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Moist Chocolate Bundt Cake with Mini Chocolate Chips and Silky Ganache Recipe

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4.3 from 11 reviews

This Moist Chocolate Bundt Cake recipe offers a rich, tender chocolate cake studded with mini chocolate chips and topped with a luscious, silky chocolate ganache. Made from scratch with simple pantry ingredients, it’s an impressive and delicious dessert perfect for chocolate lovers and special occasions.

  • Total Time: 1 hour
  • Yield: 14 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1/2 cup vegetable or canola oil
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips (plus extra for sprinkling on top, optional)

Ganache Ingredients

  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

Instructions

  1. Prepare Bundt Pan: Preheat the oven to 350°F. Grease and flour a standard sized bundt pan thoroughly by spreading a thin layer of shortening over the inside and sprinkling with flour. Pat and shake the pan to ensure even coating to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set this mixture aside.
  3. Combine Wet Ingredients: In a medium saucepan over medium heat, melt 1/2 cup butter. Once melted, stir in 1/2 cup oil, 1/3 cup unsweetened cocoa powder, and 1 cup water. Whisk constantly and bring the mixture just to a boil. Remove from heat.
  4. Mix Wet and Dry: Pour the hot butter and cocoa mixture into the dry ingredients. Stir to combine.
  5. Add Remaining Wet Ingredients: Stir in 1/2 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract. Whisk the batter until smooth and well combined. Gently fold in 1 cup mini chocolate chips if using.
  6. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and let the cake cool in the pan for 5 minutes.
  7. Cool the Cake: Invert the bundt pan onto a wire cooling rack to release the cake. Allow it to cool completely before adding ganache.
  8. Prepare Ganache: Place 1 cup heavy whipping cream into a microwave-safe bowl and heat for about 2 minutes, or until it is simmering. Carefully pour 2 cups chocolate chips into the hot cream and let sit for 5 minutes to melt. Whisk until the mixture is shiny and smooth, about 1 minute.
  9. Finish and Serve: Use a large spoon to drizzle the ganache evenly over the cooled cake. Optionally, sprinkle remaining mini chocolate chips on top for added texture and decoration. Let ganache set slightly before slicing and serving.

Notes

  • Ensure the bundt pan is well greased and floured to prevent the cake from sticking.
  • Use full-fat buttermilk for best flavor and texture.
  • The cinnamon adds a subtle warmth that complements the chocolate nicely.
  • If you don’t have buttermilk, you can substitute with milk plus a tablespoon of lemon juice or vinegar, rested for 5 minutes.
  • The ganache can be made ahead and warmed slightly before drizzling if it sets too firm.
  • Mini chocolate chips inside the cake help keep chocolate pockets without melting completely into the batter.
  • Allow the cake to cool fully before adding ganache to avoid melting or running.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/moist-chocolate-bundt-cake-with-mini-chocolate-chips-and-silky-ganache-recipe/