Decadent Chocolate Bundt Cake With Chocolate Gnache
"Moist dark chocolate cake with gnache glaze. Garnish with whipped cream and maraschino cherries or fresh raspberries."
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 bundt cake
- Serves:
- 12
ingredients
- 1 cup strong black coffee
- 1⁄3 cup semi-sweet chocolate chips
- 2 cups sugar
- 1 2⁄3 cups all-purpose flour
- 1 cup cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 large eggs
- 1⁄2 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
directions
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
- Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
- Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
- Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
- Add dry ingredients and beat on medium speed until just combined.
- Pour into prepared pan.
- Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
- For gnache - heat heavy cream to almost boiling.
- Stir in chocolate chips and remove from heat.
- Continue stirring and allow to cool.
- Drizzle generously over cooled cake.
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Reviews
-
Exactly the fudgey recipe I was looking for!! Very good. Did not do well with the gnache tho. Cake was wonderful. -
This was REALLY good. Although I did tweak it a bit. I used coconut palm sugar (I usually do, typically has no effect) I also substituted Bob’s Red Mill Gluten FreeFlour Blend. The result was a bit dry(totally because of the GF flour), but still had an excellent flavor. Love the coffee to cut the sticky-sweetness of the chocolate!
RECIPE SUBMITTED BY
Work full time in administration. Love to bake especially cookies.
