Double Chocolate Bundt Cake with Rich Espresso Ganache Recipe
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.
- 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
