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Double Chocolate Chip Bundt Cake

Few desserts are as satisfying as a rich chocolate cake, but this Double Chocolate Chip Bundt Cake takes that classic idea a step further. It combines a deeply chocolatey, tender cake with generous pockets of chocolate chips throughout, creating a dessert that feels both comforting and indulgent.

The Bundt shape gives the cake an elegant appearance without requiring complicated decorating. A simple chocolate glaze or dusting of powdered sugar is all you need to finish it. Whether you’re baking for a birthday, family gathering, holiday table, or simply craving something chocolate-rich, this cake is an easy centerpiece that looks impressive straight from the oven.

Why You’ll Love This Chocolate Bundt Cake

This recipe is designed to produce a cake that is moist without being heavy and intensely chocolatey without becoming overwhelmingly sweet.

There are a few details that make the difference:

Unsweetened cocoa powder gives the cake its rich chocolate base.
Chocolate chips melt into little pockets throughout the crumb.
Sour cream adds moisture and gives the cake a soft, tender texture.
Oil helps keep the cake moist even after it cools.
Coffee enhances the chocolate flavor without making the cake taste like coffee.
A Bundt pan creates a beautiful shape with very little decorating required.

The result is a cake with a soft interior, slightly fudgy chocolate pockets, and a wonderful balance between cocoa and melted chocolate.

Ingredients

For the Cake

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups granulated sugar
¾ cup vegetable or canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream, room temperature
1 cup buttermilk, room temperature
½ cup hot brewed coffee
1 ½ cups semi-sweet chocolate chips
2 tablespoons all-purpose flour, for coating the chocolate chips

For the Chocolate Glaze

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For the Pan

Softened butter or baking spray
1–2 tablespoons cocoa powder or flour

Step 1: Prepare the Bundt Pan

Start by preparing your Bundt pan carefully. This step is especially important because the cake has a moist, chocolate-rich batter that needs to release cleanly from all the curves and ridges.

Generously grease a 10- to 12-cup Bundt pan, making sure to reach the center tube, sides, and decorative grooves. Dust the inside lightly with cocoa powder, tapping out any excess.

Using cocoa powder instead of flour keeps the outside of the finished cake dark and chocolate-colored.

Place the prepared pan aside while you make the batter.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C).

Position an oven rack in the center of the oven. Allow the oven to fully preheat before the cake goes in so the batter begins baking at the correct temperature.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk together:

Flour
Cocoa powder
Baking powder
Baking soda
Salt

Whisk thoroughly so the cocoa powder is evenly distributed and there are no large lumps.

Set the mixture aside.

Step 4: Mix the Sugar and Wet Ingredients

In a separate large mixing bowl, combine the sugar and oil.

Beat them together for about 1–2 minutes. Add the eggs one at a time, mixing after each addition.

Add the vanilla extract and sour cream. Mix until the batter looks smooth and creamy.

The mixture may not look particularly chocolatey at this stage, but that’s about to change.

Step 5: Combine the Wet and Dry Mixtures

Add approximately one-third of the dry ingredients to the wet mixture and mix gently.

Pour in half of the buttermilk and continue mixing.

Repeat with another portion of the dry ingredients, followed by the remaining buttermilk. Finish with the last portion of the dry ingredients.

Mix only until the ingredients are incorporated.

Avoid overmixing at this point. Too much mixing can develop excess gluten, resulting in a cake that is less tender.

Step 6: Add the Hot Coffee

Slowly pour the hot coffee into the batter while mixing on low speed.

The batter will become noticeably thinner. Don’t worry—that is exactly what you want.

Hot coffee helps bring out the natural depth of the cocoa, making the chocolate flavor taste fuller and more pronounced. The finished cake won’t taste strongly of coffee.

Mix just until everything is combined.