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Chocolate Bundt Cake

Rich Chocolate Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 383
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (65 g) unsweetened natural cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) neutral oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup (180 ml) hot coffee
  • 4 oz (115 g) semisweet chocolate, chopped
  • ½ cup (120 ml) heavy cream

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 10 to 12 cup bundt pan. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until smooth.
  2. Add buttermilk, oil, eggs, and vanilla to the dry ingredients and begin stirring. Pour in the hot coffee and beat for about 1 minute until the batter is thin and glossy.
  3. Pour the batter into the prepared pan and tap it gently on the counter. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
  4. Place chopped chocolate in a heatproof bowl. Warm the cream until steaming, pour it over the chocolate, let stand 2 minutes, then stir until smooth. Spoon the ganache over the cooled cake, letting it drip down the sides. Let set 15 minutes before slicing.

Notes

The cake needs to cool fully before you add the ganache, so plan on an hour of cooling time after it leaves the oven. The ganache can be made while the cake cools, and any extra is wonderful warmed and poured over ice cream.