Introduction

This Double Chocolate Bundt Cake is a rich and moist treat perfect for chocolate lovers. Infused with strong coffee and topped with a silky chocolate ganache, it’s an elegant dessert that’s surprisingly easy to make at home.

A dark chocolate bundt cake is cut into several thick slices arranged on a round white plate with yellow parchment paper underneath. The cake has one main layer, rich and dense, with a moist, almost black texture. It is generously covered with a glossy, smooth chocolate glaze that drips slightly down the sides and pools in the center of the plate. Around the cake and plate, there are small scattered dark chocolate shavings. A knife with a wooden handle is laid on the edge of the plate, and next to the plate is an open jar filled with thick chocolate sauce. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour, sifted if lumpy
1 1/2 cups granulated sugar
3/4 cup dutch-process cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
3/4 cup whole buttermilk
1 cup strong black coffee, warm
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon espresso powder
1 teaspoon vanilla extract (for ganache)
Flaky salt, for garnishing/sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease it well with butter, then set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
Step 3: Add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract to the dry ingredients. Whisk carefully until the batter is fully combined and runny.
Step 4: Pour the batter into the prepared bundt pan. Gently tap the pan on the counter to release any air bubbles.
Step 5: Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Step 6: Carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
Step 7: To make the ganache, melt the chocolate chips using a double boiler or microwave. If using a double boiler, stir occasionally until melted. For microwave, heat in 30-second intervals, stirring each time until smooth.
Step 8: Stir in the heavy cream, espresso powder, and vanilla extract with the melted chocolate until silky and well combined. Remove from heat and let cool for 5-7 minutes to thicken slightly.
Step 9: Drizzle the ganache over the cooled cake. Sprinkle flaky salt on top if desired. Slice the cake into wedges and serve. Enjoy!

Tips & Variations

For a deeper chocolate flavor, use dark cocoa powder instead of Dutch-process cocoa.
Swap coffee for hot water if you prefer a less pronounced coffee taste, but the coffee enhances the chocolate beautifully.
Add a pinch of cinnamon or cayenne pepper to the batter for a subtle spicy kick.
Use bittersweet or milk chocolate chips in the ganache for a different sweetness level.
If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving. Leftover ganache can be stored in an airtight container in the refrigerator for up to 5 days; gently warm before drizzling again.

How to Serve

A rich dark chocolate bundt cake with a moist and slightly rough texture is shown from close up, sitting on a gold cooling rack placed over crinkled parchment paper. Glossy chocolate glaze is being poured from above, slowly dripping down the tall, curved ridges of the cake in thick smooth streams, creating shiny reflections on the glaze that contrast with the matte cake surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add it separately to help with texture.

Why do I add coffee to the cake batter?

The coffee enhances and intensifies the chocolate flavor without making the cake taste like coffee. It adds depth and richness to the overall taste.