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Chocolate Bundt Cake with Chocolate Ganache Recipe

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4.1 from 5 reviews

  • Author: Lea
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This rich and moist Chocolate Bundt Cake is infused with coffee for an enhanced chocolate flavor and topped with a silky chocolate ganache. Perfect for chocolate lovers, this elegant dessert combines the deep taste of cocoa with the smoothness of chocolate cream, baked in a classic bundt pan for a beautiful presentation.

Ingredients

For the Chocolate Bundt Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1/4 cup canola oil (or vegetable oil)
  • 1 cup sour cream
  • 3/4 cup freshly brewed coffee (double shot espresso or 2 teaspoons instant coffee mixed in water)

For the Chocolate Ganache

  • 8 ounces semi-sweet chocolate, finely chopped
  • 8 ounces heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Brush a 12-cup bundt pan with melted butter to ensure the cake does not stick during baking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Whisk to combine.
  3. Add Sugar: Stir in the brown sugar into the dry ingredients, mixing thoroughly. Create a well in the center to add the wet ingredients.
  4. Combine Wet Ingredients: In a separate bowl or jug, whisk together the eggs, canola oil, sour cream, and freshly brewed coffee.
  5. Mix Batter: Slowly pour the wet ingredients into the dry ingredients while beating continuously to form a smooth and thin batter.
  6. Fill Bundt Pan: Pour the batter into the prepared bundt pan, filling it about two-thirds full.
  7. Bake the Cake: Place the bundt pan in the center of the oven and bake for 25 minutes until a skewer inserted into the cake's center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a cake stand or wire rack and allow it to cool completely before frosting.
  9. Prepare Ganache: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  10. Heat Cream: Pour the heavy cream into a saucepan and heat over medium heat until it just begins to boil, then remove from heat immediately.
  11. Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit untouched for 3 minutes to melt the chocolate.
  12. Stir Ganache: Slowly stir the chocolate and cream together with a metal spoon or rubber spatula until smooth and glossy.
  13. Glaze the Cake: Immediately pour the ganache over the cooled bundt cake, allowing it to drip down the sides beautifully.

Notes

  • The coffee enhances the chocolate flavor without making the cake taste like coffee. Use freshly brewed for best results.
  • Make sure the cake is fully cooled before adding ganache to prevent it from melting and sliding off.
  • If you prefer a thicker ganache, let it cool and thicken slightly before pouring over the cake.
  • The bundt pan should be well greased to help the cake release easily.
  • You can substitute semi-sweet chocolate with dark chocolate if you desire a richer ganache.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/chocolate-bundt-cake-with-chocolate-ganache-recipe/