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Double Chocolate Bundt Cake Recipe

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★★★★★

4.6 from 83 reviews

This decadent Double Chocolate Bundt Cake is a rich and moist chocolate cake enhanced with strong coffee and dutch-process cocoa powder, topped with a luscious chocolate ganache glaze and optional flaky salt garnish. Perfect for chocolate lovers looking for an elegant dessert.

Ingredients

Scale

Cake

  • 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

Chocolate Ganache Glaze

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • Flakey salt, for garnishing/sprinkling (optional)

Instructions

  1. Prepare the bundt pan: 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.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, dutch-process cocoa powder, baking soda, baking powder, and kosher salt. Whisk thoroughly to ensure everything is well blended.
  3. Add wet ingredients and blend: To the same bowl with dry ingredients, add the eggs, whole buttermilk, warm strong black coffee, vegetable oil, and vanilla extract. Carefully whisk all the ingredients together until the batter is smooth and runny, ensuring no lumps remain.
  4. Pour batter and bake: Pour the cake batter into the prepared bundt pan. Gently tap the pan on the countertop to release any trapped air bubbles. Place the pan in the oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cake: Remove the cake from the oven and allow it to cool in the bundt pan for 15 minutes. Then invert the cake onto a wire rack to cool completely before glazing.
  6. Make the chocolate ganache glaze: Using a double boiler over medium heat (or a microwave in 30-second intervals), melt the semi-sweet chocolate chips in a heat-proof mixing bowl. Stir occasionally until melted. Add the heavy whipping cream, espresso powder, and vanilla extract. Stir continuously until the ganache is silky and smooth. Remove from heat.
  7. Glaze the cake: Let the ganache sit for 5-7 minutes to slightly cool and thicken. Then drizzle it evenly over the cooled cake. Optionally, sprinkle flaky salt on top for a finishing touch.
  8. Serve: Slice the Double Chocolate Bundt Cake into wedges and serve. Enjoy your rich, chocolatey dessert!

Notes

  • Use strong brewed coffee to intensify the chocolate flavor without adding a coffee taste.
  • Make sure the cake is completely cool before glazing to prevent the ganache from melting and sliding off.
  • If you don’t have a double boiler, use the microwave carefully in short bursts to melt chocolate.
  • Flaky salt is optional but adds a nice contrast by enhancing the chocolate flavor.
  • Leftover cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Keywords: Double Chocolate Bundt Cake, chocolate cake, bundt cake, chocolate ganache, dessert, cocoa cake, moist cake, coffee chocolate cake

Find it online: https://nataliereeve.com/double-chocolate-bundt-cake-recipe/