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Double-Chocolate Bundt Cake with Ganache Glaze

Sunday, February 19, 2012

Recipe adopted from Kate Neumann via Food & Wine.


2 ounces bittersweet chocolate, chopped
3/4 cup canola oil
7 ounces (~1 cup) sugar
1 large egg
9 1/2 ounces (~2 cups) all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk

3 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter


Preheat oven to 350° F.

Either using a double-boiler or a small saucepan over low heat, melt the 2 ounces of bittersweet chocolate.  Once melted, transfer to a medium bowl, let cool slightly, and whisk in the oil, sugar, and egg.

In another bowl, sift together the flour, cocoa, baking soda, and salt.  Add half of the dry ingredients back to the chocolate mixture along with half of the coffee and half of the buttermilk.  Whisk until smooth.  Add the remaining dry ingredients, coffee, and buttermilk, and whisk just enough to combine.

Pour the batter into a greased bundt pan and bake for 45 minutes.  Once cooked, let the cake rest on a cooling rack for 10 minutes, and then turn the cake over and let rest out of the pan until room temperature.

For the ganache, bring the cream to a boil.  In a small bowl, add the remaining 3 ounces of chocolate, along with the corn syrup and butter.  Pour the cream over these ingredients, and let sit for 5 minutes.  Then whisk until everything is combined.  Once the ganache has cooled slightly, drizzle over the bundt cake, let cool for another 30 minutes, then enjoy!

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