Chocolate Bundt Cake with Chocolate Ganache
Thick and moist, this Chocolate Bundt Cake with Chocolate Ganache is a rich, decadent dessert that's guaranteed to satisfy every chocolate craving. Since it's easy to make, it's a great cake for everyday as well as special occasions!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake recipe, chocolate sour cream bundt cake, moist chocolate cake
Servings: 8 slices
For the Chocolate Ganache
Make the Chocolate Bundt Cake
Preheat the oven to 350F. Prepare a 12 cup bundt pan by brushing it with melted butter.
Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large mixing bowl.
Use a whisk to mix together then and the brown sugar and mix again. Make a well in the center.
In a separate bowl or jug, mix together the eggs, canola oil, soured cream and coffee.
Slowly pour the wet ingredients into the dry ingredients beating well as you go.
Transfer the cake batter into the bundt pan, the mixture will look very thin and runny. The mixture will fill the tin to two-thirds full.
Bake in the center of the preheated oven for 25 minutes
Leave to cool in the bundt pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.
Make the Chocolate Ganache
Chop the chocolate finely and add it to a heatproof bowl
Pour the cream into a saucepan placed over a medium heat. When the cream is almost at boiling point, remove it from the heat and pour it on top of the chopped chocolate.
Leave the chocolate and cream to sit untouched in the bowl for 3 minutes.
After 3 minutes, very slowly stir the chocolate and cream together using a metal spoon or rubber spatula.
Keep stirring until the cream and chocolate have come together into a glossy ganache.
Immediately pour the ganache on top of the chocolate bundt cake.