Name: Double Chocolate Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: PT-487640H38M31S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup brown sugar; 4 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup sour cream; 1/2 cup whole milk; 1 cup semi-sweet chocolate chips; Optional: powdered sugar or chocolate glaze for topping

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This Double Chocolate Bundt Cake is a rich, moist, and intensely chocolaty dessert that’s perfect for any special occasion or simply to satisfy your chocolate cravings. With a luscious chocolate glaze poured over a dense chocolate cake, it’s a showstopping centerpiece that’s surprisingly easy to make.

Why You’ll Love This Recipe

If you’re a true chocolate lover, this cake delivers double the indulgence. The combination of dark cocoa in the batter and a silky ganache glaze creates a decadent experience in every slice. It’s ideal for birthdays, holiday gatherings, potlucks, or even a casual afternoon treat. This bundt cake also stores well, making it an excellent make-ahead dessert.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder (preferably dark or Dutch-processed)
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Sour cream
Buttermilk
Vegetable oil
Vanilla extract
Hot coffee (enhances the chocolate flavor)
Semi-sweet or dark chocolate chips

For the chocolate glaze:

Heavy cream
Semi-sweet chocolate, finely chopped
Butter (optional, for extra shine)

Directions

Preheat the oven to 350°F (175°C) and grease a bundt cake pan thoroughly.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine sugars, eggs, sour cream, buttermilk, oil, and vanilla extract.
Gradually mix the wet ingredients into the dry mixture until just combined.
Stir in hot coffee and mix until the batter is smooth. Fold in chocolate chips.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the glaze by heating the cream until just simmering, then pour over chopped chocolate. Let sit for a minute, then stir until smooth.
Drizzle the glaze over the cooled cake and allow it to set before serving.

Servings and timing

Servings: 12–14 slices
Preparation time: 20 minutes
Bake time: 45–50 minutes
Total time: 1 hour 10 minutes

Variations

Add nuts: Fold in chopped walnuts or pecans for added crunch.
Flavor twist: Add a teaspoon of espresso powder or a splash of coffee liqueur to the batter.
Frosting option: Replace the glaze with a dusting of powdered sugar or a chocolate buttercream.
Dairy-free: Use dairy-free milk and sour cream substitutes and vegan chocolate for a plant-based version.

Storage/Reheating

Room temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
To reheat slices: Microwave individual portions for 10–15 seconds to soften and warm the cake slightly.

FAQs

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

Yes, but Dutch-processed will yield a richer and smoother chocolate flavor.

Why add hot coffee to chocolate cake?

Coffee enhances the depth of the chocolate flavor without making the cake taste like coffee.

How do I keep the cake from sticking to the pan?

Use a non-stick bundt pan and grease it thoroughly with butter and flour or a baking spray that includes flour.

Can I make this cake without a bundt pan?

Yes, you can use a standard 9×13 pan or two 9-inch round pans, though baking time will vary.

Is this cake too sweet?

Not at all—it’s balanced with dark cocoa and semi-sweet chocolate, giving it a deep, rich flavor without overwhelming sweetness.

Can I make the glaze in advance?

Yes, store it in the refrigerator and gently reheat before drizzling over the cake.

How do I know when the cake is done baking?

Insert a toothpick or skewer; if it comes out clean or with a few moist crumbs, it’s ready.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour substitute. Be sure to check the other ingredients for gluten content as well.

What can I serve with this cake?

Vanilla ice cream, fresh berries, or a dollop of whipped cream pair beautifully.

Can I add frosting instead of glaze?

Absolutely. A chocolate buttercream or ganache frosting can be spread over the cooled cake for a richer topping.

Conclusion

Double Chocolate Bundt Cake is a celebration of chocolate in its finest form. Moist, rich, and draped in a glossy glaze, this cake is guaranteed to please any crowd. Whether it’s served at a party or enjoyed with coffee in the afternoon, this dessert is a timeless indulgence that never fails to impress.

Double Chocolate Bundt Cake

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This Double Chocolate Bundt Cake is rich, moist, and deeply chocolaty, featuring both cocoa powder and chocolate chips for an indulgent dessert that’s perfect for any chocolate lover.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk. Mix until just combined.
Fold in chocolate chips.
Pour the batter evenly into the prepared bundt pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with chocolate glaze before serving, if desired.