Indulge in the ultimate chocolate experience with this moist and decadent chocolate bundt cake. Topped with a luscious chocolate glaze and adorned with fresh berries, it’s not just a dessert, but a centerpiece. Perfect for celebrations, gatherings, or a comforting treat at home, this cake is sure to impress all chocolate lovers. Follow this easy recipe to create a delightful treat that will have everyone asking for seconds!
Ingredients
– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– For the glaze: 1 cup semi-sweet chocolate chips, ½ cup heavy cream
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, and 5g protein. This nutritional breakdown is based on one serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Carefully stir in boiling water until the batter is smooth. It will be thin.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack.
- For the glaze, heat heavy cream until simmering, then pour over chocolate chips and stir until melted.
- Drizzle the glaze over the cooled bundt cake and let set before serving.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, coconut oil can replace vegetable oil for a unique flavor. Unsweetened applesauce can be used in place of eggs for a vegan alternative.
Serving and Pairings
This chocolate bundt cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as raspberries or strawberries, complement the rich chocolate flavor beautifully.
Storage and Reheating
Store the cooled bundt cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, microwave individual slices for a few seconds until warm.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not greasing the bundt pan properly may result in sticking.
- Using cold ingredients can affect the cake’s rise.
- Measuring flour incorrectly can lead to a dry texture.
- Not baking long enough can leave you with a raw center.
- Skipping the cooling time might cause the cake to break when removed from the pan.
Helpful Tips
- Always use room temperature ingredients for a better texture.
- For extra flavor, add a pinch of espresso powder to the batter.
- Experiment with flavored extracts like almond or orange for a twist.
- Decorate with powdered sugar or cocoa powder for a simple finish.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just ensure it is properly stored to keep it fresh.
What can I use instead of eggs?
Unsweetened applesauce or flaxseed meal mixed with water can be great substitutes for eggs in this recipe.
How can I tell if my cake is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
Can I add nuts to the batter?
Absolutely! Chopped walnuts or pecans would add a nice crunch.
Is it possible to double this recipe?
Yes, simply double all ingredients and use a larger bundt pan, adjusting the baking time as necessary.
Conclusion
This chocolate bundt cake is not just a dessert; it’s an experience. Its rich flavor and moist texture make it a favorite for any gathering. Perfect for chocolate lovers, this easy recipe is sure to impress and satisfy. Enjoy a slice with friends and family, or keep it all to yourself—no judgment here!

Chocolate Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Carefully stir in boiling water until the batter is smooth.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack.
- For the glaze, heat heavy cream until simmering, then pour over chocolate chips and stir until melted.
- Drizzle the glaze over the cooled bundt cake and let set before serving.