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.
Ingredients
Scale
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
Instructions
Bundt Cake
- 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.
- 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.
- 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.
- 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.
- To this, pour in the freshly brewed espresso and whisk until thoroughly combined.
- Pour the batter into the inverted bundt cake pan. Bang it a few times down before continuing.
- Bake for around 45-50 minutes or until a toothpick into the center of the cake comes out clean.
Chocolate Ganache
- Add dark chocolate chips or chunks to a microwave-safe bowl. Microwave it in 15 second increments stirring vigorously in between until completely melted.
- Add in the room temperature cream and mix together until combined.
- Lastly add in the oil until the desired consistency is reached. You don’t want your ganache to be very runny.
Assembly
- 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.
- Once cooled completely, pour chocolate ganache on top.
- 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