Prepare to be transported to chocolate heaven with this decadent Chocolate Ganache Bundt Cake that will make your taste buds dance and your guests swoon! Imagine cutting into a rich, moist chocolate cake with a glossy ganache waterfall cascading down its elegant curves - this isn't just a dessert, it's a show-stopping culinary masterpiece that promises to be the star of any gathering. Whether you're a seasoned baker or a chocolate enthusiast looking to impress, this recipe is your ticket to creating a dessert that looks professionally crafted but is surprisingly simple to make.
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream (for ganache)
- 8 ounces semi-sweet chocolate (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together cocoa powder, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until completely combined and free of lumps.
- In a separate medium bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Mix with an electric mixer on medium speed until just combined. Be careful not to overmix.
- Slowly add boiling water to the batter, stirring gently until the water is fully integrated and the batter is thin and smooth.
- Pour the batter into the prepared bundt pan, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove cake from oven and let cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- For the ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped semi-sweet chocolate.
- Let the chocolate and cream sit for 2-3 minutes, then whisk until smooth and glossy.
- Once the cake is completely cooled, pour the warm ganache over the top, allowing it to drip down the sides of the bundt cake.
- Let the ganache set for 15-20 minutes before serving. Optionally, garnish with chocolate shavings or fresh berries.
Tips
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan, using a pastry brush to get into all those intricate design details. This ensures your cake releases perfectly without breaking.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Boiling Water Trick: The boiling water helps bloom the cocoa powder, creating a deeper, richer chocolate flavor and incredibly moist texture.
- Ganache Temperature Matters: Let the ganache cool slightly before pouring to achieve that perfect dripping consistency.
- Cooling is Crucial: Allow the cake to cool completely before adding ganache to prevent it from melting too quickly.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.Bonus Pro Tip: For an extra luxurious touch, serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
