Description
Enjoy a moist and decadent Chocolate Bundt Cake that blends rich chocolate flavors with easy preparation. It’s perfect for gatherings or cozy evenings at home.
Ingredients
Scale
- 2 cups all-purpose flour
- ⅔ cup unsweetened baking cocoa powder (do not use dutch process)
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons instant coffee
- 1¾ cup granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Grease a 10-inch bundt pan well with butter, shortening, or baking spray, and dust it lightly with a bit of flour mixed with a bit of baking cocoa.
- Sift together the flour, cocoa powder, baking soda, salt, and instant coffee in a medium bowl.
- In a large bowl, combine the granulated sugar, milk, vegetable oil, eggs, and vanilla extract, mixing well. Stir in the melted butter.
- Gradually incorporate the flour mixture into the milk mixture. Pour the batter into the prepared bundt pan.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a serving plate.
- Heat the heavy cream in a microwave-safe bowl for 2 minutes. Add the semisweet chocolate and let it melt for several minutes before whisking until creamy and smooth.
- Drizzle the ganache over the fully cooled cake and serve with any extra chocolate ganache.
Notes
Ensure the bundt pan is greased well to prevent sticking.
Allow the cake to cool completely before applying ganache for the best presentation.
Store any leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg