This incredibly moist chocolate cake can be topped with decadent chocolate glaze just if you are a real chocolate lover. To start, have your pan and in the pan, pour in some proof coffee, the coffee is meant to bring out that chocolate flavor. You really can’t taste it much at all but into that, add some cocoa powder and bring that to a boil then let it cool. When the mixture has cooled, it’s lovely, shiny and glossy and much thicker than it was before.
In a separate bowl, add in some castor sugar, some baking powder, and baking soda, some salt then mixes that all together with a whisk. Add in the eggs one by one you whisk in between then add some vegetable oil, the oil will give the cake a really moist texture so pull that in and then to give that delicious orange flavor, you can add pure orange juice.
The next thing goes that delicious cooled chocolate mixture is what is going to gove the color, the richness, and that chocolatey flavor. Pour in the chocolate mix in and stir that and see that color come through. Sift in some flour and whisk that until it is combined and that can now go into your bunting. Grease your pan with butter first and then line it with some cocoa powder so its a lot is easier to get it out later.
Place it in the oven for about an hour or until a skewer comes out clean. When our bundt cake is out of the oven you want to leave it in the tin to cool completely before turning it out. The next thing is the ganache for the top. Place some fine chocolate in a bowl and pour over a very hot double cream then let that sit for around 30 seconds before you stir it up. It will be so lovely smooth and glossy.
If the chocolate does not completely melt, you can pop it in the oven for a short quick burst until its all melted. The fun part is to drizzle that chocolate over the bundt cake and get it covered.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil
- 1/3 cup unsweetened cocoa powder
- 1 cup of water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips, plus more for sprinkling on top of the cake.
For the ganache;
- 1 cup heavy whipping cream
- 2 cups chocolate chips
- Preheat oven to 350 degrees F.
- Grease and flour a standard size bundt pan spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour or cocoa powder all around and pat and shake the pan until it is evenly.
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
- Add butter to a medium saucepan over medium heat.
- Once the butter has melted, stir in oil, cocoa powder, and water and bring mixture just to a boil, whisking constantly.
- Pour hot butter mixture into the flour mixture and stir.
- Stir in buttermilk, eggs, and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
- Pour mixture into prepared bundt pan and bake 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once the cake has cooled, make the ganache.
For the ganache;
- Place cream in a large microwave-safe bowl and heat for about 2 minutes, or until the cream is simmering.
- Carefully pour chocolate morsels into the cream and allow the mixture to sit for 5 minutes.
- Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.