Sunday, March 31, 2013

Dark Chocolate Bundt Cake

Happy Easter Everyone!!!

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.
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
3/4 cup heavy cream
1 tbsp. butter
8 oz. bittersweet chocolate, roughly chopped
1 tbsp. corn syrup
  • 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.
  • 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.
  • 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.





  1. Happy Easter!
    The chocolate cake looks so beautiful!

    1. Thanks Angie!
      I will be posting the recipe after the festivities.
      Have a fun day!

  2. Danngg that looks incredible! I definitely want to give this a try :)

    Happy Blogging!
    Happy Valley Chow

    1. Thanks! Let me know as soon as you make and tried it.
      Need feedbacks.

  3. Hi Gghie! Hope you enjoyed the easter holiday. What a lovely cake! I love the decoration. It looks so delicious, too.

    1. Thank you and I hope you did as well!
      I found this edible grass at the market and I thought I'd try it.
      My daughter loves it and have been munching on the grass for days. LOL!

  4. That cake looks so yummy! And it is so beautiful too :)

    1. Thanks Sarah!
      Thanks for stopping by. Love your blog.

  5. Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are over 40 great links there already. I do hope to see you there. Cheers

  6. Looking for the recipe that has the beer in it. :)


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