Death by Chocolate Bundt Cake with Rich Ganache Glaze
An intensely chocolatey bundt cake loaded with multiple forms of chocolate including cocoa powder, chocolate bars, and both white and semi-sweet chocolate chips. The tender, moist crumb gets its richness from butter, sour cream, and a touch of Kahlua coffee liqueur, while a glossy chocolate ganache coating takes the indulgence to the next level. Perfect for chocolate lovers' birthdays, special celebrations, or whenever you need a show-stopping dessert that lives up to its dramatic name.
Ingredients
- 2 ¼ cups all purpose flour
- 1 cup unsweetened cocoa powder, plus more for preparing the pan
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups unsalted butter, softened, plus more for preparing the pan
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ cup Kahlua coffee liqueurstrong brewed coffee1:1Coffee provides similar flavor depth without alcohol
4
- 1 ½ cups sour cream
- 2 Hershey bars, chopped
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ¾ cups heavy cream
- 1 cup chocolate
- 2 tablespoons butter
Instructions
- 1
Preheat oven to 325°F and prepare bundt pan with butter and cocoa powder
- 2
Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl
- 3
Beat butter until smooth and creamy, add sugar and beat until light and fluffy
- 4
Add eggs one at a time, beating well, then mix in vanilla and Kahlua
- 5
Fold in flour mixture in three additions alternating with sour cream, beginning and ending with flour
- 6
Stir in chopped chocolate bars and chocolate chips until just combined
- 7
Pour batter into prepared pan and bake until toothpick comes out clean
- 8
Cool cake in pan for 10 minutes, then turn out onto wire rack
- 9
Prepare ganache while cake cools
- 10
Pour ganache over cake, reserving some for drizzling
- 11
Press chocolate chips along sides and sprinkle chocolate pieces on top
- 12
Drizzle reserved ganache over finished cake
Tips
Make sure all ingredients are at room temperature for best mixing and a tender crumb texture.
Don't overmix once you add the flour to avoid a tough cake - mix just until no streaks remain.
Let the cake cool completely before glazing to prevent the ganache from sliding off.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be baked 1 day ahead and glazed before serving. Ganache can be made several hours in advance.
Serve at room temperature with whipped cream or vanilla ice cream if desired.
Common Mistakes
Don't overbake or the cake will be dry - check with toothpick at 50 minutes.
Let ganache cool slightly before pouring to avoid it running off too quickly.
Substitutions
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FAQ
Can I make this without alcohol?
Yes, substitute the Kahlua with strong brewed coffee for similar depth of flavor without the alcohol content.
How do I know when the ganache is the right consistency?
The ganache should coat the back of a spoon and pour smoothly but not be too thin or too thick.
Can I freeze this cake?
Yes, wrap the unfrosted cake tightly and freeze for up to 3 months. Thaw completely before glazing.