Name: Decadent Chocolate Bundt Cake with Rich Ganache Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 ounces (227 grams) bittersweet chocolate, finely chopped; 1 cup (85 grams) Dutch-processed cocoa powder; 1 teaspoon instant espresso powder; 1 cup boiling water; 2 cups (400 grams) lightly packed light brown sugar; 1 ½ cups (191 grams) all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 1 cup (227 grams) full-fat sour cream, at room temperature; ½ cup (112 grams) neutral oil; 5 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 tablespoon melted shortening or Baker’s Joy (for greasing pan); ½ cup (119 grams) heavy cream; 1 tablespoon corn syrup; 4 ounces (113.5 grams) semisweet chocolate, chopped

Ingredients

8 ounces (227 grams) bittersweet chocolate, finely chopped

1 cup (85 grams) Dutch-processed cocoa powder

1 teaspoon instant espresso

1 cup boiling water

2 cups (400 grams) lightly packed light brown sugar

1 ½ cups (191 grams) all-purpose flour

1 teaspoon fine sea salt

1 teaspoon baking soda

1 cup (227 grams) full-fat sour cream, at room temperature

½ cup (112 grams) neutral oil

5 large eggs, at room temperature

2 teaspoons vanilla extract

1 tablespoon melted shortening or Baker’s Joy, for greasing pan

½ cup (119 grams) heavy cream

1 tablespoon corn syrup

4 ounces (113.5 grams) semisweet chocolate, chopped

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare the chocolate mixture by placing the bittersweet chocolate, cocoa powder, and instant espresso in a medium heatproof bowl.

Step 2: Pour the boiling water over the chocolate mixture. Cover and let stand for 5 minutes, then whisk gently until smooth. Set aside to cool until just warm (about 95-98°F).

Step 3: In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.

Step 4: Whisk the sour cream, oil, eggs, and vanilla extract into the cooled chocolate mixture until smooth.

Step 5: Make a well in the dry ingredients and pour in the wet chocolate mixture. Gently fold with a spatula until just combined and no flour pockets remain. Avoid overmixing.

Step 6: Generously grease a 12-cup Bundt cake pan with melted shortening or Baker’s Joy, brushing into every crevice. Immediately pour the batter into the prepared pan.

Step 7: Bake for 50-55 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. If the cake doesn’t release easily, run a thin spatula around the inner tube of the pan.

Step 8: To make the ganache, heat the heavy cream and corn syrup in a small saucepan over medium heat until hot. Remove from heat quickly and add the chopped semisweet chocolate, whisking until smooth.

Step 9: Let the ganache cool until thickened, then drizzle over the cooled cake. Allow it to set at room temperature for about 10 minutes before serving.

Step 10: For an extra fudgy texture, chill the cake before serving.

Tips & Variations

Using Dutch-processed cocoa powder enhances the richness and helps balance the bitterness of the chocolate.

Instant espresso powder intensifies the chocolate flavor without adding a coffee taste.

Make sure all eggs and sour cream are at room temperature to achieve a smooth, even batter.

For a dairy-free version, substitute the sour cream and cream with coconut cream or a suitable alternative.

Try adding chopped nuts or chocolate chips to the batter for texture and extra flavor.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

You can use regular cocoa powder, but the flavor will be slightly more acidic and less mellow. Adjust the baking soda or add a pinch of baking powder if needed to compensate.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; it should come out with moist crumbs but not wet batter. Keep an eye near the 50-minute mark to avoid overbaking.