Emi's Favorite: The Perfect Chocolate Bundt Cake

Ingredients

Chocolate Bundt Cake

• 1 ¼ cups brewed coffee
• ¾ cup cocoa powder (regular or dutch processed)
• 2 ¼ cups granulated sugar
• 1 ¼ tsp kosher salt
• 2 ½ tsp baking soda
• 2 eggs + 1 egg yolk
• 1 ¼ cups buttermilk
• 1 cup vegetable oil
• 1 ½ tsp vanilla
• 2 ½ cups all-purpose flour

Chocolate Ganache

• ½ cup heavy cream (plus 1-3 tbsp if needed)
• 6 oz quality chocolate chips (dark or bittersweet (I like Ghirardelli))

Instructions

Chocolate Bundt Cake

1. Preheat oven to 350°F. Spray a 12-cup bundt pan generously with baking spray.
2. Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1½ - 2 minutes, whisking well every 30 seconds. Set aside to cool.
3. In a stand mixer fitted with a paddle attachment (or a bowl with a hand mixer), combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.
4. Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.
5. Add flour and mix on medium for 2 minutes. Scrape sides of bowl.
6. Add the mostly cooled coffee-cocoa powder mixture (if it’s too hot it will make the eggs lumpy) and mix on medium speed for 3 minutes. Scrape sides of bowl. The batter will be very thin.
7. Pour batter into the prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.

Chocolate Ganache

1. Place the fully cooled bundt cake on a cooling rack, and set the cooling rack over a cookie sheet. Place the chocolate chips in a bowl or liquid measuring cup with a spout. In a new bowl, microwave heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate chips, cover with a plate, and let sit without stirring for 3 minutes.
2. After the three minutes, whisk until the ganache is smooth. It should be loose enough to pour, but thick enough that it only runs part way down the side of the cake. If it isn’t smooth or is too thick, heat an additional 1-3 tbsp of cream in the microwave until hot, then pour into ganache and whisk until desired consistency is reached. Do NOT microwave the ganache.
3. Pour a thick layer of ganache onto the top of the cake, allowing it to fall down both sides. After you’ve gone around the whole cake, go back while it is still wet and add more ganache in any spots that are bare or look odd.
4. While the ganache is still warm, pick up the cooling rack and tap it a few times on the cookie sheet gently, but firmly. This will help the ganache fall evenly and smoothly on the cake. You can serve immediately or allow the ganache to set.

Attribution

Recipe from Borrowed Bites