Moist Chocolate Bundt / Pound Cake with Chocolate Ganache

Based on your photo, this looks like a rich, very moist chocolate Bundt-style pound cake with a glossy chocolate glaze/ganache. The cake has a dense but tender crumb rather than a light sponge. Traditional chocolate pound cakes commonly use cocoa, butter, eggs and buttermilk, and coffee/espresso can intensify the chocolate flavor without making the cake taste like coffee.

Note: The exact recipe used for the photographed cake can’t be determined from the image alone, so the recipe below is a carefully reconstructed version designed to produce a very similar result.

Recipe at a Glance

Yield: 12–16 slices
Prep: 25 minutes
Bake: 60–70 minutes
Cooling: 45–60 minutes
Total: About 2 hours
Pan: 10-inch Bundt/tube pan
Oven: 325°F / 165°C

Ingredients
Chocolate Cake
1½ cups (340 g) unsalted butter, softened
3 cups (600 g) granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons instant espresso powder
¼ cup (60 ml) hot water
2 cups (250 g) all-purpose flour
¾ cup (65–75 g) unsweetened cocoa powder
1 cup (240 ml) buttermilk
½ teaspoon baking powder
1 teaspoon salt

This ingredient combination is consistent with classic chocolate pound-cake formulas using butter, eggs, cocoa, buttermilk and coffee/espresso.

For the Pan
1 tablespoon softened butter
1 tablespoon cocoa powder
1 tablespoon flour, optional
Chocolate Ganache
6 oz (170 g) semisweet or dark chocolate, finely chopped
¾ cup (180 ml) heavy cream
1 tablespoon unsalted butter
1 tablespoon corn syrup or honey, optional
Pinch of salt
FULL STEP-BY-STEP METHOD
1. Prepare the Bundt pan

Preheat oven to 325°F / 165°C.

Grease every part of a 10-inch Bundt pan very thoroughly with softened butter.

Dust with cocoa powder, tapping out the excess.

Why cocoa instead of only flour?

Regular flour can leave pale marks on a dark chocolate cake. Cocoa helps the cake release while keeping the exterior uniformly chocolate-colored.

Properly greasing and dusting a Bundt pan is particularly important because the ridges and center tube create many places where cake can stick.

2. Make the coffee mixture

Put:

2 teaspoons instant espresso powder
¼ cup hot water

in a small cup.

Stir until dissolved.

Add the vanilla and set aside.

Does the cake taste like coffee?

No.

The small amount of espresso is primarily there to deepen the chocolate flavor. If you don’t have espresso powder, you can simply omit it or use 1–2 teaspoons instant coffee.

3. Mix the dry ingredients

Sift together:

2 cups flour
¾ cup cocoa powder
½ teaspoon baking powder
1 teaspoon salt

Whisk thoroughly.

Important

Sifting isn’t just for lumps. Cocoa powder can form stubborn little pockets that remain in the finished cake.

4. Cream the butter and sugar

Place the softened butter in a large mixing bowl.

Beat for about 1 minute until smooth.

Gradually add the sugar.

Beat on medium-high for approximately 4–5 minutes, scraping the bowl occasionally.

The mixture should become noticeably lighter and fluffy.

Don’t rush this step.

This is one of the major differences between a dense cake that is pleasantly tender and one that is heavy and greasy.

5. Add the eggs

Add the eggs one at a time.

Beat well after each addition.

Scrape down the sides and bottom of the bowl before adding the next egg.

If the mixture looks slightly curdled, don’t panic. Once the flour is incorporated, it will come together.

6. Add flour and buttermilk

This is important.

Add the dry ingredients in three additions, alternating with the buttermilk.

For example:

1/3 dry → 1/2 buttermilk → 1/3 dry → remaining buttermilk → remaining dry

Mix only until incorporated.

Then add the coffee/vanilla mixture.

Mix briefly.

Do not overmix.

Once the flour has disappeared, stop.

Overmixing develops gluten and can make the cake tougher.

This alternating flour-and-buttermilk technique is also used in traditional chocolate pound-cake recipes.

7. Fill the Bundt pan

Spoon the batter into the prepared pan.

