Coffee Chocolate Bundt Cake — SWEET MELI BAKERY

Jan 27

Jan 27 Coffee Chocolate Bundt Cake

PREP TIME: 15 MINS
COOK TIME: 35 MINS
TOTAL TIME: 50 MINS

You will love the whole process of making this cake from the beautiful silky batter to the best part eating it! It comes together so smoothly and we love to accompany with a scoop of ice cream...

Ingredients

Bundt Cake

1 3/4 Cup All Purpose Flour
1/2 Cup Dark Cocoa Powder
2 Tbsp Cocoa Powder 
1 1/2 Tsp Baking Powder
1/2 Baking Soda 
3/4 Tsp Salt
3/4 Cups Unsalted Butter
3/4 Cups Brown Sugar
1/2 Cup Granualated Sugar
3 Eggs
1/2 Tbsp Vanilla Extract
2/3 Cup Sour Cream
2 Tbsp Vegetable Oil
1/3 Cup Hot Coffee

Chocolate Ganache

1/2 Cup Bittersweet Chocolate
1/2 Cup Semisweet Chocolate
1/2 Cup + 2 Tbsp Heavy Cream

Instructions

Bundt Cake

Preheat Oven to 350F and prepare your bundt pan with non stick spray.
In a stand mixer with a paddle attachment beat the butter and sugars for 5 minutes until smooth. Scrape the sides and bottom of the bowl and beat for another 1-2 minutes.
Add eggs one at a time allowing each egg to incorporate about 20 seconds before adding the next one. Once all eggs are added scrape the sides and bottom of your bowl and allow to beat for another 20 seconds until smooth.
In a bowl sift flour, cocoa powders, baking powder, baking soda and salt.
On low speed add alternating between dry ingredients and sourcream. Starting with dry ingredients and ending with dry ingredients then add the vegetable oil and beat until incorporated.
Mix in the hot coffee. Scrape the sides and bottom of the bowl and give one more beat just so it can incorporate. Mix in chocolate chips.
Bake for 35-37 mins or until a toothpick comes out clean it will be a beautiful light color.
Allow cake to cool.

In a microwave safe bowl add your chocolate chips and heavy cream and microwave for 45 seconds. Mix it until most is melted and microwave for another 30 seconds. Mix until it is completely melted and incorporated together thicker in consistency. Let cool a bit but not too much that it hardens. Pour over your bundt cake. If you refrigerate for about 20 mins the chocolate ganache will set. Enjoy with some ice cream.

All of your wet ingredients must be room temp so everything incorporates well..

Lasts up to 5 day refrigerated. Take out to room temp one hour before eating for better texture!

Top with fresh fruit,caramel sauce, jams this cake is so versatile and just so delicious with so many different toppings.

Share your pics with me on social media! #sweetmelibakery