Decadent Chocolate Bundt Cake That Wows Every Time
Indulge in this Chocolate Bundt Cake, a moist dessert with rich flavor and a glossy ganache that impresses on any occasion.
Equipment
- bundt pan
- Mixing bowls
- Electric mixer
Ingredients
For the Cake
- 1 cup Cooking Spray Essential for greasing the pan.
- 1 cup Unsalted Butter Adds richness and moisture.
- 1 cup Strong Coffee Enhances chocolate flavor.
- 3/4 cup Dutch-Process Cocoa Powder Delivers intense chocolate flavor.
- 2 cups Granulated Sugar Sweetens the cake.
- 2 cups All-Purpose Flour Provides texture.
- 2 tsp Baking Soda Acts as a leavening agent.
- 1 tsp Baking Powder Provides extra lift.
- 1 tsp Kosher Salt Enhances flavor.
- 2 large Eggs Bind ingredients together.
- 1/2 cup Sour Cream Adds moisture.
- 2 tsp Pure Vanilla Extract Boosts flavor.
- 1 cup Semisweet Chocolate Chips Optional for added richness.
For the Ganache
- 2/3 cup Heavy Cream Creates a silky ganache.
- 4 oz Chocolate Bar, shaved Optional for garnish.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- Mix together the dry ingredients in a bowl: combine flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the butter and sugar until light and fluffy, about 3-5 minutes, then mix in eggs, sour cream, and vanilla.
- Combine the dry mixture with the wet ingredients, alternating with the strong coffee, and stir in chocolate chips.
- Pour the batter into the prepared Bundt pan and bake for 30-35 minutes.
- Cool the cake in the pan for about 10 minutes, then invert onto a wire rack.
- Prepare the ganache by heating heavy cream until boiling, mix with chocolate until smooth and pour over the cooled cake.
Notes
Thoroughly grease the Bundt pan to prevent sticking. Allow all ingredients to reach room temperature for better mixing. Choose quality cocoa for rich flavor and cool the cake completely before adding ganache.