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
Scale
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.
