by: Sarah Fennel
Cook Time
45 minutes
Prep Time
25 minutes
Yield
1 cake, 12–16 servings
Total Time
45 minutes
Prep Time
25 minutes
Yield
1 cake, 12–16 servings
ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup cocoa powder
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup sour cream
- 2 teaspoons espresso powder
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup hot coffee
- For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 2 tablespoons water
- ¼ cup butter
- 2 teaspoons vanilla extract
directions
- Preheat oven to 350°F. Generously butter a 10- to 12-cup Bundt pan. Add a few spoonfuls of cocoa powder in the pan and shake it around to coat the butter.
- In a large mixing bowl (or a stand mixer fitted with the paddle attachment), combine the melted butter, sugar and cocoa powder. Mix until smooth and combined.
- Add the eggs in one at a time, beating mixture until fully incorporated. Add the vanilla extract, sour cream and espresso powder. Mix well.
- Add the flour, baking soda and salt, mixing well.
- Last, add the hot coffee and mix until smooth.
- Pour the batter into your prepared pan and bake for 45 minutes to 1 hour, or until a knife comes out mostly clean and the cake springs back when you touch it.
- Allow the cake to cool for 20 minutes before turning it out of the pan onto a serving plate.
- Once the Bundt cake is cool, make the chocolate ganache. Combine all ganache ingredients in a microwave-safe bowl and microwave on medium in 30-second intervals, stirring between each interval until ganache is smooth and glossy.
- Pour the ganache over the cooled Bundt cake, letting it trickle down the sides. Let the glaze set for 10 minutes before serving.
