Dark Chocolate Bundt Cake

Happy Easter Everyone!!!

  

 

 

 

DARK CHOCOLATE BUNDT CAKE WITH CHOCOLATE GANACHE

 

As promise,

the recipe for this light and moist Bundt cake

 is printed below.

 

We all had a fun full day of Easter celebration at my cousin Pam's house.

We celebrated my niece Paige and nephew Cole's birthday.

The kids had their Easter egg hunt,

and the adults sat down for card games,

 and some watched the basketball game.

 

 

 

 

I hope you all had a great Easter celebration as well.

 

 

 

 

Ingredients:

 

 

2.5 oz. bittersweet chocolate, roughly chopped

             (I prefer Lindt 85/95/99% cocoa bar or Scharffen Berger 70% Cacao)

3/4 cup vegetable oil

1 cup sugar

1 large egg

2 cups all-purpose flour

1 tbsp. baking soda

3/4 teaspoon salt

1/2 cup Dutch-processed cocoa powder

1 cup espresso drink (1 cup water to 2 tsp. instant espresso)

1 cup buttermilk

 

 

Ganache:

 

3/4 cup heavy cream

1 tbsp. butter

8 oz. bittersweet chocolate, roughly chopped

1 tbsp. corn syrup

 

 

 

 

Directions:

 

• Preheat oven to 350° F.
• Spray Bundt pan with vegetable oil spray.

• In a small saucepan over low heat, melt the 2.5 oz. chopped chocolate. Stir constantly until melted.
• Transfer melted chocolate into a medium bowl, slightly cool before
• Adding the oil and sugar, whisking until smooth.
• Add eggs, whisk until blended.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Add 1/2 of the dry ingredients to the chocolate mixture along with 1/2 of the coffee and 1/2 of the buttermilk. Whisk until smooth.
• Add all remaining ingredients, whisk until smooth.
• Spoon batter into pan.
• Bake for 45 minutes or until tester inserted comes out clean or a few crumbs clinging to it.
• Let cake cool in pan on a wire rack.
• Invert cake on a cake stand or plate.
• Pour ganache over cake. Slice and serve.

 

 

GANACHE

• Place chopped chocolate and corn syrup in a heat proof bowl.
• In a small saucepan heat heavy cream and butter. Bring to just a boil.
• Immediately pour over chocolate and let stand without stirring for a few minutes.
• Stir gently with a whisk or spoon until smooth.

 

 

 

 

 

Note:

 

• You can substitute 1 cup espresso to 1 cup of strongly brewed coffee.
• For the Easter cake toppers, I used chocolate eggs, edible grass and a painted egg shell.