Description
This decadent Chocolate Bundt Cake is a rich, moist dessert featuring Dutch-processed cocoa and semi-sweet chocolate, topped with a smooth chocolate ganache glaze. Perfectly baked in a Bundt pan, this cake offers a luscious chocolate flavor with a hint of coffee to deepen the taste. It serves 14 and is ideal for gatherings or special occasions.
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 50 g unsweetened Dutch-processed cocoa powder
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 220 g unsalted butter (at room temperature)
- 1 tsp vanilla extract
- 240 g granulated sugar
- 50 g semi-sweet chocolate (melted)
- 4 large eggs (at room temperature)
- 100 g whole milk (lukewarm)
- 1 tsp instant coffee
Glaze
- 85 g semi-sweet chocolate
- 85 ml heavy whipping cream (can be cold)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 340°F (170°C). Butter and flour a 10-12 cup (2-2.5 liter) Bundt cake pan or spray with a cake release spray containing flour. Set aside.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt into a bowl. Whisk well to combine evenly.
- Cream Butter and Sugar: In a stand mixer with paddle attachment or using a hand mixer, beat the butter, sugar, and vanilla extract at medium-high speed until pale and fluffy, scraping down the bowl occasionally.
- Add Melted Chocolate: Beat in the melted semi-sweet chocolate for 10-15 seconds to incorporate.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition. Scrape the bowl sides and bottom as needed.
- Prepare Coffee Milk: Warm the milk in a microwave-safe bowl until lukewarm. Stir in the instant coffee until dissolved.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the butter-egg mixture in three parts, alternating with the coffee milk in two parts. Begin and end with dry ingredients, mixing on low speed. Scrape bowl as needed. The sequence is dry / half milk / dry / rest of milk / dry.
- Bake the Cake: Pour batter into the prepared Bundt pan. Bake on the middle oven rack for 40-45 minutes. After 30 minutes, rotate the pan and loosely cover with foil to prevent over-browning. Check doneness by inserting a toothpick; it should come out clean.
- Cool in Pan: Remove cake from oven and let rest for 2-3 minutes. Use an offset spatula to loosen edges gently.
- Invert and Cool Completely: Flip the cake onto a cooling rack and let it sit inverted for 5-10 minutes. Remove pan and cool cake completely before glazing.
- Prepare Ganache Glaze: Place semi-sweet chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring until fully melted.
- Add Cream to Ganache: Stir in heavy whipping cream with a silicone spatula until smooth and homogeneous. If too thick, heat in 5-10 second intervals until pourable but not thin.
- Glaze the Cake: Pour the ganache evenly over the cooled Bundt cake.
- Serve: Slice and serve the cake for a delicious chocolate treat.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- Rotating the Bundt pan halfway through baking helps promote even browning.
- Let the cake cool completely before applying the glaze to prevent melting or sliding.
- Use a toothpick to test cake doneness; it should come out clean or with a few moist crumbs.
- You can substitute instant coffee with espresso powder for a stronger coffee flavor.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
