Description

This decadent Double Chocolate Bundt Cake features a rich, moist chocolate batter infused with coffee and buttermilk, baked to perfection in a bundt pan. Topped with a luscious chocolate espresso ganache glaze and an optional sprinkle of flaky salt, this cake is perfect for chocolate lovers seeking an indulgent and elegant dessert.

Ingredients

Scale

Cake 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

Ganache Glaze Ingredients

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)

Instructions

Prepare Bundt Pan: Preheat your oven to 350°F. Generously spray a 10-cup bundt pan with baking spray or grease it well with butter, then set aside to prepare the batter.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, dutch-process cocoa powder, baking soda, baking powder, and kosher salt until fully combined.
Add Wet Ingredients and Combine: To the same bowl with dry ingredients, add the eggs, whole buttermilk, warm black coffee, vegetable oil, and vanilla extract. Whisk carefully and thoroughly until the batter is smooth and runny.
Pour Batter and Bake: Pour the cake batter into the prepared bundt pan. Gently tap the pan on your counter to remove any air bubbles. Bake the cake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully invert the bundt pan onto a wire rack and remove the cake. Let it cool completely before glazing.
Prepare Ganache: Using a double boiler over medium heat, place the semi-sweet chocolate chips in a heatproof mixing bowl. Stir occasionally until completely melted. Add heavy whipping cream, espresso powder, and vanilla extract. Stir continuously until the ganache is silky and smooth. Remove from heat.
Set Ganache and Glaze Cake: Let the ganache cool and slightly thicken for 5-7 minutes. Drizzle it evenly over the cooled cake. Optionally, garnish with flaky salt for a delicate salty contrast.
Serve: Slice the double chocolate bundt cake into wedges and enjoy this rich, indulgent dessert with family or friends.

Notes

Using warm coffee enhances the chocolate flavor and keeps the cake moist while balancing bitterness.
Sifting the flour prevents lumps and ensures a smoother batter.
The espresso powder in the ganache intensifies the chocolate depth without overpowering the cake.
Allow the cake to cool completely before adding ganache to prevent melting or sliding off.
Flaky salt is optional but adds a delightful contrast to the rich chocolate.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Double Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Espresso Chocolate Cake, Coffee Chocolate Cake