Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze: A Family Tradition
There’s something truly magical about a cake that brings your family together. Picture this: it’s a Sunday afternoon, and the house is filled with the comforting aroma of chocolate wafting through from the kitchen. My kids gather around, eagerly awaiting that first slice, and my wife smiles, knowing that this cake is not just about satisfying a sweet tooth but about creating cherished memories. Today, I’m sharing one of my all-time favorite recipes: Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze. This is more than just a cake; it’s a family tradition that turns any ordinary day into something special.
Why You’ll Love This Recipe
Perfect for All Occasions
Whether you’re celebrating a birthday, anniversary, or just making a regular Tuesday feel extraordinary, this cake is always a hit. Its versatility makes it suitable for both formal celebrations and casual gatherings, bringing joy and indulgence to any event. Imagine serving this cake at a family reunion or a holiday party—its stunning appearance and rich taste make it a centerpiece that draws people together.
Rich Chocolate Flavor
With both Dutch and double-Dutch processed cocoa powders, this cake delivers a deep, intense chocolate experience that’s pure bliss. The combination of these cocoa powders creates a complexity in flavor that chocolate lovers will adore, offering a gourmet touch to a homemade treat. The layers of chocolate flavor unfold with each bite, making every mouthful an adventure for your taste buds.
Simple Ingredients
Everything you need is likely already in your pantry or easily accessible at any grocery store. This simplicity means you can whip up this cake on a whim, without needing to make a special trip to the store, making it a convenient option for impromptu celebrations. Using staple ingredients also ensures that the focus remains on the quality of the cake, allowing the chocolate to shine.
Moist and Delicious
Thanks to the sour cream and vegetable oil, this cake stays moist and tender, making each bite melt in your mouth. These ingredients work together to ensure the cake remains soft and delectable for days, making it a great make-ahead dessert. The moisture in the cake also enhances the ganache glaze, creating a rich and satisfying combination that keeps you coming back for more.
Easy to Make
Even if you’re new to baking, the straightforward instructions ensure that you’ll have a beautiful cake every time. The process is uncomplicated, allowing even novice bakers to achieve professional-looking results with ease. The simplicity of the steps allows you to focus on enjoying the baking process, making it a stress-free experience that fills your kitchen with joy.
The Recipe
Blackout Chocolate Bundt Cake
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cups sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 6 tbsp Dutch processed cocoa powder, sifted
- 6 tbsp double-Dutch processed cocoa powder (‘black’ cocoa or extra-dark cocoa), sifted
- 3/4 cup hot freshly brewed coffee
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare your bundt pan with a generous coating of cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk these together and set aside. This step ensures even distribution of the leavening agents, which is crucial for the cake’s rise and texture.
- Combine Wet Ingredients: In another large bowl, whisk together the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth. This mixture should be creamy and well-blended to ensure that the cake is moist and flavorful.
- Prepare Cocoa Mixture: In a small bowl, mix the hot coffee with both cocoa powders until smooth. Let it sit for 2 minutes. The heat from the coffee helps to dissolve the cocoa, enhancing its flavor and ensuring a smooth, lump-free batter.
- Combine Ingredients: Add the cocoa mixture to the wet ingredients, stirring until fully combined. Then, gradually add the dry ingredients, mixing until the batter is smooth. Be careful not to overmix, as this can make the cake dense.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary slightly based on your oven, so keep an eye on the cake as it bakes.
- Cool: Let the cake cool completely in the pan before removing it and preparing the ganache. Cooling in the pan helps the cake set and makes it easier to remove without breaking.
Chocolate Ganache Glaze
Ingredients:
- 2 oz high-quality milk chocolate, chopped
- 2 oz high-quality dark chocolate, chopped
- 1/2 cup heavy cream
Instructions:
- Melt the Chocolate: Place the chopped chocolates in a heatproof bowl. Using high-quality chocolate ensures a rich, glossy ganache that complements the cake perfectly.
- Heat the Cream: In a small saucepan over medium heat, bring the heavy cream just to a light boil. Be careful not to let it boil over, as this can affect the texture of the ganache.
- Combine: Pour the hot cream over the chocolate. Let it sit for a minute, then whisk until smooth and glossy. The warmth of the cream melts the chocolate, creating a silky, luxurious glaze.
- Glaze the Cake: Allow the ganache to cool slightly before pouring it over the cooled cake. This prevents it from running off the cake and ensures an even coating.
Kitchen Tools You’ll Need
Bundt Pan
The bundt pan is essential for achieving the classic shape of this cake. Its fluted design adds an elegant touch, making the cake visually appealing even before the ganache is added. The pan’s design also helps in even baking, allowing the cake to cook uniformly.
Mixing Bowls
A few different sizes will streamline your process. Having multiple bowls on hand ensures you can efficiently mix dry and wet ingredients separately before combining them. Using the right size bowl for each step helps prevent spills and makes mixing easier.
Whisk
For combining ingredients smoothly, a whisk is indispensable. It helps incorporate air into the batter, contributing to the cake’s light texture. A whisk also ensures that your mixtures are lump-free, which is key for a smooth batter and ganache.
