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 and store covered at room temperature if unfrosted. If you frost with ganache, assemble the same day or keep chilled.

My cake stuck in the pan. What did I do wrong?

Most likely the pan needed more attention. Use a solid greasing of butter and a dusting of flour or a good baking spray. Let the cake cool for about 10 minutes in the pan before inverting. A thin paring knife around the edge can help if it clings.

Can I use low-fat milk or a milk alternative?

Whole milk gives the softest crumb. You can use buttermilk for a slightly tangy lift, or a milk alternative in a pinch. Expect a small difference in texture; the cake may be a touch denser with lower-fat liquids.

Why is my batter so thin?

The boiling water thins the batter intentionally to bloom the cocoa. This is normal. It yields a moist cake with deep chocolate flavor. Trust the recipe and pour the batter into the pan carefully.

Is this recipe suitable for celebrations with many guests?

Absolutely. A bundt cake serves well at parties and holiday tables. It looks elegant without fuss, and you can decorate it simply or with grand ganache depending on the occasion.

Easy Death by Chocolate Bundt Cake 2026

Description

A rich and moist bundt cake filled with deep chocolate flavor, perfect for celebrations or family gatherings.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup chocolate chips (optional)
Chocolate ganache or icing for topping (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a bundt cake pan.
Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients and mix until smooth.
Carefully stir in boiling water and chocolate chips (if using).
Pour the batter into the prepared bundt pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Top with chocolate ganache or icing before serving.

Notes

This cake can be stored covered at room temperature for up to two days. For longer storage, refrigerate if topped with perishable ingredients or freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 40g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 7g
Cholesterol: 30mg