Double Chocolate Bundt Cake is a deeply chocolatey, moist dessert baked in a classic ring-shaped Bundt pan—perfectly rich and elegant for any celebration or cozy gathering.

Why You’ll Love This Recipe

This cake delivers intense chocolate flavor with a tender, moist crumb and impressive presentation. The Bundt shape makes slicing easy, and it pairs beautifully with a dusting of powdered sugar, chocolate glaze, or a scoop of vanilla ice cream—ideal for dessert or afternoon tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Unsweetened cocoa powder
Baking powder and baking soda
Salt
Granulated sugar
Unsalted butter (softened) or neutral oil
Eggs
Sour cream or yogurt
Vanilla extract
Hot water or coffee (to intensify chocolate flavor)
Chocolate chips or chunks (optional)

Directions

Preheat oven to 350 °F (175 °C). Grease and flour a 10‑ to 12‑cup Bundt pan thoroughly.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a second bowl, cream softened butter and sugar until light and fluffy (or whisk together oil and sugar until combined).
Beat in eggs one at a time, followed by vanilla.
Alternately add the dry ingredients and sour cream, beginning and ending with dry mix, and mix until just incorporated.
Stir in hot water or coffee to slightly thin the batter.
Fold in chocolate chips or chunks if using.
Transfer batter evenly into the prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool in the pan for 15 minutes, then invert onto a cooling rack to fully cool.
Optional: dust with powdered sugar, drizzle chocolate ganache, or pour a simple glaze over the top before serving.

Servings and timing

Yield: 12–16 slices (depending on thickness)
Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling time: 15 min in pan + 30 min on rack
Total time: Approximately 1¾ hours

Variations

Mocha twist: Replace hot water with strong brewed coffee for a rich mocha flavor.
Nut studded: Fold in ½ cup chopped walnuts or pecans for added crunch.
Layered glaze: Pour white chocolate glaze first, let set, then drizzle dark chocolate on top for contrast.
Olive oil version: Use extra‑virgin olive oil instead of butter for moistness and subtle fruitiness.

Storage/Reheating

Storage: Wrap cooled cake in plastic wrap or store in an airtight container at room temperature for up to 4 days.
Freezing: Freeze whole (wrapped twice) or slice and freeze for up to 2 months. Thaw at room temperature.
Reheating: Warm slices in the microwave for 10–15 seconds or gently reheat in a 300 °F oven for a few minutes.

FAQs

What makes it a Bundt cake?

A Bundt cake is defined by its ring-shaped pan, which yields more crust surface and an elegant presentation without needing frosting.

How do I ensure it doesn’t stick to the pan?

Grease thoroughly (I use shortening plus flour) and tap out excess before adding batter.

Can I make this in a regular cake pan?

Yes—use a 9×13-inch pan; adjust baking time to 35–40 minutes.

Why add hot water or coffee?

It blooms the cocoa, intensifying the chocolate flavor and creating a moist crumb.

Can I make it gluten‑free?

Yes—use a 1:1 gluten‑free flour blend. Check that other ingredients (like baking powder) are gluten‑free.

How do I store leftovers?

Keep wrapped at room temperature or refrigerate for longer freshness. Bring to room temperature before serving.

Can I add more chocolate chips?

Yes—but limit to 1 cup to avoid altering bake structure.

Why is my cake dense?

Overmixing after adding dry ingredients or overfilling the pan can cause density. Mix until ingredients are just combined and fill pan two-thirds full.

Can I make mini Bundt versions?

Yes—adjust bake time to 20–25 minutes and test with toothpick.

Should I use cocoa or chocolate?

The recipe uses unsweetened cocoa in the batter; adding chips or a glaze provides richer texture and sweetness.

Conclusion

Double Chocolate Bundt Cake is a show-stopping dessert that’s surprisingly simple to prepare. With its moist, tender crumb and deep chocolate flavor, it’s perfect for anytime you want a beautiful, indulgent cake without fuss.

Double Chocolate Bundt Cake

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Double Chocolate Bundt Cake is a rich, moist, and deeply chocolatey dessert baked in a classic ring-shaped Bundt pan—perfect for celebrations or cozy indulgence.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 45 minutes
Yield: 12–16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350 °F (175 °C). Grease and flour a 10–12-cup Bundt pan thoroughly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy (or whisk oil and sugar until blended).
Beat in eggs one at a time, then add vanilla extract.
Alternately add the dry ingredients and sour cream, beginning and ending with the dry mix. Mix until just combined.
Stir in hot water or coffee to slightly thin the batter.
Fold in chocolate chips or chunks, if using.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Optional: Dust with powdered sugar, drizzle with chocolate glaze, or top with your favorite icing.

Notes

For extra chocolate intensity, use strong coffee instead of water.
Do not overmix after adding dry ingredients to prevent a dense cake.
Let cake cool completely before glazing or slicing.
Grease pan thoroughly to prevent sticking—use baking spray or shortening + flour.
Store wrapped tightly to maintain moisture.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 230mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg