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Chocolate Bundt Cake with Chocolate Ganache

Course Dessert
Cuisine American
Keyword Baking, Cake, Chocolate, Dessert
Servings 8 Servings



  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon instant espresso powder (optional)
  • 2 cups water
  • 1 cup neutral flavored oil
  • 2 tablespoons distilled white vinegar or apple cider vinegar
  • 2 teaspoons vanilla extract


  • 1 cup semisweet chocolate chips
  • ½ cup heavy whipping cream


Prepare Cake

  1. Preheat oven to 350F and set aside a greased 9.5-inch bundt pan.
  2. In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking soda, salt, and espresso powder (if using).
  3. Add water, oil, vinegar, and vanilla and mix until smooth.
  4. Transfer batter to prepared baking pan and bake until an inserted toothpick comes out clean, about 40 to 45 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Ganache

  1. Place chocolate in a heat-safe bowl and set aside.
  2. Bring whipping cream to a boil over medium high heat. Pour directly over chocolate and let it sit undisturbed for 5 minutes. Gently whisk until completely smooth.
  3. If the ganache feels too runny, refrigerate for a few minutes until it thickens. If the ganache feels too thick, add a splash of heavy cream and whisk until smooth. Drizzle ganache over cooled cake.