This moist, fine-grained fudge cake is topped with a thick layer of rich chocolate ganache. Making the cake with brewed coffee adds an interesting hint of mocha.
Ingredients
- 1 cup brewed coffee
- 16 tablespoons (1 cup) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 large eggs
- 1/2 cup sour cream
- 1 cup chopped bittersweet or semisweet chocolate, or chocolate chips
- 1/2 cup heavy or whipping cream
Instructions
- Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick; see "tips," below.
- To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth.
- Place the hot chocolate mixture in a mixing bowl. Add the sugar, baking powder, baking soda, salt, vanilla, and flour, beating until smooth.
- In a separate bowl, whisk together the eggs and sour cream. Mix into the chocolate batter, stirring until thoroughly combined.
- Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool for 10 minutes. It will have risen quite substantially while baking, but will settle back as it cools.
- After 10 minutes, turn the pan over onto the rack, and lift it off the cake. Let the cake cool completely before icing.
- While the cake cools, make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
- Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Let the icing cool at room temperature for 60 to 90 minutes, until its temperature is about 75°F and it's thickened, but is still pourable.
- Spoon the icing over the top of the cake, letting it drip down the sides.
- Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
Original recipe here --> recipes/chocolate-fudge-bundt-cake-recipe@kingarthurflour.com