Description
This rich and moist chocolate bundt cake is made with simple ingredients and topped with a delicious ganache.
Ingredients
Scale
- 2 cups all-purpose flour (or Gluten-free flour 1 for 1, like Bob’s Red Mill)
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk of choice (buttermilk, sour cream or Greek Yogurt)
- 1/2 cup oil of choice
- 2 extra large eggs (at room temperature, or use 3 large eggs)
- 1 teaspoon vanilla extract
- 3/4 cup freshly brewed hot coffee (or can use 3/4 cup of hot water in its place)
- optional: 1/2 cup mini chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- optional: sprinkles, berries or whipped cream
Instructions
- Preheat the oven to 350 degrees F.
- Using a mixer, in a mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients.
- With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Optionally, add mini chocolate chips if desired.
- Before you pour the batter into the bundts, use Baker’s Joy or melted/solid shortening, coating your pan well with a brush or paper towel, ensuring to get into all the nooks and crannies of the center tube of the pans, then dust with cocoa powder or flour. Then, flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cakes.
- Because the batter is on the runnier side, divide it into large piping bags to make it easier to get the batter into the mini pans. If not using piping bags, you can always use a spoon or a glass measuring cup, having a paper towel available to wipe away excess batter that gets on the sides.
- Pipe or spoon/pour the batter into the prepared pan to about 2/3rds full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes, then remove and cool on a cooling rack.
- After removing from the oven, place the pan on a wire rack and let cool for 10 minutes to allow the cake to become firm enough to remove from the pan without breaking apart. Carefully slide a table knife or spatula down the sides and center of the pan to release any sticking spots. After the required cooling time, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.
- Add sweetened condensed milk and chocolate chips to a microwaveable bowl and microwave on high for one minute, stirring until the chips are melted and the mixture is smooth. Melt in 15-second increments if needed. Cool slightly before drizzling over cakes. This can be made ahead, cooled, and reheated in the microwave if desired.
- Spoon ganache over cakes while on a cooling rack and add sprinkles, berries or whipped cream if desired.
Notes
- This recipe can be prepared in advance and reheated or served cold.
- Ensure to grease and flour your bundt pan properly to avoid sticking.
- Feel free to adjust the flavorings and toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg