I suddenly had the urge to make a chocolate ganache bundt cake… Hmmm I wonder where that urge came from? ha! I am excited because this was my very first bundt cake! Can you believe I didn’t even own a bundt cake pan? Well now I am the proud owner of a new pan and I have a d-e-l-i-c-i-o-u-s recipe to go with it. Probably one of the best chocolate cake recipes I have tried (although I do have an amazing one that I haven’t shared… yet). This recipe is super moist, rich and the chocolate ganache adds the perfect touch of sweetness to the top. I also sprinkled some chopped-up candy canes over the ganache to add some Christmas spirit : ) Since, I had never made a bundt cake before, I followed this recipe, but changed a few things… I added more chocolate and sugar to the cake, changed the oil type and I also baked it for less time than they recommended. You can read the altered recipe below. I highly recommend taking this cake to your next Christmas party! Oh and by the way, you can make this recipe in any pan : )
Chocolate Ganache Bundt Cake
5 ounces bitter sweet chocolate – chopped
3/4 cup vegetable oil
1 1/4 cup sugar
1 large egg
2 cups flour
3/4 cups Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup brewed coffee – strong
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1 tablespoon unsalted butter
Preheat the oven to 350 degrees
In a double broiler (aka a metal bowl over a saucepan with boiling water, that’s what I do!) melt 2 ounces chopped chocolate. When it’s cooled, place in a medium boil with the whisk attachment.
Whisk the melted chocolate, oil and sugar and until smooth and then add in the egg… continue to whisk.
In a separate bowl combine flour, baking soda, cocoa powder and salt, give it a few whisks with a hand whisker to add air and remove clumps.
Add half of the dry ingredients to the wet ingredients along with a half cup of coffee and a half cup of buttermilk. Whisk until combined and then repeat with the remaining dry ingredients, coffee and buttermilk.
Pour into a sprayed, nonstick bundt pan and bake for about 30-35 minutes. You do not want over cook this because it will become dry. If a tiny bit a cake comes out on your toothpick, that’s fine. Just make sure the middle of the cake doesn’t jiggle. Let it cool completely (an hour or more) before it’s flipped onto a cake stand.
In a double broiler, melt the rest of the chopped chocolate and corn syrup. In a small saucepan heat up the heavy cream. Add the heavy cream to the melted chocolate and butter and whisk until it’s combined and a little thicker. Let it cool a bit before placing it on top of the cake.
Candy Cane Topping
Put some candy canes in a bag, zip it up and pound them with a wooden spoon or muddle. You’ll smell the peppermint coming out of the bag, yum!!
Photo Credit: Sugar and Charm