Dark Chocolate Bundt Cake Recipe
Dark Chocolate Bundt Cake with a silky Chocolate Ganache Drizzle. Simple, moist, flavorful and absolutely scrumptious!
How to Make the Best Dark Chocolate Bundt Cake
This Dark Chocolate Bundt Cake is a showstopper dessert that’s surprisingly simple to make. The combination of rich dark cocoa, bright orange zest, and a hint of coffee creates an incredibly moist and deeply flavored cake that will have everyone asking for seconds. Topped with a silky chocolate ganache that cascades down the ridges of the bundt, it’s as beautiful as it is delicious.
What makes this cake special is the depth of flavor from the cocoa and orange combination—a classic pairing that never fails to impress. The coffee in the batter doesn’t make the cake taste like coffee; instead, it intensifies the chocolate flavor and adds complexity. Whether you use regular oranges or blood oranges, the citrus notes brighten up the rich chocolate and keep each bite interesting.
This is the perfect cake for special occasions, holiday gatherings, or whenever you want to treat yourself and your loved ones to something truly decadent. Serve it at room temperature for the best texture, and don’t be shy with that ganache drizzle!
Dark Chocolate Bundt Cake
Dark Chocolate Bundt Cake with a silky Chocolate Ganache Drizzle. Simple, moist, flavorful and absolutely scrumptious!
Ingredients
Cake
Chocolate Ganache
Candied Oranges (optional)
Instructions
Prepare the Pan
- Place oven rack in middle position and preheat oven to 325°F.
- Butter a 10-inch bundt pan very well (take your time to do this well), then dust with cocoa powder, knocking out excess.
Make the Batter
- Heat coffee, orange juice, zest, orange liquor, vanilla, and 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 bowl and whisk until just combined (batter will be thin and bubbly).
Bake and Cool
- 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 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
- Blood oranges add a beautiful color and slightly different flavor if you can find them.
- Take extra care when buttering the bundt pan—this is crucial for a clean release.
- The cake must cool completely before removing from the pan to prevent breaking.
