Desserts > Cakes > Bundt Cakes > Chocolate Bundt Cake with Ganache Recipe

Chocolate Bundt Cake with Ganache

Indulge in this moist and rich chocolate bundt cake, topped with a smooth and glossy chocolate ganache. Perfect for celebrations or a special treat!

Prep Time
25 minutes
Cook Time
50-55 minutes
Servings
12
Ingredients
  • 2 1/2 cups All-purpose flour
  • 3/4 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 cups Granulated sugar
  • 1/2 cup Brown sugar, packed
  • 2 Eggs
  • 1 cup Vegetable oil
  • 1 cup Buttermilk
  • 2 teaspoons Vanilla extract
  • 1 cup Hot brewed coffee
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Ensure every nook and cranny is coated to prevent the cake from sticking. Alternatively, use a baking spray with flour.

Combine Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.

Combine Wet Ingredients

In a separate large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.

Add Coffee and Chocolate Chips

Stir in the hot brewed coffee until the batter is smooth and pourable. Then, fold in the semi-sweet chocolate chips.

Bake the Cake

Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Prepare the Ganache

Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute to soften the chocolate. Gently whisk until the chocolate is completely melted and the ganache is smooth and glossy.

Glaze the Cake

Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly. Let the ganache set before serving.

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FAQ

  • Can I use a different type of chocolate for the ganache?

    Yes, you can use milk chocolate, dark chocolate, or white chocolate for the ganache. Adjust the amount of heavy cream accordingly based on the sweetness of the chocolate.
  • How do I store the chocolate bundt cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Can I freeze the chocolate bundt cake?

    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.