Chocolate Coffee Delight Bundt Cake

Description

Indulge in the rich symphony of flavors with this Chocolate Coffee Delight Bundt Cake, a perfect blend of deep chocolate and robust coffee. Ideal for any gathering or personal treat, this cake promises a moist and flavorful experience that invigorates the senses and satisfies those dessert cravings.

Ingredients

• Bundt Cake:
  • 1 ¼ cups brewed coffee
  • ¾ cup cocoa powder (regular or Dutch processed)
  • 2 ¼ cups granulated sugar
  • 1 ¼ teaspoon kosher salt
  • 2 ½ teaspoon baking soda
  • 2 eggs plus 1 egg yolk
  • 1 ¼ cups buttermilk
  • 1 cup vegetable oil
  • 1 ½ teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
• Ganache:
  • ½ cup heavy cream, plus 1-3 tablespoons if needed
  • 6 oz quality chocolate chips (dark or bittersweet, such as Ghirardelli)

Step-by-step Directions

1. Preparation

Preheat your oven to 350°F (177°C). Generously spray a 12-cup bundt pan with baking spray to ensure easy release of the cake after baking.

2. Combine Coffee and Cocoa

In a microwave-safe bowl, mix the brewed coffee with cocoa powder. Microwave for 1½ – 2 minutes, whisking every 30 seconds, until fully combined and smooth. Set aside to cool slightly.

3. Mix Wet Ingredients

Using a stand mixer fitted with a paddle attachment, mix the granulated sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Utilize a rubber spatula to scrape the sides and bottom of the bowl.

4. Incorporate Additional Wet Ingredients

Add buttermilk, vegetable oil, and vanilla extract to the mixture. Continue mixing on low speed for another minute, scraping down the sides of the bowl as necessary.

5. Add Flour

Gradually add the all-purpose flour while mixing on medium speed for 2 minutes, ensuring all ingredients are well combined and the batter is smooth.

6. Combine with Coffee Mixture

Once the coffee-cocoa mixture has mostly cooled, incorporate it into the batter, ensuring it is not too hot to prevent cooking the eggs. Mix on medium speed for 3 minutes, scraping the bowl thoroughly.

7. Bake the Cake

Pour the finished batter into the prepared bundt pan. Bake on the center rack of the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

8. Cooling

Allow the cake to cool in the pan for about 15 minutes before inverting it onto a cooling rack to cool completely.

Servings & Preparation Time

This recipe makes one 12-cup bundt cake, ideal for serving approximately 12-15 people. Preparation time is about 20 minutes, with a cooking time of 50-60 minutes.

Tips for Storage & Reheating

• Store the cooled cake in an airtight container at room temperature for up to 4 days.
• If preferred, refrigerate for extending freshness. Warm individual slices briefly in the microwave, if desired.
• Freeze slices or the entire cake well-wrapped in plastic for up to 2 months. Thaw at room temperature before serving.

Conclusion

This Chocolate Coffee Delight Bundt Cake stands out with its rich flavor and moist texture. Combining chocolate and coffee, the cake offers a delightful experience, making it a perfect choice for dessert lovers seeking something uniquely indulgent for any special occasion or casual treat.

Chocolate Coffee Delight Bundt Cake

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• Author: Dulcia
• Total Time: 28 minute
• Yield: 12-15 servings 1x

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Description

Indulge in the rich symphony of flavors with this Chocolate Coffee Delight Bundt Cake, a perfect blend of deep chocolate and robust coffee. Ideal for any gathering or personal treat, this cake promises a moist and flavorful experience that invigorates the senses and satisfies those dessert cravings.

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Ingredients

Scale 1x2x3x

• 1 ¼ cups brewed coffee
• ¾ cup cocoa powder (regular or Dutch processed)
• 2 ¼ cups granulated sugar
• 1 ¼ teaspoon kosher salt
• 2 ½ teaspoon baking soda
• 2 eggs plus 1 egg yolk
• 1 ¼ cups buttermilk
• 1 cup vegetable oil
• 1 ½ teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ cup heavy cream, plus 1-3 tablespoons if needed
• 6 oz quality chocolate chips (dark or bittersweet, such as Ghirardelli)

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Instructions

1. Preheat your oven to 350°F (177°C). Generously spray a 12-cup bundt pan with baking spray to ensure easy release of the cake after baking.
2. In a microwave-safe bowl, mix the brewed coffee with cocoa powder. Microwave for 1½ – 2 minutes, whisking every 30 seconds, until fully combined and smooth. Set aside to cool slightly.
3. Using a stand mixer fitted with a paddle attachment, mix the granulated sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Utilize a rubber spatula to scrape the sides and bottom of the bowl.
4. Add buttermilk, vegetable oil, and vanilla extract to the mixture. Continue mixing on low speed for another minute, scraping down the sides of the bowl as necessary.
5. Gradually add the all-purpose flour while mixing on medium speed for 2 minutes, ensuring all ingredients are well combined and the batter is smooth.
6. Once the coffee-cocoa mixture has mostly cooled, incorporate it into the batter, ensuring it is not too hot to prevent cooking the eggs. Mix on medium speed for 3 minutes, scraping the bowl thoroughly.
7. Pour the finished batter into the prepared bundt pan. Bake on the center rack of the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
8. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a cooling rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes