Chocolate Lover's Bundt Cake
Indulge your sweet tooth with this decadent Chocolate Lover’s Bundt Cake, a rich and moist dessert bursting with deep cocoa flavor and a velvety chocolate ganache drizzle. Made with pantry staples like unsweetened cocoa powder, buttermilk, and a touch of hot coffee for an extra layer of richness, this bundt cake is studded with semi-sweet chocolate chips for a delightful texture. The silky ganache topping, crafted with heavy cream and melted chocolate, cascades elegantly over the cake, making it a stunning centerpiece for any occasion. With just 20 minutes of prep time and simple, easy-to-follow steps, this indulgent chocolate bundt cake is perfect for celebrations, gatherings, or satisfying your ultimate chocolate cravings. Serve it as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistibly luscious dessert experience!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (chopped or chips for ganache)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-12 cup bundt pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Slowly stir the wet ingredients into the dry ingredients until just combined.
Pour in the hot coffee and mix until the batter is smooth. The batter will be thin; this is normal.
Fold in the chocolate chips until evenly distributed.
Pour the batter into the prepared bundt pan, smoothing out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Place the chopped chocolate in a medium heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Once the cake is completely cooled, drizzle the ganache over the top, letting it run down the sides for a luscious finish.
Let the ganache set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
6804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.7 g | 446% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 960.5 g | 349% | |
| Dietary Fiber | 98.0 g | 350% | |
| Total Sugars | 621.7 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 731 mg | 56% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 4322 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
