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