Best Moist Chocolate Cake

This moist chocolate Bundt cake is everything a great chocolate cake should be—rich, deeply flavorful, and perfectly tender. The batter begins with a stovetop mixture of chocolate, butter, sugar, and water, which gives the cake its incredible texture and intense chocolate base. The batter is easy—no mixer required! Once baked, the crumb stays soft for days, making it a wonderful make-ahead cake for gatherings or family desserts.

The glossy chocolate glaze is the finishing touch. It’s silky, sweet-but-balanced, and drips beautifully over the ridges of a Bundt cake. Whether served plain, dusted with powdered sugar, or generously glazed, this cake earns its title as one of the best.

Ingredient Notes

• Milk + vinegar – Creates homemade buttermilk for tenderness and lift.
• Unsweetened chocolate – Provides deep cocoa flavor in both the cake and glaze.
• Granulated and brown sugar – Add sweetness plus moisture and richness.
• Butter – Used in both the batter and glaze for flavor and texture.
• Water – Helps melt the chocolate mixture smoothly.
• Flour – All-purpose flour forms the structure of the cake.
• Baking soda & baking powder – Ensure the cake rises perfectly.
• Salt – Balances sweetness and enhances chocolate flavor.
• Eggs – Provide structure and richness.
• Vanilla – Essential for bringing out the chocolate notes.
• Confectioners’ sugar – Sweetens and thickens the glaze.
• Boiling water – Adjusts glaze texture to your preferred consistency.

Steps to Make Best Moist Chocolate Cake

1. Prepare the Bundt pan generously and preheat the oven.
2. Mix the milk and vinegar and let it stand.
3. Melt the chocolate, sugars, butter, and water together until smooth.
4. Whisk the dry ingredients in a bowl.
5. Combine the milk mixture with the eggs.
6. Whisk in the cooled chocolate mixture.
7. Add the dry ingredients gradually until smooth.
8. Pour the batter into the prepared pan and bake.
9. Cool in the pan briefly, then invert onto a plate.
10. Make the glaze by melting chocolate and butter, then whisking in sugar, vanilla, and water.
11. Spoon the glaze over the cooled cake.

Recipe Variations

• Add espresso. A teaspoon of espresso powder deepens the chocolate flavor.
• Use different glazes. Try ganache or a powdered sugar drizzle.
• Make it festive. Add sprinkles, chocolate curls, or shaved chocolate on top.
• Add orange. Stir in a teaspoon of orange zest for a citrus-chocolate twist.
• Try mini Bundts. Bake in mini Bundt pans and shorten the baking time.

Serving Suggestions

• Serve with whipped cream or vanilla ice cream.
• Pair with fresh berries for contrast.
• Add a drizzle of caramel sauce for a decadent touch.
• Garnish with chocolate shavings or powdered sugar.

Best Moist Chocolate Cake

Diana Rattray

The best chocolate Bundt cake I’ve ever made! It’s moist, delicious, and the glaze is scrumptious!

No ratings yet

Servings 12 servings

Calories 428

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Course cakes, Chocolate, Desserts

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

  

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For the Chocolate Cake

• 1 cup milk
• 2 teaspoons apple cider vinegar
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 1/2 cups granulated sugar, (298 grams)
• 1/2 cup brown sugar, dark or light, (106 grams)
• 4 ounces unsalted butter
• 1 cup water
• 2 cups all-purpose flour, (255 grams)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract

For the Chocolate Glaze

• 2 tablespoons unsalted butter
• 2 ounces unsweetened chocolate, coarsely chopped
• Pinch fine sea salt
• 1 cup confectioners' sugar, (114 grams)
• 1/2 teaspoon vanilla
• 2 to 4 tablespoons boiling water

Instructions

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• Grease and flour a 9-inch fluted cake pan, such as a Bundt-style pan. Be generous and make sure you cover all the nooks and crannies to prevent sticking.

  Position a rack in the center of the oven and preheat it to 375°F.
  
• Combine the milk with the vinegar; stir and set aside.
• Combine the chocolate, sugars, butter, and water in a medium saucepan and place it over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pot from the heat and let it cool while you prepare the remaining ingredients.
  
• Combine the flour, baking soda, baking powder, and salt in a bowl; whisk to blend the ingredients.
• Whisk the milk and eggs together in a mixing bowl. Add the slightly cooled chocolate mixture, whisking to blend thoroughly. Add the dry mixture, a little at a time, whisking each addition until smooth.
  
• Pour the batter into the prepared fluted cake pan.
• Bake the cake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with only a few crumbs clinging.
  
• Let the cake cool in the pan on a rack for 10 minutes.
• Carefully invert the cake onto a plate.
  
• For the frosting, combine the butter and chocolate in a saucepan and place it over medium-low heat. Cook, stirring constantly, until the mixture is melted and smooth. Remove the pan from the heat and add the salt, confectioners’ sugar, vanilla, and 2 tablespoons of boiling water. Whisk until smooth and well blended. Continue adding boiling water, 1 to 2 teaspoons at a time, until the desired consistency is reached.
• Spoon the glaze over the cake, letting some of it drip down the sides.
  

Nutrition

Calories: 428kcalCarbohydrates: 65gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 59mgSodium: 440mgPotassium: 200mgFiber: 3gSugar: 45gVitamin A: 372IUCalcium: 78mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bundt cake, chocolate cake, chocolate glaze

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