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Decadent Double Chocolate Espresso Bundt Cake with Ganache Drip

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A rich and indulgent double chocolate bundt cake enhanced with espresso for depth and finished with a silky bittersweet ganache drip. Perfect for chocolate lovers seeking a quick and easy yet sophisticated dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably natural
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ½ cup (120ml) strong brewed espresso, freshly made or instant dissolved in hot water
  • ½ cup (120ml) vegetable oil (canola or sunflower oil)
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¾ cup (180ml) heavy cream, full-fat
  • 8 ounces (225g) bittersweet or dark chocolate, chopped finely
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Grease a 10-12 cup Bundt pan generously with butter or oil, then dust with cocoa powder. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, beat granulated sugar and eggs with a mixer until pale and slightly thickened, about 3 minutes.
  4. Slowly pour in buttermilk, espresso, vegetable oil, and vanilla extract into the egg mixture. Mix just until combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until no streaks remain; a few lumps are okay.
  6. Fold in the semi-sweet chocolate chips carefully to prevent sinking.
  7. Pour batter into the prepared Bundt pan and smooth the top.
  8. Bake for 45-55 minutes, starting to check at 45 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  11. Pour hot cream over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth.
  12. Stir in softened butter for extra glossiness.
  13. When cake is completely cool, drizzle ganache over the top, letting it drip naturally down the sides.
  14. Allow cake to sit at room temperature for about 30 minutes so ganache firms slightly before slicing and serving.

Notes

Grease the Bundt pan well with butter and dust with cocoa powder to prevent sticking and add chocolate flavor to the crust. Use freshly brewed espresso or good-quality instant powder dissolved in hot water for best flavor. Start checking cake doneness at 45 minutes to avoid overbaking. Fold chocolate chips gently to prevent sinking. Ganache should be pourable but thick; warm gently if too thick. Let cake cool completely before adding ganache to avoid melting.

Nutrition

Keywords: chocolate cake, bundt cake, espresso cake, ganache drip, chocolate dessert, easy chocolate cake, coffee flavored cake

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