Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake a day ahead, cover loosely, and glaze the morning of your gathering for the freshest shine.

My cake stuck to the pan. What went wrong?

Most often it is because pockets in the pan were not greased or the cake did not cool long enough. Use melted butter pressed into every crevice or use a baking spray that contains flour. Let the cake rest for at least 40 minutes in the pan before turning it out.

Can I use a different pan size?

You can, though bake time will change. A 10-cup Bundt pan gives the classic shape and bake time provided. If you choose a loaf or two 9-inch round pans, watch for doneness earlier and adjust oven time down.

How do I know when the ganache is the right thickness?

When you stir the ganache, it should coat the back of a spoon and drip in slow ribbons. If it pours too quickly, chill briefly. If it is too thick, add a teaspoon of milk until it loosens.

Can I skip the coffee?

Yes. The instant coffee enhances the chocolate but does not make the cake taste like coffee. If you prefer to omit it, add a teaspoon of extra vanilla for depth.

Easy Bundt-Style Chocolate Ganache Cake 2026

Description

A comforting Bundt-style cake that combines rich chocolate and buttery glaze, perfect for family gatherings.

Ingredients

Scale

1 cup salted butter
⅓ cup unsweetened cocoa powder
¾ cup water
1 teaspoon vanilla extract
1 tablespoon instant coffee (or espresso powder)
2 cups all-purpose flour
1 ¾ cups granulated white sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup plain Greek yogurt (or sour cream)
½ cup dark chocolate chips
1 cup powdered sugar
2 tablespoons whole milk (or half and half)
2 tablespoons salted butter
1 teaspoon sea salt

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Instructions

Preheat the oven to 350℉. Grease a 10-cup Bundt pan with melted butter or nonstick cooking spray.
In a medium saucepan over medium heat, melt the butter completely, then add cocoa powder, water, vanilla, and instant coffee. Stir to combine and remove from heat.
In a large mixing bowl, whisk together flour, sugar, and baking soda. Create a well in the dry ingredients.
Pour in the butter/cocoa mixture and stir well to combine until the mixture is even in color.
Add eggs and Greek yogurt, stirring until fully incorporated. Adjust thickness with water if necessary.
Fold in the dark chocolate chips by hand.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 40-50 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for at least 40 minutes before turning it out.
For the ganache, melt 2 tablespoons salted butter with ½ cup dark chocolate chips in a small saucepan over low heat. Stir in powdered sugar, whole milk, and sea salt until glossy. Pour over cooled cake.

Notes

Allow the cake to cool before glazing for the best results. For variations, consider adding orange zest, ricotta, or espresso soaked layers.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 350mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg