Chocolate Ganache Bundt Cake
Chocolate bundt cake with chocolate ganache drizzled over the top. This cake is worth every bite!
Servings: 10 People
- 2 ounces bittersweet chocolate
- 1 cup vegetable oil
- 1 egg
- 1 1/4 cup sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp baking soda
- 1 tsp salt
- 1 cup coffee brewed, black
- 1 cup buttermilk
In a double boiler (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 fork 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 in a preheated 350°F oven. 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.
Serving: 10g | Calories: 445kcal | Carbohydrates: 52g | Protein: 6g | Fat: 26g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 595mg | Potassium: 208mg | Fiber: 3g | Sugar: 28g | Vitamin A: 66IU | Calcium: 46mg | Iron: 3mg