Dark Chocolate Ganache Bundt Cake
A dark chocolate ganache bundt cake with a rich chocolate cake that gets smothered in creamy dark chocolate ganache.
Yield: 12 servings
For the cake
  • 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
For the dark chocolate ganache
  • 1 cup heavy cream
  • 8 oz (225 g) bittersweet chocolate, finely chopped
For the cake
  1. Heat oven to 325F. Grease a 12 cup Bundt pan and dust with cocoa powder. Set aside.
  2. 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.
  3. Whisk together the flour, ½ cup cocoa powder, baking soda and salt in a medium bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the ganache (recipe below) over the cake before serving.
For the dark chocolate ganache
  1. 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.
Recipe from Zoe Bakes Cakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/02/dark-chocolate-ganache-bundt-cake.html