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Chocolate Bundt Cake Recipe

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★★★★★

5 from 122 reviews

This rich and moist Chocolate Bundt Cake is a chocolate lover’s dream, featuring a deep cocoa flavor enhanced by brewed coffee and a luscious semi-sweet chocolate ganache glaze. The cake is tender yet sturdy, baked in a classic bundt pan for an elegant presentation, perfect for special occasions or an indulgent dessert.

Ingredients

Scale

Cake Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 ½ cups Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup brewed coffee, cooled

Ganache Ingredients

  • 8 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake does not stick during baking.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the 4 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, and 1 tablespoon vanilla extract until the mixture is well combined and smooth, helping to incorporate air for a tender cake.
  3. Combine dry ingredients: In a separate bowl, sift or stir together 3 cups flour, 1 ½ cups Dutch-process cocoa powder, 2 teaspoons baking powder, and 1 teaspoon salt to evenly distribute the leavening and cocoa.
  4. Incorporate dry and wet ingredients: Gradually add the dry ingredients to the wet mixture alternately with the 1 cup buttermilk and 1 cup brewed coffee. Stir gently after each addition just until combined to avoid overmixing and prevent a tough texture.
  5. Fill and bake the cake: Pour the prepared batter into your greased and floured bundt pan. Smooth the top with a spatula and bake in the preheated oven for 55 to 60 minutes. Check doneness by inserting a toothpick into the cake’s center; it should come out with a few moist crumbs but no wet batter.
  6. Cool the cake: Allow the cake to rest in the pan for 10 to 15 minutes after baking to firm up slightly. Then carefully invert the bundt pan onto a cake plate and let the cake cool completely before applying the glaze.
  7. Make the ganache: Place 8 ounces chopped semi-sweet chocolate in a heatproof bowl. Heat ½ cup heavy cream gently in a saucepan until it just starts to simmer. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 to 3 minutes, then whisk thoroughly until the mixture is smooth and glossy.
  8. Glaze the cake: Drizzle the warm ganache over the fully cooled cake, allowing it to cascade down the sides naturally. Let the ganache set at room temperature before serving for the perfect finish.

Notes

  • Using Dutch-process cocoa powder gives a richer chocolate flavor and a darker color compared to natural cocoa powder.
  • Brewing coffee and adding it to the batter enhances and intensifies the chocolate flavor without imparting a strong coffee taste.
  • Be careful not to overmix the batter once the dry ingredients are added to ensure a tender crumb.
  • Allowing the cake to cool before glazing prevents the ganache from melting or sliding off.
  • The ganache can be prepared ahead and gently reheated before applying if needed.

Keywords: Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Decadent Cake, Coffee Chocolate Cake, Dessert

Find it online: https://www.cheftara.com/chocolate-bundt-cake-recipe/