Devil’s Food Bundt Cake with Chocolate Espresso Ganache

By Eat More Chocolate Team      

April 16, 2015

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Do you know how to tell if the cake is going to turn out delicious? When the batter tastes too good to quit sampling.

  • Prep: 50 mins
  • 50 mins

    50 mins



Preheat oven to 350 degrees F. Grease a non-stick bundt pan with butter then coat with a light dusting of flour, getting into all of the crevices. Shake out excess flour and set aside.

Place unsweetened chocolate squares in a large ziploc bag, seal bag then firmly but gently pound chocolate into chunks with the flat edge of a meat tenderizer.

Remove from bag and place in a small bowl with the dutch-processed cocoa and pour boiling water over chocolate. Mix well to combine and set aside.

In a large bowl or on a piece of parchment paper, sift the flours, baking soda and salt and set aside.

In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute.

Add brown sugar and cream for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl.

At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition.

Scrape sides of bowl again then add sour cream and vanilla and beat for another 30 seconds or until incorporated. With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine.

Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated.

Pour the batter into the bundt pan, evening out the top of the batter. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean.

Remove from oven, rest in pan for 10 minutes then invert onto a cooling rack and cool completely.

While cake is cooling, make the ganache.

In a double boiler or a small pan filled with 1-inch of water topped with a glass or metal bowl, melt butter and chocolate together, stirring every minute or so until melted.

Remove from heat or from bottom boiler and stir in brewed coffee, instant espresso and vanilla. Sift the powdered sugar into the bowl to avoid lumps and whisk well.

If you prefer a stiffer ganache, add more powdered sugar 1 tablespoon at a time. Let cool to room temperature. If ganache becomes too stiff to drizzle on cake, add a bit of hot water or hot coffee to thin.

Once cake is cooled, place on a cake platter and drizzle with ganache. Serve and enjoy.

Cake will keep at room temperature for 2-3 days.


4 ounces unsweetened chocolate, chopped

¼ cup Dutch-processed cocoa

1 ¼ cups boiling water

¾ cup all-purpose flour

¾ cup cake flour

1 teaspoon baking soda

½ teaspoon salt

16 tablespoons unsalted butter, 2 sticks, softened to room temperature

1 ½ cups light brown sugar

3 eggs, at room temperature

½ cup greek yogurt

1 ½ teaspoons vanilla extract

for espresso chocolate ganache

4 tablespoons butter

8 ounces semi-sweet chocolate

¼ cup brewed coffee, at room temperature

2 teaspoons instant espresso

⅓ cup powdered sugar

1 teaspoon vanilla