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Decadent Chocolate Bundt Cake with Silky Chocolate Glaze


Decadent Chocolate Bundt Cake with Chocolate Ganache
Decadent Chocolate Bundt Cake with Chocolate Ganache

Rich, indulgent, and deeply chocolatey, this Bundt cake is everything a chocolate lover dreams of. With a velvety texture and a luscious ganache glaze, it’s the perfect centerpiece for any occasion.


In my baking class in Cannes, the rich aroma of melting chocolate filled the air as my students eagerly whisked their ingredients together. I remember one particular afternoon when a guest from New York hesitated before pouring the batter into the Bundt pan. “Are you sure it’s okay if I don’t mix it more?” she asked, eyeing the slightly lumpy batter.


“Trust me,” I smiled. “Overmixing is the enemy of a tender cake.”


She followed my advice, and as the cake baked, the kitchen warmed with the scent of deep cocoa and caramelized sugar. When we finally drizzled the glossy ganache over the perfectly baked Bundt, her eyes lit up.


“I never knew chocolate could taste this rich without being heavy,” she said, while savoring a bite. That’s the magic of this cake—simple techniques, high-quality ingredients, and just the right touch of patience.


Serves: 12 slices

Prep Time: 25 minutes

Cook Time: 55 minutes


Ingredients:

For the Cake:

  • 8 oz (227g) bittersweet chocolate, finely chopped

  • 1 cup (85g) Dutch-processed cocoa powder (Droste or Valhrona)

  • 1 teaspoon instant espresso powder

  • 1 cup boiling water

  • 2 cups (400g) lightly packed light brown sugar

  • 1 ½ cups (191g) all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 cup (227g) full-fat creme fraiche or sour cream, at room temperature

  • ½ cup (112g) neutral oil (such as vegetable, sunflower oil or canola)

  • 5 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 tablespoon melted shortening or any neutral oil for greasing the pan


For the Ganache:

  • ½ cup (119g) heavy cream

  • 1 tablespoon corn syrup

  • 4 oz (113.5g) semisweet chocolate, finely chopped


Preparation:

Make the Cake:

Preheat the oven to 177°C/350°F/160°Fan


  • In a heatproof bowl, combine the chopped chocolate, cocoa powder, and espresso powder. Pour the boiling water over the mixture, cover, and let it sit for 5 minutes. Whisk until smooth and let it cool to just warm (95–98°F).

  • In a large mixing bowl, whisk together the brown sugar, flour, salt, and baking soda, ensuring there are no lumps.

  • Whisk the creme fraîche or sour cream, oil, eggs, and vanilla extract into the cooled chocolate mixture until fully incorporated.

  • Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just combined. Be careful not to overmix—this keeps the cake moist and tender.

  • Generously grease, with a brush, a 12-cup Bundt pan with melted shortening or melted butter ensuring every crevice is coated. Immediately pour in the batter and smooth the top.

  • Bake for 50–55 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert onto a serving platter to cool completely. If the cake sticks, run a thin spatula around the inner tube to help release it.


Make the Ganache Glaze:

1. In a small saucepan over medium heat, warm the heavy cream and corn syrup until hot but not boiling. Remove from heat.

2. Add the chopped chocolate and whisk until silky smooth. Let the ganache cool slightly until it thickens to a pourable consistency.

3. Drizzle the ganache generously over the cooled cake, letting it cascade down the sides. Allow it to set at room temperature for about 10 minutes before slicing.


For an extra fudgy experience, chill the cake before serving.


Enjoy this rich and luxurious chocolate Bundt cake with a cup of espresso or a glass of dessert wine!





 
 
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