Double chocolate bundt cake – wow your guests with this sinfully delicious, intensely chocolatey cake.
Bundt cakes have got to be the best kind of cake; they are easy to make, perfect for feeding a crowd, and they look beautiful without the need to do any fancy decorating! This double chocolate bundt cake is a chocolate lovers dream – an incredibly moist, chocolatey cake topped with a silky smooth dark chocolate ganache – heavenly!
The cake is so rich and moist because I use sour cream in the batter which helps to keep it lovely and soft. I find that the best chocolate flavour is achieved by using both cocoa powder and melted dark chocolate to give a perfectly rounded, intense chocolate hit; make sure that you use Dutch processed cocoa powder rather than natural for the best flavour.
The rich chocolate ganache glaze really completes the cake, making it the ultimate chocolate experience and giving it that wow factor that will totally impress your guests or family. Obviously this cake is absolutely delicious eaten just as it is, but my favourite way to serve it is slightly warm with a scoop of vanilla ice cream – ultimate comfort food!
Here’s what you’ll need:
- 2 + 3/4 cups all-purpose flour
- 1 + 1/8 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz dark chocolate, chopped
- 1/2 cup cocoa powder (Dutch process)
- 1 tsp vanilla extract
- 3/4 cup full fat sour cream
- 1/3 cup +1 Tbsp boiling water
- 2 sticks softened butter
- 2 cups granulated sugar
- 3 large eggs
- 3.5 oz dark chocolate, chopped
- 2/3 cup heavy cream
- 1 1/2 tbsp butter
1.Thoroughly grease a 10 cup bundt tin, making sure that you get into all the nooks and crannies. Dust the tin with cocoa powder and shake out the excess. Heat the oven to 320°F.
2.Sift together the flour, baking powder, baking soda and salt and set aside.
3.Melt the chocolate, either over a pan of gently simmering water or in short bursts in the microwave. Sift in the cocoa powder then add the vanilla extract, sour cream and boiling water and whisk until smooth. Set aside.
4.Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy. Whisk in the eggs one at a time, adding a spoonful of the flour with each one.
5.Whisk in the chocolate mixture then finally fold in the rest of the flour mixture.
6.Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
7.Leave to cool in the tin for 20 minutes then carefully turn the cake out onto a wire rack and leave to cool completely.
8.Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the cream until it is just boiling then pour it over the chocolate. Leave for a couple of minutes then add the butter and stir until melted and smooth. Set the ganache aside until it has cooled and thickened slightly then pour over the cake and serve. Will keep in an airtight container for a few days.