Description
Dark Chocolate Bundt Cake with a silky Chocolate Ganache Drizzle. Simple, moist, flavorful and absolutely scrumptious!
Ingredients
Units
Scale
- 1 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan
- 3/4 cup brewed coffee
- 1 cup orange juice plus zest of two oranges- blood oranges are nice here!
- 1/4 cup orange liquor or sub-Kahlua
- 1 cup butter, plus more for buttering pan
- 1 cup brown sugar
- 1 cup sugar
- 2 cups all-purpose flour ( or fine pastry flour), spooned and leveled
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 extra large eggs
- 1 teaspoon vanilla
- 10-inch bundt pan ( 3 quart-4 quart)
Chocolate Ganache Icing:
- 1 heaping cup of semi-sweet chocolate chips
- 1/2 cup milk (or half & half)
Optional: Candied Oranges and Syrup
- 2 oranges (or blood oranges)
- 1 cup water
- 1/4 cup sugar
Instructions
- Place oven rack in middle position and preheat oven to 325°F.
- Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.
- Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a heavy saucepan over moderate heat, whisking until butter is melted, then whisk in a cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.
- While the chocolate mixture cools, mix flour, baking soda, and salt in a large bowl.
- Whisk eggs in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to warm them gradually. After about 4 tablespoons, slowly add this into the cooling chocolate mixture, whisking as you pour.
- Pour the chocolate-egg mixture to the flour bowland whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa-dusted bundt pan and bake until a wooden pick or skewer inserted in the center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
- Make the chocolate ganache. Melt the chocolate chips and milk in a small heavy bottom pot over very low heat. Whisk until combined, then pour over the cake.
Notes
- To make the syrupy blood orange slices – very thinly slice one blood orange. Place in a pot with one cup water and simmer 20 minutes, until water has reduced to about ¼ cup and orange peel becomes tender. Add in sugar, and stir until dissolved. Squeeze the juice of the other orange( I used ½) into the mix, and simmer gently for a couple of minutes. Taste, add more sugar if you want. Let this cool. Spoon over the cake after cutting into it, topping with a blood orange slice.
Nutrition
- Serving Size: 1 inch slice
- Calories: 362
- Sugar: 35.3 g
- Sodium: 190.1 mg
- Fat: 17 g
- Saturated Fat: 10.3 g
- Carbohydrates: 51.7 g
- Fiber: 3.1 g
- Protein: 4.9 g
- Cholesterol: 53.8 mg