Perfectly Chocolate Cake Bundt Cake topped with Ganache Glaze is one of my all-time favorite chocolate cake recipes. And I’m absolutely sure it’s a favorite because I found myself teaching the recipe to my daughter, which is always a clue. With so many chocolate cake recipes, when you find one you feel compelled to teach, it’s the one. Here’s the latest photo. I finaly updated it all these years.
Old Photo with Melted Marshmallow Frosting
Here’s the old one. I’m only keeping it here so you can see the Marshmallow Frosting I used to use. I’ll post the recipe somewhere else and link to it, but I’ve changed the topping to my favorite ganache glaze, which I suppose is really an icing but I’ve been calling it glaze.
This is the fastest, most convenient, and economical cake I know of. Plus you probably have all the ingredients in the pantry right now. No sour cream? No worries! This is a chocolate Bundt cake without sour cream. No butter? Again — no problem. This Perfectly Chocolate Cake calls for oil. And the cake is so easy. I usually use an electric mixer to prepare the batter, but with some elbow grease you can make the cake with just bowls and spoons.
Hershey’s Perfectly Chocolate Cake as a Bundt
The “secret” source of this recipe is Hershey’s, but I got it years ago from my cousin, Julie. We usually make it as cupcakes or layers, but I’ve been on a Bundt cake kick and wanted to use a fluted pan. For the cocoa powder, I use natural, but Dutch process also works well. And if you prefer using buttermilk in place of milk or coffee in place of water, go for it. The only thing to watch carefully is the time. The cake in the photo was done in 45 minutes, but sometimes it takes up to 55 depending on your oven and Bundt pan.
My Favorite Chocolate Ganache Glaze
My old picture shows the cake with The Cake Mix Doctor’s marshmallow frosting. It’s a good one, but these days I almost always use what I call Chocolate Ganache Glaze. It’s really more of an icing than a glaze, and it’s incredibly easy. You can make it from start to finish in the microwave, and vary the flavors by using different types/brands of dark or semisweet chocolate.
Perfectly Chocolate Bundt Cake
- 1 3/4 cups all-purpose flour (230 grams)
- 2 cups granulated sugar (385 grams to 400 grams)
- 3/4 cup unsweetened cocoa powder, natural (60 grams)
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk or buttermilk see note if using buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water or coffee (230 grams)
- 3 ounces dark or semisweet chocolate, chopped (84 grams)
- 1/2 tablespoon corn syrup (10 grams)
- 1/2 to 1 tablespoon butter (salted is great) if using unsalted add tiny pinch of salt (7 to 14 grams)
- 1/3 cup cream
- Preheat oven to 350 F. Spray a Bundt pan with flour-added baking spray.
- Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
- Pour batter in the Bundt pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean.
- Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt.
- We like to make the ganache in large microwave-safe measuring cups. Feel free to use a saucepan and bowls if you prefer.
- In one 2 cup microwave-safe measure (or bowl), combine the chopped chocolate, corn syrup and butter.
- In a second microwave-safe measure, heat the cream just until it begins simmering. This should only take 30-60 seconds depending on your microwave.
- Gradually stir the hot cream into the chocolate mixture. It will go from thin to thick, thin to thick and might seem to thin at first. It thickens as it cools. However, if it does seem to thin to you as you add the cream you can add less.
- Stir until very smooth. Let cool slightly if it's still seems thin, then drizzle over the cake.