Chocolate Bundt Cake with Ganache

This Chocolate Bundt Cake, infused with cocoa and espresso, features a rich ultra-moist crumb and velvety dark chocolate ganache. Best enjoyed with whipped cream or fresh berries for a decadent treat!

Course Cake, Dessert

Cuisine American

Keyword bundt cake, chocolate cake

Prep Time 20

Cook Time 40

Chilling time 20

Total Time 1 20

Servings servings

Calories 76kcal

Author Samantha Pickthall

Ingredients

Chocolate Cake

2 cups (300g/10.5 oz.) all-purpose flour, scooped & leveled
4 tsp baking powder
1 cup granulated sugar
1/2 cup packed light brown sugar, how to pack
1 tsp fine salt
1 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
1 Tbsp instant coffee powder
2 cups boiling water
2/3 cup extra virgin olive oil
4 large eggs, at room temperature
2 tsp vanilla extract

Chocolate Ganache

6 oz. (170g) dark chocolate bar, roughly chopped
1/2 cup heavy cream, or thickened cream
Dark chocolate bar, grated

US Customary - Metric

Instructions

Chocolate Cake

Preheat oven to 356ºF (180ºC) fan-forced.
Prepare a 10-12 cup capacity bundt pan by greasing it with butter and a dusting a light layer of cocoa powder for the butter. Tip: I like to use a tea ball strainer with a handle or a mini sieve to dust the pan.
In a medium-size mixing bowl, add flour, baking powder, both sugars and salt. Whisk until well combined and set aside.
In a separate large mixing bowl, sift in cocoa powder.
Whisk through coffee powder.
Pour in boiling water and whisk until cocoa dissolves, about 30-40 seconds. Let it cool for 10 minutes. If it's still warm, wait 5 more minutes. This prevents eggs from curdling when added.
Pour in olive oil, eggs and vanilla. Whisk for 40 seconds until well combined.
Add half of the flour mixture and whisk until just combined. Add remaining flour and beat until incorporated, ensuring not to over-mix, just until no streaks of flour remain. Batter will be thin.
Pour batter into the prepared bundt pan.
Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
Remove from oven and allow to cool in the pan for 10 minutes.
Carefully remove the cake from the pan onto a wire rack to cool completely before adding the ganache.

Chocolate Ganache

Place chopped chocolate in a medium-sized heat-proof mixing bowl. Set aside.
Heat cream in small saucepan over low-medium on the stovetop until bubbles begin around the edges, this takes about 3 minutes.
Pour warm cream over the chopped chocolate, making sure all of the chocolate is covered. Stand for 1 minute.
Take a rubber spatula or spoon and mix until chocolate is completely melted through and ganache is smooth.
Transfer to the refrigerator to thicken for 15-20 minutes, giving it a mix every 5 minutes to ensure even chilling.
Drizzle the ganache over the cooled bundt cake.
Grate over dark chocolate.
Set aside for 15 minutes or until ganache is starting to firm up.
Serve and enjoy!

Notes

Store: Once cooled, place in an airtight container at room temperature for 3-4 days. Avoid refrigeration to prevent drying out.

Freezing: Don’t freeze the cake with ganache; it alters the texture and flavor. Wrap the cake in plastic, then in foil. Label with the freeze date and keep for up to 3 months.

Thawing: For best results, thaw the wrapped cake in the fridge overnight or at room temperature for several hours. Once thawed, you can apply the chocolate ganache.

Nutrition