Introduction

This rich and moist Chocolate Bundt Cake is a chocolate lover’s dream. Made with cocoa and brewed coffee for depth of flavor, it’s finished with a glossy chocolate ganache that adds an elegant touch. Perfect for special occasions or an indulgent treat.

Chocolate Bundt Cake with Rich Ganache Recipe - Recipe Image

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Grease and flour a bundt pan to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Step 3: In another bowl, stir together the flour, Dutch cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently until just combined. Avoid overmixing.
Step 5: Pour the batter into the prepared bundt pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a cake plate to cool completely before glazing.
Step 7: To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
Step 8: Drizzle the warm ganache over the cooled cake, allowing it to flow down the sides. Let the ganache set before slicing and serving.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate flavor without making the cake taste like coffee.
For a more intense chocolate experience, use high-quality Dutch-processed cocoa powder.
Substitute the buttermilk with a mixture of milk and lemon juice or vinegar if you don’t have buttermilk on hand.
Add a teaspoon of espresso powder to the dry ingredients for added depth.
Try topping the ganache with chopped nuts or fresh berries for a decorative touch.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best texture. Leftover ganache can be refrigerated and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, but Dutch-processed cocoa powder has a milder, less acidic flavor and usually results in a richer taste and darker color. Using regular cocoa may slightly affect the flavor and texture.

What if I don’t have a bundt pan?

You can bake this cake in a greased and floured tube pan or a regular 9×13-inch pan. Adjust the baking time accordingly, checking for doneness with a toothpick.

Chocolate Bundt Cake with Rich Ganache Recipe

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4.7 from 110 reviews

This rich and decadent Chocolate Bundt Cake features a moist, tender crumb infused with cocoa and brewed coffee, topped with a luscious semi-sweet chocolate ganache. Perfect for chocolate lovers seeking an elegant dessert that’s both easy to make and impressive to serve.

Author: Lila
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15-20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups all-purpose flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee (cooled)

Ganache Ingredients

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease your bundt pan thoroughly and dust it lightly with flour to ensure the cake releases easily after baking.
Mix wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Combine dry ingredients: In a separate bowl, stir together the flour, Dutch cocoa powder, baking powder, and salt until evenly distributed.
Incorporate dry and wet: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Use a gentle folding motion to combine, being careful not to overmix to keep the batter light and tender.
Bake the cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert it onto a cake plate and let it cool completely before applying the ganache.
Prepare the ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes to soften. Whisk the mixture until smooth and glossy.
Glaze the cake: Drizzle the warm ganache over the cooled bundt cake, ensuring it flows elegantly down the sides. Let the ganache set at room temperature before slicing and serving.

Notes

Use Dutch-processed cocoa powder for a smoother, mellow chocolate flavor and deeper color.
Brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
Ensure the cake is completely cool before glazing to prevent the ganache from melting and sliding off.
You can refrigerate leftover cake and ganache for up to 3 days; allow it to come to room temperature before serving.

Keywords: Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Moist Chocolate Cake, Coffee Chocolate Cake