Devil’s Chocolate Bundt Cake with Chocolate Ganache

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Devil’s Chocolate Bundt Cake with Chocolate Ganache

by Trish Yee

Try this ultra-rich Devil’s Chocolate Bundt cake for a nice chocolatey surprise! The cake itself has a deep and intense chocolate flavour, and to sweeten the deal, the Chocolate Ganache covering the cake adds a velvety smooth finish to this perfect cake! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 60 mins Ready in : 90 mins Serves : 6-8


  • For the Cake
    • Vegetable Oil Cooking Spray
    • 340g Unsalted Butter, room temperature
    • 100g Unsweetened Cocoa Powder
    • 200ml Boiling Water
    • ½ cup Sour Cream
    • 300g Cake Flour
    • ¼ tsp Fine Salt
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 150g Brown Sugar
    • 200g Caster Sugar
    • 200g Icing Sugar
    • 5 Eggs
    • 1 tbsp Pure Vanilla Extract
    • 190g Dark Coverture Chocolate Chips
  • For the Glaze
    • ½ cup Heavy Cream
    • 120g Chopped Semi-Sweet Chocolate
    • Pinch of Salt



  1. Preheat oven at 180°C. Spray a 12-cup non-stick Bundit pan with cooking spray.
  2. Place chocolate in a heatproof bowl and pour boiling water over and stir until chocolate has melted. Set aside to cool.
  3. Place butter with caster sugar, brown sugar and vanilla extract into a mixing bow. Fit in the paddle attachment and beat on medium-high speed until mixture is pale and creamy.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Reduce the speed to medium and gradually add in the chocolate mixture, beating until well combined.
  6. Add in the sour cream and fold in well.
  7. Sift the icing sugar over the mixture and fold in slowly. Sift in the flour and cocoa powder and fold in until mixture is well combined.
  8. Scrape batter into prepared baking pan and bake for 45 – 50 mins. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 30 mins before turning out onto a wire rack to cool completely.
  9. Bring cream to a boil in a medium pot. Add chocolate and let stand 5 mins. Add salt and stir until smooth. Let stand for 10 mins, and then pour over cake, allowing the glaze to drop down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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