Are you ready to indulge in a chocolate experience so rich, so decadent, it'll leave you speechless? Then get ready to bake this Death by Chocolate Bundt Cake! This recipe isn't just about throwing together ingredients; it's a journey into pure chocolate bliss. It's the perfect showstopper for any occasion, from birthdays to casual weekend gatherings, and surprisingly, it's easier to make than you might think. Get ready to impress your friends and family with this incredibly moist and intensely chocolatey cake. Let's dive into this delicious recipe for a quick dinner idea or a special occasion dessert!
Ingredients:
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For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
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For the Chocolate Ganache:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet chocolate, finely chopped
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. This is crucial for easy removal later! Dusting with cocoa powder after flouring adds extra insurance against sticking.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps!
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
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Slowly pour in the hot coffee while mixing on low speed. The batter will be thin; this is perfectly normal!
Baking the Cake:
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Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from cracking.
Preparing the Ganache:
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While the cake is cooling, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
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Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
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Gently whisk until the chocolate is completely melted and the ganache is smooth and glossy.
Finishing Touches:
- Once the cake is completely cool, drizzle the ganache over the top, allowing it to drip down the sides for an extra decadent look.
Tips for the Best Death by Chocolate Bundt Cake:
- Use good quality cocoa powder for the richest chocolate flavor.
- Don't overmix the batter; overmixing can lead to a tough cake.
- Let the cake cool completely before inverting it to prevent it from breaking.
- For an extra special touch, dust the cake with powdered sugar before drizzling the ganache.
Variations:
- Add chocolate chips to the batter for extra chocolate chunks.
- Swap out the semi-sweet chocolate in the ganache for dark chocolate or milk chocolate, depending on your preference.
- Add a pinch of espresso powder to the batter for an intensified coffee flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 30-35g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Death by Chocolate Bundt Cake is a true masterpiece of homemade cooking, perfect for anyone looking for delicious dishes and easy recipes. Enjoy every bite!