Decadent Chocolate Bundt Cake with Chocolate Gnache
Prepare to indulge in pure chocolate bliss with this Decadent Chocolate Bundt Cake draped in a silky chocolate ganache. Perfectly moist and rich, this show-stopping dessert combines the deep cocoa flavor of a tender cake with the luxurious shine of a thick ganache glaze. The secret to its bold flavor and soft crumb is a blend of hot coffee, buttermilk, and two types of sugar, creating an irresistibly rich experience in every bite. Topped with a glossy ganache made from semi-sweet chocolate and cream, this bundt cake is as beautiful as it is delicious. Whether served at a dinner party or savored as a midnight treat, this chocolate bundt cake is guaranteed to become your go-to for impressively easy, chocolatey perfection.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk, at room temperature
- 0.5 cup vegetable oil
- 3 pieces large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee
- 0.75 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or nonstick spray. Lightly dust it with cocoa powder to prevent sticking.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and uniform.
Gradually add the wet ingredients into the dry ingredients while mixing with a hand mixer or stand mixer on low speed. Mix until just combined.
Slowly pour in the hot coffee while continuing to mix on low. The batter will be thin; this is normal and ensures a moist cake.
Pour the batter evenly into the prepared bundt pan and tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, 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. Do not let it boil.
Place the semi-sweet chocolate chips and butter in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 5 minutes without stirring to allow the chocolate to melt.
After 5 minutes, whisk the chocolate and cream mixture until smooth and glossy.
Once the bundt cake is completely cooled, spoon the ganache over the top of the cake, letting it drip down the sides for a decorative effect.
Allow the ganache to set for about 20 minutes before slicing and serving.
Nutrition Facts
Calories |
6535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3484 mg | 151% | |
| Total Carbohydrate | 1065.9 g | 388% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 702.5 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 788 mg | 61% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 4005 mg | 85% | |
*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.
