Ingredients for Double Chocolate Bundt Cake
- Vegetable Oil Cooking Spray
- Bittersweet Chocolate
- Canola Oil
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Brewed Coffee
- ½ cup (120ml) buttermilk
- Heavy Cream
- 2 tablespoons (30ml) light corn syrup
- Unsalted Butter
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How to Make Double Chocolate Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- Melt 2 ounces (57g) of the chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the melted chocolate, 1 cup (240ml) vegetable oil, and 1 ¾ cups (350g) granulated sugar until well combined.
- Whisk in 2 large eggs, one at a time, until fully incorporated.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, ¾ cup (42g) unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, combine ½ cup (120ml) freshly brewed strong coffee and ½ cup (120ml) buttermilk.
- Gradually add half of the dry ingredients to the wet ingredients, alternating with half of the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Repeat with the remaining dry ingredients and coffee mixture, mixing until the batter is smooth.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake in the lower third of the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- 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: In a small saucepan, bring 1 cup (240ml) heavy cream to a boil.
- In a heatproof bowl, combine the remaining 3 ounces (85g) of chocolate, 2 tablespoons (30ml) light corn syrup, and 2 tablespoons (30g) unsalted butter.
- Pour the hot cream over the chocolate mixture and let stand for 5 minutes, then whisk until smooth and glossy.
- Let the ganache cool slightly until it thickens to a pourable consistency.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drizzle down the sides.
- Let the ganache set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
86g
Fat
20g
Carbs
14g
