Name: Double Chocolate Bundt Cake with Chocolate Ganache and Espresso Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour, sifted if lumpy; 1 1/2 cups granulated sugar; 3/4 cup dutch-process cocoa powder; 1 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; 1 teaspoon kosher salt; 2 large eggs; 3/4 cup whole buttermilk; 1 cup strong black coffee, warm; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy whipping cream; 1 teaspoon espresso powder; 1 teaspoon vanilla extract; Flaky salt, for garnishing/sprinkling (optional)

Ingredients

1 1/2 cups all-purpose flour, sifted if lumpy

1 1/2 cups granulated sugar

3/4 cup dutch-process cocoa powder

1 1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs

3/4 cup whole buttermilk

1 cup strong black coffee, warm

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup heavy whipping cream

1 teaspoon espresso powder

1 teaspoon vanilla extract (for ganache)

Flakey salt, for garnishing (optional)

Instructions

Step 1: Preheat the oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease well with butter, then set aside.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine the dry ingredients thoroughly.

Step 3: To the same bowl, add the eggs, buttermilk, warm coffee, vegetable oil, and vanilla extract. Whisk carefully until the batter is fully combined and runny.

Step 4: Pour the batter into the prepared bundt pan and gently tap the pan on the counter to release any air bubbles.

Step 5: Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.

Step 6: For the ganache, melt the chocolate chips using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in the heavy cream, espresso powder, and vanilla extract until silky.

Step 7: Let the ganache cool for 5–7 minutes to thicken slightly. Drizzle it over the cooled cake and sprinkle with flakey salt if desired.

Step 8: Slice the cake into wedges and serve. Enjoy!

Tips & Variations

Use high-quality cocoa powder and chocolate chips for the best flavor depth.

Substitute brewed espresso for coffee to intensify the chocolate essence.

For a lighter cake, replace half the oil with applesauce.

Add a handful of chopped nuts or chocolate chunks to the batter for extra texture.

If you don’t have flakey salt, a dusting of powdered sugar can make a pretty garnish alternative.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Keep it wrapped well to prevent it from drying out. When ready to serve, allow refrigerated cake to come to room temperature or warm slightly in the microwave for a soft texture. Ganache may firm up in the fridge but will soften again at room temperature.

FAQs

Can I use regular brewed coffee instead of espresso for the glaze?

Yes, regular brewed coffee works fine if you don’t have espresso powder. It will still enhance the chocolate flavor nicely.

Is it necessary to use buttermilk in this recipe?

Buttermilk helps tenderize the cake and reacts with baking soda for leavening. You can substitute with milk mixed with a teaspoon of lemon juice or vinegar if needed.