Baking this super easy, rich, chocolatey, cake in a bundt or kugelhopf pan adds a wow factor that transforms it from a snack with a cup of tea to a dessert centerpiece. Taking the time to scrape down the sides of the mixing bowl through each step of the process ensures a light, fluffy batter without any streaks.

Chocolate Ganache Bundt Cake

Category

Category name

Serves

Makes one bundt or two 8-inch loaf cakes

Ingredients

Method

  1. Preheat the oven to 325°F. Generously butter a 12-cup bundt pan, or two 8 by 4-inch loaf pans, and dust with cocoa powder.
  2. In a small saucepan over medium-low heat, bring the heavy cream to a gentle simmer. Turn off the heat, add the chocolate and swirl the pan so that the choco­late is submerged in the cream. Let the chocolate and cream sit for 3 minutes, then whisk until smooth. Add the buttermilk and whisk. Set aside to cool.
  3. In a medium bowl, whisk together the flour and the ½ cup cocoa powder, then sift in, to remove any lumps, the baking soda, and salt.
  4. In a stand mixer fitted with a paddle attachment, cream the butter on medium-low speed until creamy and smooth, about 1 minute. Turn the mixer speed to low, add the sugar, and mix until incorporated. Turn the speed to medium-high add the vanilla and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation. Turn the speed to medium-low and add the eggs and egg yolks, one at a time, beating just until combined. Scrape the bowl after each addition.
  5. Add one-third of the flour mixture to the butter mixture and mix on low speed, just until combined. Add half of the cooled chocolate-buttermilk mix­ture and mix until just incorporated. Repeat with another one-third flour, the remaining chocolate-buttermilk mixture and the final one-third flour, scraping the bowl and paddle after each addition.
  6. Scrape the batter into the prepared pan. Smooth the top and gently tap the pan on the counter a few times to make sure the batter has fully settled. Set the pan on a baking sheet. Bake until a tester comes out clean, about 50 min­utes. Let the cake cool in the pan for 15 minutes, then invert onto a serving plate and let cool completely.
  7. Pour the ganache over the top of the cake before serving.

For the Chocolate Ganache

Ingredients

Method

  1. In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the cream. Let sit for 3 minutes and then gently whisk until smooth.
  2. Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  3. Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.