This Chocolate Bundt Cake is firm but has a soft and moist interior. It has a delicious flavor of chocolate and butter. It’s super chocolatey without being too sweet. The dark chocolate ganache makes it decadent and delicate. A must-try for chocolate lovers! (Yields one 10 cups bundt pan)
Ingredients
140 ml buttermilk
250 g All-purpose flour
300 g Granulated sugar
2 tsp Baking soda 12g
¼ tsp Salt
70 g Cocoa powder
3 Eggs
250 g Unsalted butter plus a little extra for the pan
180 ml Boiling water
2 tablespoons Instant coffee 10g
Ganache:
100 g Heavy or whipping cream
100 g Dark chocolate chopped (or small callets)
30 g Chocolate shavings for decoration
Instructions
Preheat the oven to 350°F (180°C). Butter the bundt pan with soft butter and a brush, covering the whole surface. “Flour” the pan with cocoa powder and tap out the excess. You can also use baking spray with flour instead of buttering and flouring the pan.
In a bowl, sift and mix the flour, baking soda, salt, and cocoa powder. Add the sugar and combine with a hand whisk.
Add the eggs and buttermilk to the dry mix and start mixing. Before fully combined, add the melted butter and continue mixing until integrated.
Dissolve the instant coffee with the boiling water (you can also use filtered coffee but make sure it’s hot). Add the coffee to the mixture and continue stirring slowly until you get a smooth batter.
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