Zutaten für Decadent Chocolate Bundt Cake With Chocolate Gnache
- Strong Black Coffee
- Semi Sweet Chocolate Chips
- 1 cup granulated sugar
- All Purpose Flour
- Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- Vegetable Oil
- 1 cup buttermilk
- Vanilla Extract
- 1 cup heavy cream
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Zubereitung von Decadent Chocolate Bundt Cake With Chocolate Gnache
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a small saucepan, heat 1/2 cup strong brewed coffee over medium heat.
- Add 8 ounces semi-sweet chocolate chips to the warm coffee; stir until completely melted and smooth.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, beat 2 large eggs with an electric mixer until light and fluffy (about 3 minutes).
- Gradually add 1 cup buttermilk, ½ cup vegetable oil, and the cooled coffee-chocolate mixture to the beaten eggs. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the ganache: Heat 1 cup heavy cream in a saucepan over medium heat until almost boiling.
- Remove from heat and add 12 ounces semi-sweet chocolate chips. Stir until smooth and glossy.
- Let the ganache cool slightly before drizzling generously over the cooled cake.
- Garnish with fresh raspberries or whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
179g
Fat
50g
Carbs
21g
