Print

Double Chocolate Bundt Cake with Chocolate Ganache Glaze Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

A rich and moist Double Chocolate Bundt Cake featuring a tender crumb infused with coffee and buttermilk, topped with a silky smooth chocolate ganache glaze and optionally sprinkled with flaky salt for a perfect balance of sweetness and depth.

Ingredients

Scale

Cake:

  • 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

Chocolate Ganache Glaze:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • Flaky salt, for garnishing/sprinkling (optional)

Instructions

  1. Prepare the 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. Set aside for later.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Whisk thoroughly to blend all the dry ingredients evenly.
  3. Add Wet Ingredients and Combine Batter: To the same bowl with dry ingredients, add eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract. Whisk carefully until the mixture is fully combined and has a runny consistency.
  4. Pour Batter into Pan: Pour the prepared batter into the greased bundt pan. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
  5. Bake the Cake: Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking. Then carefully invert the cake onto a wire rack to cool completely before applying the ganache glaze.
  7. Prepare Ganache (Double Boiler Method): Using a double boiler over medium heat, place the semi-sweet chocolate chips in a heatproof bowl set atop simmering water. Stir occasionally until chocolate is fully melted.
  8. Add Cream and Flavor: To the melted chocolate, add heavy whipping cream, espresso powder, and vanilla extract. Stir continuously until the ganache is silky, smooth, and fully combined. Remove from heat.
  9. Cool and Glaze Cake: Let the ganache sit for 5-7 minutes to thicken slightly, then drizzle it evenly over the cooled bundt cake. Optionally, sprinkle flaky salt on top to enhance flavor.
  10. Serve: Slice the cake into wedges and serve. Enjoy your decadent double chocolate bundt cake!

Notes

  • You can use a microwave to melt the chocolate chips in 30-second intervals if you do not have a double boiler.
  • Allowing the cake to cool completely before glazing ensures the ganache sets properly without melting off.
  • Flaky salt on top of ganache adds a nice contrast to the sweetness and enhances chocolate flavor.
  • Use strong brewed coffee for best depth of flavor; espresso powder intensifies the chocolate taste.
  • Ensure the cake pan is well-greased to prevent sticking.

Keywords: Double Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Coffee Chocolate Cake, Decadent Dessert

Find it online: https://dinewithdylan.com/double-chocolate-bundt-cake-with-chocolate-ganache-glaze-recipe/