Double Chocolate Bundt Cake with Espresso Chocolate Ganache Recipe
A rich and moist Double Chocolate Bundt Cake made with cocoa powder, brewed coffee, and a luscious chocolate ganache glaze. This cake combines deep chocolate flavors with a silky smooth finish, perfect for chocolate lovers seeking a decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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
Ganache Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- Flakey salt, for garnishing/sprinkling (optional)
Instructions
- Prepare the Bundt Pan: Preheat the oven to 350°F (175°C). Generously spray a 10-cup bundt pan with baking spray or grease it well with butter to prevent sticking and set aside.
- Make the Cake Batter: In a large bowl, whisk together the sifted flour, granulated sugar, dutch-process cocoa powder, baking soda, baking powder, and kosher salt until fully combined. Add the eggs, whole buttermilk, warm black coffee, vegetable oil, and vanilla extract to the dry ingredients. Whisk everything thoroughly until the batter is smooth and runny.
- Bake the Cake: Pour the batter into the prepared bundt pan. Gently tap the pan on the countertop to release any air bubbles. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
- Cool the Cake: Carefully invert the cake onto a wire rack to remove from the pan. Let it cool completely before applying the ganache glaze to ensure the glaze sets properly.
- Prepare the Chocolate Ganache Glaze: Using a double boiler method, place the semi-sweet chocolate chips in a heat-proof bowl over a pot of simmering water. Stir occasionally until completely melted and smooth. Alternatively, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Remove from heat, then stir in the heavy whipping cream, espresso powder, and vanilla extract, combining until silky and smooth.
- Glaze the Cake: Let the ganache sit for 5-7 minutes to thicken slightly. Drizzle the ganache evenly over the cooled bundt cake. Optionally, sprinkle with flakey salt for enhanced flavor contrast and texture.
- Serve: Slice the double chocolate bundt cake into wedges and serve. Enjoy the rich and indulgent chocolate experience!
Notes
- Ensure the coffee is warm but not hot when added to the batter to avoid cooking the eggs prematurely.
- Sifting the flour and cocoa powder helps prevent lumps in the batter.
- Using a double boiler for the ganache helps melt the chocolate gently without burning it; microwave method requires careful attention to prevent overheating.
- Allow the cake to cool completely before glazing to prevent ganache from sliding off or melting too much.
- Flakey salt garnish is optional but adds a delightful savory contrast to the rich sweetness.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Double Chocolate Bundt Cake, chocolate cake, bundt cake, chocolate ganache, easy chocolate dessert, cocoa cake
