accidentally mixed all of the ingredients together without mixing…any idea how that would affect the texture?

  313. 5 stars
    This is the most delicious chocolate cake I’ve ever eaten. I couldn’t get over the flavor of this cake. I used plain yoghurt and reduced the water in the recipe by 1/4 cup since I live in Florida. It also needed to bake for 55 min, but it was so moist and soft, I couldn’t believe it. What a treat! I immediately had to take a second slice. I love that the icing is not overly sweet and it did not overpower the cake. It was just perfect. Thank you for sharing the perfect chocolate cake recipe!

  314. I’m so sad, I’m not sure where it all went wrong for me . I followed the recipe but when I came to bake in the oven I guess half way through it overflowed and my oven started smoking. Now it looks like a sad hollow Bundt cake I was really craving this cake, what did I do wrong? Any suggestions?

    1. Could it be that you overfilled the pan? Not all bundt pans are the same size. Maybe it was too much batter for your pan.

  315. This is seriously the most delicious and moist chocolate cake I’ve ever eaten! I substituted a chocolate glaze made with chocolate chips and coconut oil…just drizzled it over. But the CAKE…wow, incredible. I don’t even like chocolate cake very much because it’s usually the boxed kind that people make. Can’t wait to wow some friends with this one!

  316. I was looking for a good base for an ice cream cake and decided this would work well. So I made it as a sheet cake (adjusted the cooking time, of course), added the ice cream, and then used the chocolate glaze by drizzling it over the ice cream. It was a hit at our house! I’ll have to try it in its original form as a bundt cake next, as I think it will be amazing unfrozen!! Thanks for the recipe.

  317. This is the best cake I’ve ever made and I’m 72yrs old so that’s a whole lot of trying! Thanks for sharing this wonderful recipe.

    1. I used starbucks VIA and mixed it with the 1 cup water. So I would replace the water with coffee 1:1 as far as substance balance.

  318. 3 stars
    Delish flavor. As for the rest of it I won’t make it again. I have never had trouble getting a bundt cake out of a pan until this one. Then, when I tried to move it, after it cooled, it fell apart. There doesn’t seem to be any substance holding this cake together and we will be eating it in pieces as it’s not fit to take to work. I can’t imagine what the problem is. I followed all the instructions. It is tasty though.

    1. First time using my nordicware bundt pan and mine slid out with having been buttered and floured. However, it did crack in two places, and also rose up about an inch where it pulled away from the flute making it look not decorative at all and a lame first attempt!

  319. 5 stars
    Delicious as is. Came home with an empty plate from neighborhood Labor Day picnic. Will definitely make this again.

  320. I made this with King Authur Gluten Free Measure for Measure Flour! Turned out great! Also, I don’t have the ingredients on hand to make the glaze so I made a chocolate butter cream frosting. YUM

  321. 5 stars
    I finally got around to baking this cake today…so glad I did! It is amazing! So moist and delicious! Any suggestions on how to make a cream cheese drizzle/icing rather than the chocolate? Chocolate on chocolate may be a little too rich for my family, but I’m sure it’s amazing! Thank you for sharing this recipe! It truly is fantastic!

  322. 5 stars
    I made this cake a few weeks ago and loved the results. This might just be the best chocolate cake recipe I’ve tried. I’d like to make it again, but this time instead of a bundt, I’d like a round cake. Do you think this recipe would bake equally well as a round cake? Do you suggest any adjustments?

  323. 5 stars
    I made this cake today for my husband’s birthday. He absolutely loved it and so did the rest of us. I did not have corn syrup so I used coconut cream came out beautifully. Have orders for a friends birthday that is how good it was and also so easy. Thank you!

  324. 5 stars
    I made this cake today for my husband’s birthday. He absolutely loved it and so did the rest of us. I did not have corn syrup so I used coconut cream came out beautifully. Have orders for a friends birthday that is how good it was and also so easy. Thank you!

  325. 5 stars
    I made this cake for a dear friend’s birthday yesterday. She just loved it and so did all the other guests. It turned out perfectly. This is a moist and delicious chocolate cake. I frosted mine with a seafoam frosting instead of the glaze. Rave reviews from everyone!

