Chocolate on chocolate on chocolate!
If you want to know the key to my daughter’s heart it is basically that. The kid has been refusing all desserts that don’t involve one of the above ingredients and it is almost making me lose my mind.
I say almost because, YES I am a vanilla and lemon and fruit and caramel dessert lover, but I will also not say no to a chocolate dessert. I’m not a monster.
Needless to say, this dark chocolate ganache bundt cake was a hit with the whole family. A super rich (but also moist!) chocolate cake smothered in the ultimate decadence that is a ganache glaze – what is there not to love?!
This recipe is from the Zoe Bakes Cakes book by Zoe Francois, who is basically a cake baking goddess, so you know it’s going to be good. It starts with a super simple chocolate cake that is flavored with both Dutch process cocoa powder and bittersweet chocolate to bring the most exquisite chocolate flavor.
Due to the addition of cocoa powder, chocolate cakes run the risk of being dry and so buttermilk is added to the batter for tang and extra moisture, resulting in a dreamy cake with a tight crumb.
You could stop there if you really wanted and eat the cake with a simple, light dusting of powdered sugar on top but today we are going all out and smothering it in the EASIEST dark chocolate ganache.
This ganache is made in one bowl from two ingredients – heavy cream and chocolate. The heavy cream is gently heated on the stovetop and then used to melt the bittersweet chocolate. Once combined, the two are poured over the cake to form a rich, chocolate, ganache glaze.
That’s it! SO laughably simple. Extra ganache can be stored in the fridge where it will firm up and can be made into chocolate truffles or just eaten in secret spoonfuls before bedtime. (Ask me how I know.)
This cake is absolutely perfect for Valentine’s Day, birthdays, anniversaries, or any other occasion that you feel like celebrating!
I love that it doesn’t require intense frosting or decorating but still feels really fancy and special. Happy baking!
- Dutch-processed cocoa powder for dusting, plus ½ cup (40 g)
- ½ cup heavy cream
- ½ cup (100 g) chopped bittersweet chocolate
- ¼ cup buttermilk
- 1½ cups (180 g) all purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup (165 g) unsalted butter, room temperature
- 1½ cups (300 g) sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 cup heavy cream
- 8 oz (225 g) bittersweet chocolate, finely chopped
- Heat oven to 325F. Grease a 12 cup Bundt pan and dust with cocoa powder. Set aside.
- Pour the heavy cream into a small pan and bring to a simmer over medium-low heat. Remove from the heat and add the chocolate. Let sit for 3 minutes, then whisk until smooth. Pour into a bowl and whisk in the buttermilk. Set aside.
- Whisk together the flour, ½ cup cocoa powder, baking soda and salt in a medium bowl. Set aside.
- Combine the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 4-5 minutes.
- Decrease the speed to medium-low and add in the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- Add a third of the flour mixture to the mixer bowl and mix on low speed until just combined. Add half of the chocolate-buttermilk mixture and mix until just incorporated. Repeat with another third of the flour mixture, the remaining chocolate-buttermilk mixture, and finally the remaining flour mixture.
- Remove the mixer bowl from the stand mixer and fold the batter by hand once or twice to ensure it is well combined and no dry pockets remain. Pour into the prepared bundt pan. Place on a baking sheet.
- Bake for 50 minutes, or until a tester inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a serving plate and allow to cool completely.
- Pour the ganache (recipe below) over the cake before serving.
- Pour the cream into a medium saucepan and bring to a simmer over low heat. Remove from the heat and add the chocolate to the pan. Allow to sit for 3 minutes, then whisk until smooth.