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Chocolate Bundt Cake with Rich Ganache Recipe

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3.9 from 57 reviews

This rich and indulgent Chocolate Bundt Cake is perfectly moist with a deep chocolate flavor enhanced by warm coffee. Topped with a luscious chocolate ganache, it makes an elegant dessert for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2 cups granulated white sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cup warm coffee or water
  • 1/3 cup sour cream (at room temperature)
  • 1/4 cup vegetable oil
  • Cooking spray with flour for coating and dusting the pan

Chocolate Glaze

  • 6 ounces semi-sweet or bittersweet chocolate
  • 2/3 cup heavy cream
  • 1 tablespoon butter (softened)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F. Butter a 12-cup bundt pan and dust it with flour, or alternatively spray it with a cooking spray that contains flour like Baker’s Joy.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: Using an electric mixer with a paddle attachment or a hand mixer, beat the softened butter until smooth. Gradually add the granulated sugar, scraping down the sides of the bowl as needed, and beat until the mixture is light and fluffy, about 4 minutes.
  4. Add eggs: Add the eggs one at a time, beating well after each addition and scraping down the bowl sides to ensure even mixing.
  5. Combine wet ingredients: In a separate measuring cup, mix together the vanilla extract, sour cream, warm coffee (or water), and vegetable oil.
  6. Combine wet and dry: With the mixer on low speed, add the dry flour mixture to the butter mixture in three additions, alternating with the coffee mixture. Mix only until just incorporated to keep the batter tender.
  7. Fill and bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Allow the cake to cool in the pan for 15 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely.
  9. Prepare the chocolate glaze: Place the chopped semi-sweet or bittersweet chocolate in a heatproof bowl. Microwave the heavy cream until it just begins to boil, about 30 to 50 seconds on high power. Pour the hot cream over the chocolate, add the softened butter, and let the mixture stand for 5 to 10 minutes without stirring.
  10. Whisk glaze until smooth: After standing, whisk the ganache until smooth and glossy.
  11. Glaze the cake: Pour the ganache over the cooled cake, letting it drip down the sides naturally. Allow the glaze to set for about 1 hour before slicing.
  12. Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • For a more intense chocolate flavor, use freshly brewed strong coffee instead of water.
  • Ensure eggs and sour cream are at room temperature to achieve a smooth batter and better rise.
  • Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
  • If you don’t have a microwave, heat the cream gently on the stovetop just until it starts to boil.
  • You can substitute the glaze with a dusting of powdered sugar for a lighter finish.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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