Double chocolate bundt cake – a moist, sinfully delicious, intensely chocolatey cake with silky smooth, rich chocolate ganache.
I think that bundt cakes have to be my favourite kind of cake. They are easy to make (apart from the slightly nerve-wracking moment when it comes to turning them out of the tin!), feed a crowd, look good without the need for any fancy decorating, and most importantly, they taste amazing!
This double chocolate bundt cake is a true chocolate lovers dream – an incredibly moist, intensely chocolatey cake topped with a glossy dark chocolate ganche – just look at that shine!
The reason it has such a soft, moist texture is because I used sour cream in the batter to add moisture; and the perfectly chocolatey flavour is achieved by using both cocoa powder and melted dark chocolate to give a perfectly rounded, intense chocolate hit.
It is topped off with a gloriously silky smooth chocolate ganache which really completes the cake, making it the ultimate chocolate experience and giving it that wow factor when it comes to serving it. Obviously this double chocolate bundt cake is fantastic eaten just as it is, but my favourite way to serve it is slightly warm with a scoop of vanilla ice cream – ultimate comfort food!
Double Chocolate Bundt Cake
Chocolate Bundt Cake:
- 340 g (2 3/4 cups) plain (all-purpose) flour
- 1 + 1/8 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 115 g (4 oz) dark chocolate chopped
- 60 g (1/2 cup) cocoa powder (Dutch processed)
- 1 tsp vanilla extract
- 180 ml (3/4 cup) full fat sour cream
- 95 ml (1/3 cup + 1 Tbsp) boiling water
- 225 g (2 sticks) softened unsalted butter
- 400 g (2 cups) caster sugar
- 3 large eggs
- 100 g (3.5 oz) dark chocolate chopped
- 160 ml (2/3 cup) double (heavy) cream
- 20 g (1 1/2 Tbsp) butter
- Thoroughly grease a 10 cup bundt tin, making sure that you get into all the nooks and crannies. Dust the tin with cocoa powder and shake out the excess. Heat the oven to 160°C/320°F/gas mark 3.
- Sift together the flour, baking powder, bicarbonate of soda and salt and set aside. Melt the chocolate, either over a pan of gently simmering water or in short bursts in the microwave. Sift in the cocoa powder then add the vanilla extract, sour cream and boiling water and whisk until smooth. Set aside.
- Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy. Whisk in the eggs one at a time, adding a spoonful of the flour with each one. Whisk in the chocolate mixture then finally fold in the rest of the flour mixture.
- Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 20 minutes then carefully turn the cake out onto a wire rack and leave to cool completely.
- Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the cream until it is just boiling then pour it over the chocolate. Leave for a couple of minutes then add the butter and stir until melted and smooth. Set the ganache aside until it has cooled and thickened slightly then pour over the cake and serve. Will keep in an airtight container for a few days.
I originally made this double chocolate bundt cake for DIYs, check them out for some awesome craft and recipe ideas.