Instructions
In a large mixing bowl, or the bowl of a stand mixer, whisk together flour, sugar, baking soda, and salt.
In a small saucepan over medium heat, melt the butter.
Once the butter is melted, add the cocoa powder, and coffee, whisking frequently. Bring the mixture to a simmer. Pour the hot coffee mixture into the flour mixture and add the oil. Beat with a hand mixer, or stand mixer with the paddle attachment, until well combined. Scrape the sides and bottom of the bowl as needed.
Check that the batter is not hot (lukewarm is ok), before adding the following ingredients. Add eggs, sour cream, and vanilla and beat until combined. Stir in the mini chocolate chips.
Thoroughly grease your bundt pan and pour the batter in. If you’re using a smaller 10-cup bundt you will not use all the batter (see note).
Tap the pan on the countertop a few times to release air bubbles. Bake for 40-48 minutes, until a toothpick inserted into a few different areas of the cake comes out clean.
Place the pan on a wire rack to cool for 10 minutes, then carefully remove the cake from the pan and place directly on the the wire rack to cool completely.
Ganache:
Place the mini chocolate chips in a bowl. Heat the cream until hot/simmering and pour it over the chocolate chips. Allow the mixture to sit at room temperature for 5 minutes. After 5 minutes, whisk until smooth.
Place the cooled cake on your serving plate.
Spoon or pour the ganache onto the cake allowing it to drip down the sides. Sprinkle with mini chocolate chips. Note: If the ganache seems too thin, let it cool a bit more and it will thicken. You want it thin enough to drip down the cake but thick enough to stick. Allow the ganache a few hours to set before serving.
Notes
Bundt pan size: I have made this cake in a 10-cup bundt pan and a 12-cup bundt pan. If using a 12-cup pan you will use all the batter. If using a 10-cup bundt pan I recommend using all but ½ cup of the batter, so that it does not overflow. You can discard the ½ cup of batter or make 2 cupcakes.
Greasing your bundt pan: It is important to thoroughly grease your bundt pan even if it’s “non-stick”. I have found that Pam baking spray with flour is consistently the best for this.
Make ahead: I think this cake is best the day after it is baked. It actually gets more moist! Feel free to make a day in advance.
Serving and storage: Serve at room temperature. Store at room temperature for up to 3 days or refrigerated for up to 5 days. Leftover slices can be frozen for up to 3 months.
Mini chocolate chips: One 10-oz bag of mini chocolate chips is enough for this recipe.
Nutrition
Calories: 381kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 201mg | Potassium: 106mg | Fiber: 2g | Sugar: 33g | Vitamin A: 391IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg
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