Introduction

This Double Chocolate Bundt Cake is a rich, moist delight perfect for any chocolate lover. With deep cocoa flavor enhanced by coffee and a glossy chocolate ganache, it’s an impressive yet easy cake to make at home.

Double Chocolate Bundt Cake with Espresso Chocolate Ganache Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
3/4 cup dutch-process cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
3/4 cup whole buttermilk
1 cup strong black coffee, warm
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon espresso powder
1 teaspoon vanilla extract (for ganache)
Flakey salt, for garnishing/sprinkling (optional)

Instructions

Step 1: Preheat the oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease well with butter, then set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract to the dry ingredients. Whisk carefully until the batter is fully combined and runny.
Step 4: Pour the batter into the prepared bundt pan and gently tap the pan on the counter to release any air bubbles.
Step 5: Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 6: To make the ganache, melt the chocolate chips in a double boiler or microwave, stirring occasionally until smooth.
Step 7: Stir in the heavy cream, espresso powder, and vanilla extract until the ganache is silky and well combined. Remove from heat and let it cool for 5-7 minutes to thicken slightly.
Step 8: Drizzle the ganache over the cooled cake and sprinkle with flakey salt if desired. Slice and serve.

Tips & Variations

Using warm coffee enhances the chocolate flavor without tasting like coffee.
If you don’t have espresso powder, you can substitute it with instant coffee granules in the ganache.
For a dairy-free version, use coconut cream instead of heavy whipping cream and dairy-free chocolate chips.
Make sure the cake is completely cool before glazing to prevent the ganache from melting too much.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator and glaze fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the flavor will be slightly different. Dutch-process cocoa has a smoother, less acidic taste, while regular cocoa is more bitter and acidic. You may want to add a pinch of baking soda if using regular cocoa powder to balance the acidity.

What if I don’t have a bundt pan?

You can bake this cake in a regular 9×13-inch pan or two 8-inch round pans. Adjust the baking time accordingly, checking for doneness with a toothpick starting around 35-40 minutes.