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Chocolate Bundt Cake

by Lorena

I can’t believe that in all this time I haven’t shared a chocolate bundt cake recipe with you! Cake has this ability to transport us to a place where everything is happiness. That is particularly true is the cake is fresh out of the oven and if it’s chocolate :D. This chocolate bundt cake is airy, moist and extremely delicious.

This is actually a triple chocolate bundt cake. As if being a chocolate one wasn’t enough! The batter has chocolate, it also has chocolate chips (replaceable with chopped chocolate) and a chocolate sauce to finish it off. The chocolate sauce and chips are optional but of course, highly recommended. If you’re not going to add chips I recommend adding 20g more of cocoa powder to make it extra chocolatey.

Maybe you want to make a bundt cake but realize that you don’t have any cocoa powder… Oh no! Well, in that case, I recommend that you check out my other cake recipes and choose the one you have ingredients for. For me, a cake needs to be soft, airy and moist. No dry cakes allowed here! It helps to add a bit of oil to the batter because it doesn’t evaporate in the cooking process, unlike butter which does lose a bit of moisture in the oven.

The worst drama you might need to face while making a cake is that it gets stuck to the pan. We’ve all had that happen and the best way to avoid it is to be careful when greasing and flouring the pan. Use soft butter and use your fingers or a piece of kitchen paper to spread a nice, thin layer all around the pan and into the corners. Then sprinkle in the flour and tap it around to cover everything. Finally, you turn the pan around and give it a big tap to remove any excess flour. The other thing that helps me is that I like to unmould my cake while it’s still hot.

Chocolate Bundt Cake

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Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 1 bundt pan. If you’re making a small rectangular pan you can make half the recipe
Author: Lorena Salinas from Cravings Journal


For the chocolate bundt cake

  • 180 g unsalted butter at room temperature + more for buttering the pan
  • 50 g vegetable oil
  • 2 tsp salt
  • 380 g granulated sugar
  • 70 g cocoa powder ideally 100% cacao
  • 4 eggs
  • 2 tsp vanilla extract or vanilla essence
  • 240 ml milk any kind
  • 350 g all-purpose flour + more for flouring the moulds
  • 2 tsp baking powder
  • 200 g dark chocolate chips or dark chocolate, chopped if not using any, add 20g cacao powder to the batter

For the chocolate sauce

  • 140 g dulce de leche
  • 120 g dark chocolate
  • 4 tbsp warm milk any kind


For the chocolate bundt cake

  • Beat the butter, sugar, salt, oil and cocoa powder until it becomes lighter in colour and looks very creamy. Ideally, you want to use an electric mixer for this but it could also be with a whisk. If you're using a stand mixer, make sure to stop every once in a while to scrape down the sides and bottom of the bowl with a spatula.
  • Add the eggs and beat once again until fully incorporated and creamy once again. I remind you that if you're using a stand mixer you need to pause to scrape down the sides and bottom of the bowl with a spatula to incorporate everything nicely.
  • Add the milk and vanilla and beat to mix. You will notice that the mix curdles, but that's completely normal and comes back with the flour.
  • Add the flour and baking powder and beat to mix them in. Don't mix more than necessary though or your cake could turn out to be tough.
  • Add the chocolate chips using a spatula.
  • Butter up your pan with room-temperature butter. Make sure that you're spreading a thin layer that goes into all the corners of the pan.
  • Sprinkle flour in the pan and tap ti as you rotate it to spread it evenly. Finish by turning it upside-down with a good tap so that it releases the excess flour.
  • Pour the batter in the pan and bake it in a preheated oven at 180°C / 350°F for 40min – 1 hour. IF your oven is electric, bake it on top and bottom heat like always but check after 20-30 minutes to check if it's golden enough on top. If it is, switch to bottom only heat.
  • It will be ready when you can insert a skewer or pointy knife and it comes out without any raw dough. Remember that you could see a bit of melted chocolate from the chocolate chips and that's completely normal.
  • I like to remove my cake from the pan as soon as it comes out of the oven :).

For the chocolate sauce

  • Place the dulce de leche with the chocolate in a bowl and microwave it in 20 second intervals, mixing between each interval until the chocolate is fully melted. Alternatively, you can use a bain-marie.
  • Mix them both with a whisk until they have completely come together. Add the milk (which must be warm) and mix it together as well.
  • Pour the sauce onto the cake while the sauce is still warm or it won't cover it correctly.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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