There is something utterly magical about a Chocolate Bundt Cake with Rich Chocolate Ganache Recipe that just pulls you in from the first glance. This cake is the perfect blend of moist, tender crumb with deep chocolate flavor, all crowned with a luscious ganache that adds that velvety, glossy finish you can almost taste with your eyes. If you love chocolate and want to elevate your dessert game effortlessly, this recipe will become your absolute go-to for special occasions or simply whenever you crave a decadent treat.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list; these staples are simple, easy to find, and each one plays a pivotal role in creating the perfect texture, richness, and chocolate depth of this cake.
- 1 1/2 cups all-purpose flour: provides structure to the cake ensuring it’s tender but holds together well.
- 3/4 cups cocoa powder: packs in an intense chocolate flavor and adds color to the crumb.
- 1 teaspoon baking powder: helps the cake rise slightly for a light texture.
- 2 teaspoons baking soda: works with the acidic sour cream to tenderize the cake and support rising.
- 1/2 teaspoon salt: balances sweetness and enhances overall flavor nuances.
- 1 1/2 cups brown sugar: lends a rich, caramel undertone that complements the cocoa.
- 2 large eggs: bind ingredients and contribute to moistness and lightness.
- 1/4 cup canola oil (or vegetable oil): keeps the cake moist and tender, far better than butter alone.
- 1 cup sour cream: adds moisture and a subtle tang that balances the chocolate’s richness.
- 3/4 cup freshly brewed coffee: deepens the chocolate flavor without overpowering it—espresso or instant coffee works wonders here.
- 8 ounces semi-sweet chocolate: the star for the ganache, bringing velvety richness and shine.
- 8 ounces heavy cream: the other half of the ganache, providing the silky texture that melts in your mouth.
How to Make Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Before diving into mixing, generously grease your bundt pan with butter or non-stick spray and lightly dust with flour. This simple step ensures that the cake releases effortlessly after baking. Preheat your oven to 350°F (175°C) so it’s nice and hot once your batter is ready.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sifting not only combines everything evenly but also helps avoid any lumps, giving your cake that smooth texture every bite.
Step 3: Combine Wet Ingredients
In another bowl, whisk the brown sugar, eggs, and oil until fully blended. Then, stir in the sour cream and freshly brewed coffee. The coffee might sound unusual, but it truly amplifies the chocolate flavor in such an elegant way.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, folding carefully until just combined. Be gentle—over-mixing can make the cake tough. This batter should feel thick but pourable, promising a moist, tender crumb once baked.
Step 5: Bake Until Perfect
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. The kitchen will start smelling like pure chocolate heaven at this point!
Step 6: Prepare the Rich Chocolate Ganache
While the cake is cooling, chop your semi-sweet chocolate into small pieces and place in a heat-proof bowl. Heat the heavy cream gently until just boiling, then pour over the chocolate. Let it sit for a minute before stirring until silky smooth. This ganache will be your cake’s gorgeous, glossy crown.
Step 7: Assemble and Glaze
Once the cake is completely cool, gently invert it onto a serving plate. Pour the ganache over the top, letting it cascade down the sides in luscious rivers of chocolate. Allow the ganache to set slightly before serving for the perfect finish.
How to Serve Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar, a handful of fresh strawberries, or a few mint leaves can brighten the presentation beautifully. Chopped toasted nuts also add a lovely crunch contrast to the smooth ganache.
Side Dishes
A scoop of vanilla ice cream or a dollop of whipped cream complements the cake’s richness perfectly. For a more grown-up twist, a glass of red wine or a double espresso is a match made in heaven alongside this bundt cake.
Creative Ways to Present
Try slicing the cake and stacking with layers of whipped cream and berries for an elegant layered dessert. Or serve mini slices alongside a drizzle of salted caramel sauce to enhance every bite.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Bundt Cake with Rich Chocolate Ganache Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration helps maintain the ganache’s texture.
Freezing
You can freeze the cake without ganache by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding the ganache for the best results.
Reheating
Gently warm slices in the microwave for about 15 seconds to rekindle that fresh-baked feel. Avoid overheating, as that can dry out the cake or alter the ganache’s luscious texture.
FAQs
Can I use milk instead of coffee in this recipe?
Absolutely, though coffee really enhances the chocolate flavor. If you prefer, substitute with milk for a milder taste, but consider adding a teaspoon of vanilla extract to boost richness.
What type of chocolate is best for the ganache?
Semi-sweet chocolate strikes the perfect balance of sweetness and bitterness for ganache. You could also experiment with bittersweet or dark chocolate for a more intense flavor.
Is sour cream essential for this cake?
Yes, sour cream adds moisture and tenderness, as well as a subtle tang that complements the cocoa beautifully. It’s the secret ingredient that keeps the cake from drying out.
Can I make this cake dairy-free?
To adapt this recipe, use dairy-free sour cream and substitute heavy cream with coconut cream for the ganache. Choose a dairy-free chocolate to keep every element compliant and delicious.
How do I prevent the bundt cake from sticking to the pan?
Use a good layer of butter or non-stick spray, then lightly dust with flour or cocoa powder, tapping out the excess. This creates a barrier that helps the cake release cleanly after baking.
Final Thoughts
If you’re searching for a show-stopping dessert that sings with chocolatey goodness, this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe is everything you need. The combination of tender texture, profound chocolate flavor, and glossy ganache makes it an absolute pleasure to bake and a delight to share. Trust me, once you make this cake, it will become a beloved staple in your baking repertoire. So, grab your ingredients and treat yourself and your loved ones to a slice of pure joy.
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Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Bundt Cake with rich Chocolate Ganache is a perfect dessert for any occasion. Moist and deeply chocolate-flavored, it combines the intensity of cocoa with coffee to enhance the chocolate taste, finished off with a smooth, glossy ganache topping that adds a luxurious touch.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 2 large eggs
- 1/4 cup canola oil (or vegetable oil)
- 1 cup sour cream
- 3/4 cup freshly brewed coffee (double shot of espresso or 2 tsps instant coffee mixed in water)
Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Instructions
- Preheat and prepare the cake pan: Preheat your oven to 350°F (175°C). Grease a bundt cake pan thoroughly with butter or non-stick spray and lightly dust with flour to prevent the cake from sticking during baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream wet ingredients and sugar: In another bowl, whisk the brown sugar and eggs until smooth and slightly pale. Add canola oil, sour cream, and freshly brewed coffee, mixing until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to maintain a tender crumb.
- Bake the cake: Pour the batter evenly into the prepared bundt pan and place it in the preheated oven. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely before adding the ganache.
- Prepare the ganache: Chop the semi-sweet chocolate finely and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate. Stir gently until smooth and glossy.
- Glaze the cake: Pour the ganache over the cooled bundt cake, allowing it to drizzle down the sides evenly. Let the ganache set before slicing and serving.
Notes
- Using freshly brewed coffee intensifies the chocolate flavor without making the cake taste like coffee.
- Ensure the cake is completely cool before pouring ganache to avoid melting the topping.
- You can substitute the canola oil with vegetable oil or melted butter if preferred.
- For a richer ganache, use a higher percentage of chocolate.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
