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Moist Chocolate Bundt Cake with Ganache Drizzle

This Chocolate Bundt Cake is firm but has a soft and moist interior. It has a delicious flavor of chocolate and butter. It's super chocolatey without being too sweet. The dark chocolate ganache makes it decadent and delicate. A must-try for chocolate lovers! (Yields one 10 cups bundt pan)
Prep Time30 minutes
Cook Time45 minutes
Cooling time4 hours
Total Time5 hours 15 minutes
Course: Snack
Keyword: bundt cake, buttermilk, chocolate ganache, cocoa powder, dark chocolate, moist cake
Servings: 12 slices
Author: Lucia Paula Acevedo

Ingredients

  • 140 ml buttermilk
  • 250 g All-purpose flour
  • 300 g Granulated sugar
  • 2 tsp Baking soda 12g
  • ¼ tsp Salt
  • 70 g Cocoa powder
  • 3 Eggs
  • 250 g Unsalted butter plus a little extra for the pan
  • 180 ml Boiling water
  • 2 tablespoons Instant coffee 10g

Ganache:

  • 100 g Heavy or whipping cream
  • 100 g Dark chocolate chopped (or small callets)
  • 30 g Chocolate shavings for decoration

Instructions

  • Preheat the oven to 350°F (180°C). Butter the bundt pan with soft butter and a brush, covering the whole surface. “Flour” the pan with cocoa powder and tap out the excess. You can also use baking spray with flour instead of buttering and flouring the pan.
  • In a bowl, sift and mix the flour, baking soda, salt, and cocoa powder. Add the sugar and combine with a hand whisk.
  • Add the eggs and buttermilk to the dry mix and start mixing. Before fully combined, add the melted butter and continue mixing until integrated.
  • Dissolve the instant coffee with the boiling water (you can also use filtered coffee but make sure it’s hot). Add the coffee to the mixture and continue stirring slowly until you get a smooth batter.
  • Pour the batter into the pan and tap a few times to get rid of bubbles.
  • Place in the preheated oven and bake for 45-50 minutes. The cake is done when you insert a knife blade or a toothpick, and it comes out clean.
  • Wait between 8 and 10 minutes to unmold. Cool before decorating.

Ganache:

  • In a small saucepan, heat the cream on medium heat to a light simmer. Pour the cream over the chopped chocolate (or chocolate callets) and let rest for about 3 minutes. Mix with a hand whisk until combined. If you get some unmelted chocolate bits, you can heat it on a Bain Marie or in the microwave for a few seconds longer.
  • Wait for it to get a little thicker and pour over the cake with a spoon or with a piping bag. Decorate with chocolate shavings.