Double-Chocolate Bundt Cake with Ganache Glaze

This cake is amazing! I’ve made it several times and it always turns out light and moist. It is deeply chocolate, but not too sweet. This cake is easy and fairly quick to put together. The recipe calls for bittersweet chocolate, but I have used semi-sweet chocolate with delicious results. I like to use Ghiradelli bittersweet chocolate chips, which are inexpensive and easily found at most grocery stores.

Double-Chocolate Bundt Cake with Ganache Glaze

Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cu Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon butter

Preheat the oven to 350ยฐ. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.

In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

Recipe by Kate Neumann.

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