Chocolate Bundt Cake with Rich Ganache Recipe
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.
- 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
