Chocolate Bundt Cake with Chocolate Ganache
User Reviews
5
Chocolate Bundt Cake with Chocolate Ganache
Description
The Chocolate Bundt Cake with Chocolate Ganache features a cake baked with a mix of cocoa powder, brown sugar, and a shot of espresso or instant coffee, which deepens the chocolate flavor. The batter is thin when poured into the bundt pan and bakes into a moist cake with a tender crumb. After baking and cooling, the cake is topped with a ganache made by melting semi-sweet chocolate into heated heavy cream, creating a glossy and rich chocolate coating.
The bundt pan shape gives the cake an attractive ring shape with a soft texture inside. The coffee infusion and sour cream add complexity and moisture, making each slice flavorful and not dry. The ganache adds a luxurious, creamy finish that balances the cocoa bitterness.
This cake is suitable as a dessert or for special occasions where a more refined chocolate cake is desired. It pairs well with coffee or milk and can be served on its own without additional frosting.
Ingredients
For the Bundt Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 2 egg large
- 1/4 cup canola oil or vegetable oil
- 1 cup sour cream
- 3/4 cup coffee double shot of espresso or 2 tsps instant coffee mixed in water, freshly brewed
For the Chocolate Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Instructions
Make the Chocolate Bundt Cake
- Preheat the oven to 350F. Prepare a 12 cup bundt pan by brushing it with melted butter.
- Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl.
- Use a whisk to mix together then and the brown sugar and mix again. Make a well in the center.
- In a separate bowl or jug, mix together the eggs, canola oil, soured cream and coffee.
- Slowly pour the wet ingredients into the dry ingredients beating well as you go.
- Transfer the cake batter into the bundt pan, the mixture will look very thin and runny. The mixture will fill the tin to two-thirds full.
- Bake in the center of the preheated oven for 25 minutes
- Leave to cool in the bundt pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.
Make the Chocolate Ganache
- Chop the chocolate finely and add it to a heatproof bowl
- Pour the cream into a saucepan placed over a medium heat. When the cream is almost at boiling point, remove it from the heat and pour it on top of the chopped chocolate.
- Leave the chocolate and cream to sit untouched in the bowl for 3 minutes.
- After 3 minutes, very slowly stir the chocolate and cream together using a metal spoon or rubber spatula.
- Keep stirring until the cream and chocolate have come together into a glossy ganache.
- Immediately pour the ganache on top of the chocolate bundt cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 483mg | 20% |
| Potassium | 517mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 52g | 104% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 153mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
