Desserts · Easy
Chocolate Glazed Bundt Cake
A deeply chocolatey, sour cream Bundt cake draped in a shiny dark chocolate ganache glaze — simple to make and impressive to serve.
By Hannah Reyes · Tested twice in our kitchen
- Prep20 min
- Cook50 min
- Total70 min
- Serves12
- Calories480
About this recipe
A Bundt cake looks festive without any decorating skill. This chocolate version is moist from sour cream and oil, intensely flavored from cocoa bloomed in hot coffee, and finished with a glossy ganache that drips down the ridges.
Grease the pan well and let the cake cool for exactly 15 minutes before turning out — too soon and it breaks, too long and it sticks.
Why this recipe works
- Hot coffee blooms the cocoa for deeper chocolate flavor.
- Sour cream and oil keep the crumb tender for days.
- A simple two-ingredient ganache sets to a shiny glaze.
Variations
- Add 1 cup chocolate chips to the batter.
- Flavor the ganache with a tablespoon of orange liqueur or espresso.
- Dust with powdered sugar instead of glazing.
How to serve
Serve with whipped cream or vanilla ice cream. Keeps covered at room temperature for 3 days.
Storage and reheating
Store cakes and bars covered at room temperature for 1 day, then in the fridge for up to 4–5 days. Cream cheese frosting and custard pies must be refrigerated. Let chilled desserts stand 15 minutes before serving for the best flavor and texture.
Frequently asked questions
How long does Chocolate Glazed Bundt Cake take to make?
About 70 minutes in total — 20 minutes of prep and 50 minutes of cooking. The recipe serves 12.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I freeze it?
Most cakes and bars freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge. Custard pies are best fresh.
