The Ultimate Perfectly Chocolate Bundt Cake with Rich Ganache Glaze

There are countless chocolate cake recipes in the world, but some truly stand out, embedding themselves in our culinary hearts and family traditions. This particular Perfectly Chocolate Bundt Cake topped with an exquisite Ganache Glaze is unequivocally one of those recipes for me. It’s more than just a dessert; it’s a culinary legacy I proudly find myself passing down, most recently to my daughter. When a recipe compels you to share its secrets, when it becomes a go-to for celebrations and comforting moments, you know you’ve found “the one.” Its simplicity belies an incredibly rich, moist, and deeply satisfying chocolate flavor that consistently earns rave reviews. What makes it even more remarkable is its adaptability, transforming readily into cupcakes or a layered cake, yet shining brightest in its elegant Bundt form, especially when crowned with our velvety ganache. This cake embodies everything you could wish for in a homemade chocolate treat: accessible ingredients, straightforward preparation, and an utterly delicious result that tastes like pure indulgence. I’ve finally updated the photos after all these years to truly capture its irresistible charm!

A Nostalgic Look: Our Old Photo with Melted Marshmallow Frosting

While the ganache glaze is my current obsession, I want to preserve a little piece of this cake’s history. Here’s an old photo, kept here for sentimental reasons and to showcase the delightful marshmallow frosting I used to pair with this Perfectly Chocolate Cake. This marshmallow frosting, a recipe from “The Cake Mix Doctor,” was a cherished topping for many years, offering a different, wonderfully sweet, and slightly gooey texture that was incredibly popular. It was a fantastic choice, especially for those who loved a lighter, fluffier finish. Though I’ve transitioned to the richer, more sophisticated chocolate ganache glaze – which I often refer to as a glaze, but it functions more like a decadent icing – the marshmallow frosting still holds a special place. I’ll be sure to share that specific marshmallow frosting recipe elsewhere and link to it for anyone interested in that nostalgic option, ensuring all variations of this beloved chocolate Bundt cake remain accessible.

This Perfectly Chocolate Bundt Cake truly stands out for its incredible practicality. It’s hands down the fastest, most convenient, and most economical cake recipe I know. Imagine this: you probably have all the necessary ingredients in your pantry right this very moment! That’s right, no last-minute grocery runs for obscure items. One of its greatest strengths, and a common question I receive, is “Can I make a chocolate cake without sour cream?” The answer here is a resounding YES! This is a fantastic chocolate Bundt cake without sour cream, meaning you don’t need that often-missing dairy product for a wonderfully moist crumb. And what about butter? Again, absolutely no problem! This recipe wisely calls for oil, contributing to its consistently tender texture and simplifying the ingredient list. The preparation process itself is remarkably straightforward. While I typically opt for my electric mixer to whip up the batter in record time, you certainly don’t need any fancy equipment. With a little “elbow grease” and a couple of bowls and spoons, you can easily achieve a perfect batter. This accessibility makes it an ideal choice for busy weeknights, impromptu gatherings, or simply satisfying a sudden chocolate craving without any fuss.

From Hershey’s Classic: Perfectly Chocolate Cake Adapted for a Bundt Pan

The “secret” origin of this phenomenal chocolate cake recipe traces back to a classic from Hershey’s, a testament to its enduring quality and widespread appeal. I was first introduced to it years ago by my beloved cousin, Julie, and it quickly became a staple in my kitchen. Traditionally, many bakers might prepare this versatile batter as cupcakes or elegant layer cakes. However, I’ve recently been on a delightful “Bundt cake kick,” captivated by the beautiful fluted designs and the ease of serving a single, impressive cake. Transforming this classic recipe into a Bundt cake has been an absolute revelation, combining the familiar, comforting chocolate flavor with the stunning presentation a Bundt pan offers. The results are always spectacular, creating a moist, rich cake with a perfectly browned exterior that is just begging to be glazed.

When it comes to the cocoa powder, you have a couple of excellent options. I personally prefer natural unsweetened cocoa, as it lends a bright, robust chocolate flavor that truly shines in this cake. However, if you have Dutch process cocoa on hand, it works equally well, offering a slightly darker color and a mellower, less acidic chocolate note. Both will yield a delicious cake, so feel free to use what you prefer or have available. This recipe is also wonderfully flexible with its liquid components. If you’re looking to add an extra layer of richness and a subtle tang, you can easily substitute buttermilk in place of regular milk. And for an intensified chocolate experience, swapping out the water for hot coffee is a game-changer; the coffee doesn’t make the cake taste like coffee, but rather deepens and enhances the chocolate flavor to an extraordinary degree. Just be sure to go for it!

