Chocolate Bundt Cake

Chocolate Bundt Cake

Decadent Chocolate Bundt Cake

Rich, moist, and infused with deep chocolate flavor, this cake is the epitome of indulgence. Crafted with a velvety ganache and baked using the cold oven method, it’s a dessert that surprises with its perfect balance of texture and taste. Whether for celebrations or quiet evenings, this chocolate pound cake is guaranteed to impress.

Watch my video to follow along step-by-step.

Decadent Chocolate Cake with Chocolate Ganache

Ingredients for the Cake

Dry Ingredients:

• 2 1/2 cups (312g) all-purpose flour

• 2 1/2 cups (500g) granulated sugar

• 1 1/2 cups (120g) Dutch-processed cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3 tablespoons (24g) cornstarch

Wet Ingredients:

• 3/4 cup (180ml) buttermilk

• 1/2 cup (120ml) neutral oil (vegetable or canola)

• 1/2 cup (113g) unsalted butter, melted and slightly cooled

• 4 large eggs, at room temperature

• 2 teaspoons (10ml) vanilla extract

Additional Ingredients:

• 1 cup (240ml) hot brewed espresso

• 3.5 ounces (100g) dark chocolate (85% cocoa), chopped

Ingredients for the Ganache:

• 1 1/4 cups (300g) heavy cream

• 10.5 ounces (300g) dark chocolate (85% cocoa), chopped

• 1/2 teaspoon sea salt

Instructions:

Prepare the Pan:
Grease a 10- or 12-cup Bundt pan thoroughly with softened butter, ensuring all crevices are coated. Dust the pan generously with Dutch-processed cocoa powder, tapping out the excess. Refrigerate.

Sift Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. After sifting, whisk in the granulated sugar until evenly combined.

Combine Wet Ingredients:
In a medium bowl or large liquid measuring cup, combine the buttermilk, oil, melted butter, vanilla extract, and eggs. Beat the eggs lightly with a whisk to incorporate into the mixture. Create a well in the centre of the dry, pour in the wet ingredients, and use a spatula to combine into a heavy batter.

Melt Chocolate in Espresso:
Place the chopped dark chocolate in a heatproof bowl. Pour the hot brewed espresso over the chocolate, letting it sit for 1–2 minutes. Stir until smooth and glossy. Set aside to cool slightly. Add to the batter, folding and mixing with a spatula or whisk until smooth and shiny. Be careful not to overmix.

Pour Batter into Pan:
Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles.

Bake in a Cold Oven:
Place the Bundt pan in the oven and set the temperature to 325°F (160°C). Bake for 55–60 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Cool the Cake:
Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Carefully invert the cake onto the rack with a tray or parchment under to catch any drip from the ganache.

Prepare Ganache:
Heat the heavy cream in a saucepan over medium heat until just steaming (do not boil). Pour the hot cream over the chopped dark chocolate and sea salt in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.

Glaze the Cake:
Allow the ganache to cool slightly to a pourable consistency. Drizzle the ganache over the slightly cooled cake, letting it cascade down the sides. Allow the cake and ganache to cool completely.

Serve and Enjoy:
Serve the cake and enjoy its rich, moist texture with your favorite beverage.