Double Chocolate Bundt Cake with Chocolate Ganache

There's really not much to say about this chocolate bundt cake other than OMG. It's double the chocolate, double the deliciousness for not a lot of fuss.

Today's a day off with both of my babies, which means walking to get donuts and coffee, having a picnic lunch on the patio, craft projects, lots of time chasing them as they ride in their Jeep, and trying to sneak in a few minutes here or there to do some much-needed errands around the house. This laundry pile may be growing exponentially, but this double chocolate bundt cake with a dreamy, silky smooth chocolate ganache seems to be calling my name. It's truly for the chocolate lover in your life (me and B!), and it's indescribably delicious. It's dense (but not too dense), chocolatey but not too much (is that even a thing?!), and moist (but not wet). Then a one-minute-to-make chocolate ganache is poured over the top. You read that right. One minute.

And y'all know how much I love chocolate, with my favorites being a classic chocolate mousse, a no-bake chocolate raspberry tart, and chocolate fudge sundae cupcakes. In the last couple of months though, this double chocolate bundt cake has actually taken the #1 spot.

Ingredients You'll Need to Make a Double Chocolate Bundt Cake

This recipe is really simple. Don't let the list fool you. You'll need:

• 1 cup fresh-brewed coffee (A must! It really brings out the flavor of the chocolate. I learned this tip from King Arthur Flour)
• 1 cup unsalted butter
• ¾ cup unsweetened cocoa powder
• 1 cups sugar
• ¾ cups brown sugar
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs at room temperature
• ½ cup sour cream or yogurt full fat at room temp
• ¾ cups semi-sweet chocolate chips

You'll melt the first three ingredients (coffee, butter, and cocoa powder) in the microwave and set aside. Then you'll whisk your dry ingredients together in the bowl of a stand mixer and slowly mix in the chocolate mixture until combined. Then add your eggs, vanilla extract, sour cream (or yogurt) until combined and fold in the chocolate chips. You're done. That's not so bad, right?!

How to get cake out of bundt pan

Let's be real. Getting the cake out of the bundt pan in one piece is by far the worst part. If you're making a yellow cake, you could always spray with non-stick cooking spray and then coat with flour. You can't really do that with this cake though because the flour would be quite ugly against the dark, dark chocolatey goodness. Here are some tips:

• Don't spray too early. Make sure to spray the bundt pan with non-stick cooking spray just before you're about to pour in your batter. If you wait too long, the spray just slides down the side of the pan, resulting in pools of spray on the top and the sides exposed.
• Spray the heck out of your bundt pan. Don't be shy. Make sure you get cooking spray in every little nook and cranny. You could also use butter if you don't have non-stick cooking spray.
• Don't let the cake cool too much. I've always found more success when I only wait 5-10 minutes after the cake comes out of the oven. If you wait too long, the cake starts to cool onto the pan. This is where you're left with a patchy cake.
• Flip it, flip it good. When you're ready, place a wire wrack over the top, then flip quickly. Then give it a good shake. If it's clear the cake is loose from the pan, hallelujah. Just slowly lift it up. If the cake isn't budging, then tap all around the pan with a knife to loosen it up. If that doesn't work, turn the pan back over again and use an offset spatula to gently to to loosen the cake from the sides of the pan. And if that doesn't work, then just take a fork out and start eating it right then and there.

The thing to remember is that the bundt pan is in charge. Ultimately, bundt cakes like to do what bundt cakes want to do, so don't worry if yours comes out somewhat patchy. Last week I made another bundt cake for a work event, and I let it cool way too long until the top quarter of the cake was basically in the pan. I poured the chocolate ganache over the cake, covered with sprinkles, and pre-cut slices for everyone. No one could even tell.

How to Make Chocolate Ganache

Chocolate ganache is one of the easiest frostings you could possibly make, and you don't need to use a double-boiler. You just don't. A microwave works just as well and takes a quarter of the time.

All you need is a medium-sized, microwave-safe bowl to melt ⅔ cup chocolate chips with ¼ cup heavy cream in the microwave in 30 second increments. After 30 seconds, take the bowl out of the microwave and stir until chocolate is melted. If it's not melted, simply repeat the process again until the chocolate mixture is melted. It shouldn't bubble or boil over or anything like that because you're watching it closely and taking it out to stir. Then you'll want to immediately pour it over the bundt cake before the chocolate hardens up and makes it much harder (and much less pretty) to pour.

I like big bundts and I cannot lie.

If you love bundts, too, check out this Apple Bundt Cake with Brown Sugar Glaze or this Lemon Buttermilk Poundcake that was one of the first recipes I ever posted on the blog.

Hope you love this chocolate bundt cake as much as we do!

If you make anything from the blog, be sure to let me know! I love hearing from you in the comments blow or on Facebook, Instagram, or Pinterest!

xox

kathryn

Double Chocolate Bundt Cake with Chocolate Ganache

The most decadent chocolate cake you'll sink your teeth into!

4.50 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: bundst cake, chocolate cake, chocolate ganache

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 14 slices

1x2x3x

Author: Kathryn

Ingredients

For the cake:

• 1 cup fresh-brewed coffee
• 1 cup unsalted butter
• ¾ cup unsweetened cocoa powder
• 1 cups sugar
• ¾ cups brown sugar
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs at room temperature
• ½ cup sour cream or yogurt full fat at room temp
• ¾ cups semi-sweet chocolate chips

For the chocolate ganache:

• ⅔ cup semisweet chocolate chips
• ¼ cup heavy whipping cream

Instructions

• Preheat the oven to 350°F.
• To make the cake: Place the coffee, butter, and cocoa in a small microwave-safe bowl. Microwave in 30 second increments until the butter melts. Whisk until smooth. Let the mixture cool for a few minutes while you do the next steps.
• While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into the bowl of a stand mixer, whisking to combine.
• Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix with a paddle attachment until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
• In the same bowl as the chocolate/butter mixture was in, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter until combined. Stir in chocolate chips with a spatula.
• Thoroughly spray a 10 or 12-cup bundt pan with non-stick cooking spray. Pour the batter into the prepared pan. Bake the cake for 45 to 55 minutes, until a long toothpick inserted into the center comes out clean.
• Remove the cake from the oven, wait 5-10 minutes, and turn the pan over onto a cooling rack. Slow lift the pan off the cake. Let the cake cool completely before icing.
• For the ganache: Melt chocolate chips and heavy whipping cream in the microwave in 30 second increments until the chocolate is melted. Immediately pour over the top of the cake until the ganache coats the top and runs down the sides. Slice immediately or wait until you're ready to serve.

Notes

How to store this cake: Store the bundt cake at room temperature covered.  Cake will be fresh for 2-3 days. 

To freeze: Before frosting, wrap the cake in plastic wrap multiple times.  Place in the freezer.  To defrost place in the refrigerator overnight, then cover with your ganache and bring back to room temperature before serving.