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Dark Chocolate Bundt Cake

Bundt cakes are an American take on the European Gugelhupf. Famed for their fluted shapes, these beautiful bakes will be the talk of any teatime table. We have added extra decadence with our intense EXCELLENCE 85% Cocoa Dark Chocolate in the batter and a gloriously glossy ganache using our creamy vanilla infused EXCELLENCE White Chocolate with a Touch of Vanilla.


Chocolatier’s Tip

Make sure you butter the tin thoroughly to ensure the baked cake comes out clean.

8 - 10 people


  • 225 g plain flour
  • 65 g cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda
  • 350 g caster sugar
  • 125 ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, melted
  • 375 ml full-fat milk
  • For the ganache:
  • 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, finely chopped
  • 3 tbsp double cream
  • Butter, for greasing


Step 1.

Preheat the oven to 180°C/160 Fan/Gas 4. Generously butter a 2.4 to 2.8 L Bundt tin.

Step 2.

In a medium bowl, sift the flour with the cocoa powder, baking powder, salt and bicarbonate of soda. Set aside.

Step 3.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the oil, eggs and vanilla extract on a low speed until just combined. Slowly stream in the melted chocolate until incorporated. You could also do this in a bowl with a wooden spoon, but it will take a little longer.

Step 4.

Beat in half of the flour mixture, then half of the milk. Repeat alternate additions until you have a smooth batter.

Step 5.

Spoon the batter into the prepared tin and smooth over the top. Bake in the centre of the oven for about 45 to 50 minutes or until a skewer inserted into the centre of the cake rim comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.

Step 6.

For the ganache: Pop the finely chopped EXCELLENCE White Chocolate with a Touch of Vanilla and double cream into a microwave-safe bowl. Microwave for 20 seconds and stir. Continue to microwave in 5 second increments, stirring in between, until melted and smooth. Once completely melted, leave to stand for 5 minutes.

Step 7.

Set the cooled bundt cake onto a flat plate and spoon over the white chocolate and vanilla ganache.


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