If you’re craving an indulgent dessert that feels both elegant and homey, this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe is going to be your new best friend in the kitchen. It combines the deep, bold flavors of cocoa and espresso-infused coffee to heighten every bite, wrapped in the moist crumb of a perfectly baked bundt. Then, to bring it all together, a lush, glossy ganache gracefully drapes the cake, making each slice feel like a celebration. Whether you’re treating yourself after a long day or want to impress friends without sweating the details, this recipe balances simplicity and decadence beautifully.
Ingredients You’ll Need
Gathering your ingredients for this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe is a breeze because each one plays a crucial role in delivering the perfect texture, flavor, and richness. From the cocoa powder that brings that intense chocolate presence to the sour cream which ensures moistness, every element is essential in crafting this unforgettable cake.
- 1 1/2 cups all-purpose flour: The backbone of the cake providing structure and that tender crumb you’ll love.
- 3/4 cups cocoa powder: This is your chocolate powerhouse, offering a deep, rich flavor with every bite.
- 1 teaspoon baking powder: Helps the bundt cake rise just right, keeping it light yet dense enough for indulgence.
- 2 teaspoons baking soda: Works together with the baking powder to give a perfect fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the cocoa’s chocolate notes.
- 1 1/2 cups brown sugar: Adds sweetness with a hint of molasses flavor, giving extra depth to the cake.
- 2 large eggs: They bind everything together and contribute to the cake’s rich texture.
- 1/4 cup canola oil (or vegetable oil): Keeps the cake moist and tender without overpowering any flavors.
- 1 cup sour cream: This is the secret ingredient that adds wonderful moisture and slight tanginess.
- 3/4 cup freshly brewed coffee: Enhances the chocolate flavor, making it more vivid and complex; double shot espresso or instant coffee in water works perfectly too.
- 8 ounces semi-sweet chocolate: Used in the ganache for a luscious, melty surface packed with chocolate intensity.
- 8 ounces heavy cream: The rich base that transforms the chocolate into smooth ganache, adding creaminess and shine.
How to Make Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Step 1: Prepare Your Batter
Start by preheating your oven and greasing your bundt pan. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures your dry ingredients are evenly mixed and free of lumps, which makes for a smoother batter and better rise. In a separate bowl, beat the brown sugar with eggs until creamy. Then, add the oil and sour cream to the eggs and mix until combined. Stir in the freshly brewed coffee—it might sound unusual, but coffee really helps deepen the chocolate flavor and keeps the batter moist.
Step 2: Combine and Bake
Gradually fold the dry ingredients into the wet mix, careful not to overmix so your cake stays tender and light. Once your batter is smooth, pour it into your greased bundt pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean. The cake will have a slight bounce but be moist and rich without feeling heavy. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 3: Make the Rich Chocolate Ganache
While the cake cools, chop your semi-sweet chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a saucepan until it just starts to simmer—avoid boiling. Pour the warm cream over the chopped chocolate and let it sit for a few minutes to soften the chocolate. Then, gently stir until silky smooth. This ganache is going to be your crowning glory, a luscious topping that adds elegance and a perfect chocolate finish.
Step 4: Glaze Your Bundt Cake
Once your cake is fully cooled, drizzle the ganache over the top, allowing it to drip down the sides naturally. The creaminess of the ganache combined with the rich cake crumb creates an irresistible combination that looks stunning and tastes even better. For best results, let the ganache set slightly before slicing, so each piece holds that perfect glossy sheen.
How to Serve Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
Garnishes
Enhance your Chocolate Bundt Cake with Rich Chocolate Ganache Recipe by adding a few simple garnishes that elevate both appearance and flavor. Fresh berries like raspberries or strawberries provide a bright contrast to the chocolate’s richness. Alternatively, a light dusting of powdered sugar or finely chopped toasted nuts adds texture and a touch of sophistication. Mint leaves can add a fresh touch, and if you want an extra indulgence, a dollop of whipped cream is always a crowd-pleaser.
