Chocolate Bundt Cake with Rich Ganache Recipe
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.
- 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
