Chocolate Bundt Cake with Ganache
This chocolate Bundt cake pairs a deep cocoa flavor with a tender, moist crumb and a glossy semisweet chocolate finish. The fluted shape gives the cake a lovely look for sharing, while the ganache makes each slice feel especially rich.
A few details make the baking go smoothly: coat the pan thoroughly, mix the batter until smooth without overworking it, and let the cake cool completely before adding the ganache.
Why coffee, buttermilk, and sour cream belong in the batter
Unsweetened cocoa powder gives the cake its chocolate flavor, while hot brewed coffee blends into the batter and complements the cocoa. You should not taste a strong coffee flavor in the finished cake; it supports the chocolate rather than taking center stage.
Buttermilk and sour cream bring tang and richness to the wet ingredients. Along with vegetable oil, they help create a soft, moist texture. Vanilla bean powder rounds out the flavor, while baking soda and baking powder help the cake rise.
Prepare the fluted pan carefully
Bundt pans have grooves and curves where cake can cling, so coat the pan thoroughly with softened unsalted butter. Pay special attention to the fluted details, then dust the surface with cocoa powder and tap out any excess. Cocoa helps avoid pale flour marks on the dark cake.
Take care to reach the center tube and every groove when greasing. A well-coated pan helps the cooled cake release with its ridged shape intact. Once you pour in the batter, smooth it around the pan so it sits evenly.
Look for moist crumbs, then cool the cake fully
Whisk the dry ingredients together first to distribute the leaveners and salt. In a separate bowl, bring the eggs, sour cream, oil, buttermilk, and vanilla bean powder together until smooth. Stir the wet mixture into the dry ingredients until mostly combined, then whisk in the hot coffee gradually. Stop once the batter is smooth.
Check the cake near the center with a toothpick. A few moist crumbs are the cue to take it from the oven; wet batter means it needs more baking. Let it cool in the pan before turning it onto a wire rack, and wait until it is completely cool before glazing. Warm cake can soften the ganache and make it harder to keep the finish thick.
Make a smooth, shiny chocolate ganache
Finely chopped semisweet chocolate melts more evenly when you pour steaming heavy cream over it. Let the mixture stand before stirring so the heat can soften the chocolate. Stir until smooth, then mix in unsalted butter for a glossy finish.
Pour the ganache over the cooled cake and let it flow down the sides. Give it time to set before slicing so the coating can settle on the ridges. If the chocolate mixture looks uneven at first, keep stirring gently until the cream and chocolate come together.
Frequently Asked Questions
How do you keep a chocolate Bundt cake from sticking?
Coat the entire inside of the pan with softened butter, including the fluted grooves and center tube. Dust it with cocoa powder and tap away the extra. Careful coverage gives the cake a better chance of releasing with its shape intact.
Why is hot coffee added to chocolate cake batter?
Hot brewed coffee blends into the cocoa batter and complements its chocolate flavor. Whisk it in gradually after the other wet ingredients have been stirred into the dry mixture, then continue until the batter is smooth.
When should you pour ganache over the cake?
Wait until the cake has cooled completely on a wire rack. Then pour the smooth ganache over the top and let it run down the sides. Allow the coating to set before slicing so it has time to settle.
Chocolate Bundt Cake with Ganache
Course: DessertCuisine: AmericanDifficulty: Easy12
servings25
minutes53
minutes530
kcal2
hours50
minutesThis rich chocolate Bundt cake is baked in a fluted pan and finished with a thick, shiny chocolate ganache. It makes 12 slices for sharing.
Ingredients
- Cake
1 tbsp softened unsalted butter, for the pan
1 tbsp unsweetened cocoa powder, for the pan
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla bean powder
1 cup hot brewed coffee
- Ganache
8 oz semisweet chocolate, finely chopped
3/4 cup heavy cream
1 tbsp unsalted butter
Directions
- Cake
- Heat the oven to 350°F. Grease a 12-cup Bundt pan thoroughly with the softened butter. Dust with the cocoa powder, tapping out the excess.
- In a large bowl, whisk together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, sour cream, oil, buttermilk, and vanilla bean powder until smooth. Stir into the dry ingredients until mostly combined, then gradually whisk in the hot coffee until the batter is smooth.
- Pour the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. If needed, bake for up to 5 minutes more. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely, about 60 minutes.
- Ganache
- Once the cake is cool, put the chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan over medium-low heat for 3 minutes, until steaming but not boiling. Pour it over the chocolate and let stand for 2 minutes.
- Stir the chocolate and cream until smooth, then stir in the butter until glossy. Pour the ganache over the cake, letting it run down the sides. Let it set for 15 minutes before slicing.
Notes
- Grease the Bundt pan carefully, especially in the fluted grooves, so the cooled cake releases cleanly.
