Devil's Food Bundt Cake with Chocolate Espresso Ganache
Ingredients
The cake
-
½
ounce
unsweetened chocolate, chopped
-
¼
cup
Dutch-process cocoa
-
1¼
cups
boiling water
-
¾
cup
all-purpose flour
-
¾
cup
cake flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
16
tablespoons
unsalted butter, softened
-
1½
cups
light brown sugar
-
3
large
eggs, at room temperature
-
½
cup
Greek yogurt
-
1½
teaspoons
vanilla extract
The ganache
-
4
tablespoons
butter
-
8
ounces
semi-sweet chocolate
-
¼
cup
brewed coffee, at room temperature
-
2
teaspoons
instant espresso
-
⅓
cup
powdered sugar
-
1
teaspoon
vanilla
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with butter and flour.
- Melt the unsweetened chocolate with the cocoa in boiling water and set aside.
- Sift together the flours, baking soda, and salt.
- Cream the butter and brown sugar until fluffy, then add eggs one at a time, mixing well.
- Incorporate the yogurt and vanilla, then alternate adding the flour mixture and chocolate mixture to the batter.
- Pour the batter into the prepared bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a rack to cool completely.
- For the ganache, melt butter and chocolate together, then stir in coffee, espresso, and vanilla.
- Sift in powdered sugar and mix until smooth, adjusting consistency as needed.
- Drizzle the ganache over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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