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Chocolate Bundt Cake with Ruby Chocolate Glaze

  • Author: Stephanie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


A deliciously dense and fudgy chocolate bundt cake with a decadent ruby chocolate glaze.


  • 6 ounces bittersweet chocolate chips or bar, coarsely chopped
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder, plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups sour cream
  • 5 ounces ruby cacao wafers


  1. Heat oven to 325°F. Generously spray the bottom and sides of a 12-cup Bundt pan with baking spray with flour. Dust the bottom and sides of the pan with cocoa powder. Set aside.
  2. In a small bowl, microwave the bittersweet chocolate at 50% power 1 minute; stir. Continue to heat at 50% power in 15-second increments, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
  3. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt until well combined. In a separate large bowl using the Oster Hand Mixer with HEATSOFT technology, cream the butter on medium speed 30 seconds to 1 minute just until creamy. Slowly beat in the sugar while beating on low speed.
  4. Increase speed to medium-high and continue beating, scraping down the sides of the bowl as needed, 2 to 4 minutes until the mixture is light and fluffy.
  5. Beat in the eggs at medium speed, one at a time, beating after each addition just until incorporated. Beat in the vanilla.
  6. Use a spatula to gently stir in the flour mixture, alternating with the sour cream. Begin with one-third of the flour mixture, then half of the sour cream, and repeat, ending with the remaining flour mixture. Mix just until blended.
  7. Gently stir in the melted bittersweet chocolate. Pour into the prepared Bundt pan.
  8. Bake 50 minutes to 1 hour, until a toothpick inserted in the center of the cake comes out clean. Transfer to a cooling rack; cool for 10 minutes in pan. Carefully invert the cake onto a serving plate; remove the pan. Cool completely.
  9. In a small bowl, microwave the ruby cacao wafers at 50% power 1 minute; stir. Continue to microwave at 50% power in 15-second increments, stirring after each, until the chocolate is melted and smooth.
  10. Drizzle the melted chocolate evenly over the fully cooled cake.


Store the cake, covered, at room temperature up to 3 days.

If you can’t find ruby cacao wafers (I found them at Trader Joe’s!), substitute semisweet or milk chocolate chips for the glaze.

Keywords: fudge bundt cake, sour cream chocolate cake, ruby chocolate cake, ruby cacao cake