Description
Moist chocolate bundt cake brings rich, indulgent flavors from classic German baking traditions. Deeply intense cocoa notes and smooth ganache glaze create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients (Wet):
- 1 ¼ cups (296 ml) brewed coffee
- 2 large eggs + 1 egg yolk
- 1 ¼ cups (296 ml) buttermilk
- 1 cup (237 ml) vegetable oil
- 1 ½ teaspoons vanilla extract
Dry Ingredients:
- 2 ¼ cups (450 g) granulated sugar
- ¾ cup (75 g) cocoa powder (regular or Dutch processed)
- 2 ½ cups (313 g) all-purpose flour
- 1 ¼ teaspoons kosher salt
- 2 ½ teaspoons baking soda
Ganache Ingredients:
- ½ cup (118 ml) heavy cream
- 6 ounces (170 g) quality chocolate chips (dark or bittersweet)
- 1–3 tablespoons (15–45 ml) heavy cream (if needed)
Instructions
- Thoroughly coat a 12-cup bundt pan with baking spray, ensuring complete coverage to prevent sticking.
- Combine brewed coffee and cocoa powder in a microwave-safe bowl, heating and whisking intermittently until smooth and well-blended.
- In a mixing bowl, blend sugar, kosher salt, baking soda, eggs, and egg yolk until uniformly incorporated, using a low-speed setting.
- Introduce buttermilk, vegetable oil, and vanilla extract to the mixture, continuing to mix at low speed and scraping bowl edges to ensure even distribution.
- Gradually add flour to the wet ingredients, mixing at medium speed until a consistent batter forms with no visible flour pockets.
- Pour the cooled coffee-cocoa mixture into the batter, mixing thoroughly to create a rich, dark chocolate base with a smooth texture.
- Transfer batter into the prepared bundt pan, spreading evenly and ensuring no air pockets remain.
- Position the pan on the center oven rack and bake until a inserted toothpick reveals minimal moist crumbs, approximately 50-60 minutes.
- Remove from oven and allow cake to rest in the pan for 15 minutes, then carefully invert onto a cooling rack to release completely.
- Position the cooling rack over a cookie sheet to catch any potential drips during the glazing process.
- Create ganache by placing chocolate chips in a heat-resistant bowl and covering with scalding hot heavy cream.
- Let the chocolate and cream mixture sit undisturbed for several minutes, then whisk until achieving a silky, glossy consistency.
- Adjust ganache thickness by adding small amounts of warm cream if needed, ensuring a pourable yet clingy texture.
- Generously drizzle ganache over the cooled cake, allowing it to cascade down the sides in an attractive pattern.
- Gently tap the cooling rack to help the ganache settle evenly and create a professional, polished appearance.
Notes
- Brew strong coffee to enhance the rich chocolate flavor, ensuring a deep, complex taste profile.
- Use high-quality cocoa powder and mix it thoroughly with hot coffee to create a smooth, intense chocolate base.
- Ensure all ingredients are at room temperature for better mixing and a more consistent cake texture.
- Don’t overmix the batter; mix just until ingredients are combined to keep the cake tender and moist.
- Cool the cake completely before adding ganache to prevent melting and ensure a clean, glossy finish.
- Tap the cooling rack gently after pouring ganache to create a professional-looking, even chocolate coating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg