Description
This decadent Chocolate Bundt Cake is rich, moist, and topped with a luscious chocolate ganache. Perfect for chocolate lovers, it combines the depth of cocoa with the smoothness of sour cream and coffee-enhanced batter, finished with a silky ganache glaze for an irresistible dessert.
Ingredients
Scale
For the Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 2 large eggs
- 1/4 cup canola oil (or vegetable oil)
- 1 cup sour cream
- 3/4 cup freshly brewed coffee (double shot of espresso or 2 teaspoons instant coffee mixed in water)
For the Ganache
- 8 ounces semi-sweet chocolate
- 8 ounces heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the brown sugar and eggs until well combined. Add the canola oil, sour cream, and freshly brewed coffee to the wet ingredients, mixing thoroughly. Gradually add the dry ingredients into the wet mixture, folding gently until the batter is smooth and homogeneous.
- Bake the Cake: Grease and flour a bundt pan to prevent sticking. Pour the batter evenly into the prepared pan and smooth the top. Place in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Make the Chocolate Ganache: Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—do not boil. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to soften. Stir gently until the ganache is smooth and glossy.
- Glaze the Cake: Once the bundt cake has completely cooled, place it on a serving plate. Pour the chocolate ganache over the top, allowing it to cascade down the sides evenly. Let the ganache set for about 15 minutes before slicing and serving.
Notes
- For a more intense coffee flavor, use a freshly brewed double shot of espresso.
- If you prefer a dairy-free ganache, substitute heavy cream with coconut cream.
- Ensure the cake is completely cool before pouring ganache to prevent it from melting too much.
- Canola oil can be swapped for another mild vegetable oil if preferred.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
