This decorative dark chocolate bundt cake has a rich devil's food flavor that's topped with a homemade chocolate ganache and garnished with chocolate sprinkles.
Dark Chocolate Bundt Cake ‣ 2 cup all-purpose flour ‣ 3/4 cup unsweetened cocoa powder, plus more for dusting the pan ‣ 2 teaspoon baking soda ‣ 1 teaspoon baking powder ‣ 1 teaspoon salt ‣ 2 large egg ‣ 2 cup granulated sugar ‣ 1 cup vegetable oil ‣ 1 cup whole milk ‣ 1 teaspoon vanilla extract ‣ 1 cup black coffee, hot Chocolate Ganache ‣ 1 cup semi-sweet chocolate chips ‣ 3/4 cup heavy whipping cream ‣ 1 pinch salt ‣ chocolate sprinkles, optional
Get started by whisking together all of the dry ingredients: flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Using a stand mixer (or hand mixer + large bowl), mix together the eggs, sugar, vegetable oil, and milk until blended.
While continuing to mix, slowly pour in the hot coffee, but be careful; pouring the hot coffee too fast will result in the eggs cooking in the batter. To prevent this, keep the stream of pouring coffee small. Slow and steady will win this race.
Working in batches, mix in the dry ingredients until incorporated. The batter will be thin and liquid; this is okay.
Grease a 10-inch bundt cake pan and pour in the cake batter, then bake.
Add the semi-sweet chocolate chips, heavy whipping cream, and salt to a microwave bowl, then heat for two minutes, whisking well halfway through.