Description
This rich and moist Chocolate Bundt Cake features a perfect balance of coffee-infused cocoa flavor and a smooth, luscious chocolate ganache topping. Ideal for gatherings or a decadent treat, this recipe combines simple ingredients to create an impressive dessert with a tender crumb and deep chocolate taste.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup brewed coffee
- ¾ cup cocoa powder (unsweetened)
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil (such as Canola)
- 1 cup Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
Chocolate Ganache:
- ¼ cup butter (unsalted)
- ¼ cup heavy cream
- 1½ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon almond extract (or vanilla extract)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and position a rack in the middle of the oven. Grease a 10-inch bundt pan thoroughly with cooking oil to prevent sticking.
- Make Coffee-Cocoa Mixture: In a small saucepan, combine brewed coffee and cocoa powder. Bring to a boil over medium-low heat while constantly whisking to blend into a smooth mixture. Remove from heat and set aside to cool.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, add granulated sugar, room-temperature eggs, and vegetable oil. Using a hand or stand mixer at medium speed, blend for about one minute until well mixed. Add Greek yogurt and vanilla extract, then continue mixing for another minute until smooth.
- Incorporate Dry and Coffee Mixtures: Add the flour mixture and the cooled coffee-cocoa mixture to the wet ingredients. Mix on low speed for about one minute, ensuring ingredients are well incorporated. Be careful not to over-mix to maintain cake tenderness.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place the pan on the middle rack of the preheated oven and bake for approximately one hour or until a toothpick inserted in the center comes out clean. The edges of the cake will also begin to pull away from the pan.
- Cool the Cake: Remove cake from oven and let it cool in the bundt pan for about 15 minutes. Afterward, carefully invert the pan onto a cake plate to release the cake and allow it to cool further.
- Prepare Chocolate Ganache: In a small saucepan, combine butter, heavy cream, and cocoa powder. Heat over low heat without allowing it to boil, whisking occasionally until the butter melts and the mixture is smooth.
- Finish Ganache: Remove the saucepan from the heat, then whisk in powdered sugar and almond extract until the ganache is creamy and smooth.
- Glaze the Cake: Pour the warm ganache evenly over the cooled cake, letting it drip naturally over the sides. Optionally, garnish with shaved chocolate for an elegant presentation.
Notes
- Brewing the coffee adds depth and intensifies the chocolate flavor without making the cake taste like coffee.
- Do not skip cooling the coffee-cocoa mixture before mixing it with eggs to prevent cooking the eggs.
- Use room temperature eggs for better incorporation and texture.
- Be cautious not to over-mix the batter to keep the cake light and tender.
- Allow the cake to cool slightly before turning out to avoid breaking the cake.
- The almond extract in the ganache can be substituted with vanilla extract for a milder flavor.
- If you prefer a less sweet ganache, adjust the powdered sugar quantity to taste.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
