Chocolate Bundt Cake with Chocolate Ganache
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 40 mins
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Servings
1 Bundt Cake (10")
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Course
Dessert
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Cuisine
American, Australian, International
Chocolate Bundt Cake with Chocolate Ganache
Description
The chocolate Bundt cake blends all-purpose flour with cocoa powder and espresso powder, along with leavening agents like baking soda and powder, and both granulated and light brown sugars. The wet ingredients—eggs, vanilla, sour cream, and neutral oil—create a batter that combines moisture and structure without overmixing. Hot water is added at the end to loosen the batter, aiding a tender crumb and even bake.
After thorough mixing, the batter is poured into a well-greased 10-cup Bundt pan and baked about an hour at 325°F. The doneness is checked by a clean toothpick and the cake cools partially in the pan before turning out for final cooling. Once fully cool, the cake is topped with a chocolate ganache made from semi-sweet chocolate chopped finely and heated with heavy cream, sometimes with vanilla extract added for aroma. This ganache coats the cake, providing a glossy, rich finish.
This cake serves as a classic chocolate dessert suitable for gatherings or special occasions. It balances moist richness with a tender crumb and intense chocolate flavor enhanced by the espresso powder.
The batter and ganache quality rely on careful mixing and temperature control. Checking baking progress around 50 minutes helps avoid overbaking, ensuring a moist center. The cake can be sliced shortly after assembly.
Ingredients
For the Chocolate Bundt Cake:
- 2 cups (240g) all-purpose flour
- 1 cup (84g) cocoa powder unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 and 1/4 cups (249g) granulated sugar
- 1 cup (213g) light brown sugar packed
- 5 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup (227g) sour cream room temperature
- 3/4 cup (171ml) neutral cooking oil vegetable, canola, or melted coconut will all work, generic cooking oil
- 1 cup (227ml) water hot
For the Chocolate Glaze:
- 1 cup (170g) semi-sweet chocolate finely chopped
- 3/4 cup (171) heavy cream
- 1 teaspoon vanilla extract optional
Instructions
For the Chocolate Bundt Cake:
- Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
- In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined.
- Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
- Pour in the hot water, and mix until combined. Set aside.
- Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
- Cool cake for 15 minutes in the pan, placed on a cooking rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.
For the Chocolate Ganache:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
- Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving!
- Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.
Notes
- Check cake for doneness starting at 50 minutes to avoid overbaking and drying out.
- Cool cake 15 minutes in pan before removing to preserve shape and moisture.
- The chocolate ganache can include vanilla extract for added aroma if desired.
- Use a well-greased Bundt pan to prevent sticking and ensure easy removal.
User Reviews
Overall Rating
5
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