Chocolate Bundt Cake with Chocolate Ganache Glaze!
Chocolate Bundt Cake with Chocolate Ganache Glaze!
You’ll love this easy chocolate bundt cake topped with a chocolate ganache glaze. This moist chocolate cake is just the right amount of richness without being too heavy!
Bundt cakes look beautiful. I love the simplicity of this chocolate cake! It’s not as rich as a German chocolate cake, or very moist like a chocolate sour cream cake – but it’s perfect in its own chocolatey way!
simple and delicious
Hello everyone! I’m Ashley from Spoonful of Flavor and I’m excited to be a guest post on Lil’ Luna today. I often have dessert before dinner and I believe almost anything can be made better with chocolate. Today, I have a perfect chocolate dessert to share with you.
This basic chocolate cake with chocolate ganache glaze is an easy and impressive chocolate dessert. The recipes are relatively easy to put together and make for simple dishes that the whole family will love. This cake is perfect because it provides double the chocolate flavor without being overpowering.
So why not grab a fork and indulge in a chocolate bundt cake?
In the oven after 10 minutes!
Preparing this bundt cake is actually quite simple. Just whisk all the ingredients together. The cake will be ready in the oven in 10 minutes or less! The hardest part was waiting almost an hour for it to bake. đ
Prepare. Preheat oven to 325 degrees Fahrenheit. Butter a 12- or 14-cup pan.
batter. In a large bowl, combine flour, cocoa powder, baking soda and salt. In a glass measuring cup, combine milk and sour cream.
In an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla and reduce speed.
Add the flour mixture in two batches, alternating with the milk mixture, beginning and ending with the flour mixture. Mix until just combined.
bake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, about 50-55 minutes.Transfer pans to wire racks to cool completely
glaze
This delicious chocolate ganache glaze requires only 3 ingredients:
- chocolate
- heavy cream
- butter
Place chocolate in a mixing bowl and set aside. Heat the cream in a small saucepan over medium heat until it starts to form a bowl. Remove from heat and pour over chocolate. Let stand for a minute, then add the butter and beat until smooth. Let stand, stirring occasionally, until slightly thickened. After the cake has cooled, pour the glaze over the cake.
extra toppings
In my opinion, the glaze complements this cake perfectly. But if you want to do something extra, You can always add some of these toppings:
- Chocolate Chip
- Strawberry
- blueberry
- chopped nuts
- powdered sugar
storage tips
storage. This cake will last 2 days if stored at room temperature. To store it, keep it in an airtight container or cover with plastic wrap. If you want it to keep longer, put it in the refrigerator.
freezing. Once the cake is completely cool, place it in a freezer-safe airtight container or wrap the cake tightly in plastic wrap and foil and freeze for up to 1 month.
Let it thaw at room temperature for 6-8 hours before serving. I recommend waiting until the day the cake is on before adding the glaze to the cake.
Double the chocolate = double the deliciousness. This is just the right balance of richness without being overwhelming. This really is a perfect chocolate cake!
For more pan recipes, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 50 minutes
Total time 1 hour
Serving Size 12
Calories 468 kcal
by Lil’ Luna
cake
- 1 cup unsalted butter plus more for pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
glaze
- 3 ounces bittersweet chocolate chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
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To make the cake, preheat the oven to 325 degrees Fahrenheit. Butter a 12- or 14-cup pan. In a large bowl, combine flour, cocoa powder, baking soda and salt. In a glass measuring cup, combine milk and sour cream.
-
In an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla and reduce speed. Add the flour mixture in two batches, alternating with the milk mixture, beginning and ending with the flour mixture. Mix until just combined.
-
Pour the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, about 50-55 minutes. Transfer pans to wire racks to cool completely.
-
While making glaze, place chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it starts to form a bowl. Remove from heat and pour over chocolate. Let stand for a minute, then add the butter and beat until smooth. Let stand, stirring occasionally, until slightly thickened. Pour the glaze over the cake.