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Chocolate Bundt Cake Recipe

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★★★★★

4.9 from 57 reviews

A rich and moist Chocolate Bundt Cake made with a blend of Dutch cocoa powder, brewed coffee, and buttermilk, topped with a luxurious semi-sweet chocolate ganache that perfectly balances deep chocolate flavors with a tender crumb.

Ingredients

Scale

For the Cake

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

For the Ganache

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

Instructions

  1. 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.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, Dutch cocoa powder, baking powder, and salt ensuring an even distribution.
  4. Incorporate Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Stir gently and carefully, mixing only until just combined to retain a tender texture.
  5. Fill the Pan and Bake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 55 to 60 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert it onto a cake plate and let it cool completely before proceeding with the ganache.
  7. Prepare Ganache: Place the chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for 2 to 3 minutes.
  8. Whisk Ganache: Whisk the chocolate and cream mixture together until smooth, glossy, and fully combined.
  9. Glaze the Cake: Drizzle the warm ganache evenly over the cooled bundt cake, allowing it to cascade down the sides beautifully. Let the ganache set before slicing and serving.

Notes

  • Using Dutch cocoa powder provides a richer, smoother chocolate flavor compared to natural cocoa powder.
  • Brewed coffee enhances the chocolate taste and adds depth without imparting a strong coffee flavor.
  • Do not overmix the batter to ensure the cake remains tender and moist.
  • Allowing the cake to cool completely before glazing prevents the ganache from melting or sliding off.
  • For a dairy-free option, substitute vegetable-based cream alternatives and use dairy-free chocolate.

Keywords: Chocolate Bundt Cake, Chocolate Ganache Cake, Moist Chocolate Cake, Bundt Cake Recipe, Classic Chocolate Cake, Dessert, Party Cake, Coffee-Infused Cake

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