Double-Chocolate Bundt Cake With Ganache Glaze:
Chocolate Bundt Cakes are mostly heavy and buttery, but this recipe can make a surprisingly light and incredible moist Chocolate Bundt Cake. So, try this delicious recipe now.
INGREDIENTS:
Unsalted butter ½ tbsp
Corn syrup ½ tbsp
Heavy cream 1/3 cup
Buttermilk 1 cup
Strong brewed coffee 1 cup
Salt ¾ tsp
Baking soda 1 tbsp
Cocoa powder 1/3 cup
All-purpose flour 2 cups
Egg 1 large
Sugar 1 cup
Vegetable oil spray
Canola oil ¾ cup
Bittersweet chocolate ½ cup (chopped)
PROCEDURE:
Step 1:
Firstly, preheat your oven to 350-degree F. Meanwhile, spray the cake pan with vegetable oil spray and set aside. Now take a small saucepan, melt the chopped chocolate over low heat, stirring constantly. Set chocolate saucepan aside to let it cool slightly.
Step 2:
Secondly, take another bowl, whisk in the oil and sugar until smooth, also whisk in the egg.
Step 3:
Thirdly, 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 coffee and buttermilk and whisk until smooth.
Step 4:
Add the remaining dry ingredients, coffee, and buttermilk and whisk until smooth.,
Step 5:
Now pour the batter of chocolate Bundt cake into the prepared pan and bake in the oven for about 45 minutes. After that, let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
Step 6:
Take a small saucepan and bring the cream to boil. Add corn syrup, 3-ounce chocolate, and butter to it. Pour the hot cream over the chocolate and let stand until melted. Whisk until smooth. Let the ganache glaze cook for about 5 minutes.
Step 7:
In conclusion, pour the chocolate ganache over the cooled cake. Let the cake stand until the glaze sets.
“Calories don’t count on the weekend”
