Description
This decadent Chocolate Bundt Cake is rich, moist, and perfectly balanced with the deep flavors of Dutch cocoa and brewed coffee. Topped with a luscious semi-sweet chocolate ganache, it makes an impressive dessert for any occasion.
Ingredients
Scale
Cake 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
Ganache Ingredients
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent the cake from sticking during baking.
- Mix wet ingredients: In a large mixing 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, gently stir together the flour, Dutch cocoa powder, baking powder, and salt until evenly distributed.
- Incorporate dry and wet mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk and brewed coffee. Stir gently just until combined to avoid overmixing which can toughen the cake.
- Fill bundt pan and bake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool cake: Allow the cake to cool in the pan for 10-15 minutes. Then carefully invert the bundt pan onto a cake plate and let it 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 over medium heat until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for 2-3 minutes to soften the chocolate, then whisk gently until the ganache is smooth and glossy.
- Glaze the cake: Drizzle the warm ganache evenly over the cooled cake, allowing it to flow down the sides naturally. Let the ganache set before slicing and serving.
Notes
- Using brewed coffee in the batter enhances the chocolate flavor without adding a strong coffee taste.
- Dutch cocoa powder provides a smoother, less acidic chocolate profile compared to natural cocoa powder.
- Do not overmix the batter to maintain a tender crumb.
- The ganache can be made ahead and gently reheated if needed before glazing.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate bundt cake, chocolate cake, moist chocolate cake, chocolate ganache, bundt cake recipe, Dutch cocoa cake, coffee chocolate cake
