Description

Chocolate Bundt cake with chocolate ganache is a rich, moist dessert baked in a classic Bundt pan and topped with a luxurious chocolate ganache. Perfect for celebrations, family gatherings, or as a homemade treat. Easily made gluten-free, dairy-free, or low-sugar.

Ingredients

For the Cake:

– 2 cups all-purpose flour (substitute gluten-free flour if needed)

– 1 cup unsweetened cocoa powder

– 1 tsp baking soda

– ¾ tsp baking powder

– ½ tsp salt

– 1 tsp espresso powder (optional)

– 1¼ cups granulated sugar (substitute sugar alternatives like monk fruit or stevia for low-sugar diets)

– 1 cup light brown sugar, packed

– 5 large eggs, room temperature

– 2 tsp vanilla extract

– 1 cup sour cream, room temperature (substitute Greek yogurt or buttermilk for similar results)

– ¾ cup oil (vegetable, canola, or coconut oil for vegan option)

– 1 cup hot water

For the Ganache:

– 1 cup semi-sweet chocolate, finely chopped (substitute dark chocolate if preferred)

– ¾ cup heavy cream (substitute coconut cream for vegan option)

– 1 tsp vanilla extract (optional)

Optional Add-ins:

– Chopped nuts, chocolate chips, or caramel swirls (for added texture)

– Powdered sugar dusting or white chocolate drizzle (for decoration)

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Instructions

Preheat the oven to 325°F (163°C). Generously grease a 10-cup Bundt cake pan with nonstick baking spray or butter and flour.
In a large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar. Mix on low until combined, breaking up any clumps by hand if needed.
In a separate bowl, whisk together eggs, vanilla extract, sour cream, and oil until fully combined.
Pour the wet mixture into the dry ingredients and mix until just incorporated. Avoid overmixing. Gradually pour in the hot water and mix until the batter is smooth and thin.
Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes in the pan before inverting onto a cooling rack. Let the cake cool completely before glazing.
Finely chop the chocolate and place it in a heatproof bowl. Heat the cream until boiling, pour it over the chocolate, let it sit for 1 minute, then whisk until smooth. Add vanilla extract if desired.
Slowly pour the ganache over the cooled cake, letting it drip down the sides. Allow the glaze to set for 30 minutes before slicing and serving.

Notes

– Use room-temperature ingredients: Eggs and sour cream blend more smoothly into the batter. Avoid overmixing to maintain a tender crumb.

– Prevent sticking: Generously grease every nook and cranny of the Bundt pan with nonstick spray or butter and flour.

– Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze portions for longer storage; thaw overnight in the fridge and serve at room temperature.

– Customizations: Add cinnamon, nutmeg, or peppermint extract for warmth. Swap ganache with powdered sugar dusting or a drizzle of white chocolate for variety.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert / Cakes
Method: Baking
Cuisine: American / Classic Desserts

Nutrition

Serving Size: 1 slice (based on 12 servings per recipe)
Calories: ~350
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg