Chocolate Buttermilk Bundt Cake

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5 from 6 votes

A delicious and easy chocolate bundt cake recipe with chocolate ganache.

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Cuisine: American

Servings: cake

Calories: 406kcal

Author: Cheryl Bennett

Ingredients

For the cake

2 sticks unsalted butter cool but not cold
1/2 c. buttermilk room temp
1/2 c. sour cream room temp
4 large eggs room temp
1 tsp. vanilla
2 1/4 c. AP flour
3/4 c. cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 TB. espresso powder

For the ganache

1/2 cup heavy cream
1/2 cup semi-sweet chocolate

Instructions

Make the cake:

Preheat oven to 325, spray pan with non-stick spray or butter it and dust with cocoa powder.
Whisk flour, cocoa, espresso powder, salt and baking soda together & set aside.
Whisk buttermilk and sour cream together & set aside.
Beat butter and sugar together for about 5 minutes until very pale and fluffy.
Add eggs, one at a time, then add vanilla.
On low speed, add 1/2 of the flour mixture, then milk mixture, then the rest of the flour mixture. DO NOT OVERMIX!
Fill the bundt pan and smooth the top just a bit.
Bake for 45-60 minutes, until a cake tester comes out clean.
Cool cake completely before glazing.

Make the ganache:

Place chopped chocolate or chocolate chips in a small bowl.
Warm cream in a small pot over medium low heat.
When cream starts to steam, pour over chocolate and set aside for a few minutes until chocolate begins to melt.
Whisk until smooth, then pour into grooves on bundt cake.
Let ganache set completely before slicing.

Notes

If you use the same pan I have used, it is a 10 cup bundt. Make 3 cupcakes, then use the remaining batter for the cake. It will be the perfect amount.

Adding flour in 2 batches, alternating with buttermilk mixture helps to keep the batter from being overmixed.

Carefully check your bundt pan before you add the cake batter to make sure you haven't missed any spots. You can correct this before, but not after you add the batter!

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