Chocolate Bundt Cake
User Reviews
5.0
15 reviews
Excellent
Chocolate Bundt Cake
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Delicious deep chocolate fudgy cake that has an essence of coffee and is then topped with the most divine rich chocolate ganache with just a hint of almond, this Chocolate Bundt Cake is amazing! It’s so moist with a tender crumb and a total chocolate lover’s dream, but not too sweet! It’s the perfect easy to make impressive chocolate cake for any occasion.
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Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup brewed coffee
- ¾ cup cocoa powder unsweetened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil such as Canola
- 1 cup Greek yogurt or sour cream
- 2 teaspoons vanilla extract
Chocolate Ganache
- ¼ cup butter unsalted
- ¼ cup heavy cream
- 1½ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon almond extract or vanilla extract
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Instructions
Chocolate Bundt Cake
- Preheat the oven and prep the pan. Preheat your oven to 350°F (176°C) and position a rack in the middle of the oven. Then grease a 10-inch bundt pan with cooking oil.
- Heat the coffee and cocoa powder. Add the brewed coffee and cocoa powder to a small saucepan and bring to a boil over medium-low heat while constantly whisking. Then once well blended, remove the mixture from the heat and set it aside to cool.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Then set aside.
- Beat the sugar, eggs, and oil. Add the sugar, room temperature eggs, and oil to a large mixing bowl and mix together for about a minute at medium speed using a hand mixer or stand mixer. Then add the Greek yogurt and vanilla extract and continue mixing for another minute or until well combined.
- Add the dry ingredients and coffee. Add the flour mixture along with the cooled coffee mixture to the egg mixture and mix on low speed for about one minute or until everything is well combined being careful not to over-mix the batter.
- Bake the chocolate bundt cake. Pour the chocolate cake batter into the prepared bundt pan. Then place it into the preheated oven on the middle rack to bake for an hour or until a toothpick comes out clean. When the cake is done, the sides of the cake will have started to pull away from the edges of the pan as well.
- Cool the cake. When it’s done baking, allow the cake to cool in the bundt pan for about 15 minutes before turning it out onto a cake plate.
Chocolate Ganache
- Combine the butter, cream, and cocoa powder. Heat the butter, heavy cream, and unsweetened cocoa powder together in a small saucepan over low heat, never allowing it to boil, while whisking occasionally until the butter is melted and the mixture is smooth.
- Add the powdered sugar: Remove the saucepan from the heat and then whisk in the powdered sugar and almond extract until nice and smooth.
- Glaze the cake. Once the ganache is done, pour it evenly over the warm cake. Then garnish shaved chocolate for a beautiful presentation.
Equipments used:
Notes
- This helps the batter to emulsify and properly come together to create the best texture. So always take the eggs out of the fridge a couple of hours before starting the recipe.
- Once you add the flour mixture to the batter, it’s really important to incorporate it well without overmixing it. Once you are sure there are no more bits of raw flour, stop mixing or you could toughen up the texture of the cake.
- Do not under grease your cake pan. No one wants to bake a beautiful cake that ends up sticking to the pan and won’t come out.
- Be sure to whisk the ganache ingredients together well. The powdered sugar needs to fully dissolve. The decadent chocolate ganache should be smooth and shiny when done.
- Use room temperature eggs. This helps the batter to emulsify and properly come together to create the best texture. So always take the eggs out of the fridge a couple of hours before starting the recipe.
- Don’t overmix the batter. Once you add the flour mixture to the batter, it’s really important to incorporate it well without overmixing it. Once you are sure there are no more bits of raw flour, stop mixing or you could toughen up the texture of the cake.
- Grease the pan well. Do not under grease your cake pan. No one wants to bake a beautiful cake that ends up sticking to the pan and won’t come out.
- Whisk well for a smooth ganache. Be sure to whisk the ganache ingredients together well. The powdered sugar needs to fully dissolve. The decadent chocolate ganache should be smooth and shiny when done.
Nutrition Information
Show Details
Serving
1serving
Calories
359kcal
(18%)
Carbohydrates
69g
(23%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
308mg
(13%)
Potassium
175mg
(5%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
259IU
(5%)
Vitamin C
0.03mg
(0%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 359kcal | 18% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 308mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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