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Decadent Chocolate Bundt Cake with Rich Ganache Icing Recipe

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4.2 from 26 reviews

This decadently rich Chocolate Bundt Cake features a moist chocolate base enhanced with espresso powder and a luscious ganache icing. Perfect for chocolate lovers, this cake combines the deep flavors of cocoa and semi-sweet chocolate, all coated with a silky chocolate ganache that’s simple to prepare and perfect for gatherings or special occasions.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 1 ¾ cups (210 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup unsweetened cocoa powder
  • 6 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon espresso powder (optional)
  • 1 cup boiling water
  • 12 tablespoons unsalted butter, softened
  • 2 cups light brown sugar, lightly packed
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup sour cream

Ganache Icing

  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan to ensure the cake doesn’t stick after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder. Set aside.
  3. Melt Chocolate and Espresso: In a separate bowl, combine the finely chopped semi-sweet chocolate and espresso powder (if using). Pour the boiling water over and stir until the chocolate is completely melted and smooth. Allow this mixture to cool slightly.
  4. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and light brown sugar together until light and fluffy, about 3-4 minutes.
  5. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla extract until fully incorporated.
  6. Combine Wet Ingredients: Add the melted chocolate mixture to the butter and sugar mixture and mix until well combined.
  7. Add Dry Ingredients and Sour Cream: Alternately add the dry flour mixture and the sour cream, beginning and ending with the flour mixture. Mix each addition just until incorporated. Do not overmix to maintain the cake’s tender crumb.
  8. Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then, invert onto a wire rack to cool completely before icing.
  10. Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  11. Ice the Cake: Once the cake is completely cool, drizzle or pour the ganache evenly over the top, allowing some to drip down the sides for a beautiful finish. Let the ganache set before serving.

Notes

  • Ensure eggs are at room temperature for better emulsion and texture.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
  • If you don’t have a bundt pan, a tube pan or a standard 9×13 inch cake pan can work with adjusted baking time.
  • Ganache can be stored at room temperature for up to two days or refrigerated; warm gently before using if chilled.
  • Allow cake to cool completely before glazing to prevent ganache melting and sliding off.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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