In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Introduction
Welcome to Adrian Recipes, your go-to source for delicious and expertly crafted recipes! Today, we’re diving into the decadent world of the Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze. This rich and indulgent cake is perfect for any chocolate lover, featuring layers of deep, intense chocolate flavor complemented by a glossy ganache glaze. Whether you’re a seasoned baker or a kitchen novice, this guide will walk you through creating a cake that’s sure to impress. Ready to embark on this chocolatey adventure? Let’s get started!
Ingredients List
Blackout Chocolate Bundt Cake
- 2 ½ cups (300g) All-Purpose Flour, measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 6 tbsp Dutch Processed Cocoa Powder, sifted
- 6 tbsp Double-Dutch Processed Cocoa Powder (‘Black’ Cocoa), sifted
- 3/4 cup Hot Freshly Brewed Coffee
Chocolate Ganache Glaze
- 2 oz High-Quality Milk Chocolate, chopped finely
- 2 oz High-Quality Dark Chocolate, chopped finely
- 1/2 cup Heavy Cream
Timing
Total Time: Approximately 1 hour 30 minutes
– Preparation: 20 minutes
– Baking: 40-50 minutes
– Cooling and Glazing: 20 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Prepare a bundt pan with cooking spray to ensure your cake releases perfectly.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another large bowl, whisk together the eggs, sugar, sour cream, vegetable oil, and vanilla extract until smooth.
Step 4: Blend Cocoa and Coffee
In a small bowl, combine the hot coffee with both types of cocoa powder. Whisk until smooth, then let it sit for 2 minutes.
Step 5: Combine Mixtures
Add the cocoa mixture to the wet ingredients, mixing until smooth. Gradually incorporate the dry ingredients, stirring just until smooth.
Step 6: Bake
Pour the batter into the prepared bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cool completely.
Step 7: Prepare Ganache
For the ganache, place the chopped chocolates in a heatproof bowl. Heat the cream until it reaches a light boil, then pour over the chocolate. Let sit for a minute, then whisk until smooth.
Step 8: Glaze the Cake
Allow the ganache to cool for 10 minutes before pouring over the cooled cake. Let it set before serving.
Nutritional Information
- Calories: Approximately 450 per slice
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 220mg
- Total Carbohydrates: 55g
- Sugars: 35g
- Protein: 5g
Healthier Alternatives for the Recipe
For a lighter version, consider using Greek yogurt instead of sour cream and replace half of the vegetable oil with unsweetened applesauce. You can also use dark chocolate with a higher cocoa content for the ganache to reduce sugar.
Serving Suggestions
Pair your Blackout Chocolate Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, garnish with fresh berries or a sprinkle of sea salt to balance the sweetness.
Common Mistakes to Avoid
- Overmixing the Batter: Mix just until combined to avoid a dense cake.
- Incorrect Measuring of Flour: Use the spoon and level method or weigh your flour for accuracy.
- Rushing the Cooling Process: Ensure the cake is completely cool before glazing to prevent the ganache from melting off.
Storing Tips for the Recipe
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake can also be frozen (without glaze) for up to 3 months; thaw and glaze before serving.
Conclusion
The Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze is a show-stopping dessert that’s both easy to make and deeply satisfying. With its rich flavors and elegant presentation, it’s sure to be a hit at any gathering. Don’t forget to explore more delicious recipes on Adrian Recipes for your next culinary adventure!
FAQs
Can I make this cake without a bundt pan?
Yes, you can use a regular cake pan, but adjust the baking time accordingly.
Is there a substitute for coffee in the recipe?
You can use hot water or milk, but coffee enhances the chocolate flavor beautifully.
Can I use regular cocoa powder instead of Dutch-process?
Dutch-process cocoa has a smoother flavor, but regular cocoa can be used in a pinch, though the cake’s flavor may vary slightly.
For more baking tips and delicious recipes, don’t forget to check out our related posts on Adrian Recipes!
Blackout Chocolate Bundt Cake with Chocolate Ganache Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare a bundt pan with cooking spray. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and both cocoa powders. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared bundt pan, and bake for 40-50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing with ganache.
- Place chopped chocolates into a heatproof bowl. Set aside.
- In a small saucepan over medium heat, bring heavy cream to a very light boil. Remove from heat immediately and pour into the bowl with the chocolate. Allow to sit for one minute, then using a whisk, stir together until the ganache looks smooth.
- Allow the ganache to cool for about 10 minutes before pouring over top of cake.