Smooth the surface with a spatula.

Tap the pan gently on the counter a couple of times to eliminate large air pockets.

Don’t fill the pan completely to the rim.

A typical Bundt pan should have room for the cake to rise.

8. Bake

Bake at:

325°F / 165°C for approximately 60–70 minutes

Start checking around 55 minutes.

Insert a long wooden skewer or cake tester into the thickest part.

It should come out with:

a few moist crumbs = perfect
wet batter = needs more time
completely dry = potentially overbaked

Different Bundt pans and ovens can change the baking time considerably. Traditional chocolate pound cakes can take around an hour or longer, while some chocolate Bundt formulas bake closer to 50–60 minutes.

9. Cool correctly

Remove the cake from the oven.

Place the pan on a cooling rack.

Let it cool for approximately 15–20 minutes.

Run a thin knife gently around any exposed edges if necessary.

Place a serving plate over the Bundt pan and carefully invert.

Allow the cake to cool completely.

Don’t glaze it while hot.

If the cake is warm, the ganache will become too thin and slide off.

10. Make the Chocolate Ganache

Finely chop the chocolate and place it in a heatproof bowl.

Heat the heavy cream until it is steaming and just beginning to simmer.

Don’t boil aggressively.

Pour the hot cream over the chocolate.

Let sit for 2 minutes.

Add:

butter
honey/corn syrup, if using
pinch of salt

Stir slowly until completely smooth and glossy.

11. Glaze the cake

Let the ganache cool for about 5–10 minutes.

It should still flow but be thick enough to coat the cake.

Pour it slowly over the top of the cooled Bundt cake.

Let it naturally run down the sides, as shown in your picture.

For an even thicker chocolate coating, wait 10–15 minutes and pour a second layer.

How to Get the Cake Looking Like the Photo

For that dark, glossy, intensely chocolatey appearance:

Use good-quality unsweetened cocoa.
Don’t overbake.
Use room-temperature eggs and butter.
Add espresso powder.
Use buttermilk.
Cool the cake completely before glazing.
Use semisweet or dark chocolate for the ganache.
Let the ganache thicken slightly before pouring.

The combination of cocoa, buttermilk and coffee is commonly used to give chocolate pound cakes a deeper flavor and moist texture.

Ingredient Substitutions
No buttermilk?

Use:

1 cup milk + 1 tablespoon lemon juice or white vinegar

Stir and let stand for about 5 minutes.

For this recipe, use the amount specified above after it has thickened slightly. This is a commonly used buttermilk substitute.

No espresso powder?

Use:

1–2 teaspoons instant coffee, or
leave it out.
Can I use Dutch-process cocoa?

Yes, but be aware that cocoa types interact differently with leavening. For the most predictable result, use the type specified by your chosen recipe rather than switching cocoa types casually.

Can I use salted butter?

Yes.

Reduce the added salt slightly.

Can I use vegetable oil?

Yes, but the texture will change. Butter provides the characteristic rich pound-cake flavor. Oil will generally make the cake softer and moister but less buttery.

Nut Information / Allergen Information

If by “nut info” you mean nutrition information, see the section below.

If you mean nut allergy information, this recipe contains no nuts by default.

Potential allergens
Ingredient Potential allergen
Butter Milk
Buttermilk Milk
Heavy cream Milk
Chocolate May contain milk/soy; check label
Eggs Egg
Flour Wheat/gluten
Cocoa Usually no nuts, but check cross-contact label
For a nut-free cake

Use chocolate and cocoa labeled appropriately for your allergy requirements, because chocolate products can be manufactured in facilities that also process peanuts/tree nuts.

Do not assume a chocolate bar is nut-free simply because nuts aren’t listed in the ingredients.

Approximate Nutrition

Because the exact brand of ingredients and serving size aren’t known, these are estimates, not laboratory nutrition values.

Cake + ganache, approximately per 1/16 cake
Calories: ~600 kcal
Protein: ~7 g
Carbohydrates: ~75 g
Fat: ~32 g
Saturated fat: ~19 g
Fiber: ~4 g
Sugars: ~55 g
Sodium: ~300 mg

A larger 1/12 slice will naturally be considerably higher.

