Introduction

This rich and moist chocolate bundt cake is perfect for any chocolate lover. With a deep cocoa flavor enhanced by brewed coffee and topped with a silky chocolate ganache, it’s sure to impress family and friends.

Chocolate Bundt Cake with Rich Ganache Recipe - Recipe Image

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat the oven to 325 degrees F. Grease and flour a bundt pan to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Step 3: In another bowl, stir together the flour, cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and coffee. Stir gently until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared bundt pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a cake plate to cool completely before glazing.
Step 7: To make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
Step 8: Drizzle the warm ganache evenly over the cooled cake, allowing it to flow down the sides. Let the ganache set before slicing and serving.

Tips & Variations

Use fresh brewed coffee to enhance the chocolate flavor without overpowering the cake.
For a gluten-free option, substitute the flour with a gluten-free baking blend of equal measure.
Add a teaspoon of espresso powder to the dry ingredients for an extra chocolate boost.
Try sprinkling chopped nuts or chocolate chips into the batter for added texture.

Storage

Store the cake covered at room temperature for up to 3 days. If refrigerated, keep it tightly wrapped and consume within 5 days. Before serving, bring the cake to room temperature for the best texture. Leftover ganache can be refrigerated in a sealed container and gently reheated to drizzle again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa?

Yes, but Dutch cocoa has a smoother, less acidic taste that enhances the cake’s flavor. If you use regular cocoa powder, the cake might taste slightly more bitter.

Is brewed coffee necessary in the recipe?

The coffee deepens the chocolate flavor without making the cake taste like coffee. It’s recommended but can be replaced with hot water if desired.

Chocolate Bundt Cake with Rich Ganache Recipe

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★★★★★

4.5 from 101 reviews

This rich and moist Chocolate Bundt Cake combines deep cocoa flavor with a tender crumb, enhanced by a luscious chocolate ganache glaze. Perfect for any chocolate lover, this cake uses brewed coffee and Dutch cocoa powder to intensify the chocolate taste, while buttermilk keeps it wonderfully moist. The bundt shape adds an elegant touch, making it ideal for celebrations or a decadent dessert.

Author: Dana
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
1½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee

Ganache

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Prepare the Bundt Pan: Preheat your oven to 325°F (163°C). Grease and flour the bundt pan thoroughly to ensure the cake releases easily after baking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined, creating a silky base for your batter.
Combine Dry Ingredients: In a separate bowl, sift together the flour, Dutch cocoa powder, baking powder, and salt, ensuring even distribution and removal of lumps.
Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture in batches, alternating with buttermilk and brewed coffee. Stir gently until just combined, taking care not to overmix to keep the cake tender.
Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a cake plate. Allow the cake to cool completely before adding the ganache.
Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, then pour the hot cream over the chocolate. Let it sit for 2-3 minutes to melt the chocolate, then whisk until smooth and glossy.
Glaze the Cake: Drizzle the warm ganache evenly over the cooled cake, allowing it to cascade down the sides. Let the ganache set before slicing and serving.

Notes

Using Dutch cocoa powder intensifies the chocolate flavor and provides a smoother taste.
Brewed coffee enhances the depth of chocolate without adding a coffee flavor.
Do not overmix the batter to avoid a dense cake.
Allow the cake to cool completely before glazing to prevent the ganache from melting off.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate bundt cake, chocolate cake, bundt cake, chocolate ganache, moist chocolate cake, Dutch cocoa cake