This coffee bundt cake has a delicious coffee flavor, ridiculously moist crumb, and a drizzle of chocolate ganache on top. It's an elegant, grown-up bundt cake that's simple to make and perfect for dessert or to with your morning coffee.
12-cup bundt pan - mine is 10.5 inches in diameter and 4 inches deep
Ingredients
Coffee Bundt Cake
3cupsall-purpose flour (375 grams)
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter (112 grams) softened
½cupvegetable oil (120 ml) or canola
2cuplight brown sugar* (400 grams) packed
4largeeggsroom temperature
1cupsour cream (240 ml) room temperature
3tablespoons instant coffee powderfeel free to use 2 tablespoons for a less intense flavor
2tablespoonshot water (30 ml)
Chocolate Ganache
4ouncesdark chocolate (112 grams) around 50%, or feel free to use semi-sweet`
½cupheavy cream (120 ml)
Instructions
Coffee Bundt Cake
Preheat the oven to 350F (180C or 160C fan forced).
Whisk together the flour, baking powder, baking soda and salt.
In a very large mixing bowl, beat together the butter, brown sugar and oil until creamy (seeing sugar granules is fine).
Beat in the vanilla extract and eggs 1 at a time. Stop mixing when you no longer see pieces of egg in the batter.
Turn off the mixer and scrape down the sides and bottom of the bowl. Add in about ½ of the flour mixture and beat on a low speed until just combined.
Add the coffee grounds to the hot water int a small cup or bowl and stir. Add the coffee and sour cream to the cake batter and mix with the beater on a low speed until combined.
Turn off the mixer and add in the rest of the flour mixture. With a hand held whisk, whisk until smooth.
Brush a non-stick bundt pan with pan release/cake goop or grease and lightly dust with flour.
Pour the batter into the prepared pan.
Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully invert the pan and slide the cake out.
Chocolate Ganache
Chop the chocolate into very fine pieces and place in a heatproof bowl.
Heat the cream until almost boiling.
Pour the hot cream over the chopped chocolate. Let sit for 3-5 minutes, then whisk until smooth.
If there are still some lumps of chocolate, microwave for 30-second intervals at medium heat (not high heat, which is often the default) and whisk between each interval until smooth.
Assembly
If the bottom of the cake is very domed (what was the top while the cake was baking), gently saw off the rounded top using a serrated knife.
Place the cake on a plate or cake stand that you plan to serve it on.
Pour/drizzle the chocolate ganache over top, letting it drip over the sides.
Notes
Bundt Pan: Make sure to use a non-stick bundt pan. Even with a non-stick bundt pan, you will need to brush with pan release/cake goop or grease and flour. Be sure to get into all of the creases and cavities.
Sugar: Feel free to use 1 cup granulated sugar and 1 cup dark brown sugar instead of 2 cups light brown sugar. If only using 2 tablespoons of instant coffee powder, you may want to reduce the sugar to 1 ¾ cups.
Instant Coffee Powder: Feel free to use between 2 and 3 tablespoons of instant coffee powder depending on how rich of a coffee flavor you'd like.
Storage: Store leftovers covered or in an airtight container for up to 4 days. Cake is always best fresh.
Nutrition: Nutrition is an estimate only and based on 1 slice with ganache, assuming that the cake is sliced into 14 equal-sized pieces.