chocolate bundt cake
This chocolate bundt cake is a rich, moist dessert that combines an indulgent chocolate flavor with effortless elegance, perfect for any celebration.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 cup (100g) unsweetened natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 ¼ cups (450g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) sour cream, room temperature
- 1 cup (240ml) strong brewed coffee, hot
- 4 ounces (113g) good quality dark chocolate, finely chopped (for ganache)
- ½ cup (120ml) heavy cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and greased and flour the Bundt pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Mix in the vegetable oil.
- Add the eggs one by one, mixing well after each addition. Then stir in the vanilla extract.
- Gradually mix in the sour cream, followed by alternating dry ingredients and hot coffee until just combined.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes until a toothpick comes out with moist crumbs.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack.
- For the ganache, heat cream and butter until simmering. Pour over chopped chocolate, let sit, then whisk until smooth.
- Drizzle ganache over the cooled cake, slice, and serve.
Notes
Ensure ingredients like butter, eggs, and sour cream are at room temperature for best results. Grease and flour the pan generously to prevent sticking.