a chocolate bundt cake with dark chocolate ganache glaze drizzled on top // The Kitchy Kitchen

When I was told there would be more people coming to a meeting, I said with appropriate gravitas, “We’re gonna need a bigger bundt.”

I know, I knowwww….But Jaws references and chocolate cake are two opportunities I can’t pass up.  And wow, this is a CHOCOLATE. CAKE. The trick is in the ingredients, as it always is: high quality cocoa powder, semi sweet chocolate sprinkled between layers, and a touch of rich sour cream for a little bit of body and tang. And don’t get me talking about the ganache. It’s just….WOW.  Good luck not eating all of it, because I epically failed on that front.

So the next meeting, book club, solo night on the couch with Breaking Bad and your cat, whatever, treat yourself and the people around you with this decadent, straight shooting, old fashioned bundt.

an old fashioned chocolate bundt cake with dark chocolate ganache glaze on a cooling rack // The Kitchy Kitchen

a slice of old fashioned chocolate bundt cake on a plate with lots of dark chocolate ganache glaze on top // The Kitchy Kitchen


5 ounces dark chocolate (3/4 cups), plus 2 ounces finely chopped dark chocolate (about 1/3 cup)

4 ounces unsalted butter, plus enough to grease the pan

1/2 cup cocoa powder

I used Valrhona

1 3/4 cups flour

1/2 teaspoons kosher salt

2 teaspoons baking soda

1 1/2 teaspoons baking powder

3 large eggs

1 1/4 cups granulated sugar

1/4 cup brown sugar, packed

2 teaspoons vanilla extract

1/2 cup sour cream


3 ounces dark chocolate (about 1/2 cup), chopped

1/2 tablespoon corn syrup

1/3 cup heavy cream


Preheat the oven to 325 and butter your pan.

Melt 5 ounces of chocolate and butter over a double boiler, add 1/2 cup water and the cocoa powder. Stir until cocoa is dissolved and set aside to cool.

Sift together the flour, salt, baking soda and baking powder.

In a stand mixer with the paddle attachment, beat the eggs a few seconds to combine, add the sugar and the brown sugar and whip until light and very thick (about 3-4 minutes). Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out.

Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half of the mixture into the pan and add the 2 ounces of finely chopped chocolate. Fill the pan, and bake for 50-60 minutes.

Cool about 30 minutes on a rack, and turn out of the pan.

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.


  1. titina_linda

    I have a tiny question. For the Ganache, you mentioned butter. How much? the list of ingredients does not mention the butter…

    1. theKitchyKitchen Post author

      oh no! there’s not supposed to be butter in the glaze! i’ve updated the recipe reflect that. sorry for the confusion. have a lovely day! xx


  2. Jmcfluke

    Turned out just like the picture. I was torn on if I would prefer less sweet cake using bakers chocolate or stick to the dark chocolate. Well, I live in the country and the general store was out of everything BUT bakers, so that made that decision for me. It was good but I’ll definitely use regular dark chocolate next time. I had to sweeten it up at serving by making my whipped cream extra sweet. Can’t wait to do this one again 🙂

  3. Julie

    Is there a sub for the sour cream? I live in Brazil and we can’t get sour cream (what they call “sour cream” here is really really runny).

    1. TheKitchyKitchen Post author

      I’m not sure if this is the same in Brazil as here, but in Mexican cuisine there’s “crema.” So Mexican style “crema” or creme fraiche would both work. If you can’t find either of those, I would give Greek yogurt a try. Hope this helps!

  4. Alvin

    Man! That looks so good. I wish I can eat a bundt cake. Unfortunately, I am to trying to be a vegan, so things like “cake” does not fit into my diet no longer.

  5. Fya

    I look forward to your show & postings all the time! And your recipes are awesome.
    Much love all the way from Singapore!

  6. Kathleen Johnson

    I made this cake for my son’s 21st birthday. He requested a “really chocolate” cake. We have some dietary restrictions so I used the Costco gluten-free all purpose flour blend and I used all coconut sugar for the two sugars. I used agave syrup instead of corn syrup in the glaze. It was AMAZING, so delicious and well received by all. Thank you!

    1. TheKitchyKitchen Post author

      That sounds fantastic. I’m so glad you were able to make the recipe work for your family. Bravo!


    Hi! This cake is beautiful and the batter is so delicious! I would like to suggest maybe editing the step where you add the sugar to the eggs in the creaming stage to say something like “add the sugar and the brown sugar” simply because if you’re using a computer and scrolling down from the ingredients list, it’s really easy to just take the word “sugar” as the granulated sugar only!

    Thanks for sharing the great recipe!

  8. ошибка 403

    When I originally left a comment I appear to have clicked on the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I recieve 4 emails with the same comment.
    There has to be a means you can remove me from that service?
    Thank you!


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