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Decadent Chocolate Bundt Cake with Rich Ganache Recipe

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★★★★★

4.8 from 109 reviews

This rich and fudgy Chocolate Bundt Cake features a moist texture with a deep chocolate flavor enhanced by espresso powder. The cake is elegantly coated with a smooth chocolate ganache that adds a glossy finish and extra indulgence, making it perfect for dessert occasions and chocolate lovers alike.

Ingredients

Scale

Cake 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)

Ganache Ingredients

  • ½ cup (119 grams) heavy cream
  • 1 tablespoon corn syrup
  • 4 ounces (113.5 grams) semisweet chocolate, chopped

Instructions

  1. Make the Cake: Preheat your oven to 350°F (175°C). In a medium heatproof bowl, combine the finely chopped bittersweet chocolate, Dutch-processed cocoa powder, and instant espresso powder. Pour boiling water over mixture, cover, and let stand for 5 minutes. Whisk gently until smooth and set aside to cool to about 95-98°F.
  2. Mix Dry Ingredients: In a large bowl, whisk together the light brown sugar, all-purpose flour, fine sea salt, and baking soda, breaking up any clumps to ensure even distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk the sour cream, neutral oil, eggs, and vanilla extract into the cooled chocolate mixture until smooth.
  4. Combine Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined, taking care to avoid overmixing. Make sure no pockets of flour remain.
  5. Prepare Pan and Bake: Generously grease a 12-cup Bundt cake pan with melted shortening or Baker’s Joy, brushing into every nook and cranny. Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and cool on a rack for 10 minutes before carefully inverting the cake onto a platter. Allow to cool completely.
  6. Make the Ganache: In a small saucepan over medium heat, heat the heavy cream and corn syrup until hot but not boiling. Remove from heat and add the chopped semisweet chocolate. Whisk until smooth and let cool until thickened to a drizzleable consistency.
  7. Finish and Serve: Drizzle the ganache evenly over the cooled cake. Allow the ganache to set at room temperature for about 10 minutes before serving. For an extra fudgy experience, serve the cake chilled.

Notes

  • Ensure the chocolate mixture cools to the specified temperature before mixing with eggs to prevent curdling.
  • Do not overmix the batter to keep the cake tender and moist.
  • Greasing the Bundt pan thoroughly is essential to ensure easy release of the cake.
  • The espresso powder enhances the chocolate flavor without adding a coffee taste.
  • Serving the cake chilled thickens the ganache and intensifies the fudgy texture.

Keywords: chocolate bundt cake, chocolate ganache, fudgy chocolate cake, espresso chocolate cake, moist chocolate cake

Find it online: https://thefoodrecipe.com/decadent-chocolate-bundt-cake-with-rich-ganache-recipe/