Description
Indulge in this luscious Chocolate Overload Cake, featuring a rich chocolate batter enhanced with espresso powder and topped with a silky chocolate ganache. This moist bundt cake combines deep cocoa flavors with the smoothness of sour cream, perfect for chocolate lovers seeking a decadent dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup natural cocoa powder
- 1 teaspoon instant espresso powder
Chocolate Mixture
- 6 ounces semisweet chocolate, chopped
- 3/4 cup boiling water
Cake Batter
- 12 tablespoons unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup full fat sour cream, room temperature
Ganache
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons softened butter (for greasing bundt pan)
- 1 tablespoon cocoa powder (for greasing bundt pan)
Instructions
- Prepare Pan: Preheat the oven to 350°F. Mix 2 tablespoons softened butter with 1 tablespoon cocoa powder and brush the inside of a bundt pan thoroughly. Set aside to ensure the cake doesn't stick.
- Combine Dry Ingredients: In a mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside for later use.
- Melt Chocolate Mixture: In a separate bowl, combine 6 ounces chopped semisweet chocolate, 3/4 cup natural cocoa powder, and 1 teaspoon instant espresso powder. Pour 3/4 cup boiling water over the mixture and whisk until completely melted and smooth. Allow it to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat 12 tablespoons room temperature unsalted butter with 1 1/2 cups granulated sugar on high speed for 3-5 minutes until the mixture is light and airy.
- Add Eggs: Add 5 large eggs one at a time, beating well after each addition to create a smooth batter.
- Add Flavorings: Mix in 1 teaspoon vanilla extract and 1 cup room temperature full-fat sour cream until well combined.
- Incorporate Chocolate Mixture: Pour in the cooled chocolate mixture and blend until just combined with the batter.
- Fold in Dry Ingredients: Gently fold the dry flour mixture into the batter until no pockets of flour remain, being careful not to overmix.
- Bake Cake: Pour the batter into the prepared bundt pan and bake at 350°F for about 45 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs.
- Cool Cake: Remove the cake from the oven and let it rest for 10 minutes in the pan. Then invert onto a wire rack and allow it to cool completely, approximately 2 hours.
- Prepare Ganache: Chop 4 ounces of semisweet chocolate into small pieces and place in a bowl. Heat 1/2 cup heavy cream in a saucepan over medium heat until it just begins to simmer.
- Combine Ganache: Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes to melt. Whisk until smooth and glossy.
- Set Ganache: Allow the ganache to cool at room temperature until it thickens to a drizzle-able consistency.
- Finish Cake: Drizzle the ganache generously over the cooled cake, letting it drip naturally down the sides. Serve and enjoy your rich chocolate overload cake.
Notes
- Room temperature ingredients help achieve a smooth, even batter.
- Instant espresso powder enhances the chocolate flavor without adding a coffee taste.
- Ensure the cake is fully cooled before pouring ganache to prevent it from melting off.
- Use a toothpick test rather than relying solely on baking time as ovens vary.
- Leftover ganache can be refrigerated and gently warmed before reuse.
