Chocolate Bundt Cake
This Chocolate Bundt Cake is superior in moistness and tastes simply amazing. It's full of deep chocolatey flavor, a dream for chocolate lovers.
Servings: 14
Ingredients
For the Cake
- 1 cup unsweetened cocoa powder, not Dutch processed, plus extra for pan dusting
- 1 ½ cups strong hot coffee, decaf is fine
- ½ cup Grand Marnier, see notes
- 1 cup salted butter, cut into 1'' pieces
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon table salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
For the Ganache
- 9 oz semi-sweet chocolate morsels
- 1 cup heavy cream
- 2 tablespoons Grand Marnier, or other cognac
- Optional Garnishes: powdered sugar or unsweetened coconut flakes
Instructions
For the Cake
- Preheat oven to 350F with oven on lower middle position. Butter/grease Bundt pan generously, and dust with about 3 TB cocoa powder to coat, knocking out excess.
- In a heavy saucepan over low heat, whisk together the cocoa powder, hot coffee, cognac, 1 cup butter, and sugar until butter is melted and dissolved. Transfer to a large bowl to cool for 5 minutes.
- Meanwhile, in a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the eggs and vanilla into the chocolate mixture and whisk until well combined.
- Using a rubber spatula, gently fold in the flour mixture into the chocolate mixture jut until combined (don’t over mix.) Batter will be thin and bubbly.
- Pour batter into prepared Bundt pan. Bake 45-48 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Cool cake completely in the pan.
- Once completely cool, gently run a thin knife between cake and pan to loosen and turn cake out onto a serving plate. If you can cover the cake and let it sit at room temp overnight, it will taste better tomorrow!
For the Ganache
- In a heavy saucepan over low heat, whisk heavy cream with cognac, if using, and just until hot.
- Remove from heat and stir in chocolate morsels until melted. Allow ganache to cool enough to a thick drizzle consistency. Drizzle over cooled cake.
Notes
- You can substitute Grand Marnier with any other cognac, brandy, or orange based liquor. You can also omit this if you prefer, though it does add a rich depth of flavor.
- To switch up the flavor profile, use 1/2 tsp orange extract in the cake batter and replace vanilla extract with orange extract in the ganache.
- If you want to use a non-alcoholic substitute, use white grape juice or apple juice with no sugar added or applesauce.
- For ganache, you can use more heavy cream in place of liquor, if you prefer.
- Be generous with greasing and sprinkling cocoa powder on your Bundt pan, and make sure the cake is cooled completely before turning it onto your serving tray.
- To spruce up this cake even more, pipe some of this Stabilized Whipped Cream on top.
Nutrition (per serving)
Calories: 511kcal | Carbohydrates: 59g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 261mg | Fiber: 4g | Sugar: 39g | Vitamin A: 699IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 3mg