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Bundt Cake with Chocolate Ganache

Recipe Code: 10002 | Recipe by: Bob's Red Mill

Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!

  • 30 Mins
  • 35 Mins
  • 8 Person(s)



  • 2-1/4 cup Super-Fine Cake Flour
  • 2-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Sour Cream room temperature
  • 1/2 cup Whole Milk room temperature
  • 1-1/4 cup Granulated Sugar
  • 2 large Eggs room temperature
  • 1 Egg Yolk room temperature
  • 2 tsp Vanilla Extract
  • 1 cup unsalted butter softened
  • 3 oz semi-sweet chocolate chips melted and cooled (3/4 cup)

Chocolate Ganache

  • 1-1/2 cups semi-sweet chocolate chips
  • 1/2 cup Heavy Cream


  • 10 cup bundt pan
  • Medium mixing bowl
  • Measuring spoons & cups
  • Measuring scale
  • Spatula

Recipe Overview

Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla! Recipe courtesy of Kelley Simmons from Chef Savvy


Recipe Detail


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10-cup bundt pan.
  3. In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Whisk together sour cream and milk in a liquid measuring cup. Set aside.
  5. Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes.
  6. Add in the eggs one at a time, making sure they are fully incorporated before adding another one. Add in vanilla.
  7. On low speed add in ⅓ of the dry ingredients and ⅓ of the milk mixture. Do not over-mix. I like to do the last bit by hand with a rubber spatula.
  8. Remove 1½ cups of the batter from the bowl and set aside.
  9. Add the cooled chocolate to the removed batter and mix until incorporated. Do not over-mix.
  10. Spoon vanilla cake into the prepared pan. Spoon the chocolate cake on top, avoiding the sides if you can.
  11. Using a butter knife, swirl the 2 batters together in an S shape motion.
  12. Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  13. Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
  14. Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache.
  15. Store cake in an airtight container at room temperature for up to 3 days.

Chocolate Ganache

  1. Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
  2. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
  3. Place back into the fridge to allow the ganache to set.

Recipe Notes

Adapted from a recipe by