Introduction

This Double Chocolate Bundt Cake is rich, moist, and filled with deep chocolate flavor. The combination of cocoa, strong coffee, and chocolate ganache makes it a perfect treat for chocolate lovers. It’s impressive yet easy enough for a cozy weekend bake.

Double Chocolate Bundt Cake with Rich Espresso Ganache Recipe - Recipe Image

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)
Flakey 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 salt until well combined. Add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract to the dry ingredients. Whisk everything together carefully until the batter is smooth and runny.
Step 3: Pour the batter into the prepared bundt pan. Gently tap the pan against the counter to release any air bubbles.
Step 4: Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 5: To make the ganache glaze, melt the chocolate chips in a heat-proof bowl over a simmering pot of water (double boiler). Alternatively, microwave the chocolate in 30-second intervals until melted, stirring occasionally.
Step 6: Stir in the heavy cream, espresso powder, and vanilla extract into the melted chocolate until smooth and silky. Remove from heat and let it cool for 5-7 minutes to thicken slightly.
Step 7: Drizzle the ganache over the cooled cake. If desired, sprinkle flakey salt on top for an extra flavor punch. Slice and serve.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate flavor without adding a bitter taste.
For a dairy-free option, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use dairy-free chocolate chips and cream alternatives.
Adding a teaspoon of instant espresso powder in the batter can deepen the chocolate richness even further.
For a festive touch, garnish the cake with fresh berries or a dusting of powdered sugar instead of flakey salt.

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave for about 10-15 seconds before serving to restore moistness. The ganache may firm up when chilled but softens nicely at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the flavor and color might slightly differ. Dutch-process cocoa is less acidic and gives a smoother, richer taste. If using regular cocoa, you might notice a hint of tanginess.

Is it necessary to add coffee to the batter?

Coffee enhances the chocolate flavor without adding a coffee taste. You can substitute it with hot water, but using coffee is recommended for the best depth of flavor.

Double Chocolate Bundt Cake with Rich Espresso Ganache Recipe

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★★★★★

4.5 from 119 reviews

This Double Chocolate Bundt Cake is a rich, moist chocolate dessert enhanced with a bold coffee infusion and topped with a luscious chocolate ganache glaze. Perfect for chocolate lovers seeking a decadent treat with a deep, complex flavor and a hint of espresso.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake 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

Ganache Ingredients

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

Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-cup bundt pan with baking spray or grease it well with butter to ensure the cake doesn’t stick. Set the pan aside.
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 so all dry ingredients are evenly incorporated.
Add Wet Ingredients: To the same bowl, add eggs, whole buttermilk, warm black coffee, vegetable oil, and vanilla extract. Carefully whisk all ingredients together until the batter is smooth and slightly runny with no lumps. Ensure everything is fully combined.
Fill and Bake: Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the counter to release any trapped air bubbles. Place the pan in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Once baked, allow the cake to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before applying the glaze.
Prepare the Ganache: Using a double boiler setup over medium heat (or microwave in 30-second intervals), melt the semi-sweet chocolate chips in a heatproof bowl, stirring occasionally until smooth. Add the heavy whipping cream, espresso powder, and vanilla extract. Stir continuously until the ganache is silky and fully combined. Remove from heat.
Cool and Glaze: Let the ganache sit for 5-7 minutes to slightly thicken, making it easier to drizzle. Drizzle the ganache over the cooled bundt cake evenly. Optionally, sprinkle flakey salt on top to enhance the flavor.
Serve: Slice the double chocolate bundt cake into wedges and serve. Enjoy your decadent chocolate dessert!

Notes

Using warm coffee enhances the chocolate flavor without making the batter hot.
Make sure the cake is completely cooled before applying the ganache to prevent it from melting and running off.
If you don’t have dutch-process cocoa, natural unsweetened cocoa powder can be used but expect a slightly different flavor.
Flakey salt is optional but adds a wonderful contrast to the sweetness.
Ensure to grease the bundt pan thoroughly to prevent sticking and maintain the cake’s shape.

Keywords: double chocolate bundt cake, chocolate cake, bundt cake, chocolate ganache, espresso chocolate cake, moist chocolate cake, coffee chocolate cake