Glazed Chocolate Donut Bundt Cake: Rich Chocolate Cake with Glossy Ganache

QUICK RECIPE OVERVIEW

• Prep Time: 25 minutes
• Bake Time: 45 minutes
• Glaze & Setting: 20 minutes
• Servings: 14 generous slices
• Difficulty Level: Easy to Intermediate

RECIPE INTRODUCTION

In the third photo, you see an eye-catching, giant ring-shaped cake that looks just like a colossal, decadent chocolate glazed donut! Baked in a circular fluted or smooth bundt pan, this cake features a rich, tender chocolate sponge completely blanketed in a thick, mirror-shiny dark chocolate glaze that cascades smoothly down the curved sides and pools onto the plate.

Donut-style bundt cakes are beloved by bakers worldwide because they require zero delicate layer-trimming, leveling, or tedious crumb-coating. The pan provides all the architectural beauty, and a luscious pouring chocolate ganache does the rest of the decorating work for you.

This recipe uses sour cream and hot freshly brewed coffee to ensure the sponge is extraordinarily soft, springy, and capable of holding that luscious chocolate glaze without becoming dense or soggy.

WHY THIS BUNDT CAKE STAYS MOIST FOR DAYS

1. Sour Cream Hydration: Full-fat sour cream adds both acidity (which breaks down gluten fibers for an ultra-tender crumb) and milk fat (which keeps the sponge moist for up to 5 days).
2. The Mirror-Glaze Ratio: By using dark bittersweet chocolate melted with heavy cream, butter, and a hint of corn syrup, the glaze sets just enough to hold its shape around the curve of the donut ring, but remains soft, silky, and glossy to the bite.
3. No Stand Mixer Required: The batter comes together effortlessly in two mixing bowls using a simple balloon whisk, preventing excess gluten from making the cake tough or rubbery.

COMPLETE INGREDIENTS LIST

[For the Chocolate Donut Ring Cake]

• 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated white sugar
• 3/4 cup (75g) unsweetened dark Dutch-process cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 3 large eggs (room temperature)
• 1 cup (240g) full-fat sour cream or plain Greek yogurt (room temperature)
• 1/2 cup (120ml) neutral vegetable oil
• 1/4 cup (60g) unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) hot fresh coffee or boiling water

[For the Glossy Chocolate Glaze]

• 1 cup (175g) dark chocolate (60% cacao), finely chopped
• 1/2 cup (120ml) heavy whipping cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup or agave (gives that wet bakery gleam)
• Pinch of fine sea salt

EQUIPMENT YOU WILL NEED

• 10-cup circular bundt pan or donut-ring mold
• Pastry brush for thorough pan greasing
• Large and medium mixing bowls
• Balloon whisk and silicone spatula
• Small saucepan (for the glaze)
• Wire cooling rack

STEP-BY-STEP INSTRUCTIONS

STEP 1: PREPARE THE BUNDT PAN (CRITICAL STEP)
Preheat your oven to 350°F (175°C). Thoroughly brush the inside of a 10-cup circular bundt pan or donut-ring mold with softened butter, making sure every groove, flute, and the center tube are well coated. Dust evenly with cocoa powder, then invert and tap firmly to remove any excess. Cocoa prevents white residue on dark chocolate cakes.

STEP 2: COMBINE DRY INGREDIENTS
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

STEP 3: MIX WET INGREDIENTS
In a medium bowl, whisk the eggs, sour cream, vegetable oil, melted butter, and vanilla extract until completely smooth, pale, and creamy.

STEP 4: COMBINE AND ADD HOT COFFEE
Pour the wet mixture into the dry ingredients and stir with a whisk until just incorporated. Slowly pour in the hot coffee, whisking gently until the batter becomes smooth, glossy, and pourable.

STEP 5: BAKE
Pour the batter evenly into the prepared bundt pan. Bake on the center oven rack for 42 to 48 minutes. Test with a long wooden skewer inserted into the thickest part of the ring—it should come out clean or with a few dry crumbs.

STEP 6: COOL AND INVERT (THE 15-MINUTE RULE)
Let the cake cool in the pan on a wire rack for exactly 15 minutes (no more, no less). Gently shake the pan side-to-side to loosen the cake, place your serving platter upside down over the pan, and invert both together. The cake will release smoothly. Allow it to cool completely to room temperature.

STEP 7: PREPARE THE GLOSS SHINE GLAZE
In a small saucepan, warm the heavy cream, butter, and corn syrup over low heat until simmering. Remove from heat, pour over the chopped dark chocolate, and let stand for 2 minutes. Whisk gently until silky, dark, and glossy. Allow the glaze to sit for 10 minutes to thicken slightly into a luxurious pouring consistency.

STEP 8: GLAZING THE DONUT CAKE
Place the cooled cake on your serving plate. Spoon the warm chocolate glaze slowly along the highest ridge of the cake ring, allowing it to naturally ripple, drape over the sides, and create that irresistible chocolate donut finish seen in the photo. Let the glaze rest for 15 minutes before slicing.

PRO TIPS FOR SUCCESS

• Never flour a chocolate bundt pan: Always use cocoa powder. Flour leaves an unappealing gray-white film on dark cakes.
• Invert at 15 minutes: If you invert too soon, the warm cake can break apart. If you wait too long, sugars cool and stick to the pan walls.
• Serve with milk or coffee: The deep chocolate glaze pairs heavenly with a cold glass of milk or a hot cappuccino.
• Temperature of glaze: Make sure the glaze is slightly warm, not hot. If too hot, it will run completely off the cake onto the plate.

For more delicious recipes, explore our collection of homemade desserts and discover your next sweet favorite!

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FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Why did my bundt cake stick to the pan?
A: Bundt pans have intricate ridges. Spraying with simple cooking spray often causes sticking. Use softened butter brushed by hand into every corner, followed by a thorough dusting of cocoa powder.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Full-fat plain Greek yogurt works as a 1:1 substitute and provides the same acidity and tender texture.

Q: How long does this cake keep fresh?
A: Covered tightly at room temperature, this bundt cake stays exceptionally moist for up to 4 days. In the refrigerator, it keeps for up to 6 days.

Q: Can I freeze the cake?
A: Yes, freeze the unglazed cake for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw completely at room temperature before making and pouring the fresh chocolate glaze.

Q: Can I bake this in two loaf pans instead?
A: Yes, divide the batter between two 8.5×4.5-inch loaf pans and bake for 38 to 44 minutes.