Side Dishes
Pair your delicious chocolate cake with side accompaniments that complement its richness. A scoop of good-quality vanilla ice cream is a classic choice that cools and balances the intense chocolate flavors. For a more sophisticated pairing, try a spoonful of homemade salted caramel sauce or a drizzle of raspberry coulis. If you prefer something lighter, fresh fruit salad or a simple cup of brewed coffee makes for a perfect serving partner.
Creative Ways to Present
Presentation can take your Chocolate Bundt Cake with Rich Chocolate Ganache Recipe from delicious to absolutely show-stopping. Serve the cake whole on a decorative cake stand to highlight its elegant shape, or cut neat slices and plate them with a drizzle of leftover ganache and a few enticing garnishes. For gatherings, individual servings on dessert plates topped with edible flowers or sprinkled cocoa powder make each guest feel special. You can also add a few chocolate curls or shavings on top of the ganache for an extra touch of flair.
Make Ahead and Storage
Storing Leftovers
You can store leftover slices of this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe covered in an airtight container at room temperature for up to two days, but refrigeration is best to keep the ganache fresh. When refrigerated, it will last up to five days. Just be sure to bring slices back to room temperature before serving for the best taste and texture.
Freezing
If you want to enjoy this treat later, feel free to freeze the bundt cake either whole or in slices. Wrap tightly with plastic wrap and place in a freezer-safe bag or container. It will keep well for up to three months. When you’re ready to indulge, thaw overnight in the refrigerator, then allow it to come to room temperature before slicing and serving.
Reheating
To gently warm a slice, especially if chilled, place it in the microwave for about 15 to 20 seconds to soften the ganache and bring out that melty chocolate goodness. If your entire cake is frozen or chilled, letting it sit at room temperature for an hour or so before serving will reveal the best flavors and texture.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While semi-sweet chocolate offers a nice balance of sweetness and bitterness, you can opt for dark or milk chocolate depending on your preference. Just be sure to choose good-quality chocolate for the smoothest ganache.
Is the coffee flavor strong in this cake?
The coffee is deliberately subtle; it enhances the chocolate intensity without making the cake taste like coffee. If you’re sensitive to coffee, you can reduce the amount or substitute with strong brewed tea, but the coffee really makes a difference.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure your baking blend contains xanthan gum or a similar binder to keep the texture just right.
What’s the best way to grease the bundt pan?
Use a combination of butter and flour to grease the pan. Butter the pan thoroughly, then dust with cocoa powder or flour, tapping out the excess. This helps the cake release cleanly and maintains the chocolatey flavor on the crust.
Can I make the ganache in advance?
Definitely! Ganache can be made a day ahead and kept at room temperature if your kitchen is cool. If it thickens too much, gently warm it before pouring over your cake for a perfect finish.
Final Thoughts
There is something truly magical about this Chocolate Bundt Cake with Rich Chocolate Ganache Recipe, and once you try it, I bet it will find a special spot in your baking rotation. It’s the kind of dessert that feels fancy but is surprisingly easy to make, full of flavor that satisfies every chocolate lover’s dream. Go ahead and treat yourself—you deserve it!
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Chocolate Bundt Cake with Rich Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Bundt Cake is a chocolate lover’s dream, featuring a tender crumb enhanced by coffee and a luscious chocolate ganache glaze. Perfect for any special occasion or a decadent dessert treat.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 2 large eggs
- 1/4 cup canola oil (or vegetable oil)
- 1 cup sour cream
- 3/4 cup freshly brewed coffee (double shot of espresso or 2 teaspoons instant coffee mixed in water)
For the Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the brown sugar and eggs until smooth. Add the oil, sour cream, and brewed coffee, mixing well to combine all wet ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing and keep the cake tender.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert onto a wire rack to cool completely before ganache application.
- Prepare the Ganache: Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat just until it starts to simmer. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes. Stir gently until smooth and glossy.
- Glaze the Cake: Once the cake is completely cooled, pour the chocolate ganache evenly over the top of the bundt cake, allowing it to drip down the sides for a beautiful finish. Let sit until the ganache sets before serving.
Notes
- For a stronger coffee flavor, use espresso instead of instant coffee.
- Make sure the cake is completely cooled before applying ganache to avoid melting it.
- You can substitute sour cream with Greek yogurt if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream.
