Description
This rich and moist Chocolate Bundt Cake is a decadent dessert featuring a bold coffee-infused cocoa batter and a smooth, velvety chocolate ganache. Perfect for chocolate lovers, it combines the deep flavors of cocoa and coffee with a tender crumb and a luscious topping, making it ideal for celebrations or a special treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup brewed coffee
- ¾ cup cocoa powder (unsweetened)
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil (such as Canola)
- 1 cup Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- ¼ cup butter (unsalted)
- ¼ cup heavy cream
- 1½ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon almond extract (or vanilla extract)
Instructions
- Preheat your oven to 350°F (176°C) and position a rack in the middle of the oven. Grease a 10-inch bundt pan thoroughly with cooking oil to prevent sticking.
- In a small saucepan, combine brewed coffee and cocoa powder. Heat over medium-low heat, whisking constantly until it comes to a boil and is well blended. Remove from heat and let it cool.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Set aside for later use.
- In a large mixing bowl, using a hand or stand mixer, mix together granulated sugar, room-temperature eggs, and vegetable oil at medium speed for about one minute. Add Greek yogurt and vanilla extract, mixing for an additional minute until well incorporated.
- Gradually add the flour mixture and the cooled coffee-cocoa liquid to the wet ingredients. Mix on low speed for about one minute until everything is merged into a uniform batter. Avoid overmixing to maintain a tender crumb.
- Pour the batter evenly into the prepared bundt pan. Place it on the middle rack of the preheated oven. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. The cake edges will slightly pull away from the pan when done.
- Allow the cake to cool in the bundt pan for about 15 minutes. Then carefully invert it onto a cake plate to cool completely.
- In a small saucepan over low heat, combine butter, heavy cream, and cocoa powder. Whisk continuously, ensuring the mixture does not boil, until the butter melts and the ganache is smooth.
- Remove the saucepan from heat and whisk in powdered sugar and almond extract until fully smooth and glossy.
- Pour the warm ganache evenly over the cooled cake. Optionally, garnish with shaved chocolate for an elegant presentation.
Notes
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Decadent Chocolate Bundt Cake