How to Make Chocolate Glazed Chocolate Bundt Cake (Step-by-Step Recipe)

Chocolate Glazed Chocolate Bundt Cake is the ultimate dessert for chocolate lovers who crave a rich, indulgent treat with an elegant presentation. This cake is known for its deep chocolate flavor, moist crumb, and beautifully shaped bundt form that makes it perfect for both casual gatherings and special occasions. Made with quality cocoa powder or melted chocolate, the cake delivers a bold chocolate taste in every bite. The bundt pan not only adds visual appeal but also helps the cake bake evenly, resulting in a soft and tender texture throughout. Whether served as a simple afternoon dessert or as a centerpiece for celebrations, this cake never fails to impress.

What truly elevates this dessert is the luxurious chocolate glaze that coats the cake from top to bottom. Warm, silky, and glossy, the glaze seeps into the curves of the bundt cake, adding another layer of richness and moisture. Made with chocolate, cream, and a touch of butter, the glaze enhances the cake’s flavor without overpowering it. As it sets, it forms a smooth, irresistible finish that makes the cake look bakery-worthy. The contrast between the tender cake and the decadent glaze creates a perfect balance of texture and sweetness, making each slice deeply satisfying.

Beyond its flavor and appearance, Chocolate Glazed Chocolate Bundt Cake is also loved for its versatility and ease of preparation. It can be made ahead of time, stores well, and often tastes even better the next day as the flavors deepen. The recipe can be customized with additions like chocolate chips, espresso powder, or a hint of vanilla to suit personal taste. Served plain, with fresh berries, or alongside a scoop of vanilla ice cream, this cake adapts beautifully to any occasion.

Chocolate Glazed Chocolate Bundt Cake Recipe by Best Ever Desserts
Ingredients: serve 24

CAKE

2 cups all purpose flour
1 ¼ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ounce bittersweet or semisweet chocolate finely chopped
1 tablespoon instant espresso powder
½ cup boiling water
1 tablespoon vanilla extract
1 cup low fat buttermilk
½ cup canola oil
1 large egg
1 egg white
¾ cup semisweet chocolate chips

GLAZE

½ cup confectioners sugar
2 ounces semisweet chocolate, melted
3 tablespoons fat free half and half

Procedures:

Preheat the oven to 325oF. spray a 10 inch bunt pan with nonstick spray.
To make the cake, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45 – 50 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.
To make the glaze whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. End.