Name: Double Chocolate Bundt Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (e.g., Oreo); 1/4 cup unsalted butter, melted; 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream; 1/2 cup chopped Reese’s peanut butter cups (plus more for garnish)

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Double Chocolate Bundt Cake is a rich, moist chocolate cake baked in a classic bundt pan and topped with a glossy chocolate glaze. It’s a decadent dessert that’s deeply chocolatey and perfect for celebrations or gatherings.

Why You’ll Love This Recipe

This cake delivers intense chocolate flavor, a moist crumb, and a stunning presentation. The bundt pan ensures even baking and beautiful shape, while the double dose of chocolate satisfies every chocolate craving.

Ingredients

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

All-purpose flour
Cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Sour cream
Vanilla extract
Strong brewed coffee or hot water
Semi-sweet chocolate chips
Heavy cream (for glaze)

Directions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, cream butter and sugar, then add eggs one at a time.
Mix in sour cream and vanilla.
Alternate adding dry ingredients and coffee. Stir in chocolate chips.
Pour into bundt pan and bake 50–55 minutes.
Let cool completely before glazing.
For glaze, melt chocolate chips with cream until smooth, then pour over cake.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Variations

Add orange zest or espresso powder for depth.
Use dark chocolate chips for a richer glaze.
Fill center with whipped cream or mousse.
Top with berries or crushed nuts.

Storage/Reheating

Store at room temperature for 3 days or refrigerate for 5 days. Freeze unglazed cake for up to 2 months. Reheat slices in microwave for 10 seconds.

FAQs

Can I use Dutch cocoa?

Yes, but balance with baking soda or baking powder as needed.

What can I substitute for sour cream?

Plain Greek yogurt works well.

Why is my cake dry?

Avoid overbaking; test with a toothpick at 50 minutes.

Can I skip the glaze?

Yes, but the glaze adds flavor and presentation.

Can I make this gluten-free?

Use a 1:1 gluten-free baking flour blend.

Is the coffee required?

It enhances chocolate flavor and doesn’t taste like coffee.

Can I bake in a different pan?

Yes, use a 9×13 pan and adjust baking time.

Can I add nuts?

Yes, fold in walnuts or pecans for crunch.

How do I remove the cake cleanly?

Use a well-greased and floured pan; cool 10 minutes before inverting.

Can I make this ahead?

Yes, bake the day before and glaze just before serving.

Conclusion

Double Chocolate Bundt Cake is a show-stopping dessert with deep chocolate flavor and irresistible texture. With its rich glaze and striking presentation, it’s the ultimate chocolate lover’s delight.

Double Chocolate Bundt Cake

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Reese’s Peanut Butter Chocolate Pie is an indulgent no-bake dessert featuring a chocolate cookie crust, creamy peanut butter filling, and a rich chocolate ganache topping, finished with chopped Reese’s for extra decadence.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, mix cookie crumbs and melted butter until combined. Press into a 9-inch pie dish to form a crust. Chill in the fridge while preparing the filling.
In a large bowl, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in whipped topping and chopped Reese’s until fully incorporated.
Spread the peanut butter filling evenly into the chilled crust.
In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth to make ganache.
Pour ganache over the peanut butter layer and spread evenly.
Garnish with additional chopped Reese’s.
Chill for at least 4 hours or until set before serving.