Indulge in this rich and moist chocolate bundt cake, coated with a silky chocolate ganache that adds an extra layer of decadence. Perfect for any chocolate lover, this cake is incredibly satisfying and ideal for gatherings or a cozy night in. The combination of cocoa and a hint of coffee intensifies the chocolate flavor, making each bite truly unforgettable.
Ingredients:
For the Chocolate Bundt Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water for a milder taste)
Directions
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup dark chocolate, chopped (or chocolate chips)
- 1 tablespoon butter (optional for extra shine)
Instructions:
Step 1: Prepare the Bundt Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan thoroughly to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Step 4: Combine Dry and Wet Ingredients
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gradually add the hot coffee (or hot water), stirring until the batter is smooth. The batter will be thin, but this ensures a moist cake.
Step 5: Bake the Cake
- Pour the batter into the prepared bundt pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Step 6: Prepare the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth. Add butter if you’d like a glossy finish.
Step 7: Glaze the Cake
- Once the cake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides for a beautiful presentation.
Tips for the Perfect Chocolate Bundt Cake:
Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature to help the cake rise evenly and improve texture.
Prevent Sticking: Grease the bundt pan thoroughly and dust it with cocoa powder instead of flour for a cleaner look.
Use Coffee: Hot coffee deepens the chocolate flavor without making it taste like coffee. If you prefer, substitute with hot water.
Let it Cool: Let the cake cool slightly before removing from the pan to prevent it from breaking.
Extra Flavor: Add a pinch of cinnamon or espresso powder to the batter for an extra depth of flavor.