  326. 3 stars
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  327. I’ve made this cake many times and everyone loves it. Any idea if it would work as a layer cake ? Might need to double the recipe as I want to do 3 layers.

    1. 5 stars
      I’ve made this as a layered cake and it was awesome! I adjusted the cook time and it was just as moist! I used a buttercream for frosting. I’ve also made these as cupcakes!

  328. 5 stars
    The cake was delicious! I got thumbs up from all my sons (important). We are a dairy free family, so I was super excited to find this recipe. I definitely will bake this cake again. Thank you!

  329. 5 stars
    I’ve made many times and it always turns out amazing! One time the only Greek yogurt I had was honey vanilla— it took the cake to a whole new level!

    My question— do you think this could be used to make mini muffins? Maybe with mini chocolate chips stirred in? How long do you think the bake time should be?

  330. 5 stars
    This one is a winner! We made a different glaze because we wanted caramel, but the CAKE was fantastic! Perfectly moist and fudgy, I could eat the whole cake.

  331. I make this all the time as my go-to treat. I have never done the glaze, but simply topping with powdered sugar or a dark chocolate ganache works for me. My oven is also super hot, so to any people out there like me, set your timer for 38-39 minutes and check with a toothpick.

  332. 5 stars
    This will be our special bundt cake from now on. Including my kids and their friends, everyone liked it. Except the glaze, I followed the recipe. Even without the glaze, it is very delicious, but I think 45 minutes is too long for my oven, I will take it out five minutes earlier next time. For glaze; I melted some semisweet chocolates in heavy cream. It comes out light brown. but taste was delicious!

  333. Hello, wanting to make this cake, but looking at an alternative for corn syrup…… can this be done without it?

    1. I use honey because I don’t like corn syrup either. I make it every year for my husband’s birthday and it comes out perfect every time.

  334. 5 stars
    Absolutely perfect! I used sour cream and all other ingredients as the recipe calls for and it’s a delicious cake and glaze. Thank you!

  335. 4 stars
    My cake was soooo decadent! OMG!

    I did have one concern. The middle was ooey-gooey, like brownies. Is it supposed to be like that? Should I have baked a little longer? Added a little more flour?? Any advice will be greatly appreciated.

    1. It shouldn’t be gooey, just rich and chocolaty. I am guessing you needed to bake it a little longer. I am glad you still liked it!

  336. 5 stars
    I accidentally forgot the corn syrup in the glaze. It still tastes good just more like a ganache. Also I used 1 cup of coffee instead of the water in the cake to help bring out the chocolate flavor and it turned out great!

  337. 4 stars
    This cake turns out beautiful every time I’ve used the recipe for a Bundt Cake a Black Forest Cake and A Small and Tall Cake (3 x 6” pans) with a Homemade Vanilla Filling between the layers. Wonderful texture moist and delicious As my family likes a dark chocolate cake I increased the cocoa to 1/2 cup and added 1 1/2 tbs of Instant Coffee to the melted butter mixture which enhances the chocolate ( if you are out of sour cream – I’ve used half and half cream instead with good success)

  338. 3 stars
    Tried this in a silicone bundt pan and the middle was still gooey after 45 minutes at 350+, but the outside was crisp and the toothpick came out clean, but once it started to cool, the inside was molten and the cake stuck to the walls, even though it was flowered and such.

    I guess I have to put a LOT more flour on the inside of the bundt pan and cook it for close to an hour I guess

  339. Hi Maria. The recipe for your chocolate Bundt cake looks amazing. I do not have Dutch process. Can you please help me out with how to substitute cocoa powder? Thanks!

  340. 5 stars
    I made this for my husbands birthday and it was absolutely wonderful. I was just wondering if you need to refrigerate the cake afterwards because of the heavy cream in the frosting. Does anyone have an answer to this? I will be making this cake again!!

