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Chocolate Bundt Cake with Chocolate Ganache

Moist and decadent dark chocolate Bundt cake topped with dark chocolate ganache.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Servings 1 Bundt cake

Ingredients
 

For the Cake

  • ¾ cup softened butter
  • 2 cups granulated sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla bean paste or extract
  • 1 ¼ cups buttermilk, at room temperature
  • 1 ¾ cup all purpose flour spooned and leveled
  • ¾ cup cocoa powder Dutch process
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup hot coffee

For the Chocolate Ganache

  • 1 cup heavy whipping cream
  • 1 cup dark chocolate chips or chopped dark chocolate (60 % cocoa)

Instructions
 

For the Cake

  • Preheat the oven to 350 degrees. Grease a 10 cup capacity Bundt pan very well and set aside. (My favorite non stick spray is the Pam baking spray with flour.)
  • Cream ¾ cup of butter and 2 cups of sugar together in a large bowl.
  • Add in the 3 eggs and 1 teaspoon vanilla next. Mix until light and color and slightly fluffy, 1-2 minutes.
  • Then add in 1 ¼ cups of buttermilk and combine.
  • In a medium bowl sift together 1 ¾ cups of flour, ¾ cup cocoa powder, ½ teaspoon salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda.
  • Add the dry ingredients to the wet ingredients and and mix until fully combined.
  • Lastly, mix in ½ cup of hot coffee.
  • Then pour the batter into the greased Bundt pan.
  • Bake the cake for 52- 55 minutes at 350 degrees or until a toothpick comes out clean from the center.
  • Let the cake cool in the pan completely.

For the Chocolate Ganache

  • While the cake cools make the chocolate ganache by heating 1 cup of heavy cream just before boiling.
  • Pour the cream into a bowl and add in 1 cup of chopped dark chocolate or dark chocolate chips. Let sit for a few minutes and then stir to combine.
  • Let the ganache cool slightly before pouring over the cake. Once the cake has cooled pour the slightly cooled chocolate ganache over it and serve. Enjoy!

Notes

The cake will stay for up to three days in an air tight container.
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