Double Chocolate Bundt Cake With Ganache Glaze

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READY IN: 1hr 5mins
SERVES: 10-12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat 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.
  • In 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.
  • Pour 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.
  • In 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.
  • Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
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