Chocolate Bundt Cake

Baking a cake from scratch always makes me feel like a superhero and this one is pretty simple! Made with coffee to really enhance the deep chocolate flavor of the cake and topped off with a rich, shiny chocolate ganache.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 492kcal

Author Karly Campbell

Ingredients

For the cake:

4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups flour
1 ½ cups Dutch cocoa powder see notes
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1 cup brewed coffee

For the ganache:

8 ounces semi-sweet chocolate chopped
½ cup heavy cream

Instructions

To make the cake:

Preheat the oven to 325 degrees. Grease and flour a bundt pan to prevent sticking.
In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
In another bowl, stir together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and coffee. Stir gently until just combined. Do not overmix.
Pour the batter into the prepared bundt pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a cake plate to cool completely before glazing.

To make the ganache:

In a heatproof bowl, add the chopped chocolate. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
Drizzle the warm ganache over the cooled cake, letting it flow down the sides. Allow the ganache to set before slicing.

Notes

We love Dutch processed cocoa powder here for the intense color and smooth flavor, but natural cocoa powder will also work with this recipe. We normally use Hershey’s Special Dark which is a combination of the two.

You can use water + espresso powder in place of brewed coffee. Neither coffee or espresso powder will give the cake the flavor of coffee. It just helps to deepen the flavor of the chocolate.

If the cake sticks to the pan, gently run a knife along the edges to loosen it and give the pan a slight shake to help release it.

If using a dark-colored Bundt pan, check the cake 5 minutes before the recommended bake time, as darker pans tend to bake faster.

Nutrition