One-Bowl Chocolate Bundt Cake

A chocolate bundt cake ona large plate with a cake cutter holding a slice of cake.

5 from 6 votes

My One-Bowl Chocolate Bundt Cake is an easy to make, foolproof dessert. Perfect for every day, or special occasions, you'll come back to this recipe again and again!

Prep Time15

Cook Time1

Cooling time30

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 540kcal

Author: Cynthia

Equipment

Ingredients

Bundt cake

1 ¼ cup buttermilk
1 cup vegetable oil
2 large eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
⅔ cup unsweetened cocoa powder plus extra for dusting the pan
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup hot coffee

Chocolate ganache

4 oz semi-sweet chocolate chopped
½ cup heavy cream
1 tbs butter

US Customary - Metric

Instructions

Cake

Preheat oven to 350F.
Thoroughly grease a bundt pan, lightly dust with cocoa powder, and set aside.
Add buttermilk, vegetable oil, eggs, and vanilla to stand mixer, or large bowl, and combine until well blended. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt and mix until almost completely incorporated. Pour in hot coffee and mix for one minute. Use a large silicone spatula to make sure everything from the bottom of the bowl has been incorporated and everything is mixed well.
Pour into prepared bundt pan. Bake for an hour, but check for doneness at 50 minutes. The cake is done when it springs back when touched lightly with a finger and a cake tester inserted into the center comes out mostly clean.
Remove from oven and let cool in pan, set on wire rack, for 10 minutes before turning onto a wire rack set over a large sheet pan. Let cool at least 30 minutes before glazing.

Ganache

For ganache, heat up cream in microwave for 1 minute, or until steaming hot. Pour over chopped chocolate in a shallow bowl, cover with a plate, and allow to sit for 3-4 minutes. Using a whisk or spatula, stir until smooth.
Pour over cooled cake and allow to drip over the sides. Let set for 15 minutes before serving.

Notes

Store cake in an airtight cake stand or lightly covered with plastic wrap. Keeps, at room temperature for up to 5 days.

Freeze individual slices, wrapped in a double layer of plastic wrap, for up to 2 months. Thaw on the counter, still wrapped in plastic, until ready to eat.

Nutrition