Cake. It’s what’s for dinner.
Or more accurately, cake, it’s what I wish I was having for dinner. Or tea time. Or lunch. Or breakfast. Or dessert. Or pretty much all day every day. Is everyone else as cake obsessed as I am? Or is it just me? There comes a point in each day, around 3 pm, when I seriously wish I had a hunk of cake lying around. Especially THIS cake.
This chocolate bundt cake is incredibly easy, deeply chocolatey, and fluffily delicious. It’s like a magic trifecta of goodness. How easy is it? It’s so easy you can mix it all by hand. How chocolatey is it? It’s so chocolatey it has melted chocolate and cocoa powder in the cake, and then a luscious chocolate glaze on top. Why does it have such a nice fluffy crumb? It uses oil instead of butter (I tend to prefer oil in cakes). Should you make this cake immediately? Definitely. Am I done asking questions? Yes!
- 2 ounces bittersweet chocolate, chopped
- ¾ cup vegetable oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 tablespoon baking soda
- ¾ teaspoon salt
- 1 cup coffee
- 1 cup buttermilk
- 1 cup cinnamon chips (optional)*
For the ganache glaze
- 3 ounces bittersweet chocolate
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- Preheat oven to 350 F. Lightly spray a 12-cup bundt pan with baking spray and set aside.
- In a small saucepan, melt 2 ounces of chopped chocolate over low heat. Scrape the chocolate into a large bowl and let cool slightly. Add the oil and sugar to the bowl and then whisk until smooth. Add egg and whisk again.
- If using the cinnamon chips, add the chips to a small bowl with 2 tablespoons of the flour. In a medium bowl, whisk together the remaining flour, cocoa powder, baking soda, and salt. Add half the dry ingredients, ½ cup of coffee, and ½ cup of the buttermilk to the chocolate mixture and whisk until smooth. Add the remaining dry ingredients, coffee, and buttermilk and whisk until smooth. If using, carefully fold in the cinnamon chips.
- Pour the batter into the bundt pan and bake in the lower third of the oven for 40-45 minutes, or until a toothpick comes out with just a few crumbs attached. Cool the cake for 10 minutes and then remove from bundt pan and cool completely.
To make the glaze:
- Place the 3 ounces of chopped chocolate into a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and let stand for 5 minutes. Add the butter and whisk until smooth. Let the ganache glaze cool until it thickens (but it should remain pourable), about 5-7 minutes. Pour the ganache over the cooled cake and let the glaze set. Enjoy!