Description
My easy chocolate bundt cake is everything you want in a chocolate cake recipe! This homemade bundt cake is supremely moist and fudgy, covered in rich chocolate ganache.
Ingredients
For the cake
- 1 ½ cups (285g) Granulated sugar
- 3 Large eggs, at room temperature
- ½ cup (118 ml) Vegetable oil
- 1 tablespoon (14.8ml) Pure vanilla extract
- ¾ cup (177 ml) Sour cream, at room temperature
- 2 cups (280 g) All-purpose flour, sifted
- ½ cup (55g) Hershey’s Special Dark cocoa powder, sifted
- 1 tablespoon (6g) Espresso powder (optional)
- 2 teaspoons (7.5 g) Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon (5 g) Salt
- 1 cup (236 ml) Hot brewed coffee
- ¼ cup (59m) Milk (any type)
For the ganache
- 3 ounces Dark chocolate bar, finely chopped
- 1/2 cup plus 1 tablespoons (133 ml) Heavy whipping cream
Instructions
For the cake:
- Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
- In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined. Next add the vegetable oil, vanilla extract and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
- In a separate bowl, combine and sift the remaining dry ingredients together. Add half the dry ingredients and half of the liquid ingredients (milk and coffee) and mix just until the flour starts to incorporate. Repeat with the remaining ingredients, and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter in the prepared bundt pan and bake at 350°F for 30-35 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Remove from the oven and place on a cooling rack, and after 10 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely. Serve with berries and whipped cream or chocolate ganache.
For the ganache:
- Heat the heavy cream in the microwave until warm but not boiling. Pour over the chopped chocolate, covering it completely. Place a piece of plastic wrap over top and allow it to sit, untouched, for about 5 minutes. and then stir until it’s completely smooth.
- Allow the ganache to cool for 5-10 minutes. Drizzle over the cooled bundt cake. Allow the ganache to set before serving.
Notes
- Baking times will vary depending on the type and size pan you use. Bake on a rack that is centered in your oven. Recommend using at least a 10 cup bundt pan
- To ensure your bundt cake doesn’t stick, generously grease and flour the pan. I prefer using Crisco spread, not baking spray. Since this is a chocolate bundt, I like to combine a little bit of flour with cocoa powder to dust the pan
Substitutions
- Hershey’s Dark Chocolate Cocoa powder can be substituted with natural, unsweetened cocoa powder if needed
- Sour cream: use plain or Greek yogurt.
- Brewed coffee: If caffeine is a concern, try using decag. If you don’t want to use brewed coffee, you can use additional milk, but I recommend heating it up to help bloom the cocoa.
Storage Instructions
- Finished cakes can be stored at room temperature for 3-4 days in an airtight container like a cake carrier, or sliced and stored in a tupperware.
- To freeze, cool the cake completely, double wrap in plastic wrap (if you have a cake board, place one under the cake), and then wrap in aluminum foil. Freeze for up 2 months. Thaw and then add the ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 381
- Sugar: 28.5 g
- Sodium: 365 mg
- Fat: 19.3 g
- Carbohydrates: 48.7 g
- Fiber: 2.5 g
- Protein: 5.9 g
- Cholesterol: 64.8 mg