Description
Double Chocolate Bundt Cake
Ingredients:
For the cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup hot coffee
For the chocolate ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla extract
For garnish:
1/2 cup dark chocolate shavings
Instructions:
Preheat oven to 350°F (175°C) and grease a Bundt pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk and hot coffee, until smooth. Pour batter into the Bundt pan and bake for 45-50 minutes. Let cool before removing from the pan.
For the ganache, heat heavy cream until warm, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Add vanilla extract. Drizzle over the cooled cake and top with chocolate shavings. Slice and enjoy!
Step-by-Step Guide
1. Prep & Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup Bundt pan. In a medium bowl, whisk together the 2 cups flour, 3/4 cup cocoa powder, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. This ensures even leavening and prevents lumps.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened 1 cup butter and 1 3/4 cups sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This step is crucial for texture.
3. Incorporate Wet Ingredients: Add the 3 eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract. The mixture may look slightly curdled, which is fine.
4. Combine Everything: With the mixer on low, add one-third of the dry ingredients, followed by half of the 1 cup buttermilk. Repeat, ending with the final third of dry ingredients. Finally, slowly pour in the 1/2 cup hot coffee and mix just until the batter is smooth and uniform.
5. Bake & Cool: Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a skewer inserted comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it to cool completely.
Serving Suggestions
This rich cake is versatile. Serve it slightly warm for a decadent dessert with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch-friendly option, pair a slice with fresh berries like raspberries or strawberries to cut through the richness. A dusting of powdered sugar is a simple, elegant alternative to ganache.
How-to Summary
Grease a Bundt pan and preheat oven to 350°F. Whisk dry ingredients. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Alternately add dry mix and buttermilk, then mix in hot coffee. Bake for 45-50 minutes. Cool. For ganache, pour warm cream over chocolate chips, stir until smooth, add vanilla, and drizzle over the cooled cake. Garnish with chocolate shavings.
Frequently Asked Questions
Can I make this cake without coffee? Yes, you can substitute an equal amount of hot water. The coffee enhances the chocolate flavor without making the cake taste like coffee.
What if I don’t have buttermilk? Make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then fill it with regular milk. Let it sit for 5 minutes before using.
How should I store the cake? Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze the un-glazed cake for up to 3 months. Thaw and add ganache before serving.
Why did my cake stick to the pan? Ensure you grease and flour the pan thoroughly, getting into all the crevices. Letting the cake cool for only 15 minutes before inverting is key; cooling too long can cause sticking.
Can I use a different type of chocolate for the ganache? Absolutely. Dark chocolate chips will create a richer, less sweet ganache, while milk chocolate will be sweeter and creamier.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dense cake.
- Using cold ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, evenly combined batter that bakes properly.
- Not preparing the pan well: A missed spot with grease and flour is the top reason cakes stick. Use baking spray with flour for best results.
- Pouring ganache on a warm cake: The ganache will melt and slide off. Ensure the cake is completely cool before glazing.
Conclusion
This Double Chocolate Bundt Cake is a show-stopping dessert that balances deep chocolate flavor with a supremely moist, tender crumb. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-quality results at home. The step-by-step guide ensures success, while the serving suggestions and FAQs provide flexibility. Whether for a special occasion or a weekend treat, this cake is guaranteed to impress with its elegant simplicity and rich, satisfying taste.