Measuring Cups and Spoons
Accurate measurements are key to successful baking. Investing in a good set of measuring tools ensures consistency in your baking results. Precision is especially important in baking, as even small deviations can affect the outcome.
Saucepan
For heating the cream, a small saucepan is ideal. It allows you to control the temperature precisely, preventing the cream from scorching. A heavy-bottomed pan is best, as it distributes heat evenly.
Wire Rack
Ideal for cooling the cake evenly, a wire rack prevents the bottom from becoming soggy by allowing air to circulate around the cake. Proper cooling is essential to maintaining the cake’s texture and preventing it from becoming too moist.
The Benefits of Each Ingredient
All-Purpose Flour
Provides structure to the cake, creating that perfect crumb. It’s versatile and a staple in many baking recipes, offering a balanced texture. The protein content in flour forms gluten, which is essential for the cake’s elasticity and structure.
Baking Soda & Baking Powder
These leavening agents help the cake rise beautifully. They work together to ensure the cake has the right amount of lift and fluffiness. Baking powder provides a double-acting rise, while baking soda reacts with the acidic components to enhance leavening.
Salt
Enhances the flavors and balances the sweetness. It’s a crucial ingredient that elevates the overall taste profile of the cake. A pinch of salt intensifies the chocolate flavor, making it more pronounced.
Eggs
Add richness and bind the ingredients together. Eggs are fundamental in creating a stable and cohesive batter. They also contribute to the cake’s moisture and help in the leavening process.
Sugar
Sweetens the cake and helps to create a tender texture. Sugar also plays a role in caramelization, which contributes to the cake’s rich color. It also helps to retain moisture, keeping the cake soft for days.
Sour Cream
Adds moisture and a slight tanginess, keeping the cake from being too sweet. It’s a secret weapon in baking for maintaining moisture. The acidity of the sour cream also helps to tenderize the gluten, creating a softer crumb.
Vegetable Oil
Ensures the cake stays moist for days. Unlike butter, oil remains liquid at room temperature, which helps the cake retain its moistness. It also adds a subtle richness without overpowering the chocolate flavor.
Vanilla Extract
Enhances the chocolate flavor. It adds depth and complexity, making the chocolate taste more pronounced. A good quality vanilla extract can transform the flavor profile, adding warmth and sweetness.
Cocoa Powders
The star of the show, giving the cake its deep, rich chocolate taste. The blend of Dutch and double-Dutch cocoa provides a nuanced flavor. The Dutch process neutralizes acidity, resulting in a smoother, mellower taste.
Coffee
Intensifies the chocolate flavor without being overly detectable. It deepens the chocolate notes, making them more robust. The bitterness of coffee enhances the chocolate, providing a balanced, rich flavor profile.
What to Serve With This Dish
This Blackout Chocolate Bundt Cake is a star on its own, but if you’re looking to create a full dessert spread, here are a few suggestions:
Ice Cream
A scoop of vanilla or coffee ice cream complements the cake’s richness beautifully. The cold, creamy texture contrasts delightfully with the warm, dense cake. The smoothness of the ice cream also balances the intense chocolate flavor.
Fresh Berries
Strawberries or raspberries add a fresh, tangy contrast. Their natural acidity cuts through the cake’s richness, adding a refreshing element. The vibrant colors of the berries also add a visual appeal to your dessert plate.
Whipped Cream
A dollop on the side can add a light, airy touch. It provides a creamy counterpart to the dense, moist cake. A lightly sweetened whipped cream can also enhance the cake’s flavors without overpowering them.
Storage & Leftover Tips
Room Temperature
Keep the cake covered on the counter for up to 3 days. Ensure it’s protected from air exposure to maintain its moisture. A cake dome or an airtight container is ideal for preserving freshness.
Refrigeration
Store in an airtight container in the fridge for up to a week. Let it come to room temperature before serving for the best texture. The ganache may firm up in the fridge, so allowing it to soften at room temperature will enhance the experience.
Freezing
Wrap the cake (unglazed) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for optimal results. Freezing the cake without the glaze helps preserve its texture and avoids any moisture issues.
Creating delicious meals and desserts is one of the ways I show love to my family, and I hope this Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze becomes a beloved tradition in your home too. Remember, cooking is about more than just following a recipe—it’s about the joy and warmth you share with those you cook for. Happy baking, and as always, feel free to explore other comforting recipes like my Classic Beef Stew or Creamy Garlic Mashed Potatoes to complete your family meal. For more tips on the science of baking, check out this helpful guide from King Arthur Baking.
Enjoy every bite, and remember, the best meals are those shared with family. Until next time!
Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare a bundt pan with cooking spray. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and both cocoa powders. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared bundt pan, and bake for 40-50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing with ganache.
- Place chopped chocolates into a heatproof bowl. Set aside.
- In a small saucepan over medium heat, bring heavy cream to a very light boil. Remove from heat immediately and pour into the bowl with the chocolate. Allow to sit for one minute, then using a whisk, stir together until the ganache looks smooth.
- Allow the ganache to cool for about 10 minutes before pouring over top of cake.