New This Month

Chocolate Bundt Cake


Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

  • Servings: 14

Photography: Con Poulos

Source: Martha Stewart Living, December 2008



  • 8 ounces (2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sour cream (4 ounces)
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract


  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter


  1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

  2. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

  3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.

  4. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.


The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Cook's Notes

Cake can be stored at room temperature, wrapped in plastic, up to 1 day.

Reviews Add a comment

  • MS112591285
    23 JUL, 2017
    I've made this cake a dozen times now and it's reliably wonderful and super moist and rich. It turned out dry only once, so I must have done something wrong. I've used full fat yogurt instead of sour cream and that worked well, as did adding Guittard dark chocolate chunks. When I'm pressed for time, I forego the ganache and serve with ice cream, but the ganache is also a super easy stand-by recipe.
  • a_teaz
    16 JUL, 2017
    Don't make this cake. This cake had absolutely no moisture at all. I made this cake for a church function. And this cake was very displeasing and disappointing. The outside was hard and very dry. Look for a better recipe if your looking for a chocolate cake. And ppl that are saying it was delicious are lying. They are absolutely lying about the review. If you don't believe me, make this cake. If you like your cake very dry and unfulfilling. I would have have this cake no stars, but that option wasn't available.
  • CakenGifts12
    17 MAY, 2017
    Chocolate bundt cake recipe is a very great recipe.thanks for sharing.
  • t_serrentinoya
    10 APR, 2017
    Very yummy! Next time I will subs[filtered]ute buttermilk instead of milk, which will make it even more moist!Also added half a tsp of instant espresso powder, which made chocolate more pronounced and tastier! ThankYou Martha!!:)
  • mallmarie
    24 MAY, 2015
    This recipe sounded delicious, and I was anxious to try it, but a little nervous because my daughter has celiac disease and I had to make it with gluten-free flour. The only other change I made was to add a teaspoon of espresso powder to the unsweetened cocoa. It came out perfect, and the glaze was amazing! I was thrilled to be able to make a cake my daughter could enjoy, that was so beautiful when served (and yummy, too!)
  • MS11344570
    3 MAR, 2015
    1 cup of chocolate chips** not cookies sorry
  • MS11344570
    1 MAR, 2015
    This cake is super delicious and it was a very big hit! I added around 1 cup of chocolate chip cookies and that made a big difference. It made the cake more moist and chocolaty !
  • Amanda saro
    10 AUG, 2014
    I was a little disappointed. For all the hard work and money I put in for the ingredients it was not worth it. The cake was dry and not as tasty as i thought it would be. The worst of it was I bought the cake over a friends as a dinner dessert and could see the faces turn. Very embarrassing. :(
  • cojack
    21 MAR, 2014
    The flavor was very good, but mine came out a little dry, as it did for other reviewers. I made it exactly to the recipe's specifications, and I've made plenty of other cakes over the past few decades, so I don't think it was my technique. Next time I'll up the sour cream a little bit and bake it 5 minutes less. The flavor was good enough that I'd try this again. As for the glaze, I add some more melted chocolate, as it wasn't setting up properly. Next time I'll add the cream gradually.
  • alessandro brugnaro
    17 FEB, 2014
    I was afraid to do this cake after reading the previous reviews..well mine came out very moist and delicious. Perfect!