Chocolate Bundt Cake with Chocolate Ganache (Full Recipe)

Ingredients

For the Cake

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1 cup (240 ml) hot coffee (or hot water for a milder chocolate flavor)

For the Chocolate Ganache

• 8 ounces (225 g) semi-sweet chocolate, finely chopped or chocolate chips
• 1 cup (240 ml) heavy cream
• 1 tablespoon unsalted butter

Optional Toppings

• Chocolate shavings
• Toasted pecans or walnuts
• Powdered sugar
• Fresh berries

Instructions

1. Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).
2. Thoroughly grease and flour a 10–12 cup Bundt pan, making sure to coat all crevices.

2. Make the Cake Batter

1. In a large mixing bowl, beat the softened butter and sugar together for 3–5 minutes until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract.

3. Combine Dry Ingredients

1. In a separate bowl, whisk or sift together:
   • Flour
   • Cocoa powder
   • Baking powder
   • Baking soda
   • Salt

4. Finish the Batter

1. Add one-third of the dry ingredients to the butter mixture.
2. Mix in half of the sour cream.
3. Repeat with another third of the dry ingredients, the remaining sour cream, then the remaining dry ingredients.
4. Mix only until combined.
5. Slowly stir in the hot coffee until the batter is smooth. The batter will be fairly thin.

5. Bake

1. Pour the batter evenly into the prepared Bundt pan.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Cool the cake in the pan for 10 minutes.
4. Carefully invert onto a wire rack and allow it to cool completely.

Make the Ganache

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a saucepan over medium heat until steaming and just beginning to simmer. Do not boil.
3. Pour the hot cream over the chocolate.
4. Let stand for 2 minutes.
5. Whisk until completely smooth and glossy.
6. Stir in the butter until melted.
7. Let the ganache cool for 5–10 minutes, until slightly thickened but still pourable.

Assemble

1. Place the cooled cake on a serving plate.
2. Slowly drizzle or pour the ganache over the top, allowing it to flow down the sides.
3. Garnish with chocolate shavings, toasted nuts, berries, or a light dusting of powdered sugar if desired.

Yield

• 12–16 servings

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze (without ganache) for up to 3 months.