Description
Moist chocolate bundt cake with a rich chocolate ganache topping. Easy to make, and always a crowd pleaser.
Ingredients
- FOR THE CAKE:
- 1-½ cup Unsalted Butter
- ½ cups Brown Sugar
- 1-⅓ cup White Sugar
- 3 whole Eggs
- ⅔ cups Sour Cream
- 1 cup Whole Milk
- ½ cups Unsweetened Cocoa Powder
- ¼ cups Espresso
- 2 teaspoons Baking Powder
- 3 cups Flour
- FOR THE GANACHE:
- ¾ cups Heavy Cream
- 1 Tablespoon Espresso Powder
- 1-½ cup Semisweet Chocolate Chips
- ¼ cups Walnuts, For Garnish
- ¼ cups Chocolate Covered Espresso Beans, For Garnish
- Espresso Powder, For Garnish (optional)
Preparation
For the cake:
Preheat oven to 350ºF. Spray bundt pan with nonstick baking spray.
In a large bowl, cream butter, brown sugar, and white sugar. Add eggs one at a time. Stir in sour cream, milk, cocoa powder, espresso powder, and baking powder. Add flour a little at a time until just combined.
Pour into prepared pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
For the ganache:
In a small saucepan, heat cream and espresso powder until it beings to boil. Remove from heat.
Pour over chocolate chips. Allow to stand for 1 minute, then stir until smooth. Cool for a few minutes before pouring over cake.
Garnish with walnuts, chocolate covered coffee beans, and espresso powder if desired.