The only critical element to monitor carefully is the baking time. Due to variations in oven calibration and the specific material and color of your Bundt pan, baking times can differ. For instance, the beautiful cake featured in the latest photo was perfectly done in 45 minutes. However, in some ovens or with different Bundt pans (especially darker, non-stick ones which tend to bake faster), it might take up to 55 minutes, or even a little longer. It’s always best to start checking for doneness around the 40-minute mark by inserting a wooden skewer or toothpick into the center; if it comes out clean or with a few moist crumbs attached, your cake is ready. This attentiveness ensures your Hershey’s Perfectly Chocolate Bundt Cake achieves that ideal moist, tender crumb every single time.

My Favorite Chocolate Ganache Glaze: The Perfect Crown for Any Chocolate Cake

As you saw in the old picture, this cake once sported a marshmallow frosting. While that was a good choice for its time, these days, my absolute go-to for topping this Perfectly Chocolate Bundt Cake is what I affectionately call my Chocolate Ganache Glaze. To be technically precise, it functions more like a smooth, pourable icing rather than a thin, translucent glaze, but the name “ganache glaze” perfectly captures its luxurious appeal. It’s not just delicious; it’s incredibly easy to make, a true game-changer for homemade desserts. The beauty of this ganache is that you can prepare it entirely from start to finish in the microwave, making it a quick and mess-free addition to your baking arsenal. No need for a double boiler or constant stirring over the stovetop – just a few simple steps and you have a rich, glossy topping.

The versatility of this ganache glaze is another reason it has become such a favorite. You can effortlessly vary its flavor profile and intensity by experimenting with different types and brands of dark or semisweet chocolate. A high-quality dark chocolate will yield a more intense, slightly bitter ganache, while a good semisweet chocolate will offer a classic, balanced sweetness. You can even introduce subtle nuances by adding a tiny splash of espresso, a hint of orange zest, or a drop of your favorite liqueur (like Kahlúa or Grand Marnier) to the cream before heating it. This allows for endless customization, ensuring your ganache perfectly complements the chocolate Bundt cake and suits your personal taste. The corn syrup, though a small amount, is key to achieving that beautiful, professional-looking sheen and smooth consistency, preventing crystallization. The butter adds richness and contributes to the silky texture. Once you try this simple yet elegant ganache, you’ll understand why it’s become the undeniable crown jewel for my Perfectly Chocolate Bundt Cake and countless other desserts.

• Same Chocolate Cake (but not in a Bundt form)
• Hershey Bar Cake as Mini Bundts or Bundt Cake
• My Favorite Bundt Cakes
• Mini Chocolate Loaf Cakes

Recipe: Perfectly Chocolate Bundt Cake with Ganache Glaze

Perfectly Chocolate Bundt Cake

Anna

An incredibly easy and moist chocolate Bundt cake made in one bowl, perfect for any occasion and topped with a rich ganache.

5 from 4 votes

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Prep Time
10 minutes mins

Cook Time
50 minutes mins

Total Time
1 hour hr

Course
Dessert

Cuisine
American

Servings
12

Ingredients

For the Chocolate Bundt Cake

• 1 ¾ cups all-purpose flour (230 grams, spooned and leveled)
• 2 cups granulated sugar (385 grams to 400 grams, depending on desired sweetness)
• ¾ cup unsweetened cocoa powder, natural (60 grams, for a classic chocolate flavor)
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup vegetable oil (or other neutral-flavored oil for moisture)
• 1 cup milk or buttermilk (see note if using buttermilk for adjustments)
• 2 large eggs (at room temperature for best results)
• 2 teaspoons vanilla extract (pure vanilla for superior flavor)
• 1 cup boiling water or hot coffee (230 grams, coffee enhances chocolate depth)

For the Ganache Glaze/Icing

• 3 ounces dark or semisweet chocolate, finely chopped (84 grams, quality chocolate makes a difference)
• ½ tablespoon corn syrup (10 grams, for shine and smooth texture)
• ½ to 1 tablespoon butter (salted is great) if using unsalted add tiny pinch of salt (7 to 14 grams, adds richness and a beautiful finish)
• ⅓ cup heavy cream (at least 36% fat)

Instructions

For the Perfectly Chocolate Bundt Cake:

