Mohamed Shili This delicious chocolate bundt cake by Joanna Gaines is the ultimate quick and easy dessert, perfect for any occasion. With its rich, moist texture and a creamy chocolate ganache topping, it’s a crowd-pleaser you can whip up using pantry staples. Add mini chocolate chips for extra indulgence or keep it simple—it’s flexible and always irresistible!
Recipe Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup oil (vegetable or canola oil)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)
For the ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
How To Make Chocolate Bundt Cake?
- Preheat the oven: Preheat to 180°C / 350°F. Grease and flour a standard bundt pan thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, bicarbonate of soda, salt, and cinnamon. Set aside.
- Prepare the wet mixture: In a medium saucepan over medium heat, melt the butter. Add oil, cocoa powder, and water, whisking constantly, and bring just to a boil.
- Mix wet and dry ingredients: Pour the hot butter mixture into the dry ingredients and stir to combine. Add the buttermilk, eggs, and vanilla extract, whisking until smooth. Fold in the mini chocolate chips, if using.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Make the ganache: Heat the double cream in a microwave-safe bowl until simmering (about 2 minutes). Pour the chocolate chips into the cream and let sit for 5 minutes. Whisk until smooth and shiny.
- Decorate the cake: Drizzle the ganache over the cooled cake and sprinkle with additional mini chocolate chips if desired.
Recipe Tips:
- Grease the bundt pan thoroughly: Use a thin layer of butter or shortening, followed by a light dusting of flour, to ensure the cake comes out cleanly without sticking.
- Measure ingredients accurately: Use measuring cups and spoons for precise amounts, especially for flour and liquids, to get the perfect texture.
- Don’t overmix the batter: Mix until just combined to keep the cake light and moist—overmixing can make it dense.
- Cool the cake properly: Let it cool in the pan for 5 minutes before inverting it onto a wire rack; this prevents it from breaking.
- Heat ganache gently: Let the cream simmer, not boil, and allow the chocolate to sit in the hot cream before whisking for a smooth, glossy ganache.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chocolate bundt cake cool completely to room temperature. Then, store it in an airtight container or wrap it tightly with plastic wrap and refrigerate for up to 5 days to keep it fresh.
- Freeze: Allow the cake to cool fully before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 3 months. To serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
Nutrition Facts
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 290mg
- Potassium: Data not available
- Total Carbohydrate: 53g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Check out More Recipes:
Joanna Gaines Chocolate Bundt Cake
Description
This delicious chocolate bundt cake by Joanna Gaines is the ultimate quick and easy dessert, perfect for any occasion. With its rich, moist texture and a creamy chocolate ganache topping, it’s a crowd-pleaser you can whip up using pantry staples. Add mini chocolate chips for extra indulgence or keep it simple—it’s flexible and always irresistible!
Ingredients
For the ganache:
Instructions
- Preheat the oven: Preheat to 180°C / 350°F. Grease and flour a standard bundt pan thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, bicarbonate of soda, salt, and cinnamon. Set aside.
- Prepare the wet mixture: In a medium saucepan over medium heat, melt the butter. Add oil, cocoa powder, and water, whisking constantly, and bring just to a boil.
- Mix wet and dry ingredients: Pour the hot butter mixture into the dry ingredients and stir to combine. Add the buttermilk, eggs, and vanilla extract, whisking until smooth. Fold in the mini chocolate chips, if using.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Make the ganache: Heat the double cream in a microwave-safe bowl until simmering (about 2 minutes). Pour the chocolate chips into the cream and let sit for 5 minutes. Whisk until smooth and shiny.
- Decorate the cake: Drizzle the ganache over the cooled cake and sprinkle with additional mini chocolate chips if desired.
Notes
- Grease the bundt pan thoroughly: Use a thin layer of butter or shortening, followed by a light dusting of flour, to ensure the cake comes out cleanly without sticking.
- Measure ingredients accurately: Use measuring cups and spoons for precise amounts, especially for flour and liquids, to get the perfect texture.
- Don’t overmix the batter: Mix until just combined to keep the cake light and moist—overmixing can make it dense.
- Cool the cake properly: Let it cool in the pan for 5 minutes before inverting it onto a wire rack; this prevents it from breaking.
- Heat ganache gently: Let the cream simmer, not boil, and allow the chocolate to sit in the hot cream before whisking for a smooth, glossy ganache.
Joanna Gaines Chocolate Bundt Cake
