Chocolate Bundt Cake with Chocolate Granache

Name: Chocolate Bundt Cake with Chocolate Granache
Prep time: 30 min
Cook time: 60 min
Total time: 160 min
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups (240g) all-purpose flour); 1 cup Cocoa Powder (1 cup (84g) unsweetened cocoa powder); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ¾ tsp Baking Powder (3/4 teaspoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt); 1 tsp Espresso Powder (1 teaspoon espresso powder); 1 cup Granulated Sugar (1 and 1/4 cups (249g) granulated sugar); 1 cup Light Brown Sugar (1 cup (213g) light brown sugar (packed )); 5 pieces Egg (5 large eggs (room temperature )); 3 tsp Vanilla (2 teaspoons vanilla extract + 1 teaspoon vanilla extract (optional )) — optional; 1 cup Sour Cream (1 cup (227g) sour cream (room temperature )); ¾ cup Vegetable Oil (3/4 cup (171ml) oil (vegetable, canola, or melted coconut will all work)); 1 cup Water (1 cup (227ml) hot water); 1 cup Semisweet Chocolate Chunks (1 cup (170g) semi-sweet chocolate (finely chopped)); ¾ cup Heavy Cream (3/4 cup (171) heavy cream)

A moist, American-style chocolate Bundt cake made with cocoa, coffee, and sour cream, baked until tender and topped with a rich semi-sweet chocolate ganache.

160 minAmerican

Servings4

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Vegetarian
Pescatarian
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Ingredients

For 4 servings

All-Purpose Flour2 cup · 2 cups (240g) all-purpose flour
Cocoa Powder1 cup · 1 cup (84g) unsweetened cocoa powder
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Baking Powder¾ tsp · 3/4 teaspoon baking powder
Table Salt½ tsp · 1/2 teaspoon salt
Espresso Powder1 tsp · 1 teaspoon espresso powder
Granulated Sugar1 cup · 1 and 1/4 cups (249g) granulated sugar
Light Brown Sugar1 cup · 1 cup (213g) light brown sugar (packed )
Egg5 pieces · 5 large eggs (room temperature )
Vanilla3 tsp · 2 teaspoons vanilla extract + 1 teaspoon vanilla extract (optional ) · optional
Sour Cream1 cup · 1 cup (227g) sour cream (room temperature )
Vegetable Oil¾ cup · 3/4 cup (171ml) oil (vegetable, canola, or melted coconut will all work)
Water1 cup · 1 cup (227ml) hot water
Semisweet Chocolate Chunks1 cup · 1 cup (170g) semi-sweet chocolate (finely chopped)
Heavy Cream¾ cup · 3/4 cup (171) heavy cream

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Steps

1Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
2In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, espresso, and both sugars. Mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
3In a separate bowl whisk the eggs, vanilla, sour cream, and oil, completely combined.
4Pour wet mixture into the dry ingredients and mix until just incorporated. Do not over mix.
5Pour in the hot water, and mix until combined. Set aside.
6Generously grease every nook and cranny of a 10-cup Bundt Cake pan with nonstick baking spray. Pour the batter into the prepared pan.
7Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. I suggest checking the cake at 50 minutes to ensure it doesn't over bake.
8Cool cake for 15 minutes in the pan, placed on a cooling rack, before inverting the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to cover with chocolate ganache.
9For the Chocolate Ganache: Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
10Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
11Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving!
12Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.