• Preheat your oven to 350°F (175°C). Prepare your Bundt pan thoroughly by spraying it generously with a good quality non-stick baking spray that contains flour (like Baker’s Joy or Pam Baking). Alternatively, you can grease and flour the pan yourself, ensuring every crevice is coated to prevent sticking. This step is crucial for a clean release.
• In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk them together thoroughly to ensure they are well combined and there are no lumps of cocoa. Next, add the wet ingredients: vegetable oil, milk (or buttermilk), large eggs, and vanilla extract. Beat these ingredients with an electric mixer at medium speed for two full minutes. The batter will be quite thick at this stage. Finally, carefully stir in the boiling water (or hot coffee) until just blended. The batter will become noticeably thin, which is exactly how it should be for this moist cake. Avoid overmixing once the water is added.
• Pour the thin batter evenly into the prepared Bundt pan. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with only a few moist crumbs attached. Baking times can vary, so start checking around 40 minutes and adjust as needed.
• Once baked, remove the Bundt cake from the oven and let it cool in the pan for about 10 minutes on a wire rack. This allows the cake to set and firm up, making it easier to handle. After 10 minutes, carefully invert the cake onto the wire rack to cool completely before applying the ganache. Rushing this step can cause the cake to break.

For the Chocolate Ganache Glaze/Icing:

• For ultimate convenience, we love to make this ganache in large microwave-safe measuring cups. However, if you prefer a more traditional approach or don’t have suitable microwave-safe containers, feel free to use a saucepan and heat the cream on the stovetop, then pour it over the chocolate in a heatproof bowl.
• In one 2-cup microwave-safe measuring cup (or a medium heatproof bowl), combine the finely chopped dark or semisweet chocolate, corn syrup, and butter. Ensure the chocolate is finely chopped for faster, more even melting.
• In a second microwave-safe measuring cup (or a small saucepan), heat the heavy cream just until it begins to simmer around the edges. This should typically take only 30-60 seconds in a microwave, depending on its wattage. Be careful not to boil it vigorously.
• Pour the hot cream over the chocolate mixture. Let it sit undisturbed for about 1-2 minutes to allow the heat from the cream to melt the chocolate. Then, gradually begin to stir the mixture gently from the center outwards. It might initially appear thin and separated, but as you continue to stir, it will emulsify and transform into a beautiful, smooth, and glossy ganache. It thickens considerably as it cools. If it seems too thin to your liking as you add the cream, you can add slightly less cream next time for a thicker consistency.
• Continue stirring until the ganache is completely smooth and free of any lumps. If it still feels too thin for drizzling, let it cool slightly at room temperature, stirring occasionally, until it reaches your desired consistency – a thick, pourable glaze. Drizzle or pour generously over the completely cooled chocolate Bundt cake, allowing it to cascade down the fluted sides for a stunning presentation.

Notes

**Bundt Pan Material Matters:** For shiny, heavy Bundt pans (often silver or lighter colored), use the recommended 350°F (175°C) oven temperature. If you are using a black or darker-colored Bundt pan, which absorbs more heat, reduce your oven temperature to 325°F (160°C) to prevent over-browning and ensure even baking.

**Buttermilk Adjustment:** If you opt to use buttermilk instead of regular milk in the cake batter, you’ll need to make a slight adjustment to the leavening agents. Increase the baking soda to 2 teaspoons and decrease the baking powder to 1 teaspoon. This balances the acidity of the buttermilk and ensures proper rise and tender crumb.

**Room Temperature Ingredients:** For the best and most consistent results, ensure your eggs and milk are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother batter and a more uniform cake texture.

**Do Not Open Oven Door:** Avoid opening the oven door frequently during the first 30 minutes of baking. This can cause the cake to sink in the center. Only open to check for doneness after the minimum suggested baking time.

**Storage:** This chocolate Bundt cake, especially with the ganache, stores wonderfully at room temperature in an airtight container for 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze individual slices or the whole cake (unglazed or lightly glazed) tightly wrapped for up to 3 months.

Keyword
Bundt Cake, Perfectly Chocolate, Chocolate Ganache, Easy Cake, Homemade Dessert

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A Crowd-Pleaser for Any Event: From Super Bowl Sunday to Special Celebrations

Whether you’re hosting a lively gathering for the Super Bowl, celebrating a birthday, or simply craving a decadent treat, this Perfectly Chocolate Bundt Cake is guaranteed to be a crowd-pleaser. Its elegant appearance, especially with the rich ganache glaze, makes it suitable for even the most formal occasions, yet its easy preparation means you won’t be stressed in the kitchen. The deep chocolate flavor and incredibly moist texture make it irresistible to chocolate lovers of all ages. Serve it with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or simply on its own with a hot cup of coffee, and watch it disappear. This cake is more than just a recipe; it’s an experience, a delightful expression of homemade goodness that brings joy to every bite. We hope it becomes as cherished in your home as it is in ours!