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Chocolate Bundt Cake with Dark Chocolate Glaze

12 to 14 Servings

1 hour 10 minutes 20 minutes active, plus cooling

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This Bundt cake, adapted from a recipe in “Cheryl Day’s Treasury of Southern Baking," the latest book from Cheryl Day, co-owner of Back in the Day Bakery, in Savannah, Georgia, comes together with just one-bowl and no mixer, but is deliciously rich, moist, tender and deeply flavored. It’s terrific unadorned and without any embellishment, but Day goes the extra mile and finishes it with a ganache-like glaze that bolsters the chocolatiness of the cake while giving it an elegant luster. Brewed coffee, which enhances the toasted notes of the chocolate, is an ingredient in both the cake and glaze. Be sure the coffee that’s added to the glaze is hot so it incorporates easily. Refrigerate leftovers well wrapped or in an airtight container for up to three days, but bring to room temperature before serving.

12 to 14



Don’t glaze the cake while it’s warm or the glaze will become too thin to cling to the cake. However, the glaze must be used immediately (it does not reheat well), so hold off on making it until the cake has fully cooled. Also, be sure to finely chop the chocolate for the glaze so it melts readily when added to the warm butter-cream mixture in the double boiler.

1 hour 10 minutes

20 minutes active, plus cooling

For the pan:

  • 1

    tablespoon salted butter, melted


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April 10, 2023
Chocolate Bundt Cake
Excellent cake. Very hearty flavor. The coffee comes through.
David E.
March 11, 2023
Don't change a hair for us. Not if you care for us.
maureen s.
February 21, 2023
Great Cake
I really liked that the cake was in a bundt pan instead of a layer cake. The cake was easy to make. I am not a fan of drizzling icing and in fact ended up frosting the cake so the icing was distributed evenly on the cake. I found there was a lot of frosting and ended up not using about 1/4 cup of it. Overall great cake and a big hit with all of my family.
Diana L.
August 29, 2023
Good cake
I did not have time for making the glaze, so I have used a simple recipe for glazing (1/4 cup of heavy cream, heat it up then add 1/4 cup of chocolate and vanilla, stir it then pour it all over). Overall, the cake is tasty/good, it has a texture of the brownie. It risen a lot but then felt.
Scot H.
March 15, 2023
Great cake, but the frosting??
The cake was fantastic, but I wonder if the amount of bittersweet chocolate for the glaze was twice what it should have been.