How to reduce calories

You can:

use a thinner ganache layer
make smaller slices
replace part of the ganache with a light cocoa glaze
reduce the sugar modestly

I wouldn’t dramatically reduce the butter or sugar in this particular formula because those ingredients contribute substantially to the classic pound-cake structure.

FAQ
Q: Why did my cake sink?

Possible causes:

underbaking
opening the oven too early
too much liquid
inaccurate ingredient measurements
excessive leavening
overmixing after adding flour

Bake until the center is properly set.

Q: Why is my cake dry?

Most likely:

It was baked too long.

Chocolate cakes can be deceptive because the dark color makes it difficult to judge doneness visually.

Start checking earlier than the recipe’s maximum baking time.

Q: Why did my Bundt cake stick?

Usually one of these:

insufficient grease
flour/cocoa didn’t cover the grooves
pan wasn’t prepared thoroughly
cake was removed too aggressively
pan was allowed to cool completely before releasing

For Bundt cakes, careful pan preparation is especially important.

Q: Why is the center still raw?

Bundt cakes are thick in the middle.

If the outside is getting dark before the center is cooked:

lower the oven temperature slightly
continue baking
tent loosely with foil if the top is becoming too dark

Don’t simply remove it because the outside looks finished.

Q: Can I make this in a loaf pan?

Yes.

Divide the batter between two standard loaf pans rather than putting all of it into one small loaf pan.

Begin checking for doneness earlier because loaf pans have different dimensions and heat distribution.

Q: Can I freeze this cake?

Yes.

For best results:

Cool completely.
Wrap tightly in plastic wrap.
Wrap again in foil.
Freeze for up to about 2–3 months.
Thaw overnight in the refrigerator or several hours at room temperature.
Add ganache after thawing if possible.
Q: Can I make it a day ahead?

Absolutely.

In fact, chocolate pound cake often tastes even better after resting overnight because the moisture and chocolate flavors have time to settle.

Keep it tightly covered at room temperature for short-term storage, assuming your kitchen isn’t excessively hot.

Q: Can I make the cake without the chocolate glaze?

Yes.

You can finish it with:

powdered sugar
cocoa powder
chocolate buttercream
chocolate ganache
chocolate glaze
fresh berries and whipped cream

The photographed version is best matched with the ganache.

Q: Can I make the ganache thicker?

Yes.

Use approximately:

6 oz chocolate + ½ cup heavy cream

for a thicker frosting-like consistency.

For a pourable glaze:

6 oz chocolate + ¾ cup cream

works well.

Q: Can I make it more intensely chocolatey?

Yes. My favorite upgrades are:

use Dutch-process cocoa
add 2 teaspoons espresso powder
add 2–3 oz melted dark chocolate to the batter
use 60–70% dark chocolate in the ganache
add a tiny pinch of salt
Q: Why use buttermilk?

Buttermilk contributes acidity, moisture and a slight tang. It helps balance the richness and sweetness of the chocolate cake. Classic chocolate pound-cake recipes frequently pair cocoa with buttermilk.

Troubleshooting Cheat Sheet
Problem Most likely reason Fix
Cake is dry Overbaked Check earlier
Cake sunk Underbaked Bake until center is set
Cake stuck Poor pan preparation Grease + cocoa thoroughly
Cake is tough Overmixed Stop mixing when flour disappears
Ganache runny Too hot / too much cream Cool it longer or add chocolate
Ganache too thick Too much chocolate / cooled too far Warm gently
Bitter cake Too much cocoa/coffee Measure accurately
Cake tastes flat Not enough salt/vanilla Add both
Center raw Large/dense cake Continue baking, tent top if needed
Cracks on top Often normal for dense cakes Usually nothing to worry about
My Recommended Version

If your goal is the closest result to the photograph, I’d make it exactly this way:

325°F → 1½ cups butter → 3 cups sugar → 5 eggs → ¾ cup cocoa → 2 cups flour → 1 cup buttermilk → espresso → 60–70 min → cool completely → dark chocolate ganache.