Chocolate Bundt Cake
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Chocolate Bundt Cake
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This Chocolate Bundt Cake is superior in moistness and tastes simply amazing. It's full of deep chocolatey flavor, a dream for chocolate lovers.
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Ingredients
For the Cake
- 1 cup cocoa powder not Dutch processed, plus extra for pan dusting, unsweetened
- 1 ½ cups coffee decaf is fine, strong hot
- ½ cup Grand Marnier see notes
- 1 cup butter cut into 1'' pieces, salted
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 ¼ tsp baking soda
- ¼ tsp table salt
- 2 egg lightly beaten, large
- 1 tsp vanilla extract
For the Ganache
- 9 oz semi-sweet chocolate morsels
- 1 cup heavy cream
- 2 TB Grand Marnier or other cognac
- powdered sugar optional garnishes
- unsweetened coconut flakes optional garnishes
Instructions
For the Cake
- Preheat oven to 350F with oven on lower middle position. Butter/grease Bundt pan generously, and dust with about 3 TB cocoa powder to coat, knocking out excess.
- In a heavy saucepan over low heat, whisk together the cocoa powder, hot coffee, cognac, 1 cup butter, and sugar until butter is melted and dissolved. Transfer to a large bowl to cool for 5 minutes.
- Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the eggs and vanilla into the chocolate mixture and whisk until well combined.
- Using a rubber spatula, gently fold in the flour mixture into the chocolate mixture jut until combined (don’t over mix.) Batter will be thin and bubbly.
- Pour batter into prepared Bundt pan. Bake 45-48 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Cool cake completely in the pan.
- Once completely cool, gently run a thin knife between cake and pan to loosen and turn cake out onto a serving plate. If you can cover the cake and let it sit at room temp overnight, it will taste better tomorrow!
For the Ganache
- In a heavy saucepan over low heat, whisk heavy cream with cognac, if using, and just until hot.
- Remove from heat and stir in chocolate morsels until melted. Allow ganache to cool enough to a thick drizzle consistency. Drizzle over cooled cake.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- You can substitute Grand Marnier with any other cognac, brandy, or orange based liquor. You can also omit this if you prefer, though it does add a rich depth of flavor.
- To switch up the flavor profile, use 1/2 tsp orange extract in the cake batter and replace vanilla extract with orange extract in the ganache.
- If you want to use a non-alcoholic substitute, use white grape juice or apple juice with no sugar added or applesauce.
- For ganache, you can use more heavy cream in place of liquor, if you prefer.
- Be generous with greasing and sprinkling cocoa powder on your Bundt pan, and make sure the cake is cooled completely before turning it onto your serving tray.
- To spruce up this cake even more, pipe some of this Stabilized Whipped Cream on top.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
79mg
(26%)
Sodium
262mg
(11%)
Potassium
261mg
(6%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
699IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 262mg | 11% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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