Who doesn’t love the rich, indulgent flavor of chocolate? This Moist Chocolate Bundt Cake with a decadent chocolate ganache is a treat that promises to satisfy your sweetest cravings. With a perfectly fluffy and moist crumb, this cake combines the best of both worlds: a soft, spongy texture paired with a glossy, luxurious ganache topping. Whether you’re baking for a special occasion or treating yourself to something indulgent, this cake is sure to impress.
Ingredients
- 1 cup milk
- 1 tbsp vinegar
- 3 medium eggs
- 1 1/2 cups (300g) powdered sugar
- 3/4 cup (165ml) vegetable oil
- 1/4 cup coffee ( 2tbs instant coffee powder in 1/4 cup hot water)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups (300g) plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup (35g) cocoa powder
For the ganache
- 150g unsalted butter
- 200g milk chocolate
- 150g powdered sugar
- 1/2 cup cream
- 1 tsp vanilla extract
Method
- In a jug, pour 1 cup of milk (at room temperature) and add 1 tbsp of distilled vinegar. Mix well and set it aside for about 10 minutes. This will allow the milk to curdle slightly, creating the tangy buttermilk needed for the cake.
Step 2: Prepare the Dry Ingredients
- In a separate bowl, sift together 2 1/2 cups of flour, 1 tsp baking powder, 1 tsp baking soda, and 1/4 cup unsweetened cocoa powder. Set this dry mixture aside.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, crack 3 medium eggs and add 1 1/2 cups of sugar, 1/2 cup vegetable oil, 1 cup cooled brewed coffee, 2 tsp vanilla extract, and 1/4 tsp salt.
- Beat the mixture well using a hand mixer or electric blender, ensuring all the ingredients are thoroughly combined and the mixture becomes smooth and slightly frothy.
Step 4: Combine Wet and Dry Ingredients
- Add the prepared buttermilk to the egg mixture and beat again to combine.
- Gradually fold in the prepared dry ingredients (flour, baking powder, baking soda, and cocoa powder). Use a spatula to gently fold the mixture until everything is just combined. Be careful not to overmix, as this could affect the texture of the cake.
Step 5: Bake the Cake
- Preheat your oven to 180°C (350°F).
- Grease a bundt cake tin and dust it lightly with flour to ensure the cake doesn’t stick.
- Pour the prepared batter into the tin and tap the tin gently 2-3 times on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it towards the end, as oven times may vary.
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Chocolate Ganache
- In a saucepan, heat 1/2 cup butter, 1 cup chopped milk chocolate, 1 tbsp sugar, 1/4 cup heavy cream, and 1 tsp vanilla extract over medium heat.
- Stir continuously until everything is melted and fully combined into a smooth ganache.
- Once the ganache is ready, strain it into a bowl to remove any lumps, then allow it to cool slightly before pouring it over the cooled cake.
Step 7: Serve and Enjoy
- After the cake has cooled and the ganache has set slightly, pour the ganache over the cake, allowing it to drizzle down the sides for a beautiful finish.
- Slice and enjoy this rich, chocolatey indulgence!
Tips for Success:
Homemade Buttermilk: If you don’t have buttermilk on hand, simply make it by combining regular milk with vinegar or lemon juice, as described above. It adds moisture and tenderness to the cake.
Don’t Overmix: When combining the dry and wet ingredients, mix just until the batter comes together. Overmixing can result in a denser cake.
Cooling Time: Allow the cake to cool completely before applying the ganache so it doesn’t melt the topping.
Notes
The ganache will thicken when it cools down. You can heat or microwave it again to loosen the ganache.
You can use store bought buttermilk instead of homemade buttermilk if available.
