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Double Chocolate Bundt Cake is the ultimate chocolate cake for chocolate lovers. It’s super moist, extra fudgy, and loaded with rich chocolate flavor in each bite. Topped with chocolate ganache frosting and lots of chocolate chips!

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Double Chocolate Bundt Cake

This decadent Double Chocolate Bundt Cake is the perfect combination of a rich flourless chocolate cake and a molten lava cake. It’s so fudgy, tender, packed with rich chocolate flavor, and makes a stunning presentation. This easy bundt cake recipe cake stays moist for days, it’s freezer friendly and perfect for any occasion, all year round.

We top this fudgy chocolate cake with a homemade chocolate ganache and more chocolate chips, so it’s really a triple Chocolate Bundt Cake! This will sure to impress anyone and is the best chocolate lovers dessert.

Bundt Cakes are one of my favorite cakes to make because they are easy to frost, they always look so pretty and easy to serve. Other Bundt Cake recipes to try is my Funfetti Bundt Cake, Lemon Blueberry Bundt Cake, Carrot Bundt Cake, and Apple Cinnamon Bundt Cake (made with cake mix).

Ganache on top of cake with chocolate on white plate.

Why You’ll Love This double chocolate bundt cake

Moist and tender: This is the ultimate chocolate cake recipe, it stays tender and moist for days.

Make ahead dessert: Make the cake a day ahead to save time. Ideal for entertaining, party prepping or gifting.

Easy bundt cake from scratch: Don’t let a homemade cake intimidate you! It’s made with simple ingredients, no mixer is required and each step is so easy to do.

Rich and indulgent: The deep flavors of chocolate shine through in every bite. From the cake, frosting and chocolate chips on top!

Perfect for: Birthday parties, baby showers, celebrations, any chocolate lover and any special occasions.

Slice of Double Chocolate Cake with chocolate ganache on top.

What You’ll Need For This Recipe

Flour: All-purpose flour works best. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda: Used as a leavening agent.
Salted butter: If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
Granulated sugar: Used to make the cake sweet.
Unsweetened cocoa powder: The star ingredient to making these taste like chocolate.
Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
Buttermilk: We use full fat buttermilk to add a rich and buttery flavor. It will also enhance the moisture and balance out the sweetness.
Oil: Canola oil or vegetable oil can be used. This will also make the cake extra moist and soft.
Eggs: We use 2 whole eggs at room temperature to help bind the cake batter.
Sour cream: Creates a tender, soft crumbs and adds moisture without thinning the batter.
Hot water: Adds so much moisture and enhances the rich and deep chocolate flavors. You could also use hot strong coffee.
Chocolate chips: Used in the chocolate ganache and to the top of the frosted cake. You could also use chopped chocolate.

how to make Double Chocolate Bundt Cake

To make the cake

Prepare bundt pan: Preheat oven to 350 degrees F and generously grease a bundt pan with non stick cooking spray and flour.

Whisk dry ingredients together: In a medium bowl, whisk the flour, baking soda, cocoa powder, and sugar together until well combined. Set aside.

Mix wet ingredients together: In a large bowl, whisk together the eggs, buttermilk, sour cream, melted butter, oil, and vanilla extract.

Add the dry ingredients to the wet chocolate mixture: Whisk together just until combined. You could also use an electric hand mixer but a whisk works too.

Slowly stream in the hot water: Stir with a wooden spoon until smooth and evenly incorporated into the cake batter. Be sure to scrape the sides of the bowl with a rubber spatula.

How to make Double Chocolate Bundt Cake recipe.

Bake and cool cake: Pour the cake batter into the prepared bundt pan and place in the center rack in the oven, bake for 45-55 minutes or toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then flip the cake onto the cooling rack and cool completely.

To make the chocolate ganache

Make chocolate ganache frosting: Add the heavy cream to a microwave safe bowl and heat for 2 minutes or until hot. Add the chocolate chips the the heavy cream and let sit for 5 minutes to warm and get soft. You could also do this on the stove in a small saucepan.

Top cake with ganache and enjoy! Whisk together until creamy and smooth. Pour or drizzle the ganache all over the cake, then top with more chocolate chips (optional). Let set for a few minutes, then slice, and enjoy!

Chocolate cake batter in bowl and in greased bundt pan.

F&Q

Can I make this in two 8 or 9-inch baking pans instead?

You can, just note that you will also have to decrease the baking time significantly.

Do I have to frost the cake?

You do not have to frost the cake! If you prefer a lighter frosting option, I recommend dusting the cake with powdered sugar or drizzle with a light icing or glaze.

Can I make this in a loaf pan?

Yes! You will need to divide the batter in half and bake each half in a loaf pan.

Can I make this cake ahead of time?

Definitely! I do this almost every time sinceI don’t have the time to make a cake from start to finish in the same day. You can make this cake up to 3 days in advance. Once the 2 layers are baked and cooled completely, wrap each layer generously with plastic wrap and then with heavy duty foil.

Close up view of a Glazed Chocolate Bundt Cake.

tips & variations

Make sure to use room temperature ingredients. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
Make sure not to over-bake the cake. Every oven is different, so the bake times will be different.
Grease the pan thoroughly: There’s nothing worse than your cake sticking once it’s baked. Grease every inch of the pan with cooking spray and lightly dust with flour or cocoa powder.
Sprinkles: Add sprinkles to the top instead of chocolate chips to celebrate a birthday or celebration.
Toppings: Sprinkles crushed cookies, chocolate shavings, chopped nuts, cookie dough, and fresh berries all make great options.
Frosting: Use your favorite frosting to frost the cake or whipped cream. Chocolate glaze or icing, strawberry frosting, cream cheese frosting, and canned frosting could all be used instead. If you wanted to keep it plain, you can leave out the frosting and dust the top with powdered sugar.

Double Chocolate Bundt Cake with bite mark from fork.

leftovers & storage

Leftovers: Store leftover cake in an airtight container or cover plate with foil or plastic wrap. Store in a cool area for 2-3 days, then transfer to the refrigerator and store for 2 more days. The cake will start to dry out once it’s stored in the refrigerator.

Freeze: You can freeze unfrosted cake by wrapping the cooled unfrosted cake with plastic wrap, or cut into individual slices and wrap each slice, and then place in a heavy-duty ziplock bag or cover with aluminum foil. Freeze for up to 3 months.

Defrost: To defrost the unfrosted cake, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours. Make frosting and enjoy.