  341. 5 stars
    My husband loved it! It is so moist. I reduced the butter to 3/4 cup and the sugar to 1 1/2 cup. My husband can usually tell when I change the recipe, but it thought it was amazing! I also used a cream cheese frosting instead. 5 stars

  342. This is the BEST bundt cake ever! It always comes out so moist and delicious and is always a hit! I don’t ever adjust the ingredients and it is always wonderful 🙂 So easy to make, too!

  343. 5 stars
    This was my first cake from scratch and it came out PERFECT!! My whole family loved it !! Thank you so much for sharing ❤your recipe !! I have a question is the nutrition by the slice or the whole cake ??

  344. 5 stars
    Hey Maria! Thanks for sharing such a yummy and easy to make chocolate cake! 2nd time I made it, I used muffin pan, output was 18 cupcakes! To decorate, I added shaved chocolates on top. And some I topped shredded coconut! And some with almonds. It smells so yummy! Thank you again

    1. Hi Imelda,
      I was just thinking that next time I’d like to try this recipe as cupcakes.
      Could you please tell me how long did it take to bake and at what temperature?
      Many thanks!

  345. Has anyone tried adding semi-sweet chocolate chips to this? I somehow feel that could be a decadent addition. I want to make it for my hubby’s birthday and a cake cannot not be too chocolatey as far as he’s concerned. Also what about adding more cocoa?

  346. Has anyone tried adding semi-sweet chocolate chips to this? I somehow feel that could be a decadent addition. I want to make it for my hubby’s birthday and a cake cannot not be too chocolatey as far as he’s concerned. Also what about adding more cocoa?

    1. I wouldn’t add more cocoa because it might make the cake dry, but you can stir in chocolate chips.

  347. 5 stars
    Thank you for this amazing recipe. My entire family loved it. The cake was easy to do, and it turn out delicious. This is definitely a keeper.

  348. 5 stars
    Although I love cooking, baking is not something I’ve been good at it. This cake recipe is spot on and the result is astonishing! Best chocolate bunt cake ever I’ve eaten is one the comments I get every time I bake this.

    I use strained Greek yogurt instead otherwise I follow the recipe to the dot.

    Thank you for making baking stress free with a perfect recipe!

  349. Hello! I’ve tried sooo many of your recipes and they all turn out fantastic. Looking forward to baking this one over the weekend. As corn syrup is not available in Europe, could you please suggest something else that would be equally as good? Thanks 🙂

  350. 5 stars
    I mixed sour cream and vanilla greek yogurt because I didn’t have enough of both and it still tasted delicious. I only cooked it for 35 minutes because I was afraid it was going to get dry and it was so so good and moist. Highly recommend this bundt cake. I also didn’t make the glaze and just dusted with powdered sugar instead. 10/10 wooooo

  351. I’m normally too lazy to write reviews but this recipe deserves 5*! The texture is incredible and chocolate glaze really halos to make it extra special.
    I wonder if it could be turned into a tier cake or cupcakes, and what temperature/time should be used.
    Many thanks!

  352. 5 stars
    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! 🙂

  353. 5 stars
    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!

  354. 3 stars
    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.

  355. 5 stars
    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.

  356. 5 stars
    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

  357. 5 stars
    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.

  358. 5 stars
    Cake was very good. Husband asked me to make it again. I did use a different glaze since I did not have the ingredients for this one

  359. The cake tasted awesome, was very moist and soft but was very crumbly. Is that how it should be or did I overdo something ?

  360. I made this last year for book club, and everyone raved about it. Then my daughters each requested it for their birthdays. And this year, they both requested it again. So I am now making it for the 4th time in just over a year for my daughter’s 16th birthday. Yum.

  361. 5 stars
    This is the most delicious chocolate cake recipe. Whenever I need a quick, easy dessert, this is my absolute go-to recipe. I have it memorized now. Guests (and family) are always WOW’d by the deep, richness of flavor. It isn’t “too chocolatey” or “too sweet.” It’s perfect.

    I always had terrible luck with bundt cakes, but this recipe was a game-changer. I even upgraded my bundt pan to accommodate the loveliness of this cake. It deserved better! 😉 If you’re on the fence about trying this recipe, please just hop on over with full confidence in it. You’ll be in charge of bringing desserts to parties from now on.