Dark Chocolate Bundt Cake

An irresistibly moist and rich cake with a deep dark chocolate flavor. Made with simple ingredients and finished with a silky ganache, this Bundt-style cake is perfect for special occasions or a decadent everyday treat.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, plus more for greasing

• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)

• 1 tsp instant espresso powder (optional, enhances chocolate flavor)

• 1 cup water

• 2 cups granulated sugar

• 3/4 cup sour cream or plain Greek yogurt

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

For the Ganache Glaze (optional but recommended):

• 1/2 cup heavy cream

• 4 oz dark chocolate (60–70%), chopped

• 1 tbsp butter

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 10- to 12-cup Bundt pan generously with butter or baking spray and lightly dust with cocoa powder.

2. Melt butter and cocoa: In a medium saucepan, melt the butter, cocoa powder, espresso powder (if using), and water over medium heat. Stir until smooth. Let cool slightly.

3. Mix wet ingredients: In a large bowl, whisk together sugar, sour cream, eggs, and vanilla. Slowly whisk in the cooled chocolate mixture.

4. Add dry ingredients: Sift together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.

5. Bake: Pour the batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.

7. Make the ganache: Heat the cream until just simmering. Pour over chopped chocolate and butter in a bowl. Let sit for 2–3 minutes, then stir until smooth.

8. Glaze and serve: Drizzle the ganache over the cooled cake. Let it set before slicing.

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Enjoy this decadent cake with a scoop of vanilla ice cream or a cup of coffee!

Dark Chocolate Bundt Cake