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
Chocolate bundt cake is super moist and topped with a sinfully delicious ganache glaze!
Ingredients
- 1 box chocolate cake mix
- 1 (6 oz) 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.
Nutrition Information
Yield
8Serving Size
8 ServingsAmount Per Serving Calories 738Saturated Fat 30gCholesterol 127mgSodium 368mgCarbohydrates 74gFiber 4gSugar 46gProtein 10g
You'll need to make more than one depending on the size of the pan and it will change the baking time.
Any tips for making this recipe in a mini Bundt cake pan?
So happy to hear that Beth! Thanks for the great review 🙂
I've made this cake a lot and , believe me, it is to die for! I've switched it up with white chocolate and peanut butter chips and it was good too but not like the chocolate chips, in my opinion. I always, and I mean, always . receive raves and requests for the recipe. Not only is it fabulous but easy to make! Folks are really impressed with the ganache glaze!😋
I'm not exactly sure without having more info. I would initially assume the pan wasn't sprayed well enough with cooking spray. Feel free to email me and we can troubleshoot with more details.
Why did my cake stick to the pan? Its just a pile of crumbles 😭
Oh yay Vicki! You can store in an airtight container or cover with plastic wrap at room temp for up to 3 days, but it will stay fresher for longer in the refrigerator
Thank you for this very easy to follow recipe! My cake is currently cooling, just wondering how you recommend storing the cake once the ganash is added (room temperature, refrigerator, etc.)?
6 ounce!