Dark Chocolate Bundt Cake with Rich Ganache Glaze
Intensely chocolatey bundt cake combining dark chocolate, cacao powder, and cocoa for deep flavor complexity. Coffee enhances the chocolate notes while muscovado sugars add molasses undertones. The whole grain flour blend creates a tender crumb, while coconut yogurt keeps it moist. Finished with a silky dark chocolate ganache that sets into a glossy coating. Perfect for special occasions or when you want an impressive dessert that balances indulgence with wholesome ingredients.
Ingredients
- 1 ½ oz dark chocolate, chopped
- ½ oz raw cacao powder
- 2 ¾ tbsp cocoa powder
- 8 tbsp hot coffee
- ¼ cups spelt flour
- ½ cups whole wheat pastry flour
- ¼ cups almond flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cups dark muscovado sugar
- ⅓ cups light muscovado sugar
- 2 tbsp grapeseed oil
- ⅛ cups coconut yogurt
- 1 egg
- 1 tsp vanilla extract
- 2 ¾ oz dark chocolate, chopped
- 3 tbsp plant/nut milk
Instructions
- 1
Preheat oven to 350 F
- 2
Grease 6-cup bundt pan and dust with cocoa powder
- 3
Place chocolate, cacao, and cocoa powder in medium bowl
- 4
Pour hot coffee over chocolate mixture and stir until melted and smooth
- 5
Set chocolate mixture aside to cool
- 6
Whisk together flours, baking soda, and salt in medium bowl
- 7
Whisk together sugars, oil, yogurt, egg, and vanilla in large bowl
- 8
Whisk cooled chocolate mixture into wet ingredients until smooth
- 9
Add dry ingredients to wet and whisk just until combined
- 10
Pour batter into prepared pan
- 11
Bake for 25-30 minutes until toothpick comes out clean and cake springs back
- 12
Cool in pan for 15 minutes then invert onto wire rack
- 13
Place chocolate for ganache in small heatproof bowl
- 14
Heat milk in small saucepan over medium heat until steaming
- 15
Pour hot milk over chocolate and let sit 5 minutes
- 16
Stir ganache until smooth
- 17
Let ganache cool briefly then pour over cake
Tips
Double recipe for standard 10-12 cup bundt pan with 45-50 minute bake time
Let chocolate mixture cool before adding to prevent curdling the egg
Dust pan with cocoa instead of flour for richer color and no white residue
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead, add ganache before serving
Serve at room temperature, slice with sharp knife wiped between cuts
Common Mistakes
Let chocolate mixture cool completely to avoid scrambling the egg
Don't overmix batter to prevent tough cake
Ensure pan is well greased to prevent sticking in bundt grooves
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without coffee?
Replace coffee with hot water or milk, though coffee enhances chocolate flavor without adding coffee taste.
What if I don't have muscovado sugar?
Use brown sugar as substitute, though muscovado provides deeper molasses flavor and moisture.
How long does the ganache take to set?
Ganache sets in 30-45 minutes at room temperature, faster if refrigerated briefly.