Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze
Rich, fudgy, and majorly chocolatey, this Blackout Chocolate Bundt Cake is the perfect treat for any chocolate fanatic!
Ingredients
Blackout Chocolate Bundt Cake
- 2 ½ cups (300g) All Purpose Flour, measured correctly †
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 6 tbsp Dutch Processed Cocoa Powder sifted
- 6 tbsp Double-Dutch Processed Cocoa Powder (‘Black’ Cocoa or Extra-Dark Cocoa), sifted
- 3/4 cup Hot Freshly Brewed Coffee
Chocolate Ganache Glaze
- 2 oz High Quality Milk Chocolate (such as Lindt, etc), chopped finely
- 2 oz High Quality Dark Chocolate (such as Lindt, etc), chopped finely
- 1/2 cup Heavy Cream
Instructions
Blackout Chocolate Bundt Cake
- Preheat oven to 350°F. Prepare a bundt pan with cooking spray. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and both cocoa powders. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared bundt pan, and bake for 40-50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing with ganache.
Chocolate Ganache Glaze
- Place chopped chocolates into a heatproof bowl. Set aside.
- In a small saucepan over medium heat, bring heavy cream to a very light boil. Remove rom heat immediately and pour into the bowl with the chocolate. Allow to sit for one minute, then using a whisk, stir together until the ganache looks smooth.
- Allow the ganache to cool for about 10 minutes before pouring over top of cake.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)