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THE ULTIMATE CHOCOLATE BUNDT CAKE

Updated: Feb 11, 2020

It is super easy to make, incredibly moist, and very chocolate-y. 




As-salamu alaykum. This is

a deliciously rich Chocolate Bundt Cake covered in a creamy two-ingredient chocolate ganache. With a rich, velvety texture.


This bundt cake is really good for any occasion,I made this for my slumber party.



LET'S GET STARTED


  • INGREDIENTS

  1. 1 and 3/4 cups all-purpose flour

  2. 3/4 cup unsweetened natural cocoa powder

  3. 1 and 3/4 cups granulated sugar

  4. 2 teaspoons baking soda

  5. 1 teaspoon baking powder

  6. 1 teaspoon salt

  7. optional: 2 teaspoons espresso powder

  8. 1/2 cup oil

  9. 2 large eggs, at room temperature

  10. 3/4 cup full fat sour cream, at room temperature.

  11. 1/2 cup buttermilk, at room temperature.

  12. 2 teaspoons pure vanilla extract.

  13. 1/2 cup boiling hot water.

  • Direction

  1. Preheat the oven to 150 degree C and grease the bundt pan.

  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. Set aside.

  3. Using a stand mixer mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined.

  4. Pour the chocolate batter evenly into the prepared bundt pan.

  5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.


How to Make Chocolate Ganache

  • 2 Ingredients in Chocolate Ganache

  1. two 4-ounce quality semi-sweet chocolate bars finely chopped.

  2. 1 cup heavy cream or heavy whipping cream

  • Direction

  1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

  2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.

READY TO ASSEMBLE

Ganache can be ready to use as a drizzle on top of your bundt cake .

I then sprinkled cocoa powder, this is optional. You can decorate it as you like.



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