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.
This was a hit at a recent family get together. Moist and delicious, I added walnuts and plenty of creamy ganache along with chocolate shavings. Too bad I can’t show the picture. This will be a go to chocolate cake recipe in the future as it was very easy to make. Highly recommended.
The large instant pudding boxes are now 5.9 ounces
The cake says 6 oz. Of pudding . So that is two boxes of pudding? Right? Thanks sandy.
I don't think it really matters which kind you use, just personal preference. So happy you enjoyed it 🙂
I’ve made this twice and both times substituted cold espresso for the water. It’s been a hit both times! Question, does using boxed devils food cake make a difference? I’ve only tried with chocolate cake mix.
You can leave it out for several hours but if it's going to be longer then a day I put it in the refrigerator.
Aloha! Once the cake is glazed with ganache, does it need to be refrigerated? Mahalo for your time!
Yay Lisa! Yes coffee would make it even better! So happy you loved it 🙂
Made this for a office luncheon and it was SOOOO GOOD ‼️ I did add a 1/4 cup coffee to the recipe but oh my gosh this is definitely a keeper♥️👍🏻 Thank you so much ‼️
Yes I freeze it all the time. Wrap the cake in plastic wrap then aluminum foil and freeze. Thaw then add the ganache on the day of serving 🙂