The chocolate bundt cake is super moist and topped with a sinfully delicious ganache glaze!
This chocolate bundt cake with ganache glaze is the easiest recipe, its not fussy or difficult, just throw it all in the mixer and go. Rich in flavor and super moist, your guests will think it was from scratch and beg for the recipe, when they find out just how easy it really is.
Oh if you happen to have any leftover ganache glaze pop it into the fridge to chill, then roll it into 1-inch balls and roll it in cocoa powder or your favorite chopped nuts, and woolah you have truffles!
Tips for making chocolate bundt cake
- Use a hand or stand mixer.
- Spray the bundt pan with cooking spray.
- Spoon batter into the bundt pan, the batter will be thick. Bake
- Remove from oven and let cool.
- Heat cream on low, do not boil.
- Remove from heat and whisk in chocolate chips until melted.
- Let cool for 15-20 minutes, then drizzle over top of the cake.
Items I used to make this recipe
I have been making this cake for several years now, and every single time I make it my guests go crazy for it. So if your looking for a foolproof cake recipe that everyone will think you slaved over, this one is for you.
Looking for more delicious desserts?
- No Bake mini Chocolate Tarts
- Rich and Creamy Chocolate Cream Pie
- Chocolate Wafer Icebox Cake
- Sour Cream Crumb Cake
- Rich and Creamy New York Cheesecake
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Chocolate Bundt Cake with Ganache Glaze
Ingredients
- 1 box chocolate cake mix
- 1 5.9 ounce pkg Instant chocolate pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup semi sweet chocolate chips
Ganache Glaze
- 2/3 cup heavy cream
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
- Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes. Fold in chocolate chips with a spatula. Pour into the bundt pan.
- Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Carefully, transfer to a serving platter.
Ganache Glaze
- In a saucepan over medium/low heat, add cream and bring to a low simmer. Reduce heat to low and add the chocolate chips and whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes
- Drizzle ganache over the cake.
So happy you enjoyed it! Yes cake pans would work fine you will have to adjust the cooking time though, I would start with 25 minutes and check that a toothpick comes out clean.
This was sooo yummy!! My husband loved it!!! Topped the ganache with mini m&ms for Father’s Day!
Wondering if I could make this same recipe in 2 round cake pans instead?
Yay Larry so happy it was a hit and thanks for the great review 🙂