Chocolate Bundt Cake

The smell clings to everything – it’s rich and full and almost smoky where the edges of the batter start to crisp, just so. I remember this cake from when I was little, not because we baked it often (we didn’t, only maybe once a year), but because when we did, the whole house felt quieter somehow, reverent. It’s that kind of chocolate – dark and echoing, not overly sweet… and once it’s baked in a good old Bundt pan, the ridges catch the ganache like it was meant to live there all along. You don’t so much slice this cake as glide a knife through it slowly, like it deserves a little ceremony. And it does.

Why You’ll Crave It

• Insanely moist – like, “still good on day four” levels of moist
• Deep, real chocolate flavor without being too sweet or cloying
• Makes a beautifully impressive centerpiece (those sculpted Bundt edges!)
• Pairs like a dream with coffee, cream, or just… a quiet moment alone
• It keeps well, freezes well – just… behaves, honestly

The first time I made this on my own, I forgot the oil and still almost cried when I cut into it – it was imperfect but completely magic anyway.

What You’ll Need

• All-purpose flour: 2 cups, lightly spooned and leveled
• Unsweetened cocoa powder: 3/4 cup, the darker the better
• Baking soda: 1½ teaspoons – for that tender rise
• Baking powder: 1 teaspoon – works with the soda, trust me
• Salt: ½ teaspoon, just enough to balance the sweetness
• Granulated sugar: 2 cups, packed in snugly
• Brown sugar: 1 cup, gives it warmth and chew
• Eggs: 3 large, room temp is best if you remember
• Whole milk: 1 cup, cold or room temp both work honestly
• Vegetable oil: ½ cup, plain and neutral
• Vanilla extract: 2 teaspoons, real if you can
• Boiling water: 1 cup, yes boiling – don’t shy away here

Easy How-To

Preheat and Prepare

Heat the oven to 350°F. Take a breath. Then grease your Bundt pan really well – I like to use butter and a dusting of cocoa powder instead of flour. Easier clean-up, and it keeps the color deep.

Mix the Dry

In a big mixing bowl, whisk together flour, cocoa powder, baking soda, powder, and salt. Not too fast – make sure things are evenly distributed. Cocoa clumps can be sneaky.

Blend the Wet

In another bowl (a bigger one this time), mix both sugars, eggs, oil, vanilla and milk. It should look glossy and smell incredible already. If your kitchen gets quiet here, lean into it.

Bring It All Together

Add the dry mixture into the wet in stages. Maybe thirds. Stir gently between each, just until it disappears into the batter. When it’s mostly together, pour in that hot water – yes, it’ll look thin. Don’t panic. That’s where the moist magic happens.

Bake

Pour the batter (it’s pretty loose, that’s good) into the prepared Bundt pan. Bake 50-60 minutes, until a toothpick comes out mostly clean but not dry. It’ll firm up as it cools.

Cool and Ganache (if you like)

Wait at least 15 minutes before turning it out. And then wait longer to glaze it – that’s actually the hardest part for me. But let it cool fully, or the ganache just drips off. For the ganache, heat half a cup of heavy cream, pour it over 4 ounces chopped chocolate, let it sit, then stir slow. Drizzle with love.

Good to Know

• If you’re nervous about cake sticking, try greasing with a mix of butter and sugar instead of flour. It caramelizes a bit and helps with release (plus adds crunch).
• Your batter will look too runny. Everyone thinks this the first time. It’s ok. It needs to be, oddly enough.
• Ganache is optional, but when you spoon it over the peaks and it slides into each curve… that’s where the sighs start happening.

Serving Ideas

• Chilled slices with fresh whipped cream and a few raspberries – elegance, really
• A smear of peanut butter or salted butter on a slightly warm slice – sounds weird but don’t skip this one
• With black coffee at 10 a.m. on a quiet day – breakfast cake is real and valid

Top Tricks

• If you’re planning ahead, bake it a day early. The flavor gets deeper, and the crumb settles in beautifully.
• Use good cocoa – it doesn’t have to be expensive, just dark and fragrant. It makes all the difference here.
• Add ½ tsp espresso powder to the mix if you want to boost the chocolate even more. It’s barely noticeable but magical.

Frequently Asked Questions

Can I reduce the sugar in this chocolate Bundt cake?

You can trim it by about ¼ cup per type and still keep the right texture. Just know the cake gets some of its structure from the sugar too – so don’t go too far.

Why does boiling water go in the batter?

It helps bloom the cocoa, deepening the chocolate flavor, and it’s also what makes the batter so fluid – leading to that incredibly soft and moist cake later.

Can I bake this in a loaf or round pan?

Yes, but keep in mind you’ll need to adjust bake times (dense pans like glass will take longer, and smaller pans may overflow). Keep an eye on it after 40 minutes.

Is cocoa powder the same as hot cocoa mix?

Nope – cocoa powder is pure chocolate with no sugar or dairy. Hot cocoa mix has added sugar and milk powder, and it won’t behave the same at all.

Can I freeze this chocolate Bundt cake?

Absolutely. Wrap it well in a few layers, freeze it whole or as slices, and just bring it to room temp overnight. It’s just as good, some say even better, the next time around.