Double Chocolate Bundt Cake With Chocolate Glaze

Listen up, chocolate lovers! If you’ve ever wanted to dive face-first into a pool of chocolate but were held back by silly things like “physics” and “public decency,” I’ve got the next best thing. This Double Chocolate Bundt Cake with Chocolate Glaze is basically the socially acceptable version of that fantasy. It’s chocolatey, it’s moist (yes, I said that word, deal with it), and it’s ridiculously good.

Why This Recipe is Awesome

Let me count the ways this cake will change your life. First, it’s a triple threat of chocolate—cocoa in the batter, chocolate chips scattered throughout, and that glossy chocolate glaze that makes people weak in the knees. Second, it looks fancy without requiring actual fancy skills. The bundt pan does all the heavy lifting in the looks department. Third, this recipe is basically fool-proof. I’ve made it while simultaneously watching Netflix and texting, and it still turned out Instagram-worthy. That’s the kind of baking win we all need in our lives.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 cup unsweetened cocoa powder (the darker, the better for your chocolate soul)
• 1½ teaspoons baking powder (yes, it’s different from baking soda)
• ½ teaspoon baking soda (see above)
• ½ teaspoon salt (to make the sweet even sweeter, trust me)
• 1 cup (2 sticks) unsalted butter, softened (patience, grasshopper—actually soft, not melted)
• 2 cups granulated sugar (because we’re not here to count calories)
• 4 large eggs (room temperature, please—cold eggs are party poopers)
• 1 tablespoon vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup sour cream (the secret weapon for moisture)
• 1 cup semi-sweet chocolate chips (more is always an option)

For the glaze:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream (also called heavy whipping cream, for the confused shoppers)
• 2 tablespoons corn syrup (makes it shiny like a chocolate mirror)
• ½ teaspoon vanilla extract (because more flavor is more better)

Step-by-Step Instructions

1. Prep mode activated: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan like your cake’s life depends on it. Because it does.
2. Mix the dry squad: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside and feel accomplished already.
3. Butter up: In a large bowl, beat the butter until smooth. Add sugar and continue beating until fluffy and lighter in color (about 3-4 minutes). Don’t skimp on this step—we’re building a foundation here, people.
4. Egg time: Add eggs one at a time, beating well after each. Add vanilla extract. Your mixture might look a bit curdled, but don’t panic—that’s normal.
5. Bring it together: Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition. Pro tip: Overmixing is the enemy of tender cake.
6. Chip in: Fold in the chocolate chips. Try not to eat too much of the batter (I know, it’s hard).
7. Fill ‘er up: Pour the batter into your prepared bundt pan and smooth the top with a spatula.
8. Bake away: Bake for 50-55 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter). Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
9. Glaze phase: Place chocolate chips in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Add corn syrup and vanilla, stir again.
10. The grand finale: Once the cake is completely cool (I mean it—warm cake + glaze = mess), pour the glaze over the top, letting it drip dramatically down the sides. Allow glaze to set before slicing.

Common Mistakes to Avoid

Let’s talk about how not to sabotage your chocolate masterpiece:

• Skipping the “grease and flour” step: Unless you enjoy serving cake chunks instead of slices, don’t skip this. Your future self will thank you when the cake releases perfectly.
• Using cold ingredients: Room temperature eggs and butter mix better. Science says so, and who are we to argue with science?
• Opening the oven repeatedly: I know you’re excited, but every peek drops the temperature and can give you a sad, sunken cake. Use the oven light if you must stare at it.
• Rushing the cooling process: Patience is a virtue, especially with bundt cakes. Cool in the pan for exactly 15 minutes—too short and it falls apart, too long and it sticks.
• Glazing a warm cake: Unless you want your glaze to slide right off onto your counter, wait until the cake is completely cool. I mean completely.

Alternatives & Substitutions

Because sometimes you need to improvise:

• Sour cream substitute: Greek yogurt works amazingly well as a 1:1 replacement. Your gut bacteria might even thank you.
• Gluten-free version: Use a 1:1 gluten-free flour blend. The texture might be slightly different, but hey, it’s still chocolate.
• Flavor twists: Add 1 teaspoon of espresso powder to the dry ingredients to make the chocolate flavor even more intense (IMO, this should be mandatory).
• No bundt pan? Use a 9×13 inch pan instead. Reduce baking time to about 35-40 minutes. It won’t be as pretty, but it’ll still taste like chocolate heaven.
• Dairy-free options: Plant-based butter, coconut cream instead of heavy cream, and dairy-free chocolate chips all work. The cake doesn’t care about your dietary restrictions.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! It actually gets better after a day. Make it up to 2 days ahead, but add the glaze the day you’re serving it for maximum glossy impact.

How do I store leftovers? (As if there will be any…)
Cover it and store at room temperature for up to 3 days. Any longer than that, and you should refrigerate it. Just bring slices to room temp before eating because cold chocolate cake is a crime against humanity.

Can I freeze this cake?
Yep! Freeze it unglazed, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add fresh glaze.

Why did my cake crack on top?
Cracks happen when the outside cooks faster than the inside. Since we’re flipping this baby over anyway, who cares? It’ll be your little secret.

Is this cake too rich?
Is there such a thing as “too rich” when it comes to chocolate? But if you’re weak (kidding!), serve it with a scoop of vanilla ice cream to balance things out.

Can I use Dutch-processed cocoa instead of regular?
You can, and it’ll give you an even deeper chocolate flavor and darker color. Just make sure you’re using the baking soda and powder as directed, as Dutch-processed cocoa affects leavening differently.

Final Thoughts

This Double Chocolate Bundt Cake isn’t just dessert—it’s therapy in cake form. There’s something supremely satisfying about slicing into that perfect ring of chocolate goodness while the glaze cracks ever so slightly on top. Whether you’re making this to impress guests or just to treat yourself on a random Tuesday (which I highly recommend), you’ve chosen wisely.

Remember, calories consumed while baking don’t count, and neither do the ones in cake that looks this good. Now go forth and create chocolate magic—your taste buds are waiting, and they’re not known for their patience.