Chocolate Bundt Cake with Ganache Glaze - Recipe

This rich and moist Chocolate Bundt Cake, topped with a glossy ganache glaze, is the perfect dessert for any occasion. Simple to make but decadent in flavor, the cake combines the convenience of a box mix with extra ingredients to elevate its richness. Finished with a smooth ganache drizzle, this cake is sure to impress your guests while satisfying your chocolate cravings.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 Peoples

Course: Baking

Cuisine: American

Ingredients Method Notes

Ingredients

For the Cake:
1 box chocolate cake mix
1 5.9 oz package instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup water
½ cup vegetable oil
1 cup semi-sweet chocolate chips
For the Ganache Glaze:
⅔ cup heavy cream
1 cup semi-sweet chocolate chips

Method

Prepare the Bundt Pan: Preheat the oven to 350°F (175°C). Grease the Bundt pan with cooking spray.
Mix the Cake Batter: Combine the chocolate cake mix, pudding mix, eggs, sour cream, oil, and water in a large bowl. Beat until smooth, about 2 minutes. Fold in chocolate chips.
Bake: Pour the batter into the Bundt pan. Bake at 350°F for 50-55 minutes, or until a toothpick comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.
Make the Ganache: Heat the heavy cream in a saucepan over medium-low heat until it simmers. Remove from heat and whisk in the chocolate chips until smooth. Let cool for 15-20 minutes.
Drizzle Ganache: Pour the ganache over the cooled cake and allow it to set for a few minutes before slicing.

Notes

For extra flavor, add a dash of vanilla or almond extract to the cake batter.
For a nutty twist, fold in chopped nuts or use a mix of dark and milk chocolate chips.
Leftover ganache can be chilled and rolled into truffles once set.