1 hr 5 mins
This a a light and moist cake that is not overly sweet due to the addition of coffee. The recipe comes from Food and Wine Magazine (November 2006). I have made it many many times and enjoy eating it as much as making it. This cake travels well. I have also subsituted Splenda for the sugar and it turned out the same. I will try to cut the the oil to 1/2 cup and add 1/4 cup applesauce next time I make it. You can also make double the ganache for extra chocolate decadence!
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- 1Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
- 2In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
- 3Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
- 4In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
- 5Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
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Nutritional Facts for Double Chocolate Bundt Cake With Ganache Glaze
Serving Size: 1 (120 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 375.2
- Calories from Fat 192
- Total Fat 21.4 g
- Saturated Fat 4.0 g
- Cholesterol 34.5 mg
- Sodium 587.8 mg
- Total Carbohydrate 43.5 g
- Dietary Fiber 2.1 g
- Sugars 21.5 g
- Protein 5.0 g