Easy Moist Chocolate Ganache Bundt Cake

The Moistest Chocolate Bundt Cake EVER

If you have searched high and low for that “one” chocolate cake to keep as your go-to recipe, then look no further. Your search has finally come to an end! Amid the myriad of Pinterest pins promising “the best moist chocolate cake,” this recipe is no lie–proven time and again in multiple countries around the world to be THE moistest chocolate cake on the planet. Though the brands of ingredients change with each trek across the globe, this cake has never failed me. Not once.

How so? Well, let’s let a few key ingredients do the talking…

Moist Chocolate Cake with Buttermilk

Why is it that the best baked goods and sauces often have buttermilk? The words “buttermilk biscuits,” “buttermilk ranch,” and “buttermilk pancakes” conjure up images of fluffy, moist, and satisfying baked goods and treats.

There are multiple reasons why buttermilk is the go-to ingredient for great recipes:

• First, it reacts well with baking soda to give a great rise to doughs;
• Second, it gives cakes and biscuits a lighter texture;
• Third, it adds great flavor.

Moist Chocolate Cake Recipe with Coffee

The second key ingredient in this cake is the hot coffee. Something about coffee brings out the best in chocolate. You see them paired together everywhere you look: chocolate covered coffee beans, cups of steaming mocha, chocolate-coffee cheesecakes….They were made for each other.

In this (the Best Moist Chocolate Cake Recipe), you can taste that perfect pairing. And the hot water used with the coffee adds its own benefits to the cake, keeping it extremely hydrated throughout the baking process and for days afterward.

Moist Chocolate Cake with Cocoa Powder

Of course, for a chocolate cake to be the best it can be, you really need to focus on the cocoa powder. Quality cocoa powder can make all the difference.

For this Moist Chocolate Cake with Ganache Frosting, you will want to use a 100% cocoa. The darker the better. I like to use Dutch-Processed cocoa powder with 20-22% cocoa butter content.

Ingredients for the Best Moist Chocolate Ganache Cake

• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch-processed with at least 20-22% cocoa butter content is best)
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 cup butter, melted
• 2 cups white sugar
• 2 large eggs
• 1 cup buttermilk
• 1 Tbsp. vanilla extract
• 1 cup hot water mixed with 2 tsp. instant coffee (three-in-one coffee is best)

How to Make Easy Moist Chocolate Ganache Cake

1. Preheat the oven to 350F (150C). If you are not using a silicone Bundt pan (which I highly recommend), then grease your Bundt pan VERY well. Get into all the crevices and make them shine!
2. Mix together the dry ingredients (all-purpose flour, cocoa powder, baking soda, salt) in a medium-sized bowl.
3. In a stand mixer, whip together the butter and white sugar until completely combined.
4. Add the eggs and vanilla extract to the stand mixer and mix for a few seconds, just until combined.
5. Pour the buttermilk into the stand mixer and mix until combined.
6. Add the dry ingredients and mix for a few seconds, scraping down the sides of the mixer bowl as needed.
7. Scrape the bottom of the stand mixer bowl to make sure that all the butter has combined with the other ingredients. Then pour in the cup of hot water mixed with instant coffee and mix on low speed so that the coffee does not splash out. The result will be extremely liquified, but don’t be alarmed: This is exactly as it should be.
8. Scrape the bottom and sides of the mixing bowl and then pour the cake batter into the prepared Bundt pan.
9. Bake on the middle rack of the oven for 25 minutes, or until the sides have set and the top remains a little jiggly. (This is key!) Sometimes–depending on the oven–you may need to add a few extra minutes to the baking time. But DO NOT OVER-BAKE. To test the cake, simply tilt the Bundt pan a little to one side. If the entire top of the cake begins to shift in the direction of the tilt, then it is not yet done. If only a small portion of the very middle of the top shifts with the incline, then the cake is done. The cake should not test done and should still jiggle a little when pressed with a finger. However, it should not flow to one side when tilted. Baking in this way will result in an almost pudding-like fudginess.
10. Remove from the oven and let cool for at least 30 minutes.
11. When the cake has cooled completely, loosen it a little from the sides and center of the Bundt pan. (To do this with a silicone Bundt pan, simply “peel” back the outside slightly and bend the pan gently to loosen the center.)
12. Place a serving plate on top of the Bundt pan. With one hand on the Bundt pan and one hand on the serving plate, invert the cake upside-down onto the plate, causing the entire cake to fall onto the plate. Remove the Bundt pan carefully.
13. Top with chocolate ganache frosting.
14. Store in the refrigerator for at least three hours or (preferably) overnight.
15. Enjoy!

Many chocolate bundt cakes do well stored at cool room temperature in an air-tight cake container. However, this Chocolate Bundt Cake with Chocolate Ganache Frosting is extra-heavenly when kept in the fridge. Why? Because the chocolate becomes even more “fudgey” and the ganache keeps its shape.

In addition, fridge storage means that this cake can last longer (about 5 days). Because of its extremely moist nature, this cake will struggle to survive if kept at room temperature, and the shelf life will lessen to about two days.

(Not that you need it to last that long, anyway….Convenient excuses to eat up the entire cake are more than welcome.😉)

Also Try

If you like this Easy Moist Chocolate Ganache Cake recipe, then try some of these other favorites:

• Creamy Coconut Milk Hot Chocolate
• Thai Coconut Milk Ice Cream
• Brazilian Pudim

Closing Thoughts on the Best Moist Chocolate Ganache Cake

You don’t need a long “outro” on this post…just get to cooking!

When you taste this heavenly chocolate cake, don’t forget to cry out, “Ooh, Baby!” and let us know how the recipe went for you. Use the hashtag #thesantoscookbook to share on social media, and don’t forget to leave a review on this recipe to help others out.