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
Scale
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.
