We are a house of chocolate lovers. My husband and sons have a weakness for it, and my daughter and I also enjoy it (albeit in more limited quantities 😋).
Every now and then we get a craving so strong for it, but don’t have the patience to deal with lots of steps and dirty dishes. Enter this Chocolate Bundt Cake with Chocolate Ganache.
This cake is a dump-and-go type of recipe, and it all comes together in one bowl. A one-bowl wonder, if you will 😎. And it only get’s better because it’s topped with a dreamy ganache.
Chocolate Bundt Cake with Chocolate Ganache
- 3 cups all-purpose flour
- 2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon instant espresso powder (optional)
- 2 cups water
- 1 cup neutral flavored oil
- 2 tablespoons distilled white vinegar or apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream
Preheat oven to 350F and set aside a greased 9.5-inch bundt pan.
In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking soda, salt, and espresso powder (if using).
Add water, oil, vinegar, and vanilla and mix until smooth.
Transfer batter to prepared baking pan and bake until an inserted toothpick comes out clean, about 40 to 45 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Place chocolate in a heat-safe bowl and set aside.
Bring whipping cream to a boil over medium high heat. Pour directly over chocolate and let it sit undisturbed for 5 minutes. Gently whisk until completely smooth.
If the ganache feels too runny, refrigerate for a few minutes until it thickens. If the ganache feels too thick, add a splash of heavy cream and whisk until smooth. Drizzle ganache over cooled cake.