A 6-cup bundt pan makes a perfectly sized, weekday treat. This smaller double chocolate chip bundt cake is enough to satisfy your sweet craving without leaving too many leftovers! A delicious little cake that packs a big chocolate punch! Made with dark Dutch-processed cocoa and dark chocolate chips, it’s not too sweet but oh so satisfying.
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I just love an easy little bundt cake! You can really jazz them up as much or as little as you want, depending on how much time you have. Sometimes I like to top my bundt cakes with a yummy frosting or glaze and other times, I just leave them plain Jane! But that’s the great thing about bundt cakes! They always seem to come out tasting extra great.
This double chocolate chip bundt cake is made in a 6 cup bundt pan and has an optional ganache glaze, so it’s the perfect treat to whip up in a flash if you’re in need of something chocolatey!
Tips for the Prettiest Bundt Cake
I know that bundt cakes can sometimes be a real pain. They stick to the pan and then you’re left there wondering why you even bothered in the first place because your pretty cake is now in crumbles. But fear not! I have some tips to ensure that your double chocolate chip bundt bake comes out clean and pretty as can be!
Prep your pan correctly. This is absolutely essential! My tips – get a good quality non-stick bundt pan and Pam for Baking non-stick spray. I’m telling you, I’ve never once had an issue getting any of my bundt cakes out of the pan! They always come out so clean and all in one piece. You will want to spray in large, sweeping motions to evenly coat the pan. This is a foolproof combo for the perfect bundt cake.
Release the air bubbles. After you put your batter into your bundt pan, give it a few bangs on the countertop to release any air bubbles. This will allow the batter to fill every nook and cranny of the bundt pan which means… you’ll have yourself one beautiful bundt! No holes and everything comes out seamlessly.
Do not overbake. All ovens vary in temperature, so I’d recommend keeping an eye on your chocolate chip bundt cake in the oven. My oven may take 40 minutes and yours may take 35. It all depends! I like to check mine at the 30-minute mark to see if the top and sides are beginning to brown. If they are, I stick a piece of aluminum foil over the top to keep the exterior of the cake from getting too dark while it finishes baking. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
Haste makes waste. Alright this part CANNOT be rushed! Once your double chocolate chip bundt cake is done baking, remove it from the oven to cool on a wire rack for 10 minutes. I sometimes set a timer because I get antsy to get it out of the pan! But just wait. If you invert the pan before the cake has enough time to cool, the whole thing will fall apart! After 10 minutes has passed, hold your breath and gently invert the bundt pan over the wire rack. If you’ve prepped your pan correctly, it should come out seamlessly with no breakage! If the bundt cake feels stuck, give it another minute or two to cool and try again.
High Elevation Cake Adjustments
- Flour – increase by 1 tbsp. Additional flour helps to strengthen the structure of the baked good so that it will rise correctly.
- Use 3 eggs. This will keep the baked good from drying out at a higher baking temperature and evaporation rate. If I am baking a cake, I like to add one more egg to increase the liquids in most recipes. This should hold true at most higher elevations, but experiment with it, of course!
- Baking Soda – decrease to 1/8 tsp. You can see this table on King Arthur’s website for how to adjust leavening agents for higher elevations (scroll down a ways to the “Leavening” section on their site). For my elevation, I typically cut all leavening agents in half. This allows for the right chemical reactions to happen between the other ingredients for the perfect rise. If there is too much leavening within the batter, not all of it gets used up (not all of it reacts with the other ingredients), so you are left over with a soapy bitter-tasting baked good due to the excess baking soda or baking powder in the batter.
- Baking Powder – decrease to 1/4 tsp. Essentially for the same reasons as for the baking soda!
- Increase oven temperature to 360° F. Since rising and evaporation proceed more quickly at higher elevations, you will want to use a higher baking temperature to set the structure of the baked goods so that they don’t sink in the middle and dry out on the edges. I recommend starting with increasing the baking temperature stated in the recipe by 15° F and go up from there in small increments (all the way up to 25° F increase if needed).
- Decrease baking time by 5 or more minutes. This is because you will be baking at a higher temperature. You don’t want your cake to burn! I usually decrease by 5-8 minutes per 30 minutes of baking time and adjust from there. Keep a close eye on your dessert in the oven while you are experimenting with time and baking temps.
If you have specific questions on high altitude adjustments, feel free to contact me and we can work them out!
How to Store Your Chocolate Bundt Cake
I love this bundt cake because it has a good helping of sour cream and chocolate chips in it! Because of this, your cake will stay moist for many days after it is made if you store it correctly. I like to keep mine in an airtight container in a cool, dry place for up to 5 days. If I have leftover slices, I wrap them individually in plastic wrap and aluminum and store in a gallon ziplock bag in the freezer. when I need a little chocolate fix, I pull a slice out and set a room temperature to thaw before digging in!
I hope that you enjoy this fudgy little dark chocolate chip bundt cake! I think it’s great to make any time of the year.
Double Chocolate Chip Bund Cake
For the Bundt
- 1 cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 6 tbsp unsalted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ⅓ cup full-fat sour cream (room temperature)
- ¼ cup hot espresso or coffee
- ½ cup extra dark chocolate chips (I like Godiva or Ghirardelli)
For the Ganache Glaze
- ¼ cup heavy whipping cream
- ¼ cup extra dark chocolate chips (I like Godiva or Ghirardelli)
- ¼ tsp canola oil (optional for shine)
For the Bundt
- See the "Notes" section below for high altitude adjustments!
- Preheat ovent o 350°F. Spray a 6 cup bundt pan with nonstick cooking spray and set aside (I like to use Pam for Baking for my spray).
- Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium-high for one minute. Scrape down the sides of the bowl and add in the brown and granulated sugars. Beat on on medium-high for 3-4 minutes until light and fluffy.
- Reduce mixer speed to medium-low and add in one egg at a time, incorporating fully before adding the next. Scrape down the mixing bowl and add the vanilla. Beat on low until incorporated.
- Turn the mixer to low speed and add half of the sour cream followed by half of the dry ingredients. Repeat with the remaining sour cream and dry ingredients. Mix until just combined, but do not overmix.
- Remove the bowl from the stand mixer and pour in the hot coffee or espresso. Using a spatula, gently fold in the liquid with a few stirs.
- Add in the chocolate chips and fold into the batter until just incorporated. Transfer the batter to the prepared bundt pan and smooth the top with a spatula. Bang the pan on the counter a few times to release any air bubbles.
- Bake for 35-40 minutes. The cake is done when the top springs back when pressed and when a toothpick inserted into the center comes out with a few moist crumbs.
- Let cake cool for 10 minutes on a wire rack. After 10 minutes, invert the pan onto the wire rack and lift the pan off. The cake should come out easily. Let cake cool for 1-2 hours before glazing.
For the Ganache Glaze
- Heat heavy cream in a medium saucepan over low heat until it just begins to simmer. Do not let it boil. Add chocolate chips to a medium heat proof bowl and pour the hot milk over the top. Let sit for 5 minutes and then stir until combined and smooth. Add canola oil to the mixture for added shine if desired. Pour over cooled cake.
- Bundt cake can be stored in an airtight container in a cool, dry place for up to 5 days.
- You can freeze bundt cake slices – simply wrap individual slices in plastic wrap and aluminum foil and store in a gallon ziplock bag in the freezer.
- Flour – increase by 1 tbsp
- Use 3 eggs
- Baking Soda – decrease to 1/8 tsp
- Baking Powder – decrease to 1/4 tsp
- Increase oven temperature to 360° F
- Decrease baking time by 5 or more minutes