Fudgy Chocolate Bundt Cake That Will Wow Your Taste Buds
Indulge in this fudgy chocolate Bundt cake, an irresistibly delicious dessert that will wow your taste buds with its rich flavors.
Equipment
- Bundt pan
- - Mixing bowls
- Whisk
- - Electric mixer
- - Saucepan
Ingredients
For the Cake
- 1 can Cooking spray Prevents sticking; use generously.
- 1 cup Unsalted butter At room temperature.
- 1 cup Freshly brewed coffee Dark roast preferred.
- 0.75 cup Dutch-process cocoa powder Regular cocoa is a substitute.
- 2 cups Granulated sugar
- 2 cups All-purpose flour Gluten-free as desired.
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Kosher salt
- 2 large Eggs Room temperature.
- 0.5 cup Sour cream
- 2 tsp Pure vanilla extract
- 1 cup Semisweet chocolate chips High-quality recommended.
For the Ganache
- 2/3 cup Heavy cream Adjust for thickness.
- 4 oz Shaved chocolate bar Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease the Bundt pan to prevent sticking.
- Whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt until well mixed.
- Cream the butter and sugar until light and fluffy, then add eggs, sour cream, and vanilla; blend until smooth.
- Stir in dry ingredients gradually, then add hot coffee and fold in chocolate chips.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before inverting onto a wire rack.
- Prepare the ganache by heating cream until simmering, then stir in chocolate chips until smooth.
- Pour ganache over the cooled cake and add shaved chocolate as garnish if desired.
Notes
For best results, use room temperature ingredients and avoid overmixing. Store at room temperature or refrigerate as needed.