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 make chocolate bundt cake
- Use a hand or stand mixer.
- Spray bundt pan with cooking spray.
- Spoon batter into bundt pan, 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 2-3 minutes, then drizzle over top of 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 ones 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 738 Saturated Fat 30g Cholesterol 127mg Sodium 368mg Carbohydrates 74g Fiber 4g Sugar 46g Protein 10g
No the ganache can be drizzled on ahead of time, even the night before.
Does the ganache have to be drizzled shortly before serving or can it be done ahead of time?
No, you’re just supposed to add the pudding mix. If its already all mixed together, I would just bake it and see how it works.
I think I just messed this up…
The directions say combine cake mix, pudding and all other ingredients so I premade the pudding to combine… now I’m thinking I wasn’t supposed to do that. Help!
Yes instant chocolate pudding 🙂
I usually get Betty Crocker Super Moist or Duncan Hines. But really any one will work fine. 🙂
Do you use instant chocolate pudding?
Do u have a chocolate cake mix you prefer to use?
Yay Julie! My dad requests this every year for his bday. Hope your son-in-law loves it too 🙂
I just made this tonight for my son-in-laws birthday. It was really easy and I had most of the ingredients on hand which I love! It’s still cooling but can’t wait to try it!!
4 eggs 🙂
How many eggs?