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Chocolate Bundt Cake with Rich Ganache Recipe

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4.2 from 13 reviews

This rich and moist Chocolate Bundt Cake combines deep cocoa flavor with a tender crumb, topped with a luscious semi-sweet chocolate ganache. Perfect for celebrations or an indulgent treat, this classic cake is easy to prepare and yields an impressive dessert with a glossy finish.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Ingredients

  • 1½ cups hot water (360ml)
  • 1¼ cups unsweetened cocoa powder (125g)
  • 3½ cups all-purpose flour (420g)
  • 2½ cups granulated sugar (500g)
  • 2½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (213g), melted
  • 1 cup sour cream, room temperature (220g)
  • ½ cup vegetable oil (120ml)
  • 4 large eggs
  • 1 tablespoon vanilla extract

Ganache Topping Ingredients

  • 4 ounces semi-sweet chocolate chips or chopped bars (113g)
  • 7 tablespoons heavy cream (105ml)
  • 1 tablespoon butter, softened

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C). Butter a 10- to 12-cup Bundt pan thoroughly, then dust it with flour or cocoa powder to prevent sticking.
  2. Make Cocoa Mixture: In a medium bowl, whisk together the hot water and unsweetened cocoa powder until smooth and well combined. Allow this mixture to cool for about 10 minutes.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt, ensuring they are evenly mixed.
  4. Mix Wet Ingredients with Cocoa: To the cooled cocoa mixture, add the melted butter, sour cream, vegetable oil, eggs, and vanilla extract. Whisk everything thoroughly until well combined and smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry flour mixture. Stir gently just until no streaks of flour remain, being careful not to overmix to keep the cake tender.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 55 minutes, or until a wooden pick inserted near the center comes out with a few moist crumbs.
  7. Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then carefully invert it onto a wire cooling rack and let it cool completely before adding the ganache.
  8. Prepare Ganache: Place the semi-sweet chocolate in a heatproof bowl.
  9. Heat Cream: Microwave the heavy cream for about 30 seconds on high until it reaches a gentle boil.
  10. Combine Ganache Ingredients: Immediately pour the hot cream over the chocolate. Drop in the softened butter without stirring and let the mixture sit undisturbed for 5 to 10 minutes to allow the chocolate to melt.
  11. Stir Ganache: After resting, stir the ganache gently until the chocolate and butter melt fully, creating a smooth and silky topping.
  12. Finish the Cake: Place the cooled cake on a serving plate and pour the ganache evenly over the top. Allow the ganache to set slightly before serving. Store the cake, covered, at room temperature for up to 5 days.

Notes

  • Ensure the cocoa-water mixture cools adequately to prevent cooking the eggs when mixing.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • Use a Bundt pan with a 10- to 12-cup capacity for optimal cake shape and even baking.
  • Microwaving the cream in short bursts helps avoid overheating and scorching.
  • The ganache topping can be made in advance and gently reheated if necessary.
  • Store the cake covered at room temperature, not in the refrigerator, to maintain moisture and texture.

Find it online: https://cheftinaskitchen.com/chocolate-bundt-cake-with-rich-ganache-recipe/