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Author:
Tracy Nawara
Bundt cakes are super low effort and make for a stunning dessert. You can get bundt cake pans in all shapes and sizes and every single one is prettier than the next. As long as the cake pans are greased very well, bundt cakes are pretty much foolproof.
This super simple Coffee-Chocolate Bundt cake features brewed coffee, chocolate chips, cocoa powder, and a chocolate ganache topping. It is super decadent and rich and comes together in no time. You can make four mini bundt cakes or one large bundt cake with this recipe.
The recipe begins with melting chocolate chips, cocoa powder, and butter in some piping hot coffee. This creates the coffee and chocolate base for the rest of the batter. Flour, sugar, and sour cream are incorporated into the batter for tang and lightness.
Once the cake is baked, it is inverted onto a serving plate. For the bundt to come out cleanly, you will need to liberally butter and flour the bundt pan. Each bundt pan has different nooks and crannies. When buttering your pan, use your fingers to get into every single groove of the pan before dusting it with flour. Any ungreased spots will result in the batter sticking.
You’ll know you greased your pan well if the cake slides right out when inverted. This is the reason many people shy away from making bundt cakes, but with a few easy preparations, your cake will turn out smoothly.
As if there wasn’t enough chocolate in this cake, The whole thing is topped with a homemade chocolate ganache once cooled. The ganache firms up to become a fudgy texture. The super moist coffee and chocolate cake next to the rich ganache is an amazing combination.
Make this cake for when you are having company, such as a casual lunch or tea with friends. It is the perfect snacking cake because it is easy to cut a thin slice and eat it with your hands. The perfect spring and summer cake is this Easy Coffee-Chocolate Bundt Cake.
For the Ganache:
Preheat the oven to 350 degrees F. Butter and flour a bundt pan liberally and tap out the excess flour. Use your fingers to get into each nook and cranny of the bundt pan to ensure the cake won’t stick.
In a bowl, combine the hot coffee, butter, cocoa powder, and chocolate chips. Allow the heat of the coffee to melt the chips and the mixture to become homogenous. Set aside to cool.
In a large bowl, combine the dry ingredients. Mix the flour, sugar, baking powder, and baking soda with a whisk or your fingers.
In another bowl, mix the wet ingredients. Whisk the eggs, sour cream, vanilla, and cooled chocolate mixture. Add the wet ingredients into the dry and fold together until just combined. Do not overmix, but make sure all flour is hydrated in the batter.
Pour into the prepared bundt pan and bake for 55 minutes or until a cake tester comes out clean.
Remove the cake from the oven and allow it to cool for 20 minutes. Turn the cake out onto a plate and allow it to cool completely.
Once the cake is cooled, make the ganache. Add the chocolate chips, heavy cream, and vanilla extract into a microwave-safe bowl and melt in 30-second intervals, stirring in between, until the ganache is melted and homogenous. Drizzle over the cake and allow to firm for about 2 hours.
Serve once the ganache has firmed.
