Chocolate Bundt Cake
This rich chocolate bundt cake is moist, rich, and topped with a lucious chocolate ganache.
Ingredients
Chocolate Bundt Cake
- 2 eggs
- 2 ½ cups granulated sugar
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¼ cup dry chocolate pudding mix
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ cups buttermilk
- 8 ounces butter melted
Chocolate Ganache
- 4 ounces semi-sweet chocolate
- 4 ounces heavy cream
Instructions
Chocolate Bundt Cake
- Preheat your oven to 350 degrees. Prepare your bundt pan by spraying it thoroughly with Baker’s Joy baking spray or by coating the pan with butter and dusting it lightly with cocoa powder. Set the pan aside.
- Sift 2 cups of flour and ½ cup of cocoa powder together. Mix in 1 teaspoon of baking powder and ¼ teaspoon of baking soda. Set aside.
- Using a handheld beater or a stand mixer, beat together 2 eggs and 2 ½ cups of sugar. It should be well incorporated and fluffy.
- Begin mixing in your dry mixture and 1 ½ cups buttermilk, alternating between the two. You want to end with your dry mixture.
- Melt 8 oz of butter in a microwave safe bowl. Heat in increments of 30 seconds for fridge-cold butter.
- Pour the melted butter slowly into your cake batter and beat until it becomes glossy and fully incorporated.
- Pour into your bundt pan, using a rubber spatula to smooth the top evenly if needed. Tap the pan on the surface of your counter a few times to release any air.
- Bake for 60 minutes. A cake tester should come out nearly clean, with just a crumb or two holding on.
- Wait between 10-15 minutes and then invert your cake onto a plate or cake stand. Top with chocolate ganache or your favorite frosting.
Chocolate Ganache
- Chop 4 ounces of semi-sweet chocolate (or the chocolate of your choice) into even pieces. Place in a heat-safe bowl and set aside.
- Warm up 4 oz of heavy cream in a small saucepan over medium-low heat. Slowly stir every minute or so. When you begin to see steam rising from the heavy cream, pour it over the chocolate.
- Wait for 5 minutes. Then, stir together until glossy and smooth.
- Using a rubber spatula, coat the top of the bundt cake with ganache.*
Notes
* This recipe makes a slightly thicker ganache. For a thinner ganache that will give you more of a drip effect, reduce the amount of heavy cream to 6 oz.