Name: Chocolate Bundt Cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: . For the cake; 8 ounces grams bittersweet chocolate ((finely chopped)); 1 cup grams Dutch-processed cocoa powder; 1 teaspoon instant espresso; 1 cup boiling water; 2 cups grams light brown sugar ((lightly packed)); 1 ½ cups grams all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 1 cup grams full-fat sour cream ((at room temperature)); ½ cup grams neutral oil; 5 large eggs ((at room temperature)); 2 teaspoons vanilla extract; 1 tablespoon melted shortening or Baker's Joy ((for greasing pan)); . For the ganache; ½ cup grams heavy cream; 1 tablespoon corn syrup; 4 ounces grams semisweet chocolate ((chopped))

Indulge in the rich, decadent flavors of this Chocolate Bundt Cake! With its moist texture and luscious ganache, it's perfect for any occasion.

Tips for Success

Ensure your ingredients are at room temperature for the best results. And don’t skip the cooling time for the ganache—it makes all the difference!

Why You’ll Love It

This cake is not only a showstopper, but the combination of bittersweet chocolate and espresso elevates it to a whole new level. Trust me, you’ll love it!

Ingredients

Instructions

Make the Cake:
Step 1

- Preheat the oven: Preheat the oven to 350°F.
Step 2

- Prepare chocolate mixture: In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool until just warm (95-98°F).
Step 3

- Mix dry ingredients: In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.
Step 4

- Combine wet and dry ingredients: Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth. Making a well, pour the wet mixture into the center of the dry mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.
Step 5

- Prepare Bundt pan: Spray a 12-cup Bundt cake pan generously with Baker's Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out onto a platter and let cool completely. If your cake doesn't release, run a thin spatula around the inner tube to help.
Make the Ganache:
Step 6

- Heat cream and corn syrup: In a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened. Drizzle over the cake. Allow to set at room temperature, about 10 minutes, before serving.
Step 7

- Serve: For an extra fudgy cake, serve chilled.

Nutrition

Calories: 450, Fat: 24g, Carbs: 56g, Protein: 6g

Cooking techniques

Folding is key! Gently combine wet and dry ingredients to keep the cake light and fluffy.

Variations or substitutions

Feel free to use different types of chocolate for the ganache, such as dark or milk chocolate, depending on your preference.

Storage tips

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

Be mindful of the temperature of your ingredients; room temperature eggs and sour cream make for a better batter.