Description
A rich, indulgent, and moist chocolate Bundt cake made even more irresistible with a glossy dark chocolate ganache drip and elegant chocolate curls. The hint of coffee in the batter deepens the chocolate flavor and the tender crumb melts in your mouth.
Ingredients
- 2 cups all‑purpose flour (250 g)
- ¾ cup unsweetened cocoa powder (about 75 g)
- 2 cups granulated sugar (400 g)
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup milk or buttermilk (240 ml)
- ½ cup vegetable oil (120 ml)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or hot water (240 ml)
- For the Ganache:
• 1 cup heavy cream (240 ml)
• 200 g dark chocolate (chopped or chips)
• 1 tablespoon unsalted butter - Garnish: chocolate curls or shavings
Instructions
- Preheat oven to 170 °C (340 °F). Grease and flour a Bundt pan thoroughly to prevent sticking.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix milk (or buttermilk), oil, eggs, and vanilla. Stir into the dry ingredients until no large lumps remain.
- Slowly pour in the hot coffee (or water) while stirring. Batter will loosen and become smooth and glossy.
- Pour batter into the prepared Bundt pan, smoothing the top, and place in the oven. Bake 45–50 minutes or until a skewer inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
- To make the ganache: heat the cream until just below boiling, pour over chopped chocolate, and let sit undisturbed for about 1 minute. Stir gently until smooth. Add the butter and stir until fully incorporated and glossy.
- Once the cake is fully cooled, pour the ganache over the top, allowing it to drip down the sides. Finish with chocolate curls or shavings. Let the ganache set before slicing.
Notes
- Using hot coffee (even though it won’t make the cake taste like coffee) deepens the chocolate flavor.
- Greasing and flouring every contour of the Bundt pan ensures a clean release.
- If the ganache is too thick, warm slightly or add a splash of cream; if too thin, let it cool a bit to thicken before pouring.
- You can bake this cake ahead (without the ganache) and glaze just before serving for best presentation.
- High quality dark chocolate (60–70 %) gives the ganache a richer finish. Ganache is a classic blend of chocolate + cream. :contentReference[oaicite:0]{index=0}
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert / Cake
- Method: Baking and topping with ganache
- Cuisine: Bakery / Dessert
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: ≈ 380–420 kcal
- Sugar: ≈ 28 g
- Sodium: ≈ 230 mg
- Fat: ≈ 19 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 7 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 50 g
- Fiber: ≈ 3 g
- Protein: ≈ 5 g
- Cholesterol: ≈ 45 mg
