Moist Chocolate Bundt Cake with Silky Ganache 

Moist Chocolate Bundt Cake with Silky Ganache

Ingredients

For the Cake

• 2 cups (250g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) milk or buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) hot water or brewed coffee

For the Ganache

• 1 cup (240ml) heavy cream
• 200g dark chocolate (chopped or chocolate chips)
• 1 tbsp (15g) butter

For Garnish

• Chocolate curls or shavings

Instructions

1. Prepare the batter:
   In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. Add wet ingredients:
   Pour in the milk, oil, eggs, and vanilla extract. Mix until the batter is smooth and creamy.
3. Incorporate hot liquid:
   Gradually add the hot water or coffee while stirring until the mixture becomes thin and glossy.
4. Bake:
   Grease and flour a bundt pan, then pour in the batter.
   Bake at 170°C (340°F) for 45–50 minutes, or until a skewer inserted in the center comes out clean.
5. Cool:
   Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

Make the Ganache

1. Heat the cream until hot (do not boil).
2. Pour it over the chopped chocolate and let it sit for one minute.
3. Stir until smooth and glossy, then mix in the butter for extra shine.

Assemble and Serve

Drizzle the silky ganache over the cooled cake and finish with a sprinkle of chocolate curls or shavings for an elegant touch.
Serve with coffee or tea and enjoy every moist, rich bite!