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Double Chocolate Bundt Cake Recipe

This Double Chocolate Bundt Cake is the ultimate chocolate lover’s dessert—rich, moist, and topped with a smooth chocolate glaze. Made with simple ingredients and a straightforward process, this cake delivers bakery-level results from your own oven.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings 12 slices

Ingredients
  

For the cake:

  • 1 cup unsalted butter melted
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

For the glaze:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  • In a large bowl, whisk together melted butter, sour cream, eggs, vanilla, and sugar until smooth.
  • Sift in cocoa powder, flour, baking powder, baking soda, and salt. Stir until just combined.
  • Fold in chocolate chips.
  • Pour batter into prepared bundt pan and smooth the top.
  • Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
  • Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
  • For the glaze, heat heavy cream until just simmering, then pour over chocolate chips in a bowl.
  • Let sit for 2 minutes, then stir until smooth. Drizzle over the cooled cake.

Notes

  • Use room temperature ingredients for better mixing.
  • Don’t overmix the batter—just stir until everything’s combined.
  • Grease the bundt pan thoroughly to prevent sticking.
  • Let the cake cool fully before glazing to avoid melting the glaze.