Joanna Gaines Chocolate Bundt Cake Recipe

Joanna Gaines Chocolate Bundt Cake Recipe is a masterclass in indulgent home baking. Known for her ability to create desserts that feel both rustic and refined, Joanna Gaines delivers a cake with an incredibly moist, velvety crumb thanks to the addition of buttermilk and oil. The cocoa is “bloomed” in boiling water to deepen the chocolate intensity, while a hint of cinnamon adds a warm, subtle complexity. Finished with a glossy, rich chocolate ganache, this cake is a showstopping centerpiece that is far superior to any store-bought alternative and surprisingly foolproof to make.

Joanna Gaines Chocolate Bundt Cake Recipe Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1/2 cup vegetable or canola oil
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips (plus more for topping)
• For the Ganache:
  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

How To Make Joanna Gaines Chocolate Bundt Cake Recipe

1. Prep the pan: Preheat your oven to 350°F (175°C). Grease a standard-sized Bundt pan thoroughly. Spread a thin layer of shortening into every crevice, then dust with flour, tapping out the excess. This step is critical to ensure the cake releases perfectly.
2. Whisk dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined. Set aside.
3. Boil the chocolate mixture: In a medium saucepan over medium heat, melt the butter. Stir in the oil, cocoa powder, and water. Whisk constantly until the mixture comes to a gentle boil, then remove from heat immediately.
4. Combine batter: Pour the hot chocolate mixture over the dry ingredients in the large bowl. Stir until just combined.
5. Add wet ingredients: Stir in the buttermilk, eggs, and vanilla extract. Whisk the batter until it is smooth and well combined. Gently fold in the mini chocolate chips.
6. Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs attached.
7. Cool and invert: Let the cake cool in the pan for exactly 5 minutes. Then, carefully invert it onto a wire cooling rack to cool completely before glazing.
8. Make the ganache: Place the heavy cream in a microwave-safe bowl and heat for about 2 minutes until simmering. Pour the chocolate chips into the hot cream and let sit for 5 minutes. Whisk until shiny and smooth.
9. Finish and serve: Spoon or drizzle the ganache over the cooled cake. Sprinkle with extra mini chocolate chips if desired.

Recipe Tips

• The 5-Minute Rule: You must invert the cake after exactly 5 minutes of cooling. If you flip it too soon, it may break; if you wait too long, the sugars will solidify and glue the cake to the pan.
• The Release Guarantee: Don’t trust non-stick sprays alone. The old-school method of shortening followed by flour is the only way to guarantee your intricate Bundt design comes out cleanly.
• Blooming the Cocoa: Boiling the water, butter, and cocoa powder isn’t just to melt the butter; it “blooms” the cocoa, releasing its full flavor potential and creating a darker, richer cake.
• The Doneness Test: Because this is a moist cake, the toothpick shouldn’t come out bone dry. Look for a few moist crumbs clinging to it—that’s the sign of a perfect texture.

What To Serve With Joanna Gaines Chocolate Bundt Cake Recipe

This Joanna Gaines Chocolate Bundt Cake Recipe is a decadent dessert that pairs perfectly with items that balance its intense chocolate flavor. A dollop of lightly sweetened Whipped Cream or a scoop of Vanilla Bean Ice Cream cuts through the richness of the ganache. For a sophisticated finish, serve it with fresh Raspberries or Strawberries, as the tart fruit provides a refreshing contrast to the sweet cake. If serving at a brunch or afternoon gathering, a strong cup of hot Coffee or an Espresso is the ideal companion to wash down the dense, fudgy crumb.

How To Store Joanna Gaines Chocolate Bundt Cake Recipe

• Refrigerate: This cake can be stored at room temperature for 2 days, but for longer storage, keep it in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can freeze the cake frosted or unfrosted. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.

Joanna Gaines Chocolate Bundt Cake Recipe Nutrition Facts

• Calories: 542 kcal
• Fat: 28g
• Carbohydrates: 70g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Joanna Gaines Tres Leches Cake Recipe
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