Chocolate Bundt Cake with Red Wine Ganache

Indulge in a decadent chocolate bundt cake paired with a luxurious red wine ganache. Watch the full recipe and baking tips to create this sumptuous dessert, perfect for any occasion!

Recipe by: Ally Singer | Food Photographer & Videographer
Follow her @eats_of_ally

Ingredients – Chocolate Bundt Cake

1 ¼ cups brewed coffee
¾ cup cocoa powder
2 ½ cups all purpose flour
2 ¼ cups white sugar
2 eggs and 1 egg yolk
1 ¼ cups buttermilk
1 cup vegetable oil
1 ½ tsp vanilla essence
1 ¼ tsp salt
2 ½ tsp baking soda

Method

Preheat oven to 180°C. Spray a 12-cup bundt pan generously with baking spray.

Combine the coffee and cocoa powder in a microwave-safe bowl. Microwave for 1½ – 2 minutes, whisking well every 30 seconds. Set aside to cool.

In a stand mixer fitted with a paddle attachment (or a bowl with a hand mixer), combine the sugar, kosher salt, baking soda, eggs, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.

Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.

Add flour and mix on medium for 2 minutes. Scrape sides of bowl.

Add the mostly cooled coffee-cocoa powder mixture (if it’s too hot it will make the eggs lumpy) and mix on medium speed for 3 minutes. Scrape sides of bowl.

Pour batter into the prepared bundt pan. Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Allow cake to cool for 15 minutes in the pan. Invert the warm cake on a cooling rack and allow to cool fully.

Ingredients – Red Wine Ganache

¾ cup Robertson The Blend Red Wine
¾ cup cream
¼ cup butter
1 ½ TBS cocoa powder
½ cup sugar
225g dark chocolate chips
Pinch of salt

Method

Whisk all ingredients (except for chocolate, butter and salt) together in a small saucepan over medium heat.

Simmer for 5-6 minutes, stirring occasionally.

Remove the mixture from the heat, stir in the chocolate, butter, and salt.

Allow to cool for about 15-20 minutes before using as a thin ganache.

Ganache will thicken as it cools, so if you’d like a thicker ganache, just pop it in the fridge for a few hours.

To thin out again if desired, reheat in the microwave for 20 seconds.

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