Extra Dark Chocolate Bundt Cake

This extra dark chocolate bundt cake is rich and decadent and topped with a shiny chocolate ganache. It is very simple to make, so delicious & always a crowd pleaser. It has a moist crumb and fluffy texture and one slice of it will simple not suffice. The smooth and silky chocolate ganache on top is simply irresistible and can be customised to any glaze of your choice, be it strawberry or mocha. This bundt cake along with being visually appealing is also very easy and quick to make. It is the perfect delicacy for any time of the day, from an early morning breakfast or a post dinner dessert.

Ingredients you’ll need

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Cocoa Powder: This recipe calls for a combination of unsweetened dutch process and black cocoa powders. However if you don’t have black cocoa powder at hand, you can swap it out with dutch process cocoa powder.
• Leaveners: You will need both baking powder and baking soda to make this cake. They will help the cake batter rise and result in a fluffy cake.
• Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Sugars: You will need both granulated and brown sugar to make this cake. You can use either light or dark brown sugar to make this cake. You can also swap out brown sugar for granulated sugar however that will make the cake less moist than it should be. Brown sugar helps to add moisture and texture to your bakes.
• Yogurt: Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water. 
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the cake, giving it a better flavor overall. It also helps to add moisture to the cake.
• Espresso: You will need freshly brewed espresso to add to the cake batter. This will help to enhance the overall flavour of chocolate in your cake and give it a more naturally rounded flavour. I personally add 1 teaspoon espresso powder to one-third cup of boiling hot water and mix it.
• Dark Chocolate: I highly recommend using good quality baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. This will also help you get a very silky and shiny chocolate ganache glaze.
• Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky chocolate ganache.

FAQ

Other chocolate recipes that you’ll love:

• Easy Homemade Twix Bars
• Dark Chocolate Tahini Thumbprint Cookies
• Fudgy Espresso Brownie Cookies

Some other tips to make this recipe:

• Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water. 
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for this as well. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

Extra Dark Chocolate Bundt Cake

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★★★★

4 from 1 reviews

• Author: Shambhavi
• Total Time: 1 hour
• Yield: one 12-cup bundt cake 1x

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Description

This extra dark chocolate bundt cake is rich and decadent and topped with a shiny chocolate ganache. It is very simple to make, so delicious & always a crowd pleaser. It has a moist crumb and fluffy texture and one slice of it will simple not suffice. 

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Ingredients

Scale 1x2x3x

Bundt Cake

• 1¾ cups (218g) all-purpose flour
• ½ cups (50g) unsweetened dutch-process cocoa powder, sifted
• ¼ cups (25g) black cocoa powder, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup (226g or 2 sticks) unsalted butter, at room temperature
• 1 ¼ cups (250 g) granulated sugar
• ½ cup (100g) light or dark brown sugar
• ⅔ cup (160g) plain yogurt, at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120ml) buttermilk, at room temperature
• ⅓ cup (80ml) boiling hot freshly brewed espresso

Chocolate Ganache

• 8 oz. (240g or 1 cup) dark chocolate, chips or chopped
• ½ cup (120ml) heavy cream, at room temperature
• 2 tablespoons (or more) vegetable or canola oil

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Instructions

Bundt Cake

1. Preheat oven to 350°F (177°C). Grease a 10-15 cup bundt cake pan with nonstick spray. Make sure you don’t have pools of spray gathered at the bottom. Set aside.
2. Sift the flour and cocoa powders together into a large bowl. To that add baking powder, baking soda and salt. Whisk all of them together. Set aside.
3. In another bowl, beat the butter for about 2 minutes until smooth and creamy. Add in the granulated sugar and brown sugar and beat until light and fluffy. Add in the egg and vanilla. Mix until combined. 
4. Add half of the dry ingredients into the wet ingredients along with half of the buttermilk and whisk until combined. Repeat until all dry ingredients and buttermilk are added. The batter will be thick. Don’t overmix, it’s okay if a few streaks of flour remain. 
5. To this, pour in the freshly brewed espresso and whisk until thoroughly combined. 
6. Pour the batter into the inverted bundt cake pan. Bang it a few times down before continuing.
7. Bake for around 45-50 minutes or until a toothpick into the center of the cake comes out clean.

Chocolate Ganache

1. Add dark chocolate chips or chunks to a microwave-safe bowl. Microwave it in 15 second increments stirring vigorously in between until completely melted. 
2. Add in the room temperature cream and mix together until combined. 
3. Lastly add in the oil until the desired consistency is reached. You don’t want your ganache to be very runny. 

Assembly

1. Allow cake to cool for 10 minutes inverting it on a wire rack. If the cake doesn’t demould, allow it to sit for another 5 minutes and try again. Never let it sit for any more than 15 minutes.
2. Once cooled completely, pour chocolate ganache on top. 
3. Store bundt cake in an airtight container for upto 5 days at room temperature or 7 days in the refrigerator.

Notes

• Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water. 
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for this as well. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert, Chocolate, Cake
• Cuisine: American

Keywords: Dark Chocolate cake, moist, chocolate lover’s cake, rich bundt cake, party dessert, chocolate ganache, double chocolate bundt cake