Are you craving chocolate? This rich chocolate cake with a fudgy chocolate glaze will do the trick! If you love the combination of chocolate and peanut butter, this glaze is right up your alley. Not into peanut butter? Swap it for another nut or seed butter of your choice or simply leave it out to make a classic chocolate glaze.
Want to lean into the chocolate peanut butter theme? Decorate the top of your bundt cake with mini peanut butter cups and shaved chocolate for that bakery-style touch. But, this moist chocolate bundt cake is perfect on its own and doesn’t have to be fancy if you prefer to keep things simple.
Jump to section:
Why You’ll Love This Easy Glazed Chocolate Bundt Cake Recipe
First of all, what’s not to love about chocolate cake?! I’ve always been team chocolate over team vanilla. Sure, a vanilla cupcake hits the spot when you’re craving something sweet, but I always go for chocolate-flavored desserts. My double chocolate cupcakes are one of my go-tos and are perfect if you want to make a small batch dessert.
Finally, you can put that bundt cake pan in the back of your cabinet to good use! This chocolate bundt cake recipe is easy to make and tastes so decadent. This dark chocolate cake makes enough batter for a 6-cup bundt cake pan. However, if you have a 10 or 12-cup bundt cake pan, simply double the measurements using the “2x” button on the recipe card.
Made With Rich Cocoa Powder and Dark Chocolate
This chocolate cake has a soft, moist texture with a little help from some greek yogurt or sour cream and neutral oil. Cocoa powder adds that rich chocolate flavor we all love to smell drifting from the kitchen as the cake bakes in the oven.
For the chocolate glaze, I like to use Belgian dark chocolate chunks with a high cocoa percentage. I find that quality chocolate really makes a difference so take a quick look at the ingredients list on your chocolate and look for cocoa as the first ingredient (not sugar!).
Step-by-Step Instructions for the Best Moist Double Chocolate Bundt Cake
- Measure ingredients
To make this delicious double chocolate bundt cake, start by measuring out all of your ingredients. I like to prepare my workspace in the kitchen and get out all of the baking tools and ingredients needed before I get to work!
- Mix wet ingredients and sugar
the ingredients together until slightly frothy. My mom recently gifted me a French whisk and it’s a game-changer! It’s funny how you can love something so random SO much. This whisk is perfect for sifting dry ingredients or beating eggs for cupcakes.
- Add dry ingredients
Next, add the dry ingredients. Start with flour, cocoa powder, baking soda and salt. Gently stir the dry ingredients into the wet ingredients until they are partially combined.
- Add water and combine
Now pour in the water and slowly whisk to combine the cake batter. Towards the end of the mixing process, I like to switch to a rubber spatula so I can scrape the sides of the bowl to get every little bit of cake batter.
- Grease bundt pan
Don’t forget to grease your bundt pan! This step might just be the most important. You’ll want to generously grease your 6-cup bundt pan with cooking spray, oil or melted butter so your cake won’t stick. Another trick to make sure your cake doesn’t stick is to sprinkle something like flour, cocoa powder, or granulated sugar into the pan after you’ve oiled it. In this case, we’re dusting the bundt pan with cocoa powder before adding in the chocolate cake batter.
- Add cake batter and bake
Finally, pour in the luscious cake batter and jiggle the pan once or twice to evenly spread out the batter. Pop your pan into the oven and bake until a toothpick or sharp knife inserted into the cake comes out clean or with little crumbs.
- Let bundt cake cool
Let your chocolate bundt cake cool in the pan for 20-30 minutes before trying to remove it. Use oven mitts to protect your hands if the sides of the bundt pan are hot to the touch. Letting your bundt cake cool before removing it from the pan helps it from cracking and falling apart.
- Make glaze and decorate
Make your chocolate peanut butter glaze while the cake cools. Once the cake is cool enough, pour your glaze over the top to get beautiful drips of chocolate glaze down the sides of the bundt cake.
How To Store a 6 Cup Bundt Cake
This cake does not need to be refrigerated if consumed within a few days. I like to store this chocolate bundt cake at room temperature on a plate, loosely covered with foil (so it doesn’t stick to the rich dark chocolate glaze!).
If you need the cake to keep for longer, you can store it in the fridge, however, it may not be as moist or soft. If you store it in the fridge, I recommend removing it a few hours before serving so it can soften up at room temperature.
How To Make a Dark Chocolate Glaze
The double boiler method works great when melting chocolate. Add the glaze ingredients to a heat-safe bowl and rest above a pot of simmering water. The water should not touch the bottom of the bowl or your chocolate could burn.
Use a spoon or whisk to gently stir the glaze ingredients while they warm up and the chocolate begins to melt. Once your glaze is fully mixed, remove from heat and let cool to thicken.
The longer the glaze sits, the thicker it gets. I recommend pouring on the glaze when it’s still fairly runny so you get those pretty drips on the side. Plus, who wants to wait when there’s a fresh slice of chocolate cake you could be eating right now! So I usually rush this step myself.
If the glaze is too thick when you go to frost the cake, you can heat it up for a minute so it’s easier to spread.
Moist Chocolate Cake:
- Greek Yogurt or Sour Cream
- Granulated White Sugar
- Melted Butter
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Baking Soda
Chocolate Peanut Butter Glaze:
- Chocolate Chunks
- Half and Half or Heavy Cream
- Peanut Butter
- Powdered Sugar
- Vanilla Extract
To make this cake recipe gluten-friendly, swap the all-purpose flour for gluten-free baking flour.
You can also try a combination of gluten-free all-purpose flour and gluten-free oat flour to make this recipe a little healthier.
Not into peanut butter?
You can make this glaze without peanut butter and just keep it purely chocolate flavored. Or you can substitute your favorite nut or seed butter if you’d like!
Want a triple chocolate cake?
To make this cake triple chocolate, add mini chocolate chips into the batter or top with extra shaved chocolate.
What type of cocoa powder should I use?
Since this chocolate bundt cake recipe calls for baking soda, you should your natural or traditional cocoa powder. Dutch-processed cocoa powder does not react with baking soda so I would not recommend it in this recipe.
More Easy Dessert Recipes:
- Lemon Loaf with Lemon Glaze
- Apple Coffee Cake
- Small Batch Chocolate Cupcakes
- Eggless Chocolate Chip Cookies
If you make this chocolate bundt cake, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!
Frequently asked questions:
Yes, bundt cakes freeze very well. Make sure your bundt cake has cooled completely before wrapping it tightly in plastic wrap and placing it in the freezer for up to a month. To thaw, let the wrapped bundt cake sit on the counter at room temperature overnight.
Yes! Cake flour is a more delicate flour with a lower protein content that creates a fine texture and tender crumb. You can use cake flour to make any cake, but all-purpose flour will work just fine too!
Bundt cake should cool for about 20-30 minutes before it’s removed from the bundt pan.
Generously grease the bundt pan with cooking spray, oil or melted butter. Then dust with flour, cocoa powder or granulated sugar so the cake batter doesn’t stick to the pan.
Wait until your cake is cool to the touch to add the glaze. If you glaze a warm bundt cake, the glaze will likely run off the cake.