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Decadent Chocolate Bundt Cake with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 361 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and indulgent Chocolate Bundt Cake made with semisweet chocolate morsels, brown sugar, and sour cream for a moist texture. Topped with a luscious chocolate ganache and a sprinkle of flake sea salt for a perfect balance of sweet and savory flavors. Ideal for special occasions or any time you crave a decadent chocolate dessert.

Ingredients

Scale

For the Chocolate Velvet Cake:

  • 1½ cups semisweet chocolate morsels (255 grams / 9 ounces)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking soda (6 grams)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 grams / 1 stick), room temperature
  • 16 ounces brown sugar (454 grams / 1 package)
  • 3 large eggs (150 grams), room temperature
  • 8 ounces sour cream (227 grams / 1 container), room temperature
  • 1 cup water (227 grams), hot (about 200°F)
  • 2 teaspoons pure vanilla extract (8 grams)

For the Chocolate Ganache:

  • ¾ cup heavy cream (170 grams)
  • 11 ounces semisweet chocolate morsels (312 grams / 1 package)
  • 1 tablespoon unsalted butter (14 grams / ⅛ stick)

Garnish:

  • ⅛ teaspoon flake sea salt (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) and position the oven rack in the middle to ensure even baking.
  2. Prepare the Bundt Pan: Grease a 10-inch tube pan thoroughly with butter or shortening and dust it with cocoa powder. Alternatively, use a nonstick spray that contains flour to prevent sticking.
  3. Melt the Chocolate: Place 1½ cups semisweet chocolate morsels in a small microwave-safe bowl and microwave at medium power for 30 seconds. Stir the chocolate, then continue microwaving in 15-second intervals, stirring after each, until completely melted, smooth, and creamy.
  4. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and kosher salt. Set aside to keep them well combined and aerated.
  5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and brown sugar at medium speed for about 5 minutes until the mixture is fluffy and fully incorporated.
  6. Add Eggs: Add the eggs one at a time, beating just until each is incorporated before adding the next to ensure a smooth batter.
  7. Incorporate Melted Chocolate: Pour the melted chocolate into the batter and mix just until blended, avoiding overmixing.
  8. Add Flour and Sour Cream: On low speed, alternately add the flour mixture and sour cream to the chocolate batter. Begin and end with the flour. Add about one-third of the flour mixture, then half the sour cream, then the next third of the flour, the remaining sour cream, and finally the last third of the flour, mixing just until combined after each addition.
  9. Add Hot Water: Gradually add the hot water while beating on low speed, mixing just until the batter is blended and smooth.
  10. Stir in Vanilla: Add the pure vanilla extract and stir until evenly distributed.
  11. Fill Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top if necessary.
  12. Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then carefully lift by the center tube and transfer the cake onto the wire rack to cool completely.
  14. Prepare Ganache: In a large microwave-safe bowl, heat the heavy cream on medium heat until it starts to bubble gently (just before boiling).
  15. Mix Ganache Chocolate: Add 11 ounces of semisweet chocolate morsels to the hot cream, stirring every 15 seconds until the chocolate is fully melted and smooth.
  16. Incorporate Butter: Add 1 tablespoon unsalted butter to the ganache and stir until fully incorporated, resulting in a shiny and smooth glaze.
  17. Glaze and Garnish: Pour the ganache evenly over the cooled bundt cake and sprinkle with ⅛ teaspoon flake sea salt if desired to enhance flavor contrast.

Notes

  • Adapted from Southern Living 2003 Annual Recipes.
  • If the ganache is too thick to pour, add more cream one tablespoon at a time until the desired consistency is reached, stirring well after each addition.
  • Store the cake in an airtight container at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://yumyy.com/decadent-chocolate-bundt-cake-with-ganache-recipe/