Chocolate Milk Bundt Cake

Thick chocolate ganache tops a chocolate milk bundt cake.

4.4 from 36 votes

Yield: 12 servings

This rich and perfectly dense Chocolate Milk Bundt Cake is a tender and moist homemade chocolate bundt cake that is loaded with chocolate milk and chocolate chips! Topped with an optional thick chocolate ganache icing, it is seriously irresistible!

Prep Time15

Cook Time50

Total Time1 5

Ingredients

1 ¾ cups all-purpose flour, plus 1 tablespoon flour
¼ cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, melted and slightly cooled
2 teaspoons vanilla extract
4 large eggs
2 cups granulated sugar
1 cup chocolate milk, use full-fat, not low-fat
1 cup semi-sweet chocolate chips

Chocolate Ganache

1 cup heavy cream
2 cups semi-sweet chocolate chips

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Instructions

Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
In a small bowl, whisk together 1 3/4 cups flour, cocoa powder, baking powder and salt until smooth.
In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
Add the dry ingredients and start mixing. Slowly add the chocolate milk, whisking until smooth. Toss chocolate chips in 1 tablespoon of flour and then fold them into the batter.
Pour the batter into the prepared pan and bake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Once cooled, dust the cake with powdered sugar or add the chocolate ganache!

Chocolate Ganache

lace cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.
Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Use a large spoon to drizzle the ganache over the cooled cake.

Video

Notes

Store With Ganache: The general rule is that classic ganache may stay at room temperature for up to 2 days, then must be refrigerated. So you can store the cake at room temperature, but to be safe, I recommend storing it in an airtight container in the fridge. Allow cake to warm to room temperature before serving.

Store Without Ganache: Store cake in an airtight container, or covered tightly, at room temperature for up to four days.

Freeze: You can freeze the cake without the ganache. Wrap cooled cake in a layer of plastic wrap, followed by a layer of foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 slice, Calories: 641kcal, Carbohydrates: 75g, Protein: 8g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 111mg, Sodium: 375mg, Potassium: 383mg, Fiber: 5g, Sugar: 53g, Vitamin A: 671IU, Vitamin C: 0.3mg, Calcium: 121mg, Iron: 4mg