dOuble chOcOlate bundt cake with ganache glaze

AuthorHeather WallaceCategoryDifficultyBeginner

Bundt pans create beautiful, hassle-free cakes that look like you spent a lot of time creating.

They come in all different designs and sizes that allow you to make your cake a fancy focal point of your table without taking the extra steps of decorating it...simple yet elegant at the same time.  

This recipe is basically my mini double chocolate bundt cakes with ganache glaze but in a large bundt pan. It can be difficult and confusing to adjust your temperature and cook time when changing to a different size pan so I've made it easy so that you can make this recipe in mini or large pans. Anyone who has tried making a cake into cupcakes can tell you that you have to lower the temperature of the oven and change how long you cook the batter for...otherwise you could end up with a dried out burnt brick instead of a moist fluffy cupcake.

So for your next dinner party make this simple and elegant dessert and impress your guests, or just make it at home one night for yourself and enjoy!

Yields12 Servings

 5 oz Bittersweet chocolate, chopped
 ¾ cup Canola oil
 1 cup Sugar
 1 Large egg
 2 cups All-purpose flour
 ½ cup Cocoa powder
 1 tbsp Baking soda
 ¾ tsp Salt
 1 cup Strong-brewed coffee
 1 cup Buttermilk
  cup Heavy cream
 ½ tbsp Corn syrup
 ½ tbsp Unsalted butter
 Cooking spray

Making the Batter . . .
1

Preheat oven to 350° 

Spray bundt pan with cooking spray.

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

Bake . . .
3

Pour batter into greased pan and bake in the lower third of the oven (move your oven rack to the second to third lowest height) for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.

Let the cake cool 10 minutes before removing from pan, cool on wire rack completely.

For the Glaze . . .
4

In a small heat-proof bowl combine the remaining 3 ounces of chopped bittersweet chocolate with 1/2 tablespoon of butter and 1/2 tablespoon of corn syrup; set aside.

In a small saucepan bring heavy cream to a boil. Pour hot cream over chocolate and let stand until melted, about 5 minutes. Whisk until smooth and let cool until thick but still pourable, about 2-3 minutes.

5

Pour ganache over cake and let rest about 30 minutes until glaze is set.

Ingredients

 5 oz Bittersweet chocolate, chopped
 ¾ cup Canola oil
 1 cup Sugar
 1 Large egg
 2 cups All-purpose flour
 ½ cup Cocoa powder
 1 tbsp Baking soda
 ¾ tsp Salt
 1 cup Strong-brewed coffee
 1 cup Buttermilk
  cup Heavy cream
 ½ tbsp Corn syrup
 ½ tbsp Unsalted butter
 Cooking spray

Directions

Making the Batter . . .
1

Preheat oven to 350° 

Spray bundt pan with cooking spray.

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

Bake . . .
3

Pour batter into greased pan and bake in the lower third of the oven (move your oven rack to the second to third lowest height) for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.

Let the cake cool 10 minutes before removing from pan, cool on wire rack completely.

For the Glaze . . .
4

In a small heat-proof bowl combine the remaining 3 ounces of chopped bittersweet chocolate with 1/2 tablespoon of butter and 1/2 tablespoon of corn syrup; set aside.

In a small saucepan bring heavy cream to a boil. Pour hot cream over chocolate and let stand until melted, about 5 minutes. Whisk until smooth and let cool until thick but still pourable, about 2-3 minutes.

5

Pour ganache over cake and let rest about 30 minutes until glaze is set.

dOuble chOcOlate bundt cake with ganache glaze
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