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
Recipe
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
Directions
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.
Ganache
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
This looks amazing!! Pinning now!
Meggan
Lila Grace
Oh my goodness that looks amazing! I will definitely be trying it this weekend.
Its looking so tasty!!!
mmm… this looks delicious. I’ve got a bundt pan in my cupboard that’s only been used once I think – I think I might pull it out at make this it looks delicious and so festive with the smashed candy canes ontop!
yum! this looks absolutely amazing.
great food styling Eden! It’s amazing what a lil’ “sugar and charm” can do, right?! xo
YUM!
I made this the other day, and substituted water for the coffee (just because I’m pregnant and didn’t want to overload with the caffeine) and it was… A-M-A-Z-I-N-G. Seriously I made it for no particular occasion and we finished it in about a day. It was terrible haha.
Sarah! I am so happy it turned out for you!! It’s by far one of my favorite chocolate cake recipes EVER!!!! AND it’s totally addicting too… Looks like I will only be making it when I have parties because I ate the whole thing as well, haha!!
You’ve gotta try Earl Grey Chocolate cake, also made in a bundt pan! Best chocolate cake, EVER.