Cakes and No Bake Cakes

Double Chocolate Bundt Cake with Ganache Frost

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Double Chocolate Bundt Cake with Ganache Frost
Courtesy of Love Bite

For the third time it’s lovely and delicious, it’s incredibly moistened. The strong brewed coffee blended well with the chocolate flavor. I will definitely bake another one.

Double Chocolate Bundt Cake with Ganache Frost
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Double Chocolate Bundt Cake with Ganache Frost

Ingredients:
Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

Instructions:
Grease Bundt pan with vegetable oil spray. In a small shallow saucepot, quickly melt 2 ounces of the chopped chocolate over low heat, stirring continuously. Dont over cook and turn off heat right away when it melts.

Transfer the melted chocolate into a bowl and let cool slightly. Mix in the oil and sugar until smooth, then add in the egg and whisk until smooth.

In a another bowl, combine the flour, cocoa powder, baking soda, salt and whisk. Combine half of the dry ingredients to the chocolate mixture plus 1/2 cup of the coffee and 1/2 cup of the buttermilk; beat until smooth. Gradually combine the remaining dry ingredients, coffee and buttermilk and beat until smooth.

Transfer the batter into the prepared greased pan and bake in a preheated oven of 350°. Make sure to bake it in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let it cool first and place it on a rack for 10 minutes, then flip it over and let cool completely.

In a small saucepot, let the cream boil.

Meanwhile, in a heatproof bowl. Quickly prepare and mix the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Set aside.

Once cream is so hot and boiling, turn off heat. Pour the boiling hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving. Enjoy!!

 

You may also try our delicious appetizer:

TACO CASSEROLE

 

🍃🍎🍃🍎🍃🍎🍃🍎🍃🍎🍃

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