Hands down, one of our best family recipes. You seriously can’t beat this one. Imagine the richest, darkest, most delicious chocolate cake. It’s so moist and chocolatey that you can taste the decadence. It has notes of coffee and just a little sea salt to intensify the chocolate flavor, plus lots and lots of cocoa powder. Top it off with a velvety chocolate ganache that simply melts in your mouth. Are you drooling yet?
But that’s not even the best part. What if I told you the cake is made in one bowl?
It’s true! This is the easiest one-bowl cake. It starts with a well-greased bundt pan. Does anyone else have trouble with cakes sticking to bundt pans? My mom has been plagued by bundt pans in the past. There’s something about the bundt pan that makes it prone to sticking. My guess is that all the ridges in the pan create plenty of opportunities for cake batter to stick. To set yourself up for success, I suggest using the trifecta of butter, cooking spray, and cocoa powder to prevent the cake from sticking. First, rub a stick of butter all over the inside of the pan, taking extra care to butter the ridges and grooves. Next, spray a light coat of cooking spray over the butter. I find that cooking spray helps to coat the little spaces where the butter won’t stay. Instead of sprinkling the pan with flour, lightly dust the inside with cocoa powder. Flour helps prevent the cake from sticking, but it leaves behind white residue. Cocoa powder helps guard against sticking and leaves the cake looking pretty!
To make the cake, combine your dry ingredients in a large bowl and mix well. Make a well in the center of the bowl by “digging a hole” in the dry mixture. Then pour in your wet ingredients and give it a quick stir to get everything incorporated. Grab a hand mixer and beat for a few minutes to add some air into the batter. This will create a light, fluffy cake texture. Bake at 350 degrees for about 45 minutes and voila! You just made a super simple and delicious dessert.
While this cake is delicious on its own, adding a rich chocolate ganache really takes it to another level. Plus, ganache is much simpler to make than frosting. It’s ready in minutes! Bring 1/2 cup of heavy cream to a simmer and then add about 3/4 cup chocolate chips to the pot. Whisk continuously until the chocolate is fully melted and silky smooth. THAT’S IT! Just pour that chocolatey goodness over the cake and get ready to indulge!
I paired this cake with some blackberries and a little whipped cream for my family. This combo adds a light, fruity element to all that dark chocolate. But the possibilities are endless! Serve with a scoop of vanilla ice cream! Enjoy alongside a piping hot cup of coffee! Skip the ganache and make a raspberry sauce to drizzle on top! Pair the cake with a glass of red wine!
So many great options, right?! But one thing isn’t optional: You really should make this cake. It’s the perfect quarantine cure.
Dark Chocolate Bundt Cake
Ingredients:
For the cake:
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- A pinch of salt
- 1 cup strong coffee
- 1 cup of milk
- 1/2 cup vegetable oil
- 2 eggs
For the ganche:
- 1/2 cup heavy cream
- 3/4 cup chocolate chips
Directions:
- Preheat oven to 350 degrees.
- Prepare the bundt pan: Rub a stick of butter along the inside of the pan, paying extra attention to the grooves and ridges. Spray with a light coat of cooking spray. Finish by lightly dusting with cocoa powder.
- Brew a cup of strong coffee. You can use a brewed cup from a coffee maker or good quality instant coffee. If using instant coffee, I suggest using 2 tsp of instant coffee granules for one cup of hot water. Make it extra strong!
- Allow the coffee to completely cool. Speed up the process by placing the hot coffee in the refrigerator or freezer for a few minutes.
- While the coffee is cooling, combine sugar, flour, cocoa, baking soda, and baking powder in a large bowl. Mix well.
- Make a well in the dry ingredients by “digging a hole” in the center of the bowl. Pour the coffee, milk, and vegetable oil into the well. Crack the eggs into the bowl.
- Stir the liquid and dry ingredients together until just combined.
- Beat for 2 minutes.
- Pour the batter into the greased bundt pan. Bake for about 45 minutes, or until a tookpick inserted in the center comes out clean.
- Allow cake to cool completely. Remove from pan.
- Make the ganache: Bring the heavy cream to a simmer in a small saucepan. Remove the pan from the heat. Add chocolate chips to the pan, whisking continuously until the chocolate is melted.
- Allow the ganache to cool slightly before pouring over the cake. Stick the cake in the refrigerator for about 30 minutes to allow the ganache to set up before serving.
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