Decadent Chocolate Bundt Cake With Chocolate Gnache

Moist dark chocolate cake with gnache glaze. Garnish with whipped cream and maraschino cherries or fresh raspberries.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 bundt cake

Ingredients

• 1  cup strong black coffee
• 1⁄3 cup  semi-sweet chocolate chips
• 2  cups sugar
• 1 2⁄3 cups all-purpose flour
• 1  cup cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 3  large eggs
• 1⁄2 cup  vegetable oil
• 1  cup buttermilk
• 1  teaspoon vanilla extract
• 1  cup heavy cream
• 1  cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
2. Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
3. Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
4. Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
5. Add dry ingredients and beat on medium speed until just combined.
6. Pour into prepared pan.
7. Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
8. For gnache - heat heavy cream to almost boiling.
9. Stir in chocolate chips and remove from heat.
10. Continue stirring and allow to cool.
11. Drizzle generously over cooled cake.