Introduction

This rich and moist Chocolate Bundt Cake is perfect for chocolate lovers looking for an impressive yet easy dessert. Finished with a silky ganache glaze, it’s a showstopper that combines intense cocoa flavor with a tender crumb.

Chocolate Bundt Cake with Rich Cocoa and Coffee Ganache Recipe - Recipe Image

Ingredients

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee
8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick.
Step 2: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Step 3: In another bowl, combine the flour, Dutch cocoa powder, baking powder, and salt. Stir these dry ingredients together evenly.
Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently until just combined; avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 6: Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a cake plate. Let it cool completely before adding the ganache.
Step 7: To make the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
Step 8: Let the chocolate and cream sit for 2-3 minutes, then whisk until the mixture is smooth and glossy.
Step 9: Drizzle the warm ganache over the cooled cake, allowing it to flow down the sides. Let the ganache set before slicing and serving.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate flavor without adding a coffee taste.
For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice and use dairy-free cream alternatives for the ganache.
Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate intensity.
Make mini bundt cakes instead of one large one for individual servings.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring it to room temperature before serving for the best texture. Leftover ganache can be stored in the fridge and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa?

Yes, but the flavor and color will be slightly different. Dutch cocoa is milder and less acidic, so regular cocoa powder may give a more intense, slightly bitter taste.

Why do we use brewed coffee in the batter?

Brewed coffee enhances and deepens the chocolate flavor without adding a strong coffee taste, making the cake richer and more complex.

Chocolate Bundt Cake with Rich Cocoa and Coffee Ganache Recipe

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★★★★★

4.9 from 112 reviews

This rich and moist Chocolate Bundt Cake features a deep chocolate flavor enhanced by Dutch cocoa powder and brewed coffee. Topped with a luscious semi-sweet chocolate ganache, this elegant dessert is perfect for special occasions or any time you crave a decadent chocolate treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee

Ganache

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream

Instructions

Preheat and prepare pan: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick.
Mix wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Combine dry ingredients: In a separate bowl, stir together the flour, Dutch cocoa powder, baking powder, and salt ensuring they are evenly mixed.
Incorporate dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk and brewed coffee. Stir gently and just until combined to avoid overmixing which can affect the texture.
Pour and bake: Pour the batter into the prepared bundt pan and smooth the top evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert it onto a cake plate to cool completely before applying the ganache.
Prepare ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let the mixture sit for 2 to 3 minutes to melt the chocolate, then whisk until smooth and glossy.
Apply ganache: Drizzle the warm ganache over the cooled cake, allowing it to cascade down the sides. Let the ganache set before slicing and serving.

Notes

Using Dutch cocoa powder provides a richer, smoother chocolate flavor compared to natural cocoa powder.
Brewed coffee enhances the depth of chocolate flavor without overpowering it.
Do not overmix the batter to maintain a tender crumb texture.
If buttermilk is unavailable, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
Allow the ganache to fully set to avoid it sliding off the cake when slicing.

Keywords: Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Moist Chocolate Cake, Dutch Cocoa Cake, Coffee Chocolate Cake