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Chocolate Buttermilk Bundt Cake

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This past weekend, Bill and the kids took their annual trek to Green Bay to watch the Packers. I mentioned sending along a cheesecake, but when Bill hemmed and hawed about whether his brother would eat it, I rethought my decision.  I knew this Chocolate Buttermilk Bundt Cake would thrill the family.

The chocoholic gene is definitely dominant in our DNA. This homemade Bundt cake went over well!

Chocolate Buttermilk Bundt Cake on a white cake stand garnished with fresh raspberries

Chocolate Buttermilk Bundt Cake

This chocolate buttermilk Bundt cake is made with the usual suspects: melted chocolate, sugar, eggs, butter, buttermilk,  flour, etc. There is one exception. Hot cocoa mix!

A half-cup of a good quality hot cocoa mix is whisked with the flour, baking soda and salt, then added alternately with the buttermilk. Don’t scrimp and use a bargain brand if you want the best results.

This cake was to be drizzled with chocolate ganache, but I ended up chilling mine too long and just frosted the cake. Drizzling is not my strong suit! Feel free to skip the frosting and just dust with powdered sugar or use the ganache any way you’d like to finish off the cake.

Chocolate Buttermilk Bundt Cake on a white ceramic cake stand with a floral napkin

Tips for Making Bundt Cakes

I love a dense and delicious Bundt cake. They’re easy to make compared to a multi-layered cake that requires finesse to frost perfectly. But there are a few key pointers you need to know to make a perfect Bundt cake.

  • First, and foremost is to prep your pan properly so the Bundt cake releases perfectly. As a Bundt pan grows old from multiple uses, some of the non-stick coating (if you have a non-stick Bundt pan) wears off. This can make it difficult to remove. I prefer using a non-stick Bundt pan.
  • I like to use a non-stick flour and oil spray like Baker’s Joy. Or grease your pan thoroughly shortening, then dust with flour. After dusting with flour, turn your pan upside down over your sink or garbage can and tap out any excess flour. Check your pan to make sure every nook and cranny has been coated. If not, fix those areas by smearing on some more grease and then flour.
  • Do not pour batter more than 2/3 the way up the pan. Otherwise, you’ll have an overflow situation. If you have excess batter, make a few cupcakes!
  • Check to make sure your cake is done by inserting a toothpick into the mid part of the cake at a couple spots. There may be a couple moist crumbs, but you don’t want to see any batter on your toothpick.
  • PRO-Tip: Remove cake to a cooling rack and cool about 15 minutes before carefully flipping it out of the pan onto the cooling rack. I like to use my hot pads and give it a couple jiggles back and forth to make sure it’s loose.
  • Waiting any longer to release your pan may make it very difficult to have it come out without leaving a few bits in the pan.

Hugs & Cookies XOXO

Thanks again to my lovely friend, Danielle for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month. My family adored this Chocolate Buttermilk Bundt Cake–no surprise there!

Check out Danielle’s take on this recipe as well as her social media sites!

Hugs & Cookies XOXO

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Slice of Chocolate Buttermilk Bundt Cake on a square white dessert plate
Chocolate Buttermilk Bundt Cake

Chocolate Buttermilk Bundt Cake

A tender chocolate buttermilk cake drizzled with semisweet chocolate ganache.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 12 servings

Ingredients

Cake:

  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • ¾ cup butter, cut into pieces
  • ¾ cup canola oil
  • 4 ounces bittersweet chocolate, chopped
  • 1½ cups sugar
  • 3 cups flour
  • ¾ cup (high quality) hot chocolate mix, sweetened, I used Ghirardelli
  • 2½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla

Ganache:

  • 1/3 cup heavy cream
  • 2 tablespoons buttermilk
  • 14 ounces semisweet chocolate chips

Instructions

  1. Heat oven to 350°F. Lightly grease 10-inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
  2. In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly until chocolate is melted and mixture is smooth.
  3. Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
  4. In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
  5. Add eggs to the cooled chocolate, one at a time. Beat well with a whisk.
  6. Add flour mixture alternately with buttermilk, stirring just until blended.
  7. Add vanilla.
  8. Pour batter into pan.
  9. Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
  10. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  11. To make the ganache, microwave all ingredients until melted and smooth, stirring.
  12. Let sit 10 minutes or however long it takes for your to thicken.
  13. Drizzle on cake and chill until set.

Notes

Total time does not reflect cooling times.

Adapted from Betty Crocker via Hugs & Cookies XOXO

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 712Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 85mgSodium: 503mgCarbohydrates: 75gFiber: 5gSugar: 45gProtein